Vanilla has over 250 Flavor Components
There are over 250 flavor components in that plain vanilla. The key component is formed in the pod during fermentation when glucovanillin and natural enzymes in the pod combine in the curing process. The vanilla goes through a process of sweating and curing which breaks down the inner walls of the pod so these components contact each other and are catalyzed by the natural enzymes.
The first step to cure vanilla is to "sweat" the vanilla. The vanilla is laid in the sun until it gets very hot, and then the hot vanilla is wrapped in a fabric, usually cotton. Depending on the region, the vanilla may be placed in wooden crates overnight. This process continues for about 10 days.
After the sweating process, the vanilla is then cured. The vanilla is put out in sun and shade while avoiding the rain. The drying continues for about 4 to 8 weeks depending on the growing region.