Many things influence the taste of vanilla. When first picked, the green pods have no flavor. It is the intense curing process that creates the variety of fruity and floral notes that make vanilla unique among flavors. Where the vanilla plant is grown, the amount of sun and rain during the growing season, and the daily temperatures will affect the flavor. Thus, vanilla grown in one location tastes much different than that grown in others.

MEXICAN VANILLA
Mexico has traditionally been regarded as the supplier of vanilla possessing the finest aroma and flavor. Consumers accustomed to artificial vanilla, however, often dislike the aroma of Mexican vanilla and consider it deficient in "body".

BOURBON VANILLA
This has a deeper "body" flavor than Mexican Vanilla but lower aroma. Bourbon Vanilla is frequently "frosted" and is marketed in grades of whole and split beans and a category known as "vrac", comparable to Mexican cuts. Sweet, aromatic and pleasant. Vanilla from Réunion and Madagascar (Bourbon type) is characterized by the most intensive, balanced and somewhat "dark" flavour; lesser priced is Méxican vanilla, with its softer and fresher aroma.

INDONESIAN VANILLA
The main area of production is initially Bali and South Java. But during the last five years, vanilla culture has been spread out all over Sulawesi, Sumatra (North and South), Lomboc, Flores and Timor Timor. Generally speaking, Indonesian vanilla is known as a mixed quality with little attention paid to grading. However, quality has improved year after year and today it is possible to find some lots comparable to "bourbon" vanilla. Indonesian vanilla possesses a deep full-bodied flavor well appreciated in America.

SOUTH AMERICAN AND WEST INDIAN VANILLA
The small volume of true vanilla entering trade from this region is more similar in properties to Bourbon vanilla than Mexican vanilla, if frequently of poor quality.

TAHITI VANILLA
The vanilla produced in French Polynesia is obtained from V. tahitensis and possesses a characteristic aroma of commarin and usually has a lower vanillin content than true vanilla. It is generally less favored for flavoring due to its relatively high volatile-oil content which can result in cloudy extracts. Tahiti vanilla is exported in five main grades which rarely frost. Tahiti vanilla, rarely available, stems from a closely related plant; it has a more flowery vanilla fragrance that stands apart from the other types. It is often thought of as inferior, but unusual might be the better word.

VANILLONS (GUADELOUPE VANILLA OR ANTILLES VANILLA)
This is produced from V. pompona on certain of the former French West Indian islands, principally on Guadeloupe. Vanillons has a low vanillin content and possesses a characteristic floral aroma, bearing similarities to Tahiti Vanilla. It is mainly employed in perfumery as its flavor is considered to be poor and it tends to provide gummy aqueous alcohol extracts. Vanillons was exported in three grades, but today this quality is not traded anymore. Tahiti vanilla, rarely available, stems from a closely related plant; it has a more flowery vanilla fragrance that stands apart from the other types. It is often thought of as inferior, but unusual might be the better word.