Not All Beans Are Created Equal

Vanilla Beans

It is no wonder that some of the most aromatic sources of satisfaction in the food world are derived from a simple bean, coffee beans, cacao beans and vanilla beans. Not all beans are equal when it comes to vanilla beans. When baking, often do we consider the origin of the vanilla that we are adding to our batch of batter?

Madagascar Bourbon Vanilla beans are long and slender with a rich flavor and aroma. With thick oily skin, strong vanilla notes & tiny seeds. Bourbon Vanilla beans are described as creamy, hay-like and sweet.

Mexican Vanilla beans, a favorite of mine, are similar to the Bourbon Vanilla bean but with a more mellow smooth quality and a spicy, woody fragrance. This is a favorite of mine because as we all know digestion starts with the olfactory sense. Be careful with Mexican Vanilla and buy from a reputable source. Mexican vanilla extract derived from the Tonka Bean is not a healthy alternative.

True Tahitian beans, another favorite of mine, are called True Beans because there are a lot of beans being passed as Tahitian that are not. True Tahitian beans are like rare Bordeaux wines, they have a fruity, floral aroma and are often described as smelling like licorice, cherries, prunes, or wine. The beans are shorter & plumper and have higher moisture content than Planifolia beans.

For the best vanilla products at the best price, go to www.vanilla.com a socially conscious educational site. The Vanilla Company, located in Santa Cruz, California, is headed by Patricia Rain, who is also known as “The Vanilla Queen.”

To contact the Vanilla Queen directly, send her an email: rain@vanilla.com.