A Baker’s Guide to the Different Types of Vanilla
When you want to get some baking done, the first thing you should do is read the required ingredients. After all, you’ll want to make sure you have them on hand! Ingredients like flour, granulated sugar, or baking powder are easy to get through.
Vanilla, on the other hand, can get tricky. Most recipes call for it, but they rarely specify which kind to use.
Yes — you read that correctly. There are indeed multiple types of vanilla on the market! The kind you’ll want to choose depends upon your tastes and what you’re baking.
To learn more about the different types of vanilla beans and what they offer, keep reading on. Afterward, you’ll have a better idea of which kind is best for you and your recipe.
Madagascan Bourbon Vanilla
Madagascan vanilla beans come from the islands of Madagascar. They are also called “Bourbon vanilla,” but they don’t contain any whiskey. Instead, that name refers to where they are grown — Réunion Island, formerly known as Bourbon Island.
Vanilla Planifolia is the plant species responsible for Madagascan vanilla. It’s one of two main species of vanilla orchids and by far the most popular. In fact, most commercial vanilla flavors at the grocery store are based on it.
Bourbon vanilla is often more expensive than other types of vanilla beans because of the growing process. Rather than getting help from bees, humans have to pollinate the flowers by hand.
Madagascar produces the thinnest vanilla beans, but they also pack the most flavor. Consider pairing their rich and creamy taste with fruits or ice cream.
Mexican Vanilla
Vanilla Planifolia doesn’t only produce Madagascan vanilla but also Mexican vanilla. Because of this, these types of vanilla are both similar in taste. However, the Mexican variety has a smoother, spicier, and woodier profile.
Another difference between Madagascan and Mexican vanillas is how they are grown. As you read, humans have to pollinate the plants in Madagascar. In Mexico, however, pollination gets handled by the local bee populations.
Authentic Mexican vanilla grows in the coastal state of Veracruz. The region’s tropical climate provides perfect growing conditions for the plant. A fun fact to know is that all the world’s vanilla beans originate from the ones grown in Mexico!
Many bakers and taste-testers alike believe that Mexican vanilla is the best type of vanilla. Its deep flavor goes well with sweet bread, chocolates, and your favorite baked treats.
Tahitian Vanilla
Remember that there are two main plant species used for cultivating vanilla. While Vanilla Planifolia is the most common, you might also stumble across Vanilla Tahitensis. This species is responsible for Tahitian vanilla.
Both the species and vanilla names derive from the place where they were born — Tahiti. The plant is a hybrid of two types of vanilla beans, Vanilla Planifolia and Vanilla Odorata. Experts are unsure whether the hybridization was natural or intentional (human-made).
Tahitian vanilla is the most expensive kind on the market. This is likely because the growing process involves fertilization by hand, and it’s less common to find.
The higher price tag is certainly worth it, though. Tahitian vanilla produces a subtle, fruity, and warm flavor. It also has light floral notes, which make it popular for use in fragrances.
Ugandan Vanilla
A lesser-known variety of vanilla comes from Uganda. Like Madagascan and Mexican ones, Ugandan vanilla is also produced by the Vanilla Planifolia plant. However, the taste and aroma it gives off are much different from its relatives.
Uganda is a lucky country because it experiences two dry seasons annually. Unlike in other vanilla-producing nations, growers can harvest their vanilla twice a year. As a result, fresh vanilla is often available year-round in Uganda!
While it comes from the same plant as other types of vanilla, Ugandan vanilla is much more distinct. Its flavor is earthy and very sweet, with notes of chocolate. Because of this, it’s one of the best types of vanilla for baking rich and decadent desserts.
Imitation Vanilla and Vanilla Extract
You might have heard of imitation vanilla. Don’t confuse it with genuine vanilla, though, because it’s completely artificial. Synthetic versions of vanillin, a compound in real vanilla beans, create imitation vanilla.
It’s interesting to note that the FDA regulates vanilla flavoring. If a product contains artificial flavors or less than a certain percentage of actual vanilla, the label must make it clear.
Another vanilla product you’ll come across is vanilla extract. As long as the label doesn’t say otherwise, it gets made from real vanilla beans. Madagascan vanilla is most commonly used.
Authentic vanilla extract is made by soaking vanilla beans in alcohol until the vanilla flavor gets absorbed. It can get pricy to buy, but the delicious flavor is worth it! You can always try making it at home, too, if you prefer DIYs.
How Do Their Flavors Compare?
So, how do you know how to choose a type of vanilla? After all, each one seems to offer its own unique flavor and aroma. The differences are subtle, but they’re definitely there.
Ultimately, the answer is going to depend upon what type of flavor you’re after. If you want something quick and easy, vanilla extract is the way to go. Otherwise, keep this guide in mind:
- Madagascar vanilla for a creamy and classic flavor
- Mexican vanilla for a woody and bold flavor
- Tahitian vanilla for a light and floral flavor
- Ugandan vanilla for a rich and chocolatey flavor
Which Types of Vanilla Are Best for Baking?
With so many different types of vanilla to choose from, you have a difficult decision to make. If you’re able to, consider buying one of each to keep in your kitchen. But if that gets too expensive, opt for whichever one sounds the most appealing for your baked goods.
There isn’t one best type of vanilla for baking, so don’t feel like you have to settle for a certain kind. All that matters is it tastes good to you!
Looking for more sweet reads for your baking needs? Browse around our website to find what you’re looking for.
