وانیل: تفاوت میان نسخه‌ها

وانیل پس از [[زعفران]] گران قیمت ترین [[ادویه]] است.<ref>{{cite book | title = Le Cordon Bleu Cuisine Foundations | page = 213 | isbn = 978-1-4354-8137-4 | author = Le Cordon Bleu | authorlink = Le Cordon Bleu | publisher = Cengage learning | year = 2009}}</ref><ref name="Parthasarathy">{{cite book | title = Chemistry of Spices | last1 = Parthasarathy | first1 = V. A. | last2 = Chempakam | first2 = Bhageerathy | last3 = Zachariah | first3 = T. John | isbn = 978-1-84593-405-7 | publisher = [[CAB International|CABI]] | year = 2008 | page = 2}}</ref>