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Commercially, vanilla beans come from three primary species—Vanilla planifolia, V. tahitensis, and V. pompona—but botanists recognize over 150 distinct vanilla types worldwide.
- Three commercial species dominate the market.
- Regional cultivars (Madagascar, Tahitian, Mexican, Indonesian, etc.) are variations of these species.
- The genus *Vanilla* contains 100‑150+ wild species, many not cultivated commercially.
- All models state that three main commercial species (V. planifolia, V. tahitensis, V. pompona) dominate the market.
- They agree that the genus contains many more species, often quoted as over 100‑150 types worldwide.
- Regional names like Madagascar, Tahitian, Mexican, Indonesian refer to cultivars of the three core species.
- Some models label V. pompona as “Mexican vanilla,” while others describe it as “West‑Indian” or “Caribbean,” reflecting differing regional naming conventions.
How Many Types of Vanilla Bean Are There?
1. The Three Main Commercial Species
The vanilla industry concentrates on three botanical species that are cultivated and sold worldwide:
| Species | Common name(s) | Typical growing regions | Typical flavor notes |
|---|---|---|---|
| Vanilla planifolia | Bourbon, Madagascar, Mexican, Indonesian vanilla | Madagascar, Réunion, Mexico, Indonesia, Uganda, etc. | Rich, creamy, sweet, with vanilla‑oil depth |
| Vanilla tahitensis | Tahitian vanilla | French Polynesia (Tahiti), Papua New Guinea, some Caribbean islands | Fruity, floral, aromatic, less “vanilla‑oil” |
| Vanilla pompona | West‑Indian/Guadeloupe vanilla | Caribbean islands (Guadeloupe, Martinique, Dominican Republic) | Woody, smoky, slightly spicy |
These three species account for virtually all vanilla beans you’ll encounter in kitchens and stores1.
2. Regional Varieties and Cultivars
Within the three species, growers have developed many regional varieties that differ in flavor because of terroir, curing methods, and genetics. Some of the most talked‑about are:
- Madagascar (Bourbon) vanilla – V. planifolia from Madagascar; creamy, classic vanilla flavor1.
- Tahitian vanilla – V. tahitensis; sweeter, floral, with hints of fruit5.
- Mexican vanilla – V. planifolia grown in Mexico; subtle, spicy, often used for extracts7.
- Indonesian vanilla – V. planifolia from Indonesia; stronger, woody notes8.
- Ugandan vanilla – V. planifolia from Uganda; bright, fruity nuance.
These are cultivars or trade names rather than separate species; they illustrate the breadth of “types” that can be marketed.
3. The Full Botanical Diversity
Botanists count over 100–150+ species in the genus Vanilla worldwide, most of which are wild and not harvested for commercial bean production6. This explains why some sources cite “hundreds of types” while the market focuses on three.
4. Bottom Line
- Commercially: 3 primary species.
- Culinary landscape: dozens of regional cultivars derived from those species.
- Botanical count: >150 distinct vanilla species exist globally, most of which are not used for food.
Understanding this hierarchy helps you choose the right vanilla bean for a recipe—whether you need the classic richness of Madagascar planifolia or the floral flair of Tahitian tahitensis.