Choosing your vanilla carefully

Choosing your Bourbon vanilla well

Quick answer: a good Bourbon vanilla bean is supple, fleshy, long (at least 16 cm), evenly brown and discreetly oily to the touch. It releases a complex fragrance: floral, fruity, slightly woody, with no musty smell whatsoever.

Choosing the right Bourbon vanilla from Madagascar radically changes the result in baking as in cooking. Here are the criteria that separate an average bean from an exceptional one.

The feel: supple and fleshy

A quality bean bends without breaking. It feels slightly oily to the touch, a sign that curing has successfully concentrated the essential oils. A brittle bean indicates over-drying or vanilla that is too old.

The look: uniformity and sheen

Look for an even dark-brown color with no light patches. A faint sheen on the skin is a good sign: it is the natural oil rising to the surface. Avoid beans with unusual white fuzz (vanillin crystal frosting aside) or abnormal black spots.

Size and weight

For Bourbon Planifolia vanilla, count on at least 16 cm for a bean considered premium, and 18 to 20 cm for the best grades. Weight matters too: the denser the bean, the more aromatic matter it contains.

The fragrance: complex without being aggressive

A good vanilla has a multi-layered fragrance: floral, fruity (prune notes), slightly caramelized, sometimes woody. If the bean smells strongly of industrial vanilla sugar, that is rather a bad sign. If it smells of nothing, do not buy it.

The origin: Madagascar and the SAVA coast

More than 80 % of the world's vanilla comes from Madagascar, and most of it from the SAVA region (Sambava, Antalaha, Vohémar, Andapa) in the northeast. This zone offers a perfect climate for curing. Beware of "Bourbon" vanillas with no stated origin.

Choosing by use

For splitting and scraping (pastry cream, ice cream, ganache): go for the oiliest, shiniest beans. For infusions (hot milk, syrups): a standard bean is enough. For homemade extract: take several medium beans and let them macerate in a neutral spirit.

Frequently asked questions

How much does a good bean cost? Expect 3 to 6 € per bean for true quality. Below that, it is rarely genuine quality vanilla.

Gourmet or TK vanilla? The TK grade (higher moisture content) is ideal for splitting and scraping. The gourmet grade is more standard and suits every use.

What to do with a slightly dry bean? Rehydrate it for a few minutes in a warm liquid before use, or set it aside for vanilla sugar.