[51371] in linux-announce channel archive
Pasta, bread, sugar? This drink helps stop the damage.
daemon@ATHENA.MIT.EDU (NooBru Dietary Expert)
Wed Mar 11 09:17:16 2026
Date: Wed, 11 Mar 2026 08:09:37 -0500
From: "NooBru Dietary Expert" <NooBruTeam@cozyheat.space>
Reply-To: "NooBru Partner" <NooBruPartner@cozyheat.space>
To: <linuxch-announce.discuss@charon.mit.edu>
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Pasta, bread, sugar? This drink helps stop the damage.
http://cozyheat.space/ds1WxpfqIIOFjHk6xOrCCGDwsv-itbCtKOALqEBgLb_RSBtbRw
http://cozyheat.space/7vZHRmzESx95AGHYT6ZLF5OMdhxBmEkIkU4wbKHz0px6TYe6pw
nilla is a spice derived from orchids of the genus Vanilla, primarily obtained from the seed pods of the flat-leaved New World vanilla (V. planifolia).
Vanilla is not autogamous, so pollination is required to produce the pods. In 1837, the Belgian botanist Charles François Antoine Morren discovered this and pioneered a method of artificially pollinating the plant. The method proved financially unworkable and was not deployed commercially. In 1841, Edmond Albius, a 12-year-old enslaved child who lived on the French island of Réunion in the Indian Ocean, discovered that the plant could be hand-pollinated. Hand-pollination allowed global cultivation of the plant. The noted French botanist and plant collector Jean Michel Claude Richard falsely claimed to have discovered the technique three or four years earlier. By the end of the 20th century, Albius was considered the true discoverer.
Three major species of vanilla currently are grown globally, all derived from a species originally found in Mesoamerica, including parts of modern-day Mexico. They are V. planifolia (syn. V. fragrans), grown on Madagascar, Réunion, and other tropical areas along the Indian Ocean; V. × tahitensis, grown in the South Pacific; and V. pompona, found in the West Indies, Central America, and South America. The majority of the world's vanilla is the V. planifolia species, more commonly known as Bourbon vanilla (after the former name of Réunion, Île Bourbon) or Madagascar vanilla, which is produced in Madagascar and neighboring islands in the southwestern Indian Ocean, and in Indonesia. Madagascar's and Indonesia's cultivations produce two-thirds of the world's supply of vanilla.
Measured by weight, vanilla is the world's second-most expensive spice after saffron, because growing the vanilla seed po
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<div style="color:#ffffff;font-size:8px;">nilla is a spice derived from orchids of the genus Vanilla, primarily obtained from the seed pods of the flat-leaved New World vanilla (V. planifolia). Vanilla is not autogamous, so pollination is required to produce the pods. In 1837, the Belgian botanist Charles François Antoine Morren discovered this and pioneered a method of artificially pollinating the plant. The method proved financially unworkable and was not deployed commercially. In 1841, Edmond Albius, a 12-year-old enslaved child who lived on the French island of Réunion in the Indian Ocean, discovered that the plant could be hand-pollinated. Hand-pollination allowed global cultivation of the plant. The noted French botanist and plant collector Jean Michel Claude Richard falsely claimed to have discovered the technique three or four years earlier. By the end of the 20th century, Albius was considered the true discoverer. Three major species of vanilla currently are grown globally, all derived from a species originally found in Mesoamerica, including parts of modern-day Mexico. They are V. planifolia (syn. V. fragrans), grown on Madagascar, Réunion, and other tropical areas along the Indian Ocean; V. × tahitensis, grown in the South Pacific; and V. pompona, found in the West Indies, Central America, and South America. The majority of the world's vanilla is the V. planifolia species, more commonly known as Bourbon vanilla (after the former name of Réunion, Île Bourbon) or Madagascar vanilla, which is produced in Madagascar and neighboring islands in the southwestern Indian Ocean, and in Indonesia. Madagascar's and Indonesia's cultivations produce two-thirds of the world's supply of vanilla. Measured by weight, vanilla is the world's second-most expensive spice after saffron, because growing the vanilla seed po<br />
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