Vanilla is member of a group of tropical climbing orchids and the flavouring agent extracted from their pods. The vanilla beans  of commerce are the cured unripe fruit of Mexican or Bourbon vanilla , Tahiti vanilla, and occasionally West Indian vanilla all  three species are thought to be derived from a single species native to Mexico, Central America, and northern South America.  Vanilla had been used to flavour xocoatl, the chocolate beverage of the Aztecs, centuries before the Spanish conquistador  Hernán Cortés drank it at Montezuma’s court, and soon afterward vanilla became popular in Europe. Today it is used in a  variety of sweet foods and beverages, particularly chocolate, confections, ice cream, and bakery goods, and in perfumery.

Tahiti Vanilla 

The Tahitian Vanilla variety of vanilla  bean is known for its rich, floral, fruity,  cherry-like flavor. The Vanilla Tahit-  ensis of Papua New Guinea are also  known for their stunning appearance.  These beans are plump, pungent,  and rich in oil, with a gorgeously  thick black outer pod. Tahitian  vanilla pairs particularly well with  spring berries, and tropical fruits.

Planifolia Vanilla

The Bourbon Planifolia variety of  vanilla bean is known for its distinctive  aroma, complex flavor, and its mellow creaminess,  making  it  the    ideal  bean for baking, as well as flavoring  flans, gelato, icings, and ice creams.  These beans are rich with flavor and  aromatic qualities that make these beans  one of the most popular and sought-after  vanilla variety. The  beans   are long  and slender with a very rich taste and  aroma, with undertones that are often  described as “rich, sweet, and “buttery,”  with hints of dried fruit and caramel.