Vanilla planifolia, commonly known as Flat-Leaved Vanilla or Bourbon Vanilla, is an evergreen climbing orchid native to the moist, tropical forests of Central America, including the Gulf of Mexico and Southwest Mexico. It can grow to a height of 8-10 feet and a width of 4-6 feet. This species is the primary commercial source of vanilla flavoring, thanks to its high vanillin content. The flowers are a distinctive greenish-yellow and measure about 5 cm (2 in) in diameter. They are short-lived, lasting only one day, and require manual pollination for fruit production. The plants are self-fertile, with pollination involving the transfer of pollen from the anther to the stigma. In its natural habitat, natural pollination by local bees occurs infrequently, with less than a 1% chance of success. Consequently, hand-pollination is a necessary practice in commercial vanilla cultivation. Fruit production occurs on mature plants, typically those over 3 m (10 ft) in length, and results in 15–23 cm (6–9 in) long pods, which are often mistakenly referred to as beans. These pods, resembling small bananas, mature after about five months and are then harvested and cured, a process that ferments and dries the pods while preserving essential oils. Vanilla extract is derived from these cured pods.

Flat-Leaved Vanilla is valued for its aromatic pods and is widely cultivated in tropical regions. It thrives under cultivation when provided with a support to climb, partial shade or full shade, medium water, and well-drained soil. It is often grown in greenhouses outside its native range. The plant requires high humidity and warm temperatures to flourish, making it a challenging but rewarding plant for growers. It is susceptible to root rot if overwatered or if the soil does not drain well. Additionally, pests such as mealybugs and spider mites can be problematic.CC BY-SA 4.0