-VANILLA VARIETIES-

Madagascar - Dark, full bodied, and rummy with a hint of tobacco, just like Rob told me it would be.
Perfect for recipes that might be flambeed or if you need a vanilla to stand up to powerful flavors that
might overshadow it.
ourbon - ourbon is defined by its fruity profile. !our nose may detect scents of figs, papaya, persimmon
and cherries. "ts diverse #ualities make it good all around variety, but " personally prefer it with cookies
and cakes where " want the vanilla to add dimension and comple$ity.
Me$ico - %his vanilla is sweet, smooth, and creamy& designed for infusions in milk, pastry cream, whipped
cream, and all manner of ice creams. My personal favorite.
%onga - %his variety reminds me of cherries and of autumn, very brisk and felicitous. More of a delicate
flavor. "'ve dedicated this one to using in developing fruit sauces for adorning meats as it seems to
compliment the savory tastes of chicken and pork and at the same time enhance the fruit.
Papua (ew )uinea - *ubtle notes of chocolate and red wine define this vanilla. (ot a favorite as often it
seems to disappear in the background of other more prominent ingredients, and when " want vanilla to
stand front and center " usually want something a bit bolder. *till, for delicate tea cakes and that ilk of
pastry this is a choice vanilla.
%ahiti - )enerally floral, with hints of licorice and fig. " found that " prefer this vanilla in jams and preserves
as it adds a floral bou#uet to the overall taste. "n addition, that slight licorice taste makes it choice for
developing your own chai mi$ or spice rubs where you wish to include vanilla. *ome %ahitian species are
grown in other places that actual %ahiti. %ahitian strains actually grown in %ahiti have a darker, chocolate-
like flavor.
"ndia - %he beans are huge and very oily, with a very muted, woodsy #uality. + good vanilla that would
stand up well to spices with a more heady comportment in a dish where the presence of cloves,
rosemary, cinnamon, or thyme ,and other such flavors with a dominating flavor- may threaten to eclipse
other vanilla varieties.
"ndonesia - %hese beans are thick, oily, and pliable. .ne of the mightiest of beans in physical presence.
+lso, it's one of the oddest. %he scent of vanilla is somewhat fermented and the overall scent profile is
one you would associate with prunes. "n fact, " would say they smell more like prunes than vanilla.
/owever, when cooked the vanilla flavor becomes more pronounced. Perfect for stewing fruit, or in pies
and compotes.
%ahitensis 0 Planifolia lend - %he most typical and assuring of the vanillas - a genetic 1underkind. %his
is what you might assume 2typical2 vanilla to smell like. + bit of a one note wonder, but because it
possesses such a strong and reliable vanilla flavor that doesn't change with cooking it's my regular go-to
vanilla variety. Probably the one " use more than any other - particularly for making vanilla e$tract or
vanilla sugar. "t's also one of the cheapest varieties.
*o which one to pick3 " suggest going with one or two that intrigue you the most and starting with that. +s
" noted earlier in the post sugar cookies are a great way to test the flavor profiles of vanilla. 1hipped
cream or vanilla ice cream are other good options. 1hatever you do decide to use be sure that vanilla is
the only and predominant flavor.