Mexican, Tahitian, Madagascar. What's Your Type?

I've been sourcing whole vanilla beans lately for my cherry clafoutis and homemade gelato. I use a lot of vanilla extract too. But I get confused at the selection. Mexican? Tahitian? Madagascar?

Vanilla, like saffron, is not an inexpensive spice. So is Tahitian really worth almost twice the price of either Mexican or Madagascar? 

I spoke with Garrett Melkonian, Executive Pastry Chef for Tom Douglas Restaurants including Dahlia Bakery, this morning to get his take on vanilla beans. He told me that the Bakery uses two types of vanilla, both the plump, oily Tahitian beans and the dry, wrinkled Madagascar beans.

Melkonian prefers the Tahitian bean in baking and for most desserts because of its sweet notes. "It's the vanilla you think of when you think of vanilla ice cream," he says. But he uses the Madagascar bean in preparations with coffee and very dark, bitter chocolate or more savory dishes because of its earthy, robust flavor. 

How about you? What's your take on the vanilla bean?

--Tracy Schneider