Choosing Your Bourbon Vanilla

Quick answer

Choosing a good vanilla comes down to five criteria: the variety (Madagascar Bourbon for classic patisserie, Tahitian for floral profiles, Pompona for long infusions), the grade (Gourmet/A for cooking, TK for extraction), the suppleness (the bean should wrap around your finger without snapping), the aroma when you open the tube (cocoa, prune, butter for Bourbon · aniseed, flowers for Tahitian) and the format that matches how you cook (whole bean, seeds, powder, extract).

For very nearly every everyday sweet recipe · crème pâtissière, crème brûlée, financiers, ice cream, chocolate · a Madagascar Bourbon Gourmet bean of 14-16 cm is the most versatile choice. Reckon on €3 to €7 a bean depending on size. Below €2, be wary: that is usually industrial vanilla or a repackaged product.

The whole bean is unbeatable for the visual result (black seeds) and the aromatic complexity. Powder is the answer when you need quick, precise dosing (dry mixes, ganaches). Extract is convenient for liquid batters (pancakes, icings) and for cocktails. Pure seeds are a finishing product, to be kept for the moments when you want the look and the aroma at 100%.

If you are just discovering proper vanilla, start with a discovery set of 1, 3 or 5 Bourbon beans. A single recipe is enough to understand what separates a real bean from supermarket vanilla.

1. Why the choice of vanilla really matters

Vanilla is one of the most counterfeited spices in the world. More than 95% of the "vanilla" flavour consumed on the planet is synthetic vanillin, made from wood lignin or from petrochemicals, and not extracted from a bean . The sensory gap is obvious from the very first tasting: a natural vanilla develops more than 200 identified aromatic compounds (cocoa, prune, tobacco, flowers, wood, cooked fruit), where synthetic vanillin offers a single one.

Beyond taste, the choice of vanilla carries an economic and an ethical dimension. A Madagascar Bourbon bean spends nine months ripening on the vine, then six to nine months in post-harvest processing (scalding, sweating, drying, conditioning). It takes roughly 600 flowers pollinated by hand, one by one, to produce 1 kg of cured vanilla. Behind a single bean there is a family of growers in the Sava region, in north-eastern Madagascar, who give the whole year to this one product.

Traceability makes a difference too. Vanilla bought through a short chain (grower → importer → specialist retailer) guarantees a genuine conditioning time, a correct moisture content (25-35% for a Gourmet) and a high natural vanillin content (1.8% to 2.5% for a Bourbon). Generic vanilla that has passed through four or five middlemen often arrives over-dried, under-conditioned, or repackaged from several blended origins.

It is that gap · sensory, economic, ethical · which justifies taking the time to choose well. The right reflex: put three questions to whoever is selling it. Which variety? Which grade? Which harvest year? If the answers are precise, you have found a serious seller. If they are vague, walk on.

2. The four varieties to know

The genus Vanilla counts more than 100 botanical species, but only three produce commercially aromatic beans: V. planifolia (the "Bourbon"), V. tahitensis (the "Tahitian") and V. pompona (the "banana vanilla"). To that trio one often adds voatsiperifery, which is not a vanilla in the botanical sense · it is a wild Madagascar pepper · but which earns a mention in any vanilla guide, because it is so often set against vanilla profiles.

2.1 Bourbon vanilla (Vanilla planifolia)

This is the world benchmark and 80% of production. The species comes from the Gulf of Mexico, was taken to Réunion (then Île Bourbon) in the 19th century and spread from there to Madagascar, where it found the terroir that suits it best: the Sava region (Sambava, Antalaha, Andapa, Vohémar) today concentrates 80% of world production .

Aromatic profile: a warm, sweet vanillin dominance (1.8% to 2.5% vanillin on dry weight), notes of roasted cocoa, cooked prune, raisin, beurre noisette, precious woods. Long, buttery persistence on the finish.

Appearance: a fine, long bean, chocolate brown verging on black, supple, fleshy, slightly oily to the touch. Standard size 14-16 cm; the extra-long sizes (16-22 cm) are rarer and dearer by the gram.

