This topic is debatable. If you are a vanilla extract connoisseur, then you’ll be able to tell the difference between a “rich and creamy” Madagascar vanilla beans versus a “mild, well-balanced” Bourbon vanilla and even the “floral, cherry-chocolate” Tahitian vanilla or Mexican vanilla beans.u003cbr/u003eu003cbr/u003eIf you’re a home chef like me and just want vanilla extract that tastes like vanilla, don’t worry so much about the type of vanilla bean. Just use vanilla beans that are fresh and offer the best bang for your buck.