![]() ![]() Despite the fact that Planfolia is more common overall, it’s the more exotic, floral scent that exudes from the Tahitian variety that is often preferred for use in pampering products such as lotions and perfumes. ![]() Meanwhile, Madagascar, or Vanilla Planifolia, is the more widespread, classic vanilla scent recognized around the world. Tahitian Vanilla or Vanilla Tahitensis, as it is scientifically named, is revered for having beautiful floral properties. Aroma of Tahitian vs Madagascan Vanilla Beans So let’s take a look at what sets these two apart from each other and which applications are served best by one bean over the other. That said, there are key differences that position each of them to be better than the other for specific uses. To put it bluntly, neither the Tahitian nor Madagascar vanilla bean is better than the other. Or, for a more generalized overview of the various types of vanilla beans, feel free to dig into this blog post.Ĭomparing Tahitian and Madagascar Vanilla Beans Keep reading to learn about these two popular varieties of vanilla beans. ![]() Chefs know this, perfumers know this, and vanilla enthusiasts certainly know this.īut, if you are just diving into the world of the vanilla obsessed and learning about the many different varieties of vanilla beans available to consumers, you might be wondering which bean is “the best”-especially when it comes to the two most prevalent varieties: Tahitian and Madagascan. I mean, vanilla is vanilla, right? Wrong! This couldn’t be further from the truth. By the early 18th century the French were using vanilla to flavor everything from ice-cream (discovered by non-other than Thomas Jefferson in the 1780s) to pastries, but it wasn’t until 1805 that the first known vanilla recipe appears in cookbooks, when Hannah Glasse wrote: “The Art of Cookery” which suggests adding “vanelas” to chocolate.For many people in this world, the realization that there are different varieties of vanilla beans out there might leave them completely stupefied. In the early 17th century when Queen Elizabeth’s apothecary invented non-chocolate vanilla-flavored sweetmeats, vanilla became a core ingredient in its own right. From there it spread quickly into the European palate, but only as an additive in chocolate products. Hernan Cortez was the European “discoverer” of vanilla, and he brought home a large supply of vanilla to the Spanish royal court. When the Spaniards in turn came and took the land from the Aztecs, vanilla was one of the first spices/ingredients to be brought home. Going forward the Aztecs would get a large part of their tribute from the Totonacs in the form of Vanilla - and the Aztecs, in turn, used the vanilla for their Chocolatl - that name rings a bell doesn’t it? Of course, cacao also originates from Mesoamerica, hence the appropriation of the word “chocolate” into the European vocabulary. It is unknown how long exactly the Totonac had known about and cultivated Vanilla, but in the 15th century, the Aztecs successfully conquered the Totonacs. This region is now encapsulated by the state of Veracruz in modern-day Mexico. Vanilla is believed to have been initially cultivated by the Totonac people in Mexico, in the region of Totonacapan. ![]()
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