Signature uses: crème pâtissière, crème brûlée, financiers, shortbread, whipped ganaches, chocolates, ice creams, macarons, chantilly. This is the all-round vanilla par excellence.

To go further, see our complete guide to Bourbon planifolia vanilla and our Bourbon vs Tahitian vs Pompona comparison.

2.2 Tahitian vanilla (Vanilla tahitensis)

The Tahitian is in fact a natural hybrid, identified in Polynesia in the 19th century. It is the rarest vanilla and the dearest by the gram .

Aromatic profile: less vanillin (1.5% to 2%) but more secondary aromatic compounds, above all anisaldehyde, which gives it floral notes (heliotrope, aniseed), fruity notes (cooked plum, black cherry) and a lightly caramelised edge. An almost musky finish. Far more aromatic raw, but it fades faster under heat.

Appearance: a shorter bean (12-15 cm), fattier, red-brown, with a more supple skin. One particularity: its beans do not split open by themselves at maturity (non-dehiscence), which makes harvesting easier.

Signature uses: panna cotta, red fruit tarts, fruit sorbets, and savoury cooking too · pan-seared scallops, lobster, beurre blanc, foie gras. Ideal wherever vanilla has to converse with a fruity or floral aroma rather than flatten it.

Please note: Vanille Désiré does not (yet) offer Tahitian vanilla, our family production being centred on Madagascar. We describe the variety here so that you have the whole picture.

2.3 Pompona vanilla (Vanilla pompona)

Pompona · also called "banana vanilla" or "vanillon" · is the hardiest of the three species. Native to Central America and the Amazon basin, it is grown today only at the margins, in Madagascar, Guadeloupe and Mexico. Less than 1% of world production.

Aromatic profile: lower vanillin (1.2% to 1.7%), but complex aromas found nowhere else · cherry, honey, aniseed, tonka bean, light tobacco, dried flowers, woodland floor. A more diffuse, rounder profile, less striking than Bourbon but with remarkable staying power in a long infusion.

Appearance: this is the XXL bean · 18 to 25 cm long, far thicker and fleshier, russet to light brown. A Pompona bean sometimes weighs twice a standard Bourbon.

Signature uses: long macerations (spiced rum, syrups, liqueurs), artisan ice creams infused overnight, jams, flavouring chocolate for melting, hot infusions (milk, cream). Excellent as well in sweet and savoury pairings.

For the detail, see our complete guide to Pompona vanilla.

2.4 Voatsiperifery (Piper borbonense)

Voatsiperifery is not a vanilla · it is a wild Malagasy pepper. We mention it here because it is regularly compared with vanilla profiles. Harvested 20 to 25 m up, from vines climbing the trees of the forests of south-eastern Madagascar, it develops a citrus, flower and precious wood profile that marries remarkably well with vanilla desserts. Our voatsiperifery guide sets out how to use it. If you love vanilla, you will love voatsiperifery · and the reverse holds too.

Variety comparison table

3. Grades and quality: what "Gourmet", "TK" and "Red" actually mean

The grade of a vanilla tells you its final quality and the use it is intended for. Three broad categories structure the world market.

3.1 Grade A / Gourmet (often called "black")

This is the culinary quality. Moisture content 25% to 35%, a bean that is supple, fleshy, glossy, with an intense aroma the moment you open the tube. It is the only grade that lets you split, scrape and obtain an abundant, deep black seed paste. Every patisserie, cooking and infusion use starts from this grade.

Common sub-classifications of grade A in Madagascar: - Gourmet Premium / top of the crop: >30% moisture, vanillin >2%, size 16 cm and above. For starred kitchens. - Standard Gourmet: 25-30% moisture, vanillin 1.8-2%, size 14-16 cm. The patisserie standard. - Extra-long Gourmet: size 16-20 cm, sometimes 22 cm. For the look and for gift tubes. See our guide to extra-long vanilla, 16-20 cm.

3.2 Grade B / TK ("Red")

Moisture content 18% to 25%, a drier, less supple bean, sometimes split or marked. Intended for industrial extraction (extract, powder, flavourings), where appearance hardly matters but the vanillin content stays respectable (1.5-2%).

