What are the types of vanilla bean?

1. Very dry

Hard and brittle with intense flavor. The type with the lowest moisture level of 15-20%. Due to its brittleness, this type will break easily, and may not be suitable for cooking purposes. However, dry vanilla is the most prevalent type for industrial usages, as vanilla only needs to be processed once, and more water content will drop its concentration level.

2. Rouge/Red

Has tints of red in its ridges and is relatively dry with a moisture level of 22-25%. One of the most common types of vanilla used in the industry.

3. TK

Has a balanced amount of vanilla content and vanilla crystals on its surface as it dries. The moisture level is 30%.

4. Gourmet

The most attractive vanilla bean in appearance. Has a high demand by chefs or professional use. This type has the highest moisture level of 35-38%. The Gourmet type commands a high price due to its ability to be used multiple times, with an average of 3-4 usages, compared to others that are unusable after two applications.

The two main types of vanilla exported from Madagascar are Bourbon vanilla and Tahitian vanilla, with Bourbon vanilla being the most prominent and sought after.

Madagascar, often referred to as the "Vanilla Island," is known for its high-quality vanilla beans. The main type of vanilla bean found in Madagascar is Bourbon vanilla (Vanilla planifolia). Bourbon vanilla is renowned for its rich, creamy, and sweet flavor with distinctive vanillin notes. It is one of the most sought-after and widely used types of vanilla globally.

Within Bourbon vanilla, there are several sub-varieties and classifications based on factors such as size, appearance, and quality. The most common grades of Bourbon vanilla found in Madagascar include:

Grade A Vanilla Beans: These are the highest quality Bourbon vanilla beans. They are typically long, plump, and well-cured with a high vanillin content. Grade A beans are often preferred for gourmet and premium applications.

Grade B Vanilla Beans: Grade B beans are of good quality but may be slightly shorter or less plump than Grade A beans. They still have a strong vanilla flavor and aroma, making them suitable for various culinary uses.

Grade C Vanilla Beans: Grade C beans are smaller and may have more visible imperfections, but they are still flavorful and aromatic. They are often used in extracts, flavorings, and industrial applications.

In addition to Bourbon vanilla, Madagascar also produces another variety known as Tahitian vanilla (Vanilla tahitensis). Tahitian vanilla has a slightly different flavor profile, often described as more floral and fruity compared to Bourbon vanilla. However, Bourbon vanilla is the dominant and most widely cultivated type in Madagascar.

Bourbon vanilla from Madagascar is highly regarded in the culinary world and is a preferred choice for baking, desserts, and confectionery. The term "Bourbon" in Bourbon vanilla does not refer to the alcoholic beverage but rather to the name of the region historically known as Réunion, which was formerly called Île Bourbon, where this variety was cultivated and from where it spread to Madagascar.