in botany: A genus of the diandria order, belonging to the gynandria clasps of plants; and in the natural method ranking under the seventh order, Orchidaceae. The nectarium is turbinated, oblique, and reflexed. This is the plant which produces the fruit called vanilla, and which is used in the making of chocolate. It is a native of Mexico, and also of some parts of the East Indies. It is a parasitic plant; the leaves of which greatly resemble the vine, and are about 18 inches long and three inches broad. The flowers are of a white colour intermixed with stripes of red and yellow. When these fall off, they are quickly succeeded by the pods, which at first are green, but afterwards, as they ripen, become yellow, and are gathered for use. The pods of the best vanilla are long, slender, and well filled with seeds. If opened when fresh, the cavity of the pod is found to contain a humid substance that is black, oily, and balsamic, of such a strong smell, that it frequently causes headaches, and even a sort of temporary intoxication. The season for gathering the pods begins about the latter end of September, and lasts till the end of December. They are dried in the shade; and when dry and fit for keeping, they are rubbed externally with a little oil of cocoa or calaba, to render them supple, or preserve them the better, and to prevent them from becoming too dry or brittle. The use of this fruit is only for perfuming chocolate. In New Spain it is reckoned unwholesome; and therefore never used; but in England and other countries of Europe, it is a constant ingredient; and perhaps its noxious qualities may be corrected by the sea-air. In those countries where they grow, the plants are very easily propagated by cuttings. In this country they require to be kept in a stove, and also to be placed near some American tree, round which they may climb for their support.