The flavor of vanilla, like coffee and wine, is very complex
and is a product of its environment. The quality of vanilla depends
on the climate, soil and curing techniques. Depending on where vanilla is grown
and how it is cured, the flavor of the beans and extract produced from them
varies.
Bourbon
The term " Bourbon " originally referred to vanilla beans grown on
Madagascar, Reunion and the Comoros Islands. Today, the term is used to
describe Vanilla planifolia beans cultivated in other parts of
the world including Uganda and India. When grown in other parts of the world,
the beans are most accurately described as " Bourbon Type ".
The extract made from Bourbon vanilla beans has a fruity, sweet creamy, hay-like
aroma with vanillin and phenolic undertones. It is generally stronger in flavor
than the extract produced from other origins.
Mexican
Mexican vanilla is also Vanilla planifolia . The extract produced
from Mexican beans has a unique flavor and aroma. It is slightly more spicy and
woody in flavor and has less of the vanillin undertones found in "bourbon"
vanilla.
Unfortunately, much of the vanilla extract produced in Mexico is adulterated
with artificial vanillin, ethyl vanillin and other artificial
flavor ingredients. Visitors to Mexico often believe they are buying
Pure Vanilla Extract at great prices when all they are getting
is a cheap imitation product colored with caramel color.
Tahitian
The beans of Vanilla tahitensis , have a unique flavor and aroma,
which is floral and fruity. The extract made from these beans is sweet and
creamy with notes of cherries and prunes. Tahitian Vanilla
Extract typically has a more delicate flavor than Bourbon Vanilla Extract.
Indonesian
The beans grown in Papua New Guinea and other parts of Indonesia are Vanilla
planifolia . Indonesian beans, however, due to the climate, soil
conditions and how they are cured, often have a unique flavor and
aroma, which is best described as slightly smoky. Most of the
beans produced in Indonesia are purchased by large industrial users of vanilla
and blended with vanilla from other origins.
|