Vanilla Beans

Vanilla beans vary in flavor and fragrance depending on where they're grown. From Mexico to Tahiti, from India to Madagascar and from Papua New Guinea to China vanilla beans are grown all over the world. Each variety comes with its own unique flavors and bouquet. The subtle differences in climate and plantation’s soil in which they are grown lend their own unique characteristics to the vanilla beans.

The vanilla bean plant, Vanilla planifolia, originally came from the Gulf Coast of Mexico. Centuries ago the Aztec and Mayan farmers domesticated and harvested the fruit from the vanilla orchids. These fruit are usually referred to as vanilla pods or vanilla beans. And although this plant is indigenous to Central Mexico, following the colonization of Mexico and Central America, it was later discovered this orchid could be hand-pollinated without the Melipona bee native only to Mexico. From there the vanilla plant has spread around the globe. The French soon exported Vanilla vines to Madagascar, Réunion and Mauritius in the Indian Ocean and to the French Polynesian Islands (Tahiti, Tahaa, Raiatea) in the Pacific Ocean.

Where to Get Vanilla Beans

Today there are 2 commercially harvested species of the vanilla plant (the Vanilla planifolia and Vanilla tahitiensis), but the beans themselves are commonly referred to by the region in which they’re grown. This is because the same species grown in Mexico is very different from what is grown in Madagascar. In fact, they say you can tell the unique differences between vanilla plantations only 20 miles apart. So the regional vanillas you find today are Madagascar or Bourbon Vanilla beans (in reference to the Bourbon Islands and not bourbon whiskey), Mexico Vanilla beans, Tahitian Vanilla beans, India Vanilla beans, Indonesia Vanilla beans, etc. Each of these is shown below along with flavor profiles, regions grown and sources to buy the beans.

For an explanation on the difference between Premium and Extract Grade Vanilla Beans visit the Vanilla Bean page. Basically, if you are using them for making homemade vanilla extract or another recipe where the appearance isn't as important (cracks, shorter, etc) then the extract grade is the way to go. They're about 1/2 the cost (if available) and you get more flavor per pound since they have about 10% less moisture. For some varieties extract grade isn't an option.

Why Amazon? There are a few online spice shippers elsewhere, but I have had the best experience going through Amazon. They are required to have better customer service and normally the shipping is free. I have been very impressed with all of the below merchants.

Madagascar / Bourbon Vanilla Beans

*Flavor:* caramel, deep, rich, creamy, flavorful, sweet Over 50% of the world's vanilla is produced by Madagascar. If you're new to making homemade vanilla or you're unsure what flavor to get you should start here. Madagascar Vanilla Beans are rich with flavor and aromatic qualities that make these beans one of the most popular and sought after vanilla variety. The beans are long and slender with a very rich taste and smell. They have an abundance of tiny seeds and have a strong, familiar vanilla aroma. These beans may be from the islands east of Africa which are Madagascar, the island of Réunion (previously known as the Island of Bourbon) and Mauritius.	Premium Grade	Extract Grade

Mexico Vanilla Beans

Flavor: smooth, deep, chocolate, creamy, woody fragrance

Mexico is the origin of Vanilla. The beans are very similar to the bourbon beans with more of a smooth chocolate flavor and spiciness. Mexican Vanilla is perfect to use when making chocolate as the flavor profile enhances the flavor of the chocolate. It is also perfect for many baked goods, so try them in crème sauces, ice cream, and other wonderful desserts or recipes.

For hundreds of years the Totonaco Indians, inhabitants of the East Central Coast area of Mexico, harvested these beans. These beans were later used to sweeten a chocolate drink made with chiles that was made by the Aztecs would drink.

Premium Grade (currently no extract grade)

Tahitian Vanilla Beans (Vanilla tahitensis)

*Flavor:* sweeter, decadent, fruity, floral, cherry, caramel The Tahitian species is fatter, moister and has a slightly higher oil/water content than the Bourbon (Madagascar) bean. It contains fewer seeds and vanillin, giving it a unique and more subtle flavor. The bean has a sweet, fruity flavor and the aroma smells like flowers. This is a great bean for vanilla extract and cooking. Tahitian vanilla is probably the most sensitive to heat so as a result it tends to be a favorite for cold desserts. There are locations where Tahitian vanilla beans are grown. The French Polynesian islands of Tahiti (E of Austrailia) and Papua New Guinea (N/NE of Austrailia). They differ only a little by their size.	Premium Grade	Extract Grade

Indian Vanilla Beans

Flavor: bold, caramel, spicy, woodsy, hint of licorice

These beans are similar to the Madagascar/Bourbon vanilla. They have a little more spice to them and I notice a black licorice flavor. The beans have a unique flavor that could be fun to use in some dishes.

India is an up-and-coming vanilla producer. The country has recently put a higher interest in cultivating and producing vanilla beans.

Premium Grade Only

Tonga Vanilla Beans

*Flavor:* organic, rich, flavorful, strong aroma Tonga Vanilla beans come from a small group of islands in the South Pacific. The beans have a wonderful flavor due the the rich, fertile soil. These beans are more similar to the Bourbon beans than the Mexican beans. Tonga only produces 100-200 tons of Vanilla beans annually which makes these beans rare and highly sought after.	Premium Grade Only

Java or Indonesia Vanilla Beans

Flavor: woody, sweet, deep, smoky, a little harsh

The Indonesia vanilla beans are good for desserts that call for chocolate, caramel and other deeper flavors. Some say the beans have a little harsher flavor, but they are similar to Tonga or Tahitian vanilla beans.

Indonesia, also called Java after their central city, is situated between Vietnam and Australia. The beans are very moist and large like the Tongan beans.

Premium Grade

Uganda Vanilla Beans

*Flavor:* bolder, light caramel, decadent, complex These vanilla beans are incredible! The aroma is very unique with an aroma of milk chocolate. The flavor is very bold and is perfect for rich desserts and decadent chocolates. The unique location causes the area to have two distinct dry seasons per year which allows for a strong harvest each dry season. These beans are worth the cost.	Premium Grade

How to Store Vanilla Beans

Good quality vanilla beans can last about 2 years if stored properly. Here are a few tips for purchasing, storing and using vanilla beans.

You probably knew that vanilla beans should be stored at room temperature and in an airtight container, but did you know that you should air them out every few weeks?

Where to Get Vanilla Beans

On the homepage I provided several links for where to buy some of the best extract grade Madagascar or Bourbon vanilla beans.

Continue reading for a history of the vanilla bean and where to buy quality Mexican, Tahitian and other varieties of vanilla beans.

Vanilla Sugar

Vanilla sugar is a specialty sugar that is popular is European desserts. It isn't commonly available commercially outside of Europe, but it can easily be made at home.

Vanilla Bean Paste

Vanilla bean paste is a nice alternative to vanilla extract and is well-loved for the specks that show up in the finished product. It's extremely easy to make and can be used right away unlike vanilla extract. This can be used as a straight substitute for vanilla extract.

About Making Vanilla

As a foodie and expert on barbecue over at TipsforBBQ.com I love all aspects of cooking. Using fresh, quality ingredients is the key to making great meals. My hope for this site is just to help others discover a passion for cooking or at the very least save some money! Contact me via the below address and thanks for visiting MakingVanilla.com

Design by OS Templates