A bottle of vanilla extract

Bourbon vanilla or Bourbon-Madagascar vanilla, produced from planifolia plants introduced from the Americas, is from Indian Ocean islands such as Madagascar, the Comoros, and Réunion, formerly named the Île Bourbon. It is also used to describe the distinctive vanilla flavor derived from V. planifolia grown successfully in tropical countries such as India. However, there is no Bourbon whiskey in Bourbon vanilla extract, despite common confusion about this.
Mexican vanilla, made from the native V. planifolia, is produced in much less quantity and marketed as the vanilla from the land of its origin.
Tahitian vanilla is from French Polynesia, made with tahitensis. Genetic analysis shows this species is possibly a cultivar from a hybrid of planifolia and odorata. The species was introduced by French Admiral François Alphonse Hamelin to French Polynesia from the Philippines, where it was introduced from Guatemala by the Manila Galleon trade. It comprises less than one percent of vanilla production and is only grown by a handful of skilled growers and preparers.
West Indian vanilla is made from pompona grown in the Caribbean and Central and South America.

The term French vanilla is often used to designate particular preparations with a strong vanilla aroma, containing vanilla grains and sometimes also containing eggs (especially egg yolks). The appellation originates from the French style of making vanilla ice cream with a custard base, using vanilla pods, cream, and egg yolks. Inclusion of vanilla varietals from any of the former French dependencies or overseas France may be a part of the flavoring. Alternatively, French vanilla is taken to refer to a vanilla-custard flavor.