Taha'a Vanilla vs Bourbon Vanilla: What's the Difference?

Here we compare Bourbon vanilla (Vanilla planifolia) and tahitensis vanilla grown on Taha'a (Vanilla ×tahitensis). They are two vanillas from the same family, with different botanical origins, harvests, pods and aromas. There is no winner: both have a place in the kitchen, and the right choice depends on the dish.

This article follows a simple rule: every fact is tied to a source listed at the bottom of the page, and taste impressions are presented as impressions.

In short: how do Bourbon and Taha'a vanilla differ?

Species: Bourbon comes from Vanilla planifolia; Taha'a vanilla is Vanilla ×tahitensis, a natural hybrid of Vanilla planifolia and Vanilla odorata.

Growing area: “Bourbon” refers to Indian Ocean vanillas, such as those from Réunion Island or Madagascar; Taha'a vanilla is grown in French Polynesia.

Pod when ripe: the Bourbon pod can split open; the Taha'a pod is indehiscent and stays closed.

Harvest and curing: Bourbon is picked earlier and scalded; Taha'a vanilla is picked ripe, then cured slowly using the traditional method.

Aroma profile: notes often described as woody and warm for Bourbon; sweet, aniseed-like, floral and fruity for Taha'a vanilla.

Two botanical origins: what exactly are we talking about?

Vanilla planifolia is the species that has been grown in the Indian Ocean since the 19th century, notably on Réunion Island, where it gives what is called Bourbon vanilla.

Vanilla ×tahitensis is described by the draft specification, filed by the Polynesian industry body and put to public consultation in 2026, as a natural hybrid of Vanilla planifolia and Vanilla odorata. In other words, the two vanillas are not strangers: they share a botanical kinship, which does not prevent different pods and different aromas.

Where do they come from, and why is it called “Bourbon”?

The word “Bourbon” refers to the former Bourbon Island, the historic name of Réunion, where Vanilla planifolia growing took hold in the 19th century. Today it is used, by extension, for Indian Ocean vanillas, such as those from Réunion or Madagascar.

Taha'a vanilla comes from French Polynesia. Taha'a is one of the Leeward Islands, where, according to the draft specification, Polynesian production became concentrated from 1880.

How are they harvested and cured?

According to the draft specification, Taha'a vanilla produces an indehiscent pod: it does not split open by itself when ripe. It ripens on the vine, is picked by hand, then goes through traditional curing in five steps: browning away from the sun, washing and sun exposure in bundles, sweating, sorting and massaging, then ageing in the wind.

The same document indicates that Vanilla planifolia is picked earlier and scalded, meaning dipped in hot water, before drying.

We do not quote durations: they vary between producers and batches, and we would not want to give you a figure we could not back up.

What does the pod look like?

The draft specification describes a Taha'a pod as dark brown to black, whole, glossy, wrinkled, oily, plump, supple and pliable. These are appearance criteria, easy to check on arrival.

The look of Bourbon pods varies with origin and curing. Either way, a well-cured pod, whatever its origin, should stay supple and smell distinct.

What aromas does each one have?

The draft specification describes Taha'a vanilla as sweet, aniseed-like, spicy, fruity and chocolatey, with a long finish, and an aroma of aniseed, flowers and prune.

Bourbon is more often associated with the classic vanilla note everyone knows, with notes described as woody, warm, sometimes smoky.

On composition, the same draft, relying on research carried out at the University of French Polynesia, indicates that French Polynesia vanilla contains less vanillin than Vanilla planifolia and more aniseed-type compounds. Tasting, for its part, remains a matter of personal taste.

In the kitchen: which vanilla for which use?

There is no absolute rule. Vanilla merchants readily recommend Taha'a vanilla for cold or gently infused preparations (custard, panna cotta, ice cream), where its floral and fruity notes come through, and consider Bourbon more robust under heat, for example in long bakes. These are rules of thumb, and should be taken as such.

To taste the difference at home, the simplest way is to make the same vanilla crème brûlée with Taha'a vanilla twice, with one bean of each origin.

Both are prepared the same way: split, scrape, infuse. The technique is detailed in how to split, scrape and infuse a vanilla bean.

How do you choose between the two?

Choose according to the dish and your own taste, not according to a ranking. A delicate cream, a cold dessert or a savoury dish can bring out the fruity and floral notes of Taha'a vanilla; according to some vanilla merchants, a long bake suits Bourbon well.

To try Taha'a vanilla, L'Écrin (five beans) lets you cook several recipes. For a gift, see vanilla beans as a gift. And to understand the island and the curing in full, read our guide to Taha'a vanilla.

Is it the same vanilla?

No, but they are related. Bourbon comes from Vanilla planifolia; Taha'a vanilla is Vanilla ×tahitensis, a natural hybrid of Vanilla planifolia and Vanilla odorata. The pods, the curing and the aromas differ.

Can you swap one for the other?

Generally yes: both are used in the same way. The result will be different, without necessarily being better or worse. Taste, then adjust the quantity.

Which vanilla for a custard?

Both work. A vanilla merchant (Galand Vanille) suggests one bean per 50 cl of milk for a custard; adjust to your taste. Some prefer Taha'a vanilla for its floral and fruity notes in gently infused creams.

Which vanilla for a savoury recipe?

A few seeds are enough on white fish, scallops or poultry. The fruity and floral notes of Taha'a vanilla can work well there, but Bourbon is used too: it is a matter of taste.

Sources

Draft specification (DAG French Polynesia, March 2026), put to public consultation in 2026 and not approved at the date this article was updated: service-public.pf/dag (accessed 19/10/2026).

Research from the University of French Polynesia on vanilla aroma composition, as cited in the draft specification (accessed 19/10/2026).

DAAF Réunion, La filière vanille (March 2024), for the history of Bourbon vanilla (accessed 19/10/2026).

Galand Vanille, vanilla baking guide and Taha'a tahitensis vanilla product page, cited as rules of thumb (accessed 19/10/2026).

Maison Kema has no connection with these companies.