Bourbon vanilla from Madagascar, although originating from this Indian Ocean island, has conquered cuisines across five continents, integrating with astonishing versatility into extremely diverse culinary traditions. This aromatic journey around the world reveals the unique ability of this spice to transcend cultural boundaries.
In French cuisine, the cradle of modern pastry, vanilla reigns supreme. From the simple flan pâtissier to the most sophisticated creations of starred chefs, it embodies elegance and refinement. Crème anglaise, the base of so many French desserts, owes its distinctive character to the slow infusion of split pods that release their aromas into the milk-cream-egg mixture.
Crossing the Atlantic, vanilla is found at the heart of Mexican culinary tradition, its native terroir before globalization. “Atole de vainilla,” a hot drink based on corn and vanilla, testifies to the pre-Columbian roots of this spice. Mexicans also incorporate it into their complex moles and sauces, creating subtle bridges between sweet and savory.
In Caribbean cuisines, vanilla naturally associates with rum and tropical fruits. Antillean french toast, perfumed with vanilla and flambéed with rum, perfectly illustrates this sunny alliance. In Réunion and the Comoros, other production lands, it delicately flavors chicken curries, bringing a sweet note that balances more pungent spices.
Southeast Asia has also adopted this spice in certain traditional preparations. In Indonesia, another major world producer, Manado’s “klappertaart” combines coconut and vanilla in a creamy flan. In Vietnam, it subtly flavors certain versions of chè, a traditional dessert made with mung beans and tapioca.
In Scandinavian countries, vanilla features in festive pastries. Swedish “semlor,” cardamom buns filled with vanilla cream, or Danish “risalamande,” vanilla rice pudding served at Christmas, testify to the complete adoption of this exotic spice in Nordic cuisines.
India uses vanilla in certain perfumed rice pudding preparations like payasam, where it complements cardamom and saffron. In the Middle East, it enriches the most refined baklavas and delicately perfumes certain ceremonial teas and coffees.
This universal adoption is explained by vanilla’s unique ability to harmonize with a multitude of other ingredients while retaining its aromatic identity. Each culture seems to have found its own way to dialogue with this generous spice, creating a world culinary heritage of extraordinary richness.
