Bourbon vanilla is a type of vanilla that comes from Madagascar and is known for its high concentration of vanillin. It is derived from a specific variety of vanilla orchid, which was brought to the Isle of Bourbon for cultivation and later moved to Madagascar. Bourbon vanilla is available in various forms, including extracts, whole beans, infused sugars, and powdered vanillin crystals. Its superior flavor is due to cultivation methods, growing environment, cultivar genetics, and processing methods.
Vanilla is a flavor derived from the vanilla bean which is not a true bean but rather a seedpod produced by some member of the Vanilla genus of orchids. Bourbon vanilla is a specific variety of vanilla that comes from vanilla seed pods grown in Madagascar. It takes its name from the original place where it was grown, a small island near Madagascar called Reunion Island which was once called Bourbon Island. Bourbon vanilla is prized as the finest grade of vanilla and is known for having the highest average concentration of vanillin, the active component of the vanilla flavor.
All plants of the Vanilla genus are native to Mexico and Central and South America, and more than 30 species are known. Only three species, however, are used in commercial vanilla production. Vanilla planifula is the major commercial species of vanilla orchid and the source of “true” vanilla. Vanilla orchid cultivation spread to many areas of the world after European exploration and conquest of North and South America. A particular variety of vanilla planifola known for the quality of its product was brought to the Isle of Bourbon for cultivation. It was later moved to Madagascar, where bourbon vanilla is now produced. Today, vanilla sold as bourbon vanilla is usually a product of Madagascar, although some bourbon vanilla comes from other islands in the Indian Ocean or from India or Indonesia.
Vanillin (C8H8O3), a flavor compound, is the source of vanilla flavor and scent. It is produced in vanilla orchid pods which are dried and ripened after harvest. This process causes vanillin crystals to form on the outside of the pods. Bourbon vanilla is available in several products, mainly extracts which are tinctures of bourbon seed pods and contain vanillin, water, alcohol and sometimes sugar. Bourbon vanilla is available in the form of whole beans, infused sugars, and powdered vanillin crystals.
The flavor of bourbon vanilla is considered superior to other vanillas, even those made from the same variety of vanilla orchid. This is due to a number of factors, including cultivation methods, growing environment, cultivar genetics, and processing methods. The vanillin content of bourbon vanilla is consistently higher on average than any other vanilla, and its flavor is enhanced by superior processing methods, especially proper aging which is not always done with Mexican or Central South American vanilla.
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