Vanilla Bean Profiles

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A very rich variety of vanilla bean. They have flavor notes of Chocolate, Coffee, and Caramel. (V. planifolia, Bourbon Cured) 

 Vanilla beans grown in Madagascar but cured in the Mexican method have fragrance notes of cream and caramel with an added depth. They also have notes of chocolate. (V. planifolia, Sun Cured) 

 Notes of cinnamon, cream & butter. These beans are the most “common” flavor of vanilla. Extract made with these beans will give the familiar flavor bought in stores. (V. planifolia, Bourbon Cured) 

 Fragrance notes of cream and caramel with an added lightness or brightness. These are lovely in lighter applications such as fruit based desserts. (V. tahitensis, grown in Papua New Guinea, Bourbon Cured) 

 Fragrance notes include cream, caramel, and dried fruit. (V. planifolia, Bourbon Cured) 

 A classic variety of vanilla, has flavor notes of caramel and cream with sun-kissed warmth and slight spiciness. (V. planifolia, Sun Cured) 

 Probably the most well known vanilla bean. Madagascar beans have a rich, woody, clear smell with notes of cream and caramel that is very similar to the smell of the vanilla bought in stores. (V. planifolia, Bourbon Cured) 

 Ugandan beans have flavor and aroma notes of chocolate and smoke. They have more depth than other varieties. (V. planifolia, Bourbon Cured) 

These are a very rare variety of Vanilla Bean, and we are always watching for more to be available from the suppliers. They are grown in the wild and not much is produced annually. (V. pompona)