The vanilla guide
Types of vanilla, and what “French vanilla” means
Where vanilla grows changes how it tastes. So does which species it is.
Almost all vanilla comes from two species: Vanilla planifolia, grown in Madagascar, Mexico, Indonesia, Uganda and elsewhere, and Tahitian vanilla (Vanilla × tahitensis), which is more floral and fruity. “Bourbon” vanilla is planifolia from the Indian Ocean islands, including Madagascar. “French vanilla” is not a bean at all: it describes a rich, custard-style vanilla flavour made with egg yolks.
On this page
The main types of vanilla
| Type | What it is | Tastes | Good for |
|---|---|---|---|
| Madagascar (Bourbon) | Vanilla planifolia from Madagascar and nearby Indian Ocean islands. Most of the world’s natural vanilla. | Rich, creamy, sweet: the classic vanilla | Almost everything, especially baking and custards |
| Mexican | Vanilla planifolia from its original home in Mexico | Smooth, slightly spicy and woody | Chocolate, Mexican desserts, drinks |
| Tahitian | Vanilla × tahitensis, grown in French Polynesia and Papua New Guinea | Floral and fruity, with cherry and anise notes; less vanillin | Fruit desserts, pastry creams, uncooked dishes |
| Indonesian | Vanilla planifolia from Indonesia, often cured faster | Woody, sometimes smoky | Baking with strong flavours |
| Ugandan | Vanilla planifolia from Uganda | Strong and earthy, often high in vanillin | Chocolate, coffee, rich bakes |
| Thai (ours) | Vanilla planifolia grown and cured on our family farm in Bangkok | To be discovered at our first harvest | We will tell you |
What is Bourbon vanilla?
Bourbon vanilla has nothing to do with bourbon whiskey. The name comes from Île Bourbon, the old name of Réunion, the island where hand pollination of vanilla was worked out in 1841. Today it means Vanilla planifolia grown on the Indian Ocean islands: Madagascar, Réunion and the Comoros.
A note on cheap Mexican vanilla
Real Mexican vanilla is excellent. But some very cheap “Mexican vanilla” sold to tourists has been found to contain coumarin, a compound from tonka beans that is banned as a food additive in the United States. Buy from a producer you trust, and check that the label lists vanilla beans.
French vanilla vs vanilla
French vanilla is a style, not a variety. It comes from French-style ice cream, which is made on a custard base of egg yolks, cream and vanilla. The yolks make it richer, rounder and slightly yellow.
On coffee shop menus and creamers, “French vanilla” usually means a sweeter vanilla flavour with caramel or hazelnut notes. Plain “vanilla” tastes lighter and cleaner.
Questions
Which type of vanilla is best?
It depends on the dish. Madagascar vanilla is the all-rounder. Tahitian shines where the vanilla is not cooked for long, such as with fruit or in pastry cream. Mexican vanilla goes well with chocolate and spice.
Is Madagascar vanilla the same as Bourbon vanilla?
Mostly, yes. Bourbon vanilla means Vanilla planifolia from the Indian Ocean islands, and Madagascar grows most of it.
Is French vanilla stronger than vanilla?
Not stronger, richer. The flavour comes from the egg-yolk custard base rather than from more vanilla.
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