Editing Vanilla (section)

===Cultivars===
[[File:Madagascar bourbon vanilla x.jpg|thumb|upright 0.7|A bottle of vanilla extract]]

* '''Bourbon vanilla''' or '''Bourbon-Madagascar vanilla''', produced from ''V. planifolia'' plants introduced from the Americas, is from [[Indian Ocean]] islands such as [[Madagascar]], the [[Comoros]], [[Mauritius]] and [[Réunion]], formerly named the [[Île Bourbon]]. It is also used to describe the distinctive vanilla flavor derived from ''V. planifolia'' grown successfully in tropical countries such as India. However, there is no [[Bourbon whiskey]] in Bourbon vanilla extract, despite common confusion about this.
* '''Mexican vanilla''', made from the native ''V. planifolia'',<ref>{{Cite book|url=https://books.google.com/books?id=7O5YpNRnpNoC&q=Mexican+vanilla,+made+from+the+native+V.+planifolia&pg=PA44|title=The Art and Soul of Baking|last1=Mushet|first1=Cindy|last2=Table|first2=Sur La|date=2008-10-21|publisher=Andrews McMeel Publishing|isbn=9780740773341|language=en|url-status=live|archive-url=https://web.archive.org/web/20171208201835/https://books.google.com/books?id=7O5YpNRnpNoC&pg=PA44&dq=Mexican+vanilla,+made+from+the+native+V.+planifolia&hl=en&sa=X&ved=0ahUKEwjqpOyItePUAhVY12MKHQ2bD6IQ6AEILjAB#v=onepage&q=Mexican%20vanilla,%20made%20from%20the%20native%20V.%20planifolia&f=false|archive-date=8 December 2017|df=dmy-all}}</ref> is produced in much less quantity and marketed as the vanilla from the land of its origin.
* '''Tahitian vanilla''' is from [[French Polynesia]], made with ''V. tahitensis''. Genetic analysis shows this species is possibly a cultivar from a hybrid of ''V. planifolia'' and ''V. odorata''. The species was introduced by French Admiral [[François Alphonse Hamelin]] to French Polynesia from the [[Philippines]], where it was introduced from [[Guatemala]] by the [[Manila Galleon]] trade.<ref name="ucr">{{cite web|url=http://newsroom.ucr.edu/1911|title=Tahitian Vanilla Originated in Maya Forests, Says UC Riverside Botanist|publisher=University of California at Riverside, Newsroom|date=21 August 2008|access-date=28 June 2017|url-status=live|archive-url=https://web.archive.org/web/20170517110743/http://newsroom.ucr.edu/1911|archive-date=17 May 2017}}</ref> It comprises less than one percent of vanilla production and is only grown by a handful of skilled growers and preparers.<ref>{{cite web |title=What are The Best Vanilla Beans to Buy and Why? |url=https://www.slofoodgroup.com/blogs/recipes-stories/what-are-the-best-vanilla-beans-to-buy-and-why |website=Slofoodgroup |access-date=30 December 2020}}</ref>
* '''West Indian vanilla''' is made from ''V. pompona'' grown in the [[Caribbean]] and [[Central America|Central]] and [[South America]].<ref name=usdaplants>{{PLANTS |symbol=VAPO2 |taxon=Vanilla pompona |url-status=dead |url=http://plants.usda.gov/java/profile?symbol=VAPO2 |archive-url=https://web.archive.org/web/20081009163405/http://plants.usda.gov/java/profile?symbol=VAPO2 |archivedate=9 October 2008 |access-date=24 July 2008 }}</ref>

The term ''French vanilla'' is often used to designate particular preparations with a strong vanilla aroma, containing vanilla grains and sometimes also containing eggs (especially egg yolks). The appellation originates from the French style of making [[vanilla ice cream]] with a [[custard]] base, using vanilla pods, cream, and egg yolks. Inclusion of vanilla varietals from any of the [[French colonial empire|former French dependencies]] or [[overseas France]] may be a part of the flavoring. Alternatively, French vanilla is taken to refer to a vanilla-custard flavor.