Bourbon Vanilla

Bourbon Vanilla is not just a variety; it's an appellation of excellence created in 1964. It exclusively refers to Vanilla Planifolia cultivated in the southwestern Indian Ocean.

Our vanilla comes from the volcanic and lush lands of Madagascar, where the humid tropical climate offers idyllic growing conditions. Each flower is hand-pollinated with meticulous precision, an ancestral savoir-faire passed down from generation to generation.

Specifics of Bourbon Vanilla

Among dozens of vanilla species, Bourbon stands out for its unique aromatic profile, often considered the "absolute benchmark" in French pastry.

Characteristics

Aromatic Profile: Intense, pure vanilla, notes of cocoa and caramel.

Vanillin Content: The highest in the world.

Ideal Use: Long cooking, creams, cakes, ice creams.

Why is Bourbon Vanilla unique?

What makes Bourbon Vanilla so special is its curing process. After harvesting, the pods undergo a "scalding" followed by a long period of sweating in wooden boxes, then sun and shade drying.

This multi-month process allows for the development of natural vanillin, that magical compound which gives it the warm, woody, and balsamic taste found nowhere else.

Did you know?

It takes approximately 5 to 7 kg of green vanilla to obtain only 1 kg of cured Bourbon vanilla. This patience and loss of volume are what make this spice such a precious luxury product.

• Lay the pod flat on a cutting board. Using the tip of a knife, slice it in half lengthwise. Gently separate the edges and carefully scrape the inside with the back of the blade to collect the precious black seeds.
• If the pod is too large, you can cut it in half and save the other part. The most important thing is to store it properly in an airtight place to prevent it from drying out.

Do not throw away the pod after removing the seeds: you can use it to make vanilla sugar or infusions. Find our recipes in the Recipes section

A quality pod should remain supple and plump. Here's how to prevent it from drying out.

Vanilla is susceptible to three things: air, light, and temperature fluctuations.

• The container: Store your pods in an airtight glass tube or a tightly sealed tin jar. The goal is to limit contact with oxygen as much as possible.
• The location: A cool, dry cupboard (between 15°C and 20°C), away from direct sunlight.

Absolutely to avoid:

The refrigerator: Cold solidifies essential oils and risks causing condensation spots to appear (not to be confused with natural vanillin frost).

Cork stopper: Tubes with cork stoppers promote mold growth on the pod.

In the open air: Your pod would become brittle and lose its aromas in a few days.

• Note on frost: If you see small white crystals appear on your pods after a few months, don't throw them away! This is "vanillin frost," a sign of exceptional quality and high aromatic concentration.