Choosing the Best Vanilla Bean Variety for Cooking

Kindi Lantz February 28, 2025

When you pour your heart and soul into your culinary projects, you naturally want the end result to be the best it can possibly be. So, why not give that same care and attention to selecting the finest ingredients for your recipe? After all, the most delicious dishes are rarely made with subpar products.

Regarding ingredients, though, what’s considered “the best” can be somewhat subjective. In this article, we’ll explore the various types of vanilla beans, their standout qualities, what sets each apart, and how to choose the perfect vanilla bean for your culinary creations.

Everything You Need to Know about Finding the Right Vanilla Bean Variety for Your Recipe

When it comes to choosing the right vanilla bean for your recipe, there are several things you need to consider—flavor profile, moisture levels, vanillin content, to name a few. You see, there is no “best” when it comes to vanilla beans but only the best for your recipe and personal preference. Let’s find the right vanilla bean for you.

Click here to skip ahead and peruse more than 35 high-quality vanilla beans and vanilla bean flavoring products.

Grades of Vanilla Beans for Use in Recipes

When it comes to choosing vanilla beans, there is much more to consider than their species and and origin. Vanilla beans are also graded. Typically they are classified as Grade A or Grabe B beans, although Grade C are not unheard of. We’ll just be focusing on the two primary grades of vanilla beans here but if you want to learn about Grade C or Unclassified beans, simply click here.

Gourmet Vanilla Beans:

Grade A vanilla beans, also known as "gourmet" or "prime" beans, are most often the preferred choice for recipes requiring a quick and direct infusion of vanilla flavor. With a moisture content of 30% or higher, these beans are plump, oily, and visually appealing—often a deep chocolatey brown with occasional reddish hues and blemish and crack free. This high moisture content means the vanilla’s flavor is more diluted but is released rapidly into dishes.

Top chefs typically favor gourmet vanilla beans for their ability to impart flavor without extended steeping, making them ideal for everything from savory cream sauces to delicate desserts like vanilla bean frosting. If your goal is to deliver fresh vanilla essence in a short time frame, Grade A beans are the way to go.

Extract Vanilla Beans:

As the name suggests, extraction grade vanilla beans (Grade B) are most often used to make vanilla extract. This is due to their lower moisture content—typically around 20%—which results in a highly concentrated vanilla flavor. Because they are drier, these beans release their rich, sweet, and earthy notes slowly, making them ideal for long-term steeping in liquids like alcohol or syrups.

Visually, Grade B beans tend to be thinner, reddish-brown in color, and lack the glossy sheen found on their Grade A counterparts. They may also have splits or cracks in them, due to less moisture content. That is not always the case, however. While these beans may not be as aesthetically pleasing, their intense flavor extraction makes them a choice ingredient for projects that allow time for the vanilla to fully infuse. As we previously mentioned, homemade vanilla extract is their primary use but they are also perfect for slow-simmered sauces and infusions.

Best Vanilla Beans for Different Types of Recipes

If you were to randomly select a handful of people and ask them what their favorite vanilla bean species is, you would likely be met with blank stares and a few hesitant “uh, um…” under their mumblings. Unfortunately, most people think of vanilla as a single ingredient and some merely consider it in extract form, rather than the dried fruit of a flowering orchid plant.

The truth of the matter is, many locations around the world with warm, humid clients are hosts to various species of vanilla orchids. However, only three of those species are widely available commercially: Planifolia, Tahitensis, and Pompona. Let’s take a look at what sets them apart

Vanilla Planifolia

Vanilla Planifolia is, by far, the most popular species of vanilla bean for culinary purposes and also the most widely cultivated. They are grown in tropical regions across the globe—primarily, Madagascar, Papua New Guinea, Indonesia, Uganda, and Ecuador—but develop unique characteristics based on their growing environment and curing methods. For the most part, V. Planifolia is recognized as having a smooth, creamy flavor with a deep aroma generally associated with vanilla.

Vanilla Tahitensis

Vanilla Tahitensis, or Tahitian Vanilla Beans, are known for their floral and fruity aroma, with notes of cherry, plum, and anise. While originally from French Polynesia, they are now also grown in regions like Papua New Guinea and Indonesia, each offering subtle flavor variations. What sets Tahitian vanilla apart is its soft, pliable pod, allowing the seeds to be squeezed out easily, much like tomato paste from a tube—no scraping required. This unique trait makes them easy to use while preserving their delicate aroma and flavor.

Tahitian vanilla is actually a hybrid, believed to be a cross between Vanilla planifolia and Vanilla odorata, with the Vanilla Odorata being the primary contributor to its distinct floral aromatic notes. While long-prized in the world of perfumery, Tahitian vanilla is becoming increasingly popular in culinary applications, especially amongst pastry chefs.

Vanilla Pompona

Vanilla Pompona is a rare and highly sought-after vanilla variety native to Mexico and tropical regions of Central and South America, with Peru producing the bulk of the Pompona beans on the market today. Though closely related to Vanilla planifolia, the exact evolutionary relationship between the two remains unclear, but flavor profiles are quite similar.