You can perfectly well cook with a TK · it will scent a custard or a syrup very nicely · but you will not get the visual result of a Gourmet. The price to quantity ratio is better if you are making your own extract at home.

3.3 "Cuts" / industrial grade

Very dry beans (15% moisture), broken into pieces, sometimes mouldy on the surface. Reserved for industry (vanillin extracted at scale, mass flavouring). It should never be sold to the public under the name "vanilla beans".

3.4 How to judge the grade sight unseen

If you are buying online, the grade is rarely stated clearly (serious retailers announce "Gourmet", "Premium" or "Black"). When in doubt: - Ask the question outright: what is the moisture content? - Ask for the minimum size (14 cm for a decent Gourmet) - Find out the harvest year (ideally last year's or the year before · beyond that, the aromatic potential erodes)

A vanilla that arrives brittle, split in every direction, dry, with a weak aroma · that is TK or cuts sold at Gourmet prices. Complain, or change seller.

3.5 Frosting: a sign of quality, not a fault

On the very best beans you will sometimes see white crystals appear on the surface, particularly along the ridges. That is crystallised vanillin migrating outwards · a natural phenomenon on very concentrated vanillas (vanillin >2%), regarded by chefs as a mark of superior quality.

Do not confuse it with mould: frosting is dry, glossy, perfectly edible and the aroma stays intact. Mould is downy, matt, and comes with a spoiled smell. In doubt, rub it with a finger. Frosting crushes into powder, mould leaves a damp mark.

4. Bean, powder, extract, seeds: which format for which use

The format changes everything. The same variety and the same grade will give very different results depending on whether you use the whole bean, the powder, the extract or the pure seeds. Here is how to choose.

4.1 The whole bean

The king of formats. You split it, you scrape out the seeds, you infuse both halves. You get the maximum aroma and the visual result of the black specks.

Ideal for: crème pâtissière, crème brûlée, crème anglaise, artisan ice creams, syrups, hot infusions (milk, cream, stock), spiced rum, shortbread, jams.

Why it is better: the bean itself holds 60% of the aroma (lignin, woody compounds), the seeds concentrate the other 40%. Using only the seeds and throwing the bean away wastes half the potential.

Typical dose: 1 bean per 500 ml of liquid, or for 4 to 6 people. For strongly vanilla recipes (artisan ice cream, ganache), go up to 1.5 or 2 beans.

See our complete guide to using a vanilla bean.

4.2 Vanilla powder

The practical format for precise dosing. Obtained by finely grinding whole Gourmet beans (not just the seeds). No added water, 100% pure vanilla.

Ideal for: dry preparations (sugar and flour mixes, biscuits, sweet coatings, pancakes), a finishing dusting (over fruit, over mousse, over chocolates), ganaches where you want to avoid adding liquid, and bakery dosing where the flavouring has to be weighed.

Typical dose: 1 g of powder is roughly the aromatic equivalent of half a bean. 2 g per 500 ml of liquid.

Do not confuse it with shop-bought "vanilla sugar", which is 95% sugar and 5% synthetic vanillin. Our Bourbon vanilla powder, 20 g is 100% ground bean.

4.3 Liquid vanilla extract

The practical format for liquids. Beans macerated in a neutral alcohol (rum, vodka) for a minimum of 6 to 12 weeks. Concentration varies from one brand to another.

Ideal for: pancake batter, waffle batter, icings, cocktail bases (pornstar martini, vanilla mojito), cookie dough, enriched doughs (aroma plus a small alcohol boost), and any recipe where adding a whole bean would be out of proportion.

Typical dose: 1 teaspoon of extract is the aromatic equivalent of 1 bean. Half a teaspoon for a family recipe.

Mind the trap: an "extract" at €2 for a 20 ml bottle is almost always synthetic flavouring. A genuine premium extract costs €8 to €15 for 20 ml. Our Madagascar Bourbon extract, 20 ml is macerated from our own Gourmet beans.

4.4 Pure vanilla seeds

The luxury finishing format. The seeds alone, without the bean. A paste-like texture, maximum visual intensity, easy dosing.

