Using Indonesian Vanilla Beans

Some more info on Indonesian vanilla beans…

Over at, a 2001 issue of the Vanilla Vine newsletter describes Indonesian growing practices:

Indonesians tend to pick too many of their beans early, which results in a number of flavor components not being fully developed. They have a tendency to pick a whole field at a time rather than individually picking the beans as they ripen.

Indonesian vanilla is less creamy and more woody than its Madagascar counterpart, but exhibits staying power that is effective in high heat/high stress applications.

Vanilla Vine, Issue 1, 2001.

Nielsen-Massey concludes that Indonesian grown vanilla might be more appropriate for baked goods because of the flavor persistence.