Vanilla Type

Vanilla Planifolia

Vanilla planifolia

A rich, familiar classic vanilla profile.

The primary commercial vanilla species, widely used across culinary and extraction applications. Actual sensory character still varies with origin, maturity, curing, and grading.

Reference Profile

Vanilla Type Profile

Common / Trade Name

Planifolia / Bourbon vanilla

Origin & Distribution

Native to Mesoamerica and now cultivated across tropical vanilla-producing regions, including Indonesia.

Aroma Profile

Classic warm, sweet vanilla aroma with a generally vanillin-forward character; actual profile varies by origin and curing.

Flavor Profile

Rich, creamy, and familiar across a broad range of food and beverage applications.

Pod Characteristics

Physical characteristics depend on grade and processing; whole beans are traded across several moisture and quality classes.

Common Uses

Bakery, pastry, desserts, ice cream, chocolate, beverages, and extraction.

Market Positioning

The most common species for natural vanilla markets and broad B2B requirements.

Moisture Reference

Whole beans: approx. 15–38% depending on listed grade/style (Codex draft reference)

Vanillin Reference

Whole grades: approx. 1.2–1.8 g/100g wet basis minimum across listed grades (Codex draft reference)

Processing Note

Type-level references are not batch specifications. Use product specification fields for actual company data.

Vanilla planifolia

Temporary Grade C product demonstrating a more complete grade selection.

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