Vanilla, a timeless and beloved flavor, has been enchanting taste buds for centuries. Derived from the beans of the vanilla orchid, this versatile and aromatic ingredient is anything but plain. In this post, we'll embark on a delightful journey to discover the various types of vanilla, each with its own unique characteristics and culinary applications.
Madagascar Vanilla:
Madagascar, often referred to as the "vanilla capital of the world," is renowned for producing the finest and most popular vanilla beans. Madagascar vanilla has a rich, creamy, and sweet flavor profile with hints of caramel and a velvety texture. It is the classic choice for baking, and its distinctive aroma elevates desserts like cakes, cookies, and custards.
Tahitian Vanilla:
Hailing from the tropical paradise of Tahiti, Tahitian vanilla is prized for its floral and fruity notes. It boasts a more delicate and nuanced flavor profile compared to its Madagascar counterpart. Tahitian vanilla is often preferred in dishes where a lighter touch is desired, such as in fruit-based desserts, ice creams, and tropical cocktails.
Mexican Vanilla:
Mexican vanilla is known for its bold and spicy characteristics. With a deep, earthy flavor and a hint of smokiness, Mexican vanilla adds a unique dimension to both sweet and savory dishes. It's an excellent choice for chocolate-based desserts, cinnamon-spiced treats, and savory dishes like mole sauces.
Bourbon Vanilla:
Bourbon vanilla, despite its name, has no connection to the alcoholic beverage. The name was taken after the House of Bourbon, a dynasty that ruled France and its colonies, including Île Bourbon (now Réunion), from 1589 to 1789 and later from 1815 to 1848. In 1964, the vanilla cultivated in the islands of the Western Indian Ocean - Réunion, Mauritius, Comoros, the Mayotte Seychelles, and most commonly, Madagascar—was labeled Bourbon. This is the only relation of Bourbon vanilla to any kind of alcohol, apart from vanilla extract, which is produced by initially soaking vanilla pods in a solution containing at least 35% ethanol.
Back to Madagascar:
Madagascar, the fourth largest island in the world, sometimes referred to as the "8th continent" for its distinctive ecology, has become home to about 80% of the Vanilla Planifolia beans currently on the market. The high temperatures and humidity of the tropical climate, along with the rich soil and generational farming expertise of the locals, have led to Madagascar becoming the world’s leading supplier of Bourbon vanilla, both in quantity and quality.