Ideal for: finishing chantilly, mascarpone, whipped ganache, icings, panna cotta. Wherever you want the look of the black specks without the trouble of splitting a bean.

The limit: you lose the 60% of aroma held in the bean. Pure seeds give a cleaner profile, but a less complex one than a full bean infusion.

Typical dose: 1 teaspoon of seeds is worth 1 bean visually and 60% of the aroma. Our Bourbon vanilla seeds, 20 g are the equivalent of roughly 8 to 10 beans, concentrated.

4.5 Home-made vanilla sugar

Not a format in itself, but a good habit. Slip 2 split beans (new, or already infused) into 250 g of caster sugar and shake once a week for 3 weeks. A scented sugar, ideal for everyday baking, coffee and yoghurt.

You can also buy our Bourbon vanilla sugar, 60 g, made with our own beans.

Table: which format for which use

5. How to judge quality at the point of purchase: a 10-point checklist

Whether you are buying online, in a delicatessen or on a market stall, here is the checklist to run through every time.

5.1 Is the variety stated precisely?

A serious seller states species and origin: "Bourbon vanilla (V. planifolia) from Madagascar, Sava region". Not simply "vanilla from Madagascar", which could be planifolia or pompona.

5.2 Is the grade given?

Look for "Gourmet", "Premium", "Black", "Grade A", or an explicit moisture content (25-35%). If nothing is stated, ask.

5.3 Is the size specified?

A decent Gourmet bean measures 14 cm minimum. Extra-longs start at 16 cm. If the size is not specified, what is being sold is probably a mixture · sometimes acceptable, sometimes not.

5.4 Is the harvest year mentioned?

Ideally last year's or the year before. A vanilla of 4 or 5 years can still be good if it has been well kept, but the aromatic potential erodes. Serious sellers state their vintage.

5.5 The bend test

This is test number one on arrival. A good Gourmet bean wraps around your finger without snapping or cracking. If it cracks or fissures, it is too dry (TK, or an over-dried Gourmet). If it is soft and sticky, it is too wet and at risk of mould.

5.6 Colour

An even chocolate brown for Bourbon, russet brown for Pompona, red-brown for Tahitian. A colour that is too black and oily means over-fermented. Grey or greenish means mould or a drying problem. A very pale colour means under-conditioned.

5.7 The surface

Slightly oily to the touch, glossy, sometimes with white vanillin crystals (frosting is a good sign). A matt, dry surface means over-dried. A downy surface means mould, and the bean goes in the bin.

5.8 The aroma on opening

This is the most telling element of all. As the tube opens you should immediately smell cocoa, prune, butter, wood for a Bourbon. Aniseed, flowers, cooked fruit for a Tahitian. Honey, cherry, tobacco for a Pompona. A weak aroma means a tired vanilla. A smell of alcohol or fermentation means it is over-conditioned and should be discarded.

5.9 The seeds when you cut it

Split a bean to test it. The seeds should be abundant, black, moist, and come away easily with the back of the blade. Pale or dry seeds mean a badly conditioned or too old bean.

5.10 The packaging

An airtight glass tube is ideal: it preserves the moisture and shields the bean from light and air. A kraft pouch is acceptable (12 to 18 months of keeping). A cardboard box or a green box is poor (rapid aroma loss). A clear plastic bag left open to the air is one to run from.

6. Storage and shelf life: making them last 3 years

A well-kept bean holds 90% of its aromatic potential for 2 to 3 years. Three parameters settle the equation: moisture, light, temperature.

Good practice

• An airtight glass tube with a silicone seal. That is the gold standard.
• Room temperature, 18-22 °C. A cool cellar will do if it is dry.
• Away from light (a closed cupboard or tinted glass).
• No airing. Open briefly (10 seconds), then close again.
• Away from other spices. Vanilla absorbs smells.

What NOT to do

• Not in the fridge. This is the commonest mistake. Fridge humidity (90% and above) causes condensation every time you take the tube out, and creates mould.
• Not in the freezer. It keeps for a long time (3 years and more) but you lose a great deal of volatile aroma on thawing.
• Not in a thin plastic bag. It is microporous and the beans dry out within months.
• Not in direct contact with metal. Ion exchange with the essential oils is possible.

