Vanilla Bean Shower Gel – 100% PURE

100 or one hundred (Roman numeral: C) is the natural number following 99 and preceding 101.

A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world.

A gel is a semi-solid that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady state, although the liquid phase may still diffuse through this system.

Gels are mostly liquid by mass, yet they behave like solids because of a three-dimensional cross-linked network within the liquid. It is the cross-linking within the fluid that gives a gel its structure (hardness) and contributes to the adhesive stick (tack). In this way, gels are a dispersion of molecules of a liquid within a solid medium. The word gel was coined by 19th-century Scottish chemist Thomas Graham by clipping from gelatine.

The process of forming a gel is called gelation.

A shower is a place in which a person bathes under a spray of typically warm or hot water. Indoors, there is a drain in the floor. Most showers have temperature, spray pressure and adjustable showerhead nozzle. The simplest showers have a swivelling nozzle aiming down on the user, while more complex showers have a showerhead connected to a hose that has a mounting bracket. This allows the showerer to hold the showerhead by hand to spray the water onto different parts of their body. A shower can be installed in a small shower stall or bathtub with a plastic shower curtain or door. Showering is common due to the efficiency of using it compared with a bathtub. Its use in hygiene is, therefore, common practice.

Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from pods of the flat-leaved vanilla (V. planifolia).

Vanilla is not autogamous, so pollination is required to make the plants produce the fruit from which the vanilla spice is obtained. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant. The method proved financially unworkable and was not deployed commercially. In 1841, Edmond Albius, a 12-year-old slave who lived on the French island of Réunion in the Indian Ocean, discovered that the plant could be hand-pollinated. Hand-pollination allowed global cultivation of the plant. Noted French botanist and plant collector Jean Michel Claude Richard falsely claimed to have discovered the technique three or four years earlier. By the end of the 20th century, Albius was considered the true discoverer.

Three major species of vanilla currently are grown globally, all derived from a species originally found in Mesoamerica, including parts of modern-day Mexico. They are V. planifolia (syn. V. fragrans), grown on Madagascar, Réunion, and other tropical areas along the Indian Ocean; V. × tahitensis, grown in the South Pacific; and V. pompona, found in the West Indies, Central America, and South America. The majority of the world's vanilla is the V. planifolia species, more commonly known as Bourbon vanilla (after the former name of Réunion, Île Bourbon) or Madagascar vanilla, which is produced in Madagascar and neighboring islands in the southwestern Indian Ocean, and in Indonesia. Madagascar's and Indonesia's cultivations produce two-thirds of the world's supply of vanilla.

Measured by weight, vanilla is the second-most expensive spice after saffron, because growing the vanilla seed pods is labor-intensive. Nevertheless, vanilla is widely used in both commercial and domestic baking, perfume production, and aromatherapy, as only small amounts are needed to impart its signature flavor and aroma.