More on Vanilla and Its Origins

 Vanilla Orchid

Bourbon-Madagascar Vanilla : This type is considered to be the finest-quality pure vanilla available. The term "Bourbon" comes from the Bourbon Islands, Madagascar, Comoro, Seychelles, Mauritius, and Reunion off the east coast of Africa. The beans grown there are very thin, with a sweet, rich flavour that is described as creamy, smooth, sweet and mellow.

Indonesian Vanilla : Traditional Indonesian vanilla has been known as a mixed-quality vanilla, with minimal attention paid to its grading. Grown on Bali, South Java, Sulawesi, North and South Sumatra, Lomboc, Flores, and Timor, it possesses a deep, full-bodied flavour. With improved techniques, modern Indonesian vanilla can frequently be favourably compared to Bourbon vanillas.

 Vanilla Beans

Mexican Vanilla : Mexican vanilla is described as creamy, sweet, smooth and spicy. Considerably cheaper than many other imported vanillas, Mexican vanillas are sometimes suspect as they contain coumarin, a carcinogenic product that can cause liver and kidney damage when consumed. However, when processed by a reputable manufacturer under proper guidelines, Mexican vanilla is considered to be very high quality.

South American and West Indian Vanilla : This vanilla should be similar to Bourbon vanilla, but when imported it is generally of poor quality.

 Vanilla Seeds

Tahitian Vanilla : Tahitian vanilla beans are the thickest, darkest pods, and their seeds are fewer and stickier than those of other types. They come from the species Vanilla tahitensis Moore and have a fragrant but delicate aroma and taste and a lower vanillin content. They are generally less favoured, as they have a relatively high volatile oil content, which results in cloudy extracts.

We will continue next on the different forms of vanilla...