Thin, long pods containing Vanilla beans obtain from a type of orchid. Commercially vanilla bean is cultivated in West Indies, India, Madagascar, Puerto Rico, and Indonesia. The dark, waxy pods contain brown colored flecks which are the source of the sweet fragrance of vanilla beans. 
In Mesoamerica culture first identified the Vanilla orchid.  According to the ancient cultivation history of vanilla had started at Totonaco Indians of Mexico. French people shipped vanilla beans to the Réunion and Mauritius islands in 1819. However, Mexico was the primary vanilla producer till mid of 19th century.  Vanilla has a long history of culinary application, especially in the preparation of sweet desserts. 
Some traditional medicinal applications of Vanilla include treatment of dyspepsia, dysmenorrhea, fever, hysteria, reduces toothache and prevention from dental caries and alleviates ulcers. The traditional medicinal application had acknowledged that analgesic, anti-inflammatory and antispasmodic properties of Vanilla seeds. Vanilla is effective to treat stomach ailments, chest congestion, chest pain due to respiratory issue, coughing, etc. 
Bourbon-Madagascar, Mexican and Tahitian are three different varieties of Vanilla. Bourbon-Madagascar Vanilla has a thin pod, while Tahitian vanilla contains the thickest and darkest-colored pod. Bourbon-Madagascar is the sweetest variety of Vanilla with a rich and sweet flavor, while Tahitian vanilla has an aromatic property with less flavorful than the other two varieties.
The vanilla seeds collected from the plant cannot directly be used as a flavoring agent. The pods are air-dried and fermented for four to six months to develop distinct vanilla flavor and taste in it.
The primary phytochemical of vanilla bean is vanillin. Approximately, the volatile composition of the vanilla bean contains 85% of vanillin, which is responsible for its sweet aroma and flavor. Other phytochemicals of Vanilla bean include anisic acid, anisaldehyde, anisyl alcohol, caproic acid, vanillic acid, vitispiranes, hydroxy benzoic acid, phenols, benzyl ether, eugenol, phenol ether, etc. It also has water content, carbohydrates, B-complex, fat, mineral salts like calcium, iron, manganese, magnesium, potassium, and zinc, etc. 
There are different health benefits are identified through different research studies. However, no research study had explained the mode of action of vanilla bean or vanillin.
Raw vanilla beans are available in the market. But most convenient dosage forms of vanilla seeds are powder and paste. Vanilla paste is prepared by mixing the products obtain from scraping of vanilla pod along with thick sugar syrup. Vanilla powder is available without added sugar and alcohol. Vanilla oil is also obtained from vanilla beans’ extract. This oil has a variety of health benefits. The buyer needs to maintain caution during the buying of Vanilla oil. The scope of adulteration is high. Heavy processing and mixing with synthetic materials reduce its purity, though the label of the product may claim “100 percent pure vanilla oil.” Since 1940, the Food and Drug Administration (FDA) had been ban a combination of vanilla oils from Mexico with coumarin containing tonka bean. 
Vanilla bean and its oil are generally safe to use, but prolong exposure to the flavor can cause harmful effects in the nervous system.
Some individuals may have allergic symptoms with Vanillin containing vanilla oil, then consult your doctor. Some individuals may experience nausea or headache after inhaling vanilla oil, then immediately stop using it. 
Antimicrobial activity of Vanilla planifolia. Indian Journal of Science and Technology.