Search the Dictionary

The long podlike capsules of Vanilla planifolia, and V. claviculata, remarkable for their delicate and agreeable odor, for the volatile, odoriferous oil extracted from them; also, the flavoring extract made from the capsules, extensively used in confectionery, perfumery, etc.

A salt of vanillic acid.

The tarpum. [Local, U.S.]

onquin bean, or Tonka bean, the fragrant seed of Dipteryx odorata, a leguminous tree. -- Vanilla bean. See under Vanilla.

e Theobroma Cacao ground and mixed with other ingredients, usually sugar, and cinnamon or vanilla.

isting essentially of coumarin proper, which is a white crystalline substance, C9H6O2, of vanilla- like odor, regarded as an anhydride of coumaric acid, and used in flavoring. Coumarin in also made artificially.

A plant (Liatris odoratissima) whose fleshy leaves give out a fragrance compared to vanilla. Wood.

he name. It is common in the northern and western parts of the United States. Called also vanilla, or Seneca, grass. -- Holy Innocents' day, Childermas day. -- Holy Land, Palestine, the birthplace of Christianity. -- Holy office, the Inquisition. -- Holy of holies (Script.), the innermost apartment of the Jewish ta…

Any species of Melilotus, a genus of leguminous herbs having a vanillalike odor; sweet clover; hart's clover. The blue melilot (Melilotus cærulea) is used in Switzerland to give color and flavor to sapsago cheese.

An ice or ice cream prepared in layers, as vanilla, strawberry, and chocolate ice cream, and orange or lemon water ice.

ameria triandra). It is used in medicine and to color port wine. [Written also ratany.] Savanilla rhatany, the root of Krameria Ixina, a native of New Granada.

s are a staple article of trade, and are used in fancywork. Called also tarpon, sabalo, savanilla, silverfish, and jewfish.

Pertaining to, or derived from, vanilla or vanillin; resembling vanillin; specifically, designating an alcohol and an acid respectively, vanillin being the intermediate aldehyde.

A white crystalline aldehyde having a burning taste and characteristic odor of vanilla. It is extracted from vanilla pods, and is also obtained by the decomposition of coniferin, and by the oxidation of eugenol.

An inferior kind of vanilla, the pods of Vanilla Pompona.