As the nights get darker, we’re all spending more time cosy in front of the television and inevitably watching more adverts. But one advert in particular has recently caught my eye, a phone brand throwing shade at its rival by calling it, of all things, ‘vanilla’.
Now whilst I will admit that it’s a clever bit of marketing, it got me thinking – what is so wrong with vanilla? I always seem to surprise people when I tell them that vanilla is my favourite flavour, but for me, there is complexity in its simplicity and I love it!
And it’s not just me! If you Google ‘the most popular ice cream flavour’, vanilla always comes out on top, and rightly so. It’s the salt of desserts, the unsung hero that makes everything else shine.
When you’re batch freezing, vanilla might seem like just another line on the flavour list but in reality, it stands out amongst its rivals. It’s a warm flavour that can be enjoyed at any time of the year, equally as refreshing on a hot summer’s day as it is comforting on a chilly evening. Anywhere in the world you visit you’ll find a vanilla flavour and that’s no coincidence.
A history of vanilla
The story of this iconic flavour begins with a single orchid flower that opens for pollination just once a year. Miss that one moment and miss the entire harvest.
Originally, vanilla orchids only thrived in Mexico, where the tiny Melipona bee was the sole species capable of pollinating them. When cultivation spread, people had to hand-pollinate every single bloom, something that continues to this day.
No wonder it’s one of the most expensive spices in the world. From vine to bean, it takes around eight months just for the pods to mature before harvest in June or July. Every scoop of this delicious ice cream or gelato tells a story of patience and expert craft.
Choosing the best vanilla
At our own flavour library, we stock no fewer than eleven vanilla profiles, pastes, essences, and seeds, each with its own personality.
But why so many? Because taste is subjective, and expectations differ depending on where you are and what you’re making.
Two of our most popular are Madagascan vanilla (A01011) and Bourbon vanilla (MAJ00AH), both sourced from Madagascar and known for their rich, sweet, creamy notes. Their golden colour and intensity make them a gelato maker’s dream, with a dosage of just 15–20g per kilo.
Then there’s our organic Madagascan essence (A01031A), loved by industrial manufacturers for its clean flavour and consistency, and the seeded version (A01035) for that unmistakable artisan look.
Prefer something more decadent? French-style vanillas like Comprital KPC555P and Martini MAJ00AV deliver custard richness - a nod to egg-yolk desserts whilst maintaining a white colour in the gelato. And, if you want to take it one step further, there’s Comprital Vanilla N Gialla (KPC517P) which brings those egg yolks into play, offering a rich yellow hue and velvety mouthfeel.
Meanwhile, Philadelphia-style white vanilla keeps things light, pure, pod-filled - without the use of egg-yolks - and for the adventurers amongst us, there’s even Tahitian vanilla (KPC533P) which offers a floral, fruity complexity, providing a truly special flavour and texture, golden in tone, with visible pods.
Have I convinced you yet?
Next time someone calls something ‘vanilla’, take it as a compliment.
It’s a flavour with history, depth, and global appeal, one that underpins everything from chocolate ripples to exotic inclusions. Vanilla isn’t plain, it’s a pivotal flavour; one that is warm, familiar, endlessly versatile, and always in style.
So there you have it, there’s nothing wrong with vanilla. In fact, it might just be the most extraordinary ‘ordinary’ flavour there is and that’s exactly why I love it!
See you next time for the latest scoop,
Jonny
