Madagascar exports about 80% of the world’s supply of Bourbon vanilla, instantly recognizable and loved by bakers and chefs around the globe. Bourbon vanilla has a creamy, buttery flavor with a signature sweet-spicy, floral aroma and fruity, hay-like undertones. The island country produces vanilla from the genus Vanilla Planifolia, which has a higher concentration of vanillin than beans from other regions. Vanilla is made from the long, slender fruit of the flowering orchid, using a labor-intensive process of hand pollination and the traditional Bourbon curing method. Madagascan vanilla is mainly grown in the humid northern parts of the tropical island, known as the Sava region. This is where you’ll find Black vanilla, the finest quality vanilla beans in the world. Bourbon-Madagascar vanilla beans have a higher-than-average water and oil content and an abundance of seeds. The spice tolerates high cooking temperatures and is suitable for sweet and savory recipes, adding its distinctive stamp to homemade ice cream, desserts, cakes, pastries, sugary and spicy sauces, stews, seafood, hot beverages and cocktails. The Grade A gourmet beans have a high moisture content and release their aromatics effortlessly. The Grade B whole beans have lower moisture and higher vanillin content, making them perfect for vodka-or white rum-infused vanilla extract and homemade vanilla paste, powder and sugar. Madagascar’s flowering orchids are native to Mexico and share many classic vanilla traits. The difference is Madagascar's well-drained, acid volcanic soils produce a bolder, sweeter, creamier vanilla. Madagascan vanilla orchids are hand pollinated, whereas the stingless melipone bee pollinates the original Mexican variety.
Bean Variety: Vanilla Planifolia
Length: 16-17 cm (6-7 inches)
Moisture Content: 30-35%
Flavor Profile: Sweet, floral, earthy, spicy, woody, chocolatey
Best for Ice cream, cakes, pastries, desserts, meaty stews, savory sauces, extract, paste