Bourbon vanilla beans, botanically identified as Vanilla planifolia or Vanilla fragrans, originally hail from Mexico's Gulf Coast. When cultivated in Mexico, they are known as Mexican beans. However, when the same plant variety is grown in Madagascar, Indonesia, and various other regions, the beans are referred to as Bourbon vanilla beans. A notable exception is Tahitian vanilla beans, which, despite being considered a distinct species today, also trace their origins back to Mexico.
The flavor and aroma of vanilla beans can vary depending on where they are grown. Differences in soil, climate, and curing methods impart unique characteristics to the beans. Even beans grown just 20 miles apart can exhibit subtle but distinct variations in flavor and appearance.
Tips for Selecting Quality Beans
High-quality vanilla beans, regardless of their origin, should have a rich, full-bodied aroma, feel oily to the touch, and appear sleek. Avoid beans that have a weak scent, are smoky, brittle, dry, or show signs of mildew.Bourbon vanilla beans are typically long and slender, with a deep, rich taste and aroma. They feature thick, oily skin, are packed with tiny seeds, and emit a strong vanilla fragrance. Bourbon beans from Madagascar and the Comoros are often described as creamy, hay-like, and sweet, with noticeable vanillin notes. Beans from other regions with the same origins can have similar qualities if harvested at peak ripeness and properly cured.