They can also be described as strong and smokey, with hints of spice like cinnamon. Mexican vanilla beans have a bold flavor with creamy, spicy undertones. In fact, the vanilla orchids of that area (Vanilla planifolia) were taken to Madagascar to begin their production there. Vanilla originated many, many years ago in the area that’s now Mexico. Madagascar, Comoros, and Réunion (formerly called Bourbon) make up a group of islands in the Indian Ocean where Madagascar vanilla beans are grown. In the case of this vanilla, Bourbon refers to the region it’s grown, not the liquor. It’s also the most commonly available vanilla, accounting for about two-thirds of the vanilla produced commercially. When you conjure the smell and taste of vanilla, this is likely the flavor you imagine. It has a rich, creamy flavor that works well in most baked goods. Think of Madagascar vanilla as an all-purpose vanilla. Because of the different environmental conditions and methods of growing the orchids, each type of vanilla has a unique flavor profile.įrom top: Madagascar, Mexican, and Tahitian vanilla extracts Madagascar Bourbon Vanilla Each type of vanilla is named for the region in which it’s grown. The beans are cultivated from an orchid that is either pollinated by bees or hand-pollinated by humans. Let’s focus on some of the more common varieties available, specifically Madagascar, Mexican, and Tahitian.Īll vanilla begins as vanilla beans, which are long pods with seeds inside. There are many, many types of vanilla grown in various regions. They all behave similarly in baking, so taste is the primary factor in choosing a variety. You’ll see that they not only come from different regions, but their flavors are also distinct. Different Sources of Vanillaīefore we get to the different vanilla products, let’s take a closer look at some of the sources of vanilla. Now let’s delve into the different types of vanilla available to home bakers. With beans, paste, sugar, and more available, you can use the perfect vanilla in your baking to create delicious and beautiful baked goods. While you probably add vanilla extract to just about everything you bake, vanilla isn’t just for extracts. Its flavor is complementary to so many other flavors, from chocolate to citrus. And it’s pretty darn good when it’s the primary flavor focus, too. Vanilla is one of the most commonly used ingredients and flavors in baking.
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