In the last stage of vanilla processing, the pods are straightened and smoothed by hand, dried for several weeks, then “aged,” or stored for some time to develop flavor further (flavor compounds react with oxygen, some heat-resistant enzymes, and each other to form fruity esters and other new notes) In Madagascar, vanilla curing takes 35–40 days, while the Mexican process lasts several months The Flavors of Vanilla The cured pod is about 20% water by weight, 20% fiber, 25% sugars, 15% fat, and the remainder amino acids, phenolic compounds, other flavors, and brown pigments The sugars provide sweetness, free amino acids provide some savoriness, fat richness, and tannins some astringency The aroma of natural vanilla is complex More than 200 different volatile compounds have been found in vanilla beans The principal one, the phenolic compound vanillin, does suggest vanilla on its own, but without the whole spice’s richness Some of the other important vanilla volatiles contribute flavor notes described as woody, floral, green-leaf, tobacco, dried-fruit, clovelike, honey-like, caramel, smoky, earthy, and buttery Kinds of Vanilla The different vanillaproducing regions produce beans with broadly different flavors Bourbon vanilla from Madagascar and neighboring islands is generally considered to be the finest, with the richest, most balanced flavor Indonesian beans seem lighter, with less vanillin, and sometimes smoky qualities Mexican beans contain about half the vanillin of Bourbon beans, and have distinctive fruity and winy aromas Rare Tahitian vanilla beans — from a different species, V tahitensis, also have much less vanillin than Bourbon beans, but carry unique flowery and perfumed notes ... clovelike, honey-like, caramel, smoky, earthy, and buttery Kinds of Vanilla The different vanillaproducing regions produce beans with broadly different flavors Bourbon vanilla from Madagascar and neighboring... neighboring islands is generally considered to be the finest, with the richest, most balanced flavor Indonesian beans seem lighter, with less vanillin, and sometimes smoky qualities Mexican beans contain...vanillin, does suggest vanilla on its own, but without the whole spice’s richness Some of the other important vanilla volatiles contribute flavor notes described as woody, floral,