Madagascar vanilla beans are rich in sweet flavor and some of the world’s most prized. This particular variety carries a very unique floral aroma and tastes popular amongst most chefs and home cooks. However, Madagascar varieties differ in their characteristics and uses. Knowing the various types of Madagascar vanilla beans will help you in selecting the best one for your cooking purposes. We have discussed the four primary types of Madagascar vanilla beans and how they can be prepared in different dishes.
Bourbon Vanilla Beans
Among the many types of vanilla beans produced in Madagascar, the Bourbon variety is the most common. This bean is often called the “classic” vanilla bean because of its full, creamy, and sweet flavor profile. Primarily grown in Madagascar, Bourbon vanilla beans have been famous due to their strong, rich aroma, perfectly matched to a variety of dishes. Bourbon vanilla beans can be added to desserts such as vanilla ice cream, cakes, puddings, and cookies for a rich flavor that is both sweet and slightly smoky. The beans are dark, plump, and moist with a soft texture that makes them easy to scrape and use in cooking. If you want a more reliable and versatile vanilla bean, think Bourbon.
Tahitian Vanilla Beans
Although technically not grown in Madagascar, Tahitian vanilla beans are sometimes classified as Madagascar vanilla simply because they are used in a similar way in the kitchen. They have specifically different flavor profiles in comparison to that of the bourbon vanilla bean. Those particular beans are known for having floral undertones and a fruity and exotically slightly sweet taste, making them ideal for lighter desserts such as fruit tart, sorbet, or cream infusions with vanilla. Not only is the Tahitian vanilla bean more delicate and not as sweet as Madagascar, but its flavor makes it quite good to pair up with other subtle flavors. While not as common as Bourbon vanilla, Tahitian beans add that unique twist to a small group of adventurous people who want to taste something new and different.
Madagascar Vanilla Beans Grade A
The most premium grade A from this region is Madagascar vanilla beans. These are matured and fully cured to give a smooth, aromatic flavor that is deep and very complex indeed. Succulent and soft, the beans release an intense, floral, and sweet fragrance. Madagascar vanilla beans for this Grade go directly to gourmet ice cream, luxury desserts, or high-end pastries. They make exceptional homemade vanilla extract because they’re filled with a high amount of oil and rich flavor, making them excellent for infusion. If you need the very best as far as Madagascar vanilla beans go, Grade A beans are at the top of the heap.
Madagascar Vanilla Beans Grade B
Grade B Madagascar vanilla beans are of good quality but in no way on par with Grade A vanilla beans. Grade B beans are less fleshy and less pliable than Grade A. Flavor is also not as strong, yet Grade B beans still retain a sweet, rich aroma and flavor characteristic of Madagascar vanilla beans. Grade B vanilla beans are better suited for commercial production of vanilla extract because they are dry and will provide easier extraction of oils and flavors from the beans. These are also good for cooking, where you must simmer or use extracts and flavorings like homemade vanilla syrups or infused liquors. Although not ideal for direct culinary applications such as baking, Grade B Madagascar vanilla beans still have a place in the kitchen, mainly in making your vanilla extracts and infusions.
Conclusion
No kitchen is complete without Madagascar vanilla beans. As with every other ingredient, understanding what is available and, therefore, which one best suit your cooking needs is the first step. From the versatile bourbon bean to the delicate Tahitian and high-grade Grade A and B Madagascan beans, each one brings something special to flavor and aroma. Whichever you have, be it a simple vanilla cream or a more involved gourmet dessert, knowing how to pick and use the right type of vanilla bean really brings your culinary creations to the next level. The next time you go out to the grocery store to buy your vanilla beans consider the variety of types that best fit your recipe, and you are bound to enrich the flavors of your dishes.
