Vanillin, a key flavour ingredient, is produced in the pods of the orchid Vanilla planifolia. The responsible gene for the biosynthesis of this aromatic benzaldehyde has been named Vanillin synthase (VpVAN). The production of this compound in vanilla plants is specific to beans, where the curing of the beans results in a highly sought-after flavour of vanilla. Whole-genome sequencing and genome annotations have revealed multiple plants that have been speculated to have vanillin synthase homologues in their genomes. While several aromatic benzaldehydes that are like Vanillin are known, traditional flavours used in Southern India, includes 2-Hydroxy-4-methoxy-benzaldehyde for which the biochemical synthesis are unknown. This compound is sourced from a lesser known, endangered medicinal plant from southern India, known as Decalepis hamiltonii, referred to Nannari in local language. We therefore refer to this flavour as Nannarin, which is an isomer of vanillin. Enzymatic inhibition studies, followed by precursor feeding, have finalized the role of the phenylpropanoid pathway in producing this compound. Transcriptome analysis reveals candidate genes associated with nannarin production. Overexpression of our candidate gene has led to the production of this compound. Our latest findings from multiple approaches, such as transcriptomics and transgenic testing reveal the biosynthetic basis of Nannarin from this endangered species.