Tanzania supplies creamy, sweet vanilla with buttery, spicy and woody undertones. The tropical climate and fertile soils are ideal for the Vanilla Planifolia species, the more commonly-known Bourbon-Madagascar variety rich in natural vanillin compounds. Whole pods of the genus Planifolia are the thinnest of the four types of vanilla, but packed with a flavor punch. Tanzanian vanilla beans add sweetness and a delicate fragrance to baked goods and enhance smokey sauces, tangy vinaigrette, spicy curries, rich stews and creamy seafood dishes. The extract beans are perfect for vodka- and white rum-infused vanilla extract and homemade vanilla paste and sugar. The Grade A gourmet vanilla beans are long and slender and have a high oil and water content. They pair perfectly with sweet and savory dishes, health drinks, coffee and cocktails. The Grade B extract beans are drier and have a higher vanillin content due to the Bourbon curing process, releasing their flavor and aroma almost instantly. Vanilla is a fledging addition to the country's agricultural industry and provides a key source of income to rural farmers who have relied on cash-crop coffee farming for decades. The flowering orchids are cultivated in Kagera, Morogoro and villages lying in the shadow of Mount Kilimanjaro. The northeastern regions of Tanzania are rich with fertile volcanic soils and enjoy plentiful rainfall.
Bean variety Vanilla Planifolia
Length 16-17 cm (6-7 inches)
Moisture content 30-35%
Flavor profile Sweet, floral, buttery, spicy, woody
Best for Ice cream, cakes, pastries, sauces, stews, vanilla extract and paste