Over the years the word “vanilla” has become synonymous with “plain” or “boring,” which is unfair; vanilla is bursting with complex flavors. It can taste smoky, spicy, floral, and even fruity given the species, where it’s grown, and how the vanilla beans are cured.
There are two common species of vanilla: Vanilla planifolia and Vanilla tahitensis. V. planifolia is more widely grown and is used in most commercial applications. V. tahitensis is less widely grown, and its flavor is more fruity and floral.
Vanilla flavor varies from region to region as well. According to Tim McCollum, founder and CEO of the vanilla and chocolate purveyor Beyond Good, Madagascar vanilla () is full-bodied, rich, and creamy. Mexican vanilla (, on the other hand, is “a bit warmer and spicier” than Madagascar, and Tahitian vanilla ()) is “a bit