If your beans have arrived a little dry

Leave the closed tube for 48 hours at 20-22 °C: the moisture inside redistributes itself. If they are still genuinely brittle after that, either rehydrate them for 24 hours in a damp cloth, or turn them into something else (home-made powder in a blender, home-made extract in rum).

Shelf life by format

To go further, see our complete guide to storage and preparation.

7. Price: what does a genuinely good vanilla cost?

The price of vanilla has swung spectacularly over the past decade. In 2017-2018, after cyclone Enawo devastated the Sava, the price of green vanilla climbed to 600 USD/kg on world markets . In 2024-2025 the market settled at around 80 to 150 USD/kg for cured Gourmet vanilla .

Retail price brackets in France (2026)

Warning signs

• Bourbon Gourmet beans at €1 each: economically impossible. Either it is downgraded TK sold as Gourmet, or repackaged vanilla of blended origin, or very old stock (more than 5 years) being cleared.
• "Vanilla extract" at €2 a bottle: 99% of the time it is synthetic flavouring with a misleading label. Read the ingredients: if you see "flavouring" without "natural extract" or "macerated vanilla beans", walk away.
• Supermarket "vanilla sugar": usually 95% sugar and 5% synthetic vanillin. For real vanilla sugar, check that "vanilla beans" appears in the ingredients.
• Very cheap "Bourbon" vanilla with no variety stated: Bourbon has become a loose commercial label. Without the species (planifolia), the precise origin (Madagascar Sava, for example) and the grade, be suspicious.

Why good vanilla costs what it costs

Three structural reasons: 1. Intense hand labour: pollination is done flower by flower (a pollinator manages 1,500 flowers a day at most). 2. A long cycle: 9 months on the vine plus 6 to 9 months of post-harvest processing, so 15 to 18 months between flower and sellable bean. 3. A low yield: it takes roughly 600 pollinated flowers to produce 1 kg of cured vanilla .

Add the climatic instability (cyclones over the Sava), the margins of the intermediaries (importers, distributors, retailers) and traceability where it is actually assured · and you understand why a decent bean cannot go below €3.

8. FAQ: the 15 most frequent questions

9. Our Vanille Désiré selection

At Vanille Désiré the vanilla comes from our own vines: our family grows it in the SAVA, in north-eastern Madagascar, and carries out the curing itself. All our beans are Gourmet grade, packed in airtight glass tubes after a thorough conditioning.

To start out, or to complete your kitchen:

• Discovery set of 1, 3 or 5 Bourbon beans · to try with no commitment
• Tube of 3 Bourbon Gourmet beans · the everyday format
• Tube of 10 Bourbon beans in glass · for the devoted
• Discovery baking set · a selection ready for your first recipes
• Premium baking set · for those who bake regularly
• Tube of sizes S, M, L, XL · 10 beans · to compare the calibres
• Professional format, 30 to 100 beans · restaurants, pastry kitchens, bakeries
• Pompona XXL vanilla, 2 to 10 beans · for infusions and spiced rum
• Bourbon vanilla powder, 20 g · easy dosing
• Pure vanilla seeds, 20 g · a luxury finish
• Bourbon extract, 20 ml · for liquid batters and cocktails
• Vanilla sugar, 60 g · everyday, made with our own beans

Our whole vanilla collection: /collections/vanille · divided into Bourbon vanillas, rare vanillas (Pompona, extra-long) and extracts & derivatives.

Sources and references

• Wikipedia FR · Vanilla
• Wikipedia FR · Vanilla planifolia
• Wikipedia FR · Vanilla tahitensis
• Wikipedia FR · Vanillin
• Wikipedia FR · Edmond Albius
• INRAE · Research on vanilla and aromatic plants
• CIRAD · The vanilla industry and cooperation with Madagascar
• ANSES · Recommendations on storing spices and flavourings

Article written by the Vanille Désiré team, a family growing vanilla, peppers and spices in Madagascar. Last updated: May 2026.