![]() This is why Mexican vanilla tends to taste woodier or smokier, as this curing method is harsher on the bean. Another “killing” method, primarily used by Mexican curers, is to lay out the vanilla in the hot afternoon sun. The most common “killing” is done by steeping the beans in hot water for a few minutes the temperature and length of time will vary by curer and thus produce slightly different results. One key difference between vanilla planifolia versus the tahitensis and pompona varieties is that vanilla planifolia needs to be “killed” after being harvested so that the bean does not continue to grow. Pastry chefs also reach for this species, as its comparatively subtle flavor lends itself naturally to sweet bakes. It’s the preferred vanilla when it comes to making fragrances, due to its high level of heliotropin, the chemical compound responsible for the floral scent. By Chris Malloy Updated on AugNo doubt you've heard the word 'vanilla' used to describe all things bland and boring. Vanilla tahitensis - as its name suggests - is almost exclusively grown in Tahiti, but Papua New Guinea is one other nation that produces it. Cooking Tips & Techniques A Baker's Guide to the (Many) Types of Vanilla Learn the difference between vanilla beans, extract, and paste, plus suitable substitutions for each. This strain of vanilla, like vanilla tahitensis, is lighter, floral, and fruity, but it is also a tad spicy. Vanilla pompona is grown in the Caribbean, Mexico, and South America (mostly Peru). ![]() Vanilla pompona and vanilla tahitensis are the less common mutations of the planifolia relative. (“Bourbon” refers to the vanilla-producing islands near Madagascar, not the whiskey.) Vanilla planifolia from Papua New Guinea is creamy with a hint of caramel, while those from Uganda are said to taste some way between Mexican and Madagascar vanilla: it’s got a strong vanillin component with chocolatey undertones. Madagascar or Bourbon vanilla is similarly strong, but it tends to be creamier and higher in the vanillin component, which gives vanilla its trademark taste. The rich, slightly spicy flavor of Mexican vanilla pairs especially well with chocolate to bring out the fullness of both chocolate and vanilla. It’s the most common type of vanilla produced in the world, and though the taste and scent of these vanilla pods vary slightly by country of origin, you’d recognize the pungent aroma and flavor as unmistakably vanilla. Vanilla planifolia is the original vanilla plant from Mexico and is now also grown in Madagascar, Indonesia, Papua New Guinea, and Uganda. There are three main vanilla plant species: vanilla planifolia, vanilla pompona, and vanilla tahitensis.
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