Vanilla grades qualities and types
Varieties of vanilla beans
There are two edible botanical varieties of vanilla beans. Vanilla planifolia is the most prevalent type. Planifolia is creamy, rich, warm, and high in vanillin (the most prevalent flavor contained in a vanilla bean). The second variety is Vanilla tahitensis. This vanilla contains many more anise-like flavorings that impart a spicy or floral characteristic.
Bourbon
Bourbon is a term that is applied to Planifolia vanilla and usually refers to vanilla that comes from the French Bourbon Islands. These islands include Mauritius, Madagascar, and La Reunion.
Madagascar
Vanilla beans sold as Madagascar vanilla beans are simply vanilla beans that were grown and cured in Madagascar. Madagascar vanilla beans are also Bourbon and Planifolia vanilla beans. Madagascar produces the world’s finest vanilla beans due to the rich tradition of growing and curing vanilla that exists in the country. Madagascar’s generational knowledge of the vanilla crop translates into vanilla beans with high flavor content.
Vanilla Bean Types and Labels
In the world of vanilla beans there is no a unified global entity overseeing the grading, classification, and standards pertaining to the quality, coloration, and sizing of these products.
Gourmet vanilla - these are by far the wettest of the vanilla beans and come in at 30-35% moisture. These are black, long, and have a moderate amount of flavor and aroma.
TK vanilla - is used to describe beans around 28-31% humidity, with balanced vanillin-to-moisture ratio and a fully developed aromatic expression and flavor. TK beans are black to medium brown and have a balanced vanillin-to-moisture ratio.
EU Red - is used to describe reddish brown beans around 25-28% humidity. These pods have a slightly higher moisture content than the US type. They are primarily sold in the European market, provide robust vanilla flavor and are often used in the production of vanilla extract.
US Red - these beans are similar to the Europe Type but catered to the US market. They have a 15% to 25% moisture content making them ideal for vanilla extract production. Their lower moisture content provides a higher yield of extracted vanillin per kilo, offering a cost advantage.
Cuts - these are lower-grade beans of various sizes, with a moisture content of less than 15% and a vanillin rate of 0.5% to 1%. They are typically shorter and less moist, making them less suitable for applications where the bean’s appearance is important. However, they still have a place in the vanilla industry, often used in producing lower-cost vanilla products and industrial uses.