Another common question is what characteristics make vanilla beans different. This is a great question, especially considering how many types of vanilla exist. There are two main characteristics that determine the flavor, appearance, and aroma of a vanilla bean:

Origin — Like fine wine, the location which the vanilla is grown plays a large role in the aroma and flavor profiles of a vanilla bean. This is due to each country having a unique method of curing and drying vanilla beans. So many unique curing processes results an equally large difference in flavors produced by the vanilla bean.

Species — There are three main species of vanilla that produce commercially available vanilla beans. These include vanilla planifolia, vanilla tahitiensis, and vanilla pompona. Each species has unique characteristics. The planifolia species is grown throughout much of the world, from Hawaii to Mexico to Madagascar and is by far the most heavily produced. This species is typically more round and plump compared to the other species, however strong variations do exist. Vanilla tahitiensis typically has a more floral aroma and flavor. These vanilla beans also contain less vanillin content (the active ingredient responsible for flavor) and is often used in perfumes. The shape of vanilla tahitiensis beans also tend to be wide and flat.

While several characteristics effect the flavor of each type of vanilla, the best way to find out your personal preference is to try them!

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