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This is the fruit (or bean) of a climbing plant of the orchid family. It is blackish in colour and very aromatic. There are two kinds of vanilla, long and short, as well as a very low‑grade variety known as vanillon (obtained from the species Vanilla pompona), soft, almost viscous and always open.
The heading does not include :(a) Vanilla oleoresin (sometimes erroneously known as "vanilla resinoid" or "vanilla extract") (heading 13.02). (b) Vanilla sugar (heading 17.01 or 17.02). (c) Vanillin (the odoriferous principle of vanilla) (heading 29.12).
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