Types of Vanilla Bean Explained

There are three main things that make each Vanilla bean taste different:

1. The species of Vanilla (there are 3 species)
2. Origin (where it was grown in the world) and;
3. How the Vanilla bean was processed after it has been picked.

The 3 Species of Vanilla

Strictly speaking there are only 3 Vanilla species grown in all the different parts of the world (and they are all actually orginally derived from the one species found in South America). They are:

• V. planifolia (Madagascan or Bourbon Vanilla)  – grown on Madagascar, Réunion, and other tropical areas along the Indian Ocean;
• V. tahitensis, (Tahitian Vanilla) grown in the South Pacific; and
• V. pompona   (West Indian Vanilla) found in the West Indies, Central America, and South America

Origin

Vanilla grows best in a hot, humid climate from sea level to an elevation of 1,500 m. Most successful vanilla growing and processing is done in the region within 10 to 20° of the equator. But there are 6 main types of Vanilla Bean based on geography recognised which are:

• Madagascar Vanilla – Full, rich, sweet, creamy and mellow with velvety after-tones ‘the classic’ vanilla flavour
• Mexican Vanilla – bold, dark, smokey, spicy clove or nutmeg overtones
• Indian Vanilla – full, chocolate.
• Indonesian Vanilla – mild, well balanced.
• Tahitian Vanilla – fruity, floral, cherry-chocolate.
• Tonga Vanilla – earthy, fig and raisin.

So there you have it – never be confused about different types of Vanilla bean ever again! The different processing methods used in Vanilla production are for another post!