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ido

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According to Wikipedia (so take it or leave it, for whatever it's worth :p):

Specific types of vanilla
Bourbon vanilla or Bourbon-Madagascar vanilla, produced from Vanilla planifolia plants introduced from the Americas, is the term used for vanilla from Indian Ocean islands such as Madagascar, the Comoros, and Réunion, formerly the Île Bourbon.
Mexican vanilla, made from the native Vanilla planifolia, is produced in much less quantity and marketed as the vanilla from the land of its origin. Vanilla sold in tourist markets around Mexico is sometimes not actual vanilla extract, but is mixed with an extract of the tonka bean, which contains coumarin. Tonka bean extract smells and tastes like vanilla, but coumarin has been shown to cause liver damage in lab animals and is banned in the US by the Food and Drug Administration.[6]
Tahitian vanilla is the name for vanilla from French Polynesia, made with Vanilla tahitiensis.
The term French vanilla is not a type of vanilla, but is often used to designate preparations that have a strong vanilla aroma, and contain vanilla grains. The name originates from the French style of making ice cream custard base with vanilla pods, cream, and egg yolks.
French vanilla is commonly misrepresented in coffee shops as a flavour of syrup, however it is not possible to recreate a true French vanilla flavour in coffee. Therefore flavours that are referred to as "French Vanilla" in cafes do not create a French vanilla flavour in any form, although this is a wide-reaching misconception in certain cafe cultures. Barnie's Coffee & Tea Company creates their "French vanilla" by combining vanilla and praline flavours.
 
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