Bourbon vanilla

Bourbon vanilla is not just a variety, it is a mark of excellence created in 1964. It refers exclusively to Vanilla Planifolia grown in the south-west of the Indian Ocean.

Our vanilla comes from the lush, volcanic soils of Madagascar, where the humid tropical climate offers ideal growing conditions. Each flower is pollinated by hand with the precision of a jeweller, an ancestral skill passed down from generation to generation.

What makes Bourbon vanilla special

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

Features

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

Vanillin content: The highest in the world.

Ideal use: Slow cooking, custards, cakes, ice cream.

Why is Bourbon vanilla unique?

What makes Bourbon vanilla so special is its curing. After harvest, the pods are scalded, then go through a long sweating period in wooden crates, followed by drying in the sun and the shade.

This process, which takes several months, allows the development of natural vanillin, the magical compound that gives that warm, woody, balsamic taste found nowhere else.

Did you know?

It takes roughly 5 to 7 kg of green vanilla to obtain just 1 kg of cured Bourbon vanilla. It is this patience and this loss of volume that make this spice such a precious, luxurious product.

Vanilla caviar is ready to use, with no preparation needed. Add it directly to your creams, batters, ganaches or ice-cream base and stir. Start with about one teaspoon per litre of liquid and adjust to taste. The fine black seeds disperse evenly for a deep flavour and a professional speckled finish.

Keep your vanilla caviar in an airtight container, away from air, light and heat. Stored cool and sealed, it holds its aroma and texture for many months. Always use a clean, dry spoon so no moisture gets in.