Vanilla is a tropical vine belonging to the orchid family (Orchidaceae) and is the second most expensive spice in the market after saffron, due to its highly valued flavour and aroma. Vanilla is actually the only edible orchid fruit in the world. The vanilla vine is a perennial plant (keeps growing year after year) that grows by climbing supports such as other trees or man-made trellis. Although there are over 40 species of vanilla, there’s really only three that are considered commercially important; Vanilla planifolia, Vanilla Tahitensis, Vanilla Pompona. Along with new varieties emerging as hybrids of these major species.
BNV grows predominantly Vanilla planifolia. We also grow a small number of hybrid variety (crossed between planifolia and giant Vanilla variety from PNG) as well as the visually unique Vanilla Planifolia ‘Varigata’ which has aesthetic yellow stripes down the length of the leaves.
Vanilla planifolia is the most widely commercially cultivated, prized for its ‘vanillin’ content, which is the key flavor component in the fruiting body of the plant; the “pod” or commonly called “bean.” However, each species has unique individual characteristics;
1. Vanilla planifolia (Bourbon or Madagascar Vanilla):
These beans are long, slender, and dark brown to black when cured, known for their high vanillin content and rich aroma.
2. Vanilla tahitensis (Tahitian Vanilla):
Tahitian vanilla beans are typically shorter, plumper, and contain less vanillin than V. planifolia but are rich in other aromatic compounds, giving them a floral, fruity fragrance.
3. Vanilla pompona (West Indian Vanilla):
Known for their larger size, these beans are thicker and shorter, with a lower vanillin content but rich in other flavor compounds, offering fruity, woody, and slightly spicy undertones.