Spice

Ugandan Vanilla

A tier

Ugandan vanilla is planifolia from East African farms—often very oily, dark beans with bold chocolate, dried-fruit, and strong vanillin presence that pastry chefs rate highly when well cured. Production grew as buyers diversified away from sole reliance on Madagascar. Humidity and curing skill still decide whether a lot is gourmet or merely wet and mould-prone. Excellent for chocolate desserts, stout ice creams, and extracts with deep colour. Beans can be fatter and more resinous than some island grades. As with all origins, buy from graders who sort by moisture and aroma rather than relying on the country name alone.