Bourbon Vanilla

Madagascar Bourbon vanilla derived from the Vanilla planifoliaspecies, is celebrated around the world for its deep aroma and exceptional flavor. Its naturally high vanillin content makes it especially fragrant.

Pourquoi Bourbon ?

The term "Bourbon" originates from Réunion Island, once called Île Bourbon. This designation is reserved exclusively for the Vanilla planifolia variety grown in Madagascar, Réunion, and the Comoros.

Black gourmet?
Red?
Cuts?

Known for its rich aroma and soft, pliable texture, Black Gourmet vanilla has become a favorite among renowned chefs and pastry experts.

Moisture content: 30 - 35 %.
Vanillin content: 1,6 % - 2,4 %.
The TK grade offers comparable quality, with a moisture content ranging from 25% to 30%.

With a slightly drier appearance, red vanilla, whether split or unsplit, is equally aromatic and rich in vanillin. It’s a perfect choice for making infused rum.

Moisture content: 15 à 20 %.
Vanillin content: 1,2 % - 2,2 %.

Cuts are considered more of a classification than a distinct variety and are commonly recognized as such by professionals. They may include split or unsplit pods of various lengths.
It’s perfect for oil extraction.

What makes great vanilla

The art of vanilla preparation is a traditional knowledge passed down from generation to generation.
From maturation and harvesting to the careful selection of pods at different stages, from green to cured, and proper storage conditions, every step plays a vital role in the final quality of the vanilla.
It takes patience and perseverance to bring out this delicate, fruity, and floral scent.