Today, vanilla is produced in only a few climatically similar regions near the tropics. In Tahiti, the pods are plump, rich, and floral, often used in perfume. Generally the most sought-after, Bourbon vanilla is buttery and fruity, hailing from the French-occupied island of what is now called Réunion. Occasionally, Madagascar vanilla, which has a similarly creamy flavor, is mistakenly labeled as Bourbon. Mexican beans are the skinniest, with deeper sweet notes and a hint of smoke.