Besse, Pascale; Silva, Denis Da; Bory, Séverine; Grisoni, Michel; Le Bellec, Fabrice; Duval, Marie-France (2004). «RAPD genetic diversity in cultivated vanilla: Vanilla planifolia, and relationships with V. Tahitensis and V. Pompona». Plant Science. 167 (2): 379–85. doi:10.1016/j.plantsci.2004.04.007.
Jaucourt, Louis (1765). «Vanilla». Encyclopédie Ou Dictionnaire Raisonné des Sciences, des Arts et des Métiers. hdl:2027/spo.did2222.0000.830.
herbsocietynashville.org
The Herb Society of Nashville. «The Life of Spice». The Herb Society of Nashville. Արխիվացված է օրիգինալից 2011 թ․ սեպտեմբերի 20-ին. «Following Montezuma's capture, one of Cortés' officers saw him drinking "chocolatl" (made of powdered cocoa beans and ground corn flavored with ground vanilla pods and honey). The Spanish tried this drink themselves and were so impressed by this new taste sensation that they took samples back to Spain.' and 'Actually it was vanilla rather than the chocolate that made a bigger hit and by 1700 the use of vanilla was spread over all of Europe. Mexico became the leading producer of vanilla for three centuries. – Excerpted from 'Spices of the World Cookbook' by McCormick and 'The Book of Spices' by Frederic Rosengarten, Jr»
Silver Cloud Estates. «History of Vanilla». Silver Cloud Estates. Արխիվացված օրիգինալից 2008 թ․ փետրվարի 19-ին. Վերցված է 2008 թ․ հուլիսի 23-ին. «In 1837 the Belgian botanist Morren succeeded in artificially pollinating the vanilla flower. On Reunion, Morren's process was attempted, but failed. It was not until 1841 that a 12-year-old slave by the name of Edmond Albius discovered the correct technique of hand-pollinating the flowers.»
The Herb Society of Nashville. «The Life of Spice». The Herb Society of Nashville. Արխիվացված է օրիգինալից 2011 թ․ սեպտեմբերի 20-ին. «Following Montezuma's capture, one of Cortés' officers saw him drinking "chocolatl" (made of powdered cocoa beans and ground corn flavored with ground vanilla pods and honey). The Spanish tried this drink themselves and were so impressed by this new taste sensation that they took samples back to Spain.' and 'Actually it was vanilla rather than the chocolate that made a bigger hit and by 1700 the use of vanilla was spread over all of Europe. Mexico became the leading producer of vanilla for three centuries. – Excerpted from 'Spices of the World Cookbook' by McCormick and 'The Book of Spices' by Frederic Rosengarten, Jr»
Morren, C. (1837) "Note sur la première fructification du Vanillier en Europe" (Note on the first fruiting of vanilla in Europe), Annales de la Société Royale d'Horticulture de Paris, 20 : 331–334. Morren describes the process of artificially pollinating vanilla on p. 333: "En effet, aucun fruit n'a été produit que sur les cinquante-quatre fleurs auxquelles j'avais artificiellement communiqué le pollen. On enlève le tablier ou on le soulève, et on met en contact avec le stigmate une mass pollinique entière, ou seulement une partie de cette masse, car une seule de celles-ci, coupée en huit ou dix pièces, peut féconder autant de fleurs." (In effect, fruit has been produced only on fifty-four flowers to which I artificially communicated pollen. One removes the labellum or one raises it, and one places in contact with the stigma a complete mass of pollen [i.e., pollinium], or just a part of that mass, for just one of these, cut into eight or ten pieces, can fertilize as many flowers.) Available on-line at: Hortalia.org
Silver Cloud Estates. «History of Vanilla». Silver Cloud Estates. Արխիվացված օրիգինալից 2008 թ․ փետրվարի 19-ին. Վերցված է 2008 թ․ հուլիսի 23-ին. «In 1837 the Belgian botanist Morren succeeded in artificially pollinating the vanilla flower. On Reunion, Morren's process was attempted, but failed. It was not until 1841 that a 12-year-old slave by the name of Edmond Albius discovered the correct technique of hand-pollinating the flowers.»