Pompona vanilla beans tend to be both thicker and longer than most other vanilla bean species, often containing more vanilla caviar. Their flavor is rich and complex, with deep, chocolatey richness and notes of ripe plums, cherries, oak, and even spices like nutmeg.

Pompona is believed to have been the first vanilla variety used for culinary purposes and the primary vanilla species used in historical times, particularly in the ancient Mesoamerican beverage Xocolatl, which combined cacao and vanilla. Despite its rich history, Pompona is now considered rare due to its lower yield compared to other vanilla varieties, making it a less-desirable species for commercial farmers.

Common Vanilla Bean Varieties Used in Cooking and Baking

Once you’ve determined which grade and species of vanilla bean is right for your recipe, you’ll need to consider the specific flavor profile you are trying to achieve. While vanilla beans within the same species may share many of the same flavor notes, the region and curing practices will also play a role in flavor development. Here, we’ll cover the most prevalent vanilla beans for culinary applications based on where they are cultivated.

...or, you can get more tips on how to source the best vanilla beans online here.

Madagascar Vanilla Beans

Madagascar vanilla beans, also known as Bourbon vanilla beans are the most common vanilla bean variety found in stores today. They are adored for their deep, creamy flavor and intense, somewhat sweet aroma. Bourbon vanilla is considered the classic choice for many baking and dessert recipes, offering a smooth, velvety flavor that complements everything from cakes and cookies to custards and ice cream. They are also prized for their relatively high vanillin content, which contributes to their potent and recognizable flavor.

Mexican Vanilla Beans - V. Planifolia

Mexico is the birthplace of vanilla, and its beans are often associated with traditional, authentic vanilla flavor. While the majority of vanilla beans produced in Mexico are of the Planifolia variety, the Pompona bens are also grown in certain regions. Planifolia Mexican vanilla beans tend to have a deep, complex flavor profile with subtle notes of spice and wood, making them a favorite in culinary applications that require a rich, warm, and aromatic vanilla.

It’s important to note, that when many people refer to “Mexican Vanilla” they may not be talking about true vanilla. They could very likely be referring to a Mexican “vanilla” extract that is not actually made from vanilla beans at all, but instead a member of the pea family—tonka beans. These beans are not used to create imitation vanilla extract versions in the united states because they have been banned for culinary purposes since the 1950s due to high levels of coumarin, a natural chemical compound that acts as a blood thinner.

Tahitian Vanilla Beans - V. Tahitensis

Vanilla beans from Tahiti are highly-sought after for their their delicate fruit-like vanilla flavor and intense floral tones. Tahitian bans present a softer flavor with subtle notes of anise and cherry blossoms, as compared to other vanilla varieties, making it ideal for desserts and applications where a fragrant, nuanced vanilla note is desired. These beans are typically used in light, refreshing desserts, beverages, and baked goods, offering a fragrant sweetness that doesn’t overpower the other ingredients.

Indonesian Vanilla Beans - V. Planifolia

Bourbon vanilla beans cultivated in Indonesia are known for their bold, smoky flavor and robust aroma. Grown in the tropical climates of Indonesia, these beans have a deeper, earthier profile compared to their Madagascar counterparts.The curing process, which includes a lengthy drying and sweating process, develops notes of leather and smoke, making them well-suited for more complex or savory culinary uses. Indonesian vanilla beans are great for pairing with spicy or rich dishes, and they can add a unique twist to traditional recipes. They are particularly popular in savory sauces, marinades, and darker baked goods like chocolate cakes and spiced cookies.

Ugandan Vanilla Beans - V. Planifolia

Uganda has become a mecca for vanilla bean growth, both Tahitian and Bourbon, with the Planifolia variety dominating their vanilla export. Bourbon vanilla beans cultivated in Uganda are known for their bold fruity flavor, with buttery undertones, hints of milk chocolate and figs, and a robust aroma. They are making waves in the small sea of vanilla purists who seek plump beans with loads of rich vanilla caviar. Grown in fertile volcanic soil, these beans have a distinctive flavor profile, combining the sweetness and creaminess of classic vanilla with rich, earthy undertones. The beans are often thicker and plumper, with a unique sweetness that balances richness and somewhat floral undertones. This variety is increasingly sought after by chefs and food creators who appreciate its depth and versatility in sweet and savory dishes alike.

Peruvian Vanilla Beans - V. Pompona

Peruvian Pompona vanilla beans are a rare and luxurious variety, known for their thick pods practically bursting with vanilla seeds. Their flavor profile is complex, featuring rich notes of dried fruits with high sugar content like prunes and raisins, a warm, earthy sweetness, and dark chocolate. Over time, these beans may develop natural vanilla crystals, a sign of their exceptional quality and high vanillin content. Ideal for infusions, extracts, and slow-simmered desserts like custards and rice pudding, Pompona vanilla also pairs beautifully with chocolate, warm spices, and aged spirits, making it a favorite among chefs and mixologists seeking a distinctive and bold vanilla experience.

**** Now that you have a more developed understanding of vanilla bean flavors and uses, it’s time to find the vanilla bean that is right for your recipe. Check up our full lineup of vanilla beans here (which includes even more vanilla bean varieties than what we mentioned in this article)!