ISO 3493:1999 pdf download – Vanilla – Vocabulary
Scope
This International Standard defines the most com-monly used terms relating to vanilla.
It is applicable to the following species of vanilla plants:
a) Vanilla fragrans (Salisbury) Ames, syn. Vanilla planifolia Andrews, commercially known under various names associated with the geographical origin, such as Bourbon, Indonesia and Mexico;
b) Vanilla tahitensis J.W. Moore; and
c) certain forms obtained from seeds, possibly hy-brids, of Vanilla fragrans (Salisbury) Ames.
It is not applicable to Vanilla pompona Schiede (Antilles vanilla).
NOTE 1 The name Bourbon covers the production of Comores, La Reunion and Madagascar.
The main other producing countries are: China, India, Indo-nesia, Mexico, Tonga and Uganda.
NOTE 2 Alphabetical indexes of the terms in English and French are given at the end of this International Standard.
1.1 green vanilla
fruit from the vanilla plant that has reached the correct stage of ripeness
1.2 cured vanilla
prepared vanilla
green vanilla that has undergone a suitable treatment with a view to developing its flavour
NOTE The cured vanilla is dark brown in colour
2 Terms and definitions relating to
presentation and commercial forms of prepared vanilla
2.1 pod
whole fruit (which is botanically a capsule) of the va-nilla plants defined in the scope
2.2 vanilla pod
commercial name designating whole pods which may be split
2.3 split vanilla
vanilla that is partially opened longitudinally from the stud due to dehiscence