Vanilla is one of the most known and versatile flavors in the world, but there is so much more to vanilla than is commonly known! The location of where the vanilla is grown and the process used to cure it creates unique flavors, aromas, and specialized uses. Below is a tour of our Vanilla Planet product line:

Madagascar vanilla is a universal crowd pleaser and one of the most commonly used/known vanilla beans. It is a rich, creamy, sweet vanilla with deep caramel and bourbon notes commonly used for making extract, in baking cookies, cakes, custards, and ice cream/whipped cream.

Tahitian vanilla provides a unique, exotic floral, fruity, cherry like flavor. It is perfect for getting your dish noticed and stand out from the crowd! It is commonly used for delicate desserts such as Panna Cotta, crème brule, fruit tarts as well as in cocktails and syrups. It offers a nice twist in any DIY perfume and body care products.

Papua New Guinea (PNG) vanilla is grown in the rich volcanic soils of PNG providing a bold, earthy flavor with hints of cocoa and sometimes licorice. It is great for use in savory dishes such as rubs, sauces, glazes (especially on seafood/pork), in exotic desserts such as chocolate mousse, puddings, and sauces.

Sumatra vanilla provides a robust profile adding warmth to sweet and savory recipes. It has a woody, spicy, warm, flavor with balsamic undertones. This vanilla creates next level flavor to spice infused recipes such as Chai, gingerbread, rubs and is great for use in syrups/bitters for cocktails (e.g., Old Fashions, Chai tea latte, meat rubs) as well as honeys or jams.

Ugandan vanilla is grown in Uganda’s tropical climate producing beans that are oily and fragrant with a high vanillin content that provides a bold, rich, creamy profile with notes of milk chocolate best used for chocolate-based recipes, ganache, creamy drinks, lattes, vanilla infused oils or butter for baking. 

Mexican vanilla was the originator of all vanillas. It offers a nostalgic, spicy, sweet profile that is known for it’s smooth, woody, slightly clove like spice flavor. It is the perfect profile pairing for rich cozy desserts and drinks (e.g., home-made hot chocolate).

Quick reference/recommendations for vanilla use:

Flavor profile	Vanilla Type	Best use
Creamy, Sweet, Classic	Madagascar	Ice cream, baking, everyday cooking
Floral, fruity, aromatic	Tahitian	Delicate desserts, perfumes, syrups
Smoky, earthy, bold	PNG	Savoury dishes, chocolate, gourmet blends
Rich, chocolatey, creamy	Ugandan	Ganache, lattes, baking butters
Spicy, woody, balsamic	Sumatra	Spice rubs, Chai, jams, syrups
Smooth, spicy, warm	Mexican	Warm drinks, cookies, spicy desserts

The amazing versatility of vanilla brings its own profile and magic to your table and recipes. Whether you are a home baker, chef, or lover of unique flavors experimenting with a variety of vanillas can bring your recipes to next level and open so many different profiles!

Consideration:  Experiment by pairing different vanillas with seasonal ingredients or explore a “vanilla flight” by using a different origin in the same recipe to see how it transforms the final dish!

Vanilla Uses:

Vanilla Pods:

What they are: The whole, cured seed pods of the vanilla orchid, containing thousands of tiny, aromatic seeds.

How to use:  Hold the bean tip and cut with a sharp knife along the mid-lateral section of the bean and scrape the seeds for use into recipes such as custards, ice cream, whipped cream, milk, cream, and syrups. Use as 1:1 measurement in recipes like that for vanilla extract. Keep the pods for additional use to make powder, syrups, etc.!

Vanilla Powder:

What it is: Dried and ground whole vanilla beans. Pure, alcohol-free, and ideal for dry mixes. It is available for purchase on our Vanilla Planet website!

How to use:  Dry leftover beans and grind in a spice grinder for use to add to baked goods, spice rubs, or pancake mixes, stir into coffee, smoothies, or hot chocolate use sprinkle over whipped cream or fresh fruit. It can be used as you would in most recipes calling for vanilla extract.

Vanilla Extract:

What it is: Beans steeped in alcohol to extract their flavor — the most common kitchen staple. See our website on Vanilla Planet for the recipe.

How to use:  Common universal use in baking cookies, cakes, brownies, or frosting, oatmeal, smoothies, or glazes. Use in savory sauces or marinades for a subtle twist.

Vanilla Pods:

What they are: The outer bean shell, often left after seeds are scraped and can be reused. Also, once extract is made, the pods can be removed, dried and ground into powder or used to infuse oils or syrups.

How to use:  Infuse in liquids for custards or syrups – see simple syrup recipe on our Vanilla Planet website! Make homemade vanilla extract or sugar. Use dried pods in bath salts, candles, or body scrubs.

Best for: Infusions, extracts, and zero-waste DIY projects.

Vanilla Powder vs. Extract

These forms create a unique profile and have distinctive characteristics to consider; however, both provide for a flavorful experience!

Overview	Vanilla Powder	Vanilla Extract
Form	Ground dried vanilla bean pods	Liquid solution made by soaking vanilla beans in alcohol and water
Flavor	Pure concentrated flavor	Rich aromatic, vanilla flavor with slight alcoholic undertones
Usage	Great for dry recipes or where no additional liquid is desired	Ideal for liquids, batters, beverages, extracts
Alcohol Content	Alcohol free	Contains roughly 35% or more
Shelf Life	Longer shelf life ~ 3 years+	About 2 years if unopened; less after opening
Measurement	1:1 (my preference) or can ½ measurement of extract	1 tsp extract = 1 bean caviar or ½ tsp powder
Color Impact	Adds tiny dark specs to recipes	Clear, amber, deep brown liquid depending on bean type/how long beans of soaked in alcohol solution

Have fun experimenting with new products and recipes to profile your favorite vanilla flavors and check out our Vanilla Planet website for products/recipe ideas! I love using vanilla powder and caviar and prefer them in most of my recipes!!