Below is a list of all known varieties for Vanilla. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Vanilla (Ground Pod) | The entire vanilla pod, including the seeds, ground into a powder, offering maximum fiber and flavor. |
| Vanilla (Ground, Extract Grade) | Lower quality dried pods ground for use in applications where the highest aroma is not essential, like large-batch baking. |
| Vanilla (Ground, Spent) | Ground, previously used (spent) vanilla pods, providing low flavor but high visual speckling for extracts/sugar. |
| Vanilla (High Grade/Grade A) | Gourmet quality pods with a high vanillin content and moisture level (30-35% moisture), prized for maximum flavor. |
| Vanilla (High Vainillin Content) | Pods selectively grown for maximum concentration of the compound responsible for vanilla's primary flavor. |
| Vanilla (Indonesia Origin) | Vanilla known for its earthy, smoky, and often woody notes. |
| Vanilla (Low Grade/Extract) | Lower quality pods that are dried out and cracked, best reserved for making vanilla extract. |
| Vanilla (Madagascar Bourbon) | Pods from *V. planifolia* grown in Madagascar/Réunion, the dominant commercial variety known for its classic, creamy flavor. |
| Vanilla (Mexican Origin) | Pods from *V. planifolia* grown in Mexico, known for their bold, smokier flavor profile. |
| Vanilla (Tahitian Origin) | Pods from *V. tahitensis*, known for their unique floral, cherry-like aroma and plump appearance. |
| Vanilla Extract | Vanilla extract is a solution made by macerating and percolating vanilla pods in a solution of ethanol and water. It is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. Although its primary flavor compound is vanillin, pure vanilla extract contains several hundred additional flavor compounds, which are responsible for its complex, deep flavor. |