vanillin, does suggest vanilla on its own, but
without the whole spice’s richness. Some of
the other important vanilla volatiles
contribute flavor notes described as woody,
floral, green-leaf, tobacco, dried-fruit, clove-
like, honey-like, caramel, smoky, earthy, and
buttery.
Kinds of Vanilla The different vanilla-
producing regions produce beans with broadly
different flavors. Bourbon vanilla from
Madagascar and neighboring islands is
generally considered to be the finest, with the
richest, most balanced flavor. Indonesian
beans seem lighter, with less vanillin, and
sometimes smoky qualities. Mexican beans
contain about half the vanillin of Bourbon
beans, and have distinctive fruity and winy
aromas. Rare Tahitian vanilla beans — from a
different species, V. tahitensis, also have
much less vanillin than Bourbon beans, but
carry unique flowery and perfumed notes.