Vanilla Gourmet, TK or Red: what are the differences and which one to choose?

Bourbon vanilla from Madagascar comes from the same orchid… but not the same pod.
The main differences between Gourmet (black) vanilla , TK vanilla , and red vanilla lie in their moisture content, appearance, aromatic intensity, and ideal use . For an amateur, this might seem unclear – let's clarify everything.

1. Same plant, three “families” of vanilla

All these vanillas come from the same species, Vanilla planifolia , the famous Bourbon vanilla from Madagascar.
What's changing:

• the degree of dryness (humidity level),

• the texture of the pod (more or less oily and supple),

• the concentration of vanillin (the molecule responsible for the vanilla scent)

• and therefore… the ideal use (pastry, infused rum, extract, etc).

We can simplify it like this:

• Gourmet (dark) : the fattiest, the most supple, the most visually “sexy” → ideal for fine pastry.

• TK : a little drier, still supple, very fragrant → extremely versatile (pastry + extracts).

• Red : drier, reddish-brown → perfect for long macerations (extract, spiced rum, vanilla sugar).

TK Gourmet Red

2. Gourmet (black) vanilla: the star of pastry chefs

Features

It is also called black vanilla , black gourmet or Grade A :

• Colour: black to very dark brown, uniform.

• Texture: fleshy, oily, very supple , which bends easily without breaking.

• Humidity: generally around 30 to 38% humidity .

• Fragrance: very intense, complex, with a high vanillin content.

Visually, these are the “wow” pods: long, thick, shiny.

Ideal uses

• Creams and fine pastries : pastry cream, custard, flans, entremets…

• Vanilla ice cream and sorbet .

• Desserts where the pod is visible (yule logs, brioches, chef's presentations).

• Quick infusions: milk, cream, hot preparations.

Advantages / limitations

Benefits :

• Very rich and complex aromas.

• Abundant caviar (the small seeds inside).

• Ideal for treating yourself or for “signature” desserts.

Boundaries :

• Higher price.

• Slightly more fragile to store: if you forget it in a place that is too humid, mold can appear faster than with a drier pod.

3. TK Vanilla: the perfect balance between indulgence and practicality

What is TK vanilla?

TK vanilla is an intermediate grade, often considered a drier Grade A , between black gourmet and red. Some producers even refer to it as “TK = Tradition Kourou,” in reference to a traditional drying method.

In practice:

• Colour: black to dark brown.

• Texture: supple, but a little less oily than the gourmet version.

• Humidity: around 25 to 30% .

• Fragrance: very good level of vanillin, excellent aromatic intensity.

This is often the most used grade in Europe for pastry making and home extraction.

Ideal uses

• Everyday pastries : cakes, cookies, crepes, pancakes…

• Creams, flans, rice pudding .

• Homemade vanilla extract (alcohol, rum, vodka).

• Spiced rum (medium to long infusion).

• Restaurants, caterers and artisans who need quantity with a good quality/price ratio.

Why choose the TK?

• Less expensive than the gourmet version, but still very aromatic .

• Easier to manage in volume (for professionals or large consumers).

• Fatty enough to flavor pastries well, dry enough to keep well and be ideal for long infusions.

4. Red vanilla: the queen of extraction

Features

Red vanilla is often referred to as extraction quality (close to Grade B in some classifications).

• Colour: reddish-brown, sometimes tending towards reddish-brown.

• Texture: drier, thinner , sometimes slightly rigid.

• Humidity: often below 25% , or even around 20%.

• Appearance: thinner pods, sometimes split or less regular.

The fragrance is definitely there, but the pod is less visually appealing : that's normal, it's not its purpose.

Ideal uses

• Spiced rum and liqueurs : long infusion, several months.

• Highly concentrated homemade vanilla extract .

• Vanilla sugar (dried pods then blended with sugar).

• Industry / artisans who use vanilla mainly in the form of extract or powder.

Advantages / limitations

Benefits :

• Lower price per kilo.

• Excellent preservation thanks to the lower humidity.

• Perfect for those who use large quantities of vanilla for macerations.

Boundaries :

• Less usable caviar.

• Drier pods, less suitable if you want a nice visible pod in your dessert.

5. How to choose your vanilla according to its use

For fine pastries & "wow" desserts

Objective: maximum visual appeal + aroma.

• Choice #1: Gourmet vanilla (dark) .

• A more economical alternative: a good, meaty TK .

Ideal for: Christmas logs, festive desserts, homemade ice cream, desserts where you want to smell AND see vanilla.

For everyday baking at home

Objective: to enjoy yourself often, without breaking the budget.

• Ideal choice: TK vanilla.

• Uses: cakes, cookies, homemade yogurts, creams, crepes, etc.

You have a versatile pod, which does everything well, at a great price/quality ratio .

For infused rum, extracts & long macerations

Objective: intense aroma over time.

• Choice #1: Red vanilla .

• Premium option: red + TK blend for an even richer aromatic profile.

Example of a general idea (to be adapted to your taste):

• For a homemade extract: approximately 80 to 120 g of pods per liter of alcohol (rum, vodka, neutral alcohol).

• For a spiced rum: you can start with 8 to 10 cloves per liter and adjust afterwards.

For professional or semi-professional use (pastry chef, caterer, restaurateur)

• Gourmet : for high-end creations where every detail counts.

• TK : for daily production, creams, bases, inserts.

• Red : for making your own homemade extract in large volumes, more cost-effective in the long run.

6. How to recognize a good clove (regardless of grade)

When you receive or buy vanilla, look:

1. The perfume
   Open the bag: the smell should be clean, warm, and pleasant (cocoa, caramel, dried fruit, or even leather or tobacco depending on the region). No musty smell, nor overly smoky aroma.

2. The texture

   • Gourmet / TK: flexible, which bends without breaking.

   • Red: drier, but should not be completely brittle or dusty.

3. The color

   • Black/dark brown for the gourmet and TK.

   • Reddish-brown for the red one.

4. Vanillin crystals
   Small whitish deposits, like grains of sugar on the pod?
   These are often vanillin crystals , a sign of good maturity and some natural aging, not a defect.

5. No mold
   Real mold looks like down, like plush, often greenish or greyish: that's a no-go.

7. How to properly store your vanilla

To preserve all the aromas of your Madagascar vanilla:

• Store the pods in an airtight glass jar or a tightly sealed bag.

• Store everything at room temperature , away from light and heat.

• Avoid the fridge and freezer : this promotes condensation, therefore the risk of mold.

• If a clove becomes a little dry:

  • You can rehydrate it gently (in a little rum, milk or warm cream),

  • or transform it into vanilla sugar / vanilla powder .

8. I'm a beginner: which vanilla should I choose first?

• You cook at home and you want to do everything with the same vanilla:
  → choose TK Madagascar vanilla 14–18 cm : you can make pastry + infused rum + homemade extracts, without making a mistake.

• Are you a fan of infused rum/extracts?
  → start with red vanilla , and possibly keep a few TK pods to boost the aroma.

• Do you want to give a gift or treat yourself to a delicious pastry?
  → Treat yourself to a set of Gourmet (dark) vanilla , guaranteed effect from the moment you open the sachet.