Vanilla 101

Two rare V. pompona vanilla beans. One from the remote highlands of Northern Peru — The Rioja. One from the legendary vanilla-growing regions of Madagascar — The Ambilobe. Same species, wildly different flavor profiles. Here's how they compare.

Same species, two very different beans. Discover how Peruvian and Mexican V. pompona vanilla beans compare in size, shape, and flavor — and which spirits bring out the best in each when making your own vanilla extract.

V. pompona is one of the rarest vanilla species on earth — and Mexican and Madagascar pompona are its two most distinctive expressions. They share a species name but deliver dramatically different flavor profiles: the Mexican Oaxaca is bold, dark, and earthy with caramel and molasses depth, while the Madagascar Ambilobe is bright, tropical, and banana-forward. Learn how to tell them apart visually, what makes each one unique, and which spirits bring out the best in both.

Mexico is home to three distinct vanilla species — V. planifolia, V. cribbiana, and V. pompona — each with a completely different flavor, appearance, and culinary character. Here's how to tell them apart and which one is right for you.

Discover the fascinating differences between Mexico's two vanilla species—V. planifolia and V. pompona. Same origin, distinct genetics, and remarkably different flavor profiles that expand your vanilla possibilities.

Explore South America's remarkable vanilla diversity—from Peru's giant V. pompona to Ecuador and Colombia's V. tahitensis, Brazil's V. planifolia and rare V. bahiana, to French Guiana's V. planifolia. Rich soils and diverse climates create vanilla flavors as varied as the continent's cultures.

Discover V. pompona, the giant vanilla bean species that creates extraordinary extracts. Learn about their impressive size, unique smoky flavor profile, and why they're prized for premium extract making.