Composition of processed vanilla beans is fairly variable and complex due to a number of variables such as species, growth conditions, soil composition, fruit maturity and mainly, the type of processing. All these variables define the relative content of the chemical constituents in the processed beans, which makes it difficult to define their typical composition. Ranadive (1994) reported a composition based on literature reports. In a general manner, processed beans contain vanillin, vanillic acid, p-hydroxybenzoic acid, p-hydroxybenzaldehyde, proteins, sugars, fiber as hemicellulose and cellulose, waxes, resins, pigments, tannins, minerals and essential oils.