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Other Origins

Far From Plain Vanilla

People say “vanilla” when they mean ordinary, but real vanilla is anything but. It is one of the most complex flavours in the world, with hundreds of aromatic compounds, and no two origins taste the same.

The species sets the foundation. Planifolia is rich and creamy, tahitensis is floral and perfumed, and the rare pompona is almost wine-like. Then the soil and climate shape it further, from volcanic South Pacific islands to the hills of East Africa and the forests of Veracruz. Finally, the farmers who hand-pollinate every flower and cure each bean over many months give it a character all its own.

That’s what we exist to celebrate. Most suppliers offer one or two vanillas, but we bring you nine single origins, side by side. Every one is unblended and traceable to where it was grown, so you can taste the full range of what vanilla can be and choose the right one for every dish. Find your vanilla.

Wild Bali

Grown inside West Bali National Park by a co-operative of 215 farmers we’ve worked with for six years. They grow their vines among tutor trees and revived native forest gardens, which protects the park’s habitats while giving the forest community a reliable income. The co-op cures in its own facility, using the traditional Bourbon method with modern precision. The result is a vanilla full of character: smoky and woody, with an earthy sweetness and notes of rich cacao. It makes an unforgettable, toasty ice cream.

Uganda

Grown in the fertile soils of East Africa, Ugandan vanilla is bold and full of personality. It is naturally high in vanillin, rich and earthy, with deep notes of dark chocolate and fig. Its robust flavour holds up well under heat, so it’s a natural choice for baking, chocolate work and anything that needs vanilla to stand out.

Tanzania

Our newest origin, from the hills of East Africa. Tanzanian vanilla has a classic profile, creamy, sweet and well-rounded, with the depth you’d expect from its East African neighbours. It is an outstanding everyday vanilla, single origin and fully traceable, and excellent value for kitchens that use vanilla in volume.

Ecuador

A rare find. This is Vanilla tahitensis, the Tahitian variety, grown on Ecuador’s Pacific coast. It is floral and fruity, with notes of plum, raisin and cherry, and a soft finish like aged rum. It offers the perfume of Tahitian vanilla with a warmer, darker fruit character. Beautiful in custards, fruit desserts and anything with chocolate or caramel.

Papua New Guinea

From the volcanic soils of the South Pacific, this vanilla is clean, bright and floral. It has hints of cherry and star anise, a gentle spice, and a smooth finish. Elegant and aromatic, it shines in creams, ice creams and delicate pastry where its perfume can come through.

Mexican Planifolia

Vanilla from its original home. The planifolia orchid is native to the tropical forests of Veracruz, where vanilla was first cultivated centuries ago. Our beans still come from there. They are deep and creamy, with notes of dried fruit and a warm spice that sets them apart from other planifolia origins. Complex, characterful and rare in the UK.

Mexican Pompona

One of the rarest vanillas in the world, also grown in Veracruz. Vanilla pompona is a different species from planifolia, and its pods are among the biggest and thickest you’ll ever see. It is intensely aromatic, fruity and almost wine-like, with layers of complexity that chefs love to build a dish around. Use it where vanilla is the star.

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