Three types of vanilla beans tastings
We usually do tastings to check the flavor and taste of vanilla and cocoa.
This time, we received a very rare Japanese vanilla, so we tasted three types: our vanilla from Uganda, Madagascar, and Japan.
First, smell the beans themselves, then make a custard cream with each vanilla and check the aroma and flavor again.
Vanilla beans were originally intended to be a milk odor remover. Nowadays, it is widely used in all confectionery and cosmetic applications.
Madagascar vanilla has a strong, distinctive vanilla flavor.
It is equally strong in custards.
Ugandan vanilla has a distinctive vanilla flavor, plus a hint of chocolate. It also has the least odor of milk when made into custard cream.
Japanese vanilla has a much different smell, like acacia honey.
It has a slightly weaker flavor than the other two, but it has a completely different characteristic.
It’s very interesting to note that different regions, varieties, and processing methods bring out different flavors of vanilla.
Be sure to try a vanilla tasting! You may discover your favorite vanilla beans.