Applies to vanilla in pods, bulk, cut or powder form. It is not applicable to vanilla extracts. Specifies the commercial forms, describes the general characteristics, established a qualitative classification of vanilla pods and informs on chemical characteristics, sampling, methods of test, and packing and marking. Two annexes deal with the qualitative investigation for the main aromatic constituents ofvanilla and the determination of vanillin content by means of an ultraviolet spectrophotometric method.