In short:
Vanilla vocabulary can be confusing: "Gourmet" and "TK" refer to grades linked to moisture level (33-38% and 25-28% respectively), "frosting" refers to natural crystals of pure vanillin, a sign of excellent quality, and "caviar" is the name given to the tiny black seeds inside the pod. Understanding these terms lets you choose the right vanilla knowledgeably, rather than relying on labels that are sometimes purely marketing.
Why are there so many different terms for talking about vanilla?
Between the vocabulary used by Malagasy producers, commercial labels and technical lab terms, it isn't always easy to find your way. This glossary covers the most commonly used terms so you can decode any vanilla product page at a glance.
The essential terms, A to Z
| Term | Definition |
|---|---|
| Gourmet | Vanilla grade with a high moisture level (33-38%), a supple, plump pod, reserved for fine pastry. |
| TK | Abbreviation for a grade with a lower moisture level (25-28%), more concentrated in vanillin, suited to long infusions and extractions. |
| Grand Cru | A label highlighting rigorous manual selection within the Gourmet grade; it does not correspond to an official Malagasy standard. |
| Vanilla caviar | The name given to the tiny black seeds inside the pod, rich in flavor, which are scraped out to flavor a preparation. |
| Frosting | Natural white crystals of pure vanillin that appear on the surface of a very good quality vanilla cured for a long time. A sign of excellence, not a defect. |
| Splitting | The act of splitting the pod lengthwise to extract the caviar and release the aromas. |
| Spent vanilla | A pod that has already been used for industrial solvent extraction, wrongly resold as "fresh" vanilla when it has almost no flavor left. |
| Vanillin | The main aromatic molecule responsible for vanilla's characteristic fragrance; its content (1.6% to over 2% depending on grade) determines the intensity. |
| Bourbon vanilla | An appellation of origin referring to Vanilla Planifolia grown in the Indian Ocean (Madagascar, Réunion, Comoros). |
| Sizing | The length of the pod in centimeters, generally measured between 14 and 20+cm; a classification criterion, not necessarily a quality one. |
Frosting or mold: how do you tell them apart?
This is the most common mix-up: frosting forms shiny, brittle white crystals, with no unpleasant smell, while mold looks fuzzy and downy and comes with a smell of fermentation. Frosting is a mark of quality to be treasured.
Want to see these terms applied to real pods?
Discover our Gourmet and TK grades, selected directly in Madagascar.
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