The majority of the world’s vanilla is the V. planifolia species, more commonly known as Bourbon vanilla (after the former name of Réunion, Île Bourbon) or Madagascar vanilla, which is produced in Madagascar and neighboring islands in the southwestern Indian Ocean, and in Indonesia.
Bourbon vanilla beans have a high vanillin content and a very strong, clear and creamy vanilla flavor that is instantly resognizable and a great addition to any recipe.
Bourbon vanilla is the strongest and most full-flavored of all the vanillas and give you the most ‘bang-for-your-buck’.
Flavor does not get lost in cooking.
Bourbon vanilla considered to be safe.
- None are recorded.
Source: Baking Bites, http://bakingbites.com/2012/06/what-is-bourbon-vanilla/
David Lebovitz, http://www.davidlebovitz.com/2005/11/vanilla/