Premium pods – International delivery – Export quality”
Selected with the utmost care, our Gourmet Bourbon vanilla beans come directly from Madagascar, an exceptional terroir renowned for producing some of the best vanilla in the world.
These long, plump and supple pods offer high humidity and intense aromatic richness, ideal for professionals and gastronomy enthusiasts alike.
A PRODUCT DESCRIPTION
Country of Origin: Madagascar
Production and Preparation Region: SAVA - Sambava
Botanical variety: Vanilla Planifolia
Classification: Unsplit Gourmet
Harvest and preparation year: June to December 2025
B. PHYSICO-CHEMICAL and MICROBIOLOGICAL CHARACTERISTICS
Moisture content: between 30 to 38% (AFNOR NFV 03 402)
Vanillin content: 1.8 to 2.5% (Spectrophotometry at 348nm)
Aflatoxins B & G: not detectable
Salmonella per 25g: Absent (ISO 6579: 2002)
Escherichia coli at 44°C (CFU/g): Less than 10 (Lab criterion 10)
C. ORGANOLEPTIC CHARACTERISTICS
Appearance: unsplit, fleshy, supple and oily pod
Color: Dark brown to black
Aroma and flavor: rich, sweet, floral and complex aroma – intense vanilla flavor.
D. AVAILABLE SIZES AND PACKAGING
Pods from 14 to 16 cm:
▪ Vacuum packaging from 500g/pack to 10kg/pack
▪ Number of pods: approximately 250 to 275 pods per 1kg
Pods 16 - 18 cm:
▪Number of pods: approximately 200 to 225 pods per 1kg
Pods ≥18 cm:
▪Number of pods: approximately: 150 - 175 pods per 1kg
MADAGASCAR BOURBON VANILLA – TK BLACK VARIETY
A. PRODUCT DESCRIPTION
Origin: Madagascar
Production and Preparation Region: SAVA - Sambava
Botanical variety: Vanilla Planifolia
Classification: Unsplit TK Black
Harvest and preparation year: June to December 2025
B. PHYSICO-CHEMICAL and MICROBIOLOGICAL CHARACTERISTICS
Moisture content: between 25 to 30% (AFNOR NFV 03 402)
Vanillin content: 1.6 to 2.2% (Spectrophotometry at 348nm)
Aflatoxins B & G: not detectable
Salmonella per 25g: Absent (ISO 6579: 2002)
Escherichia coli at 44°C (CFU/g): Less than 10 (Lab criterion 10)
C. ORGANOLEPTIC CHARACTERISTICS
Appearance: unsplit pod, supple but drier and finer than gourmet
Color: Dark brown to black
Aroma and flavor: rich, sweet, floral and complex aroma – intense vanilla flavor.
D. AVAILABLE SIZES AND PACKAGING
Pods from 14 to 16 cm:
▪ Vacuum packaging from 500g/pack to 10kg/pack
▪ Number of pods: approximately 225 to 250 pods per 1kg.
Pods 16 - 18 cm:
▪ Number of pods: approximately 175 to 200 pods per 1kg.
Pods ≥18 cm:
▪ Number of pods: approximately 125 to 150 pods per 1kg.
MADAGASCAR BOURBON VANILLA – RED VANILLA VARIETY
A. PRODUCT DESCRIPTION
Country of Origin: Madagascar
Production and Preparation Region: SAVA - Sambava
Botanical variety: Vanilla Planifolia
Classification: Unsplit Gourmet
Harvest and preparation year: June to December 2025
B. PHYSICO-CHEMICAL and MICROBIOLOGICAL CHARACTERISTICS
Moisture content: between 20 to 25% (AFNOR NFV 03 402)
Vanillin content: 1 to 1.5% (Spectrophotometry at 348nm)
Aflatoxins B & G: not detectable
Salmonella per 25g: Absent (ISO 6579: 2002)
Escherichia coli at 44°C (CFU/g): Less than 10 (Lab criterion 10)
C. ORGANOLEPTIC CHARACTERISTICS
Appearance: unsplit, dry and small pod
Color: burgundy red
Aroma and flavor: rich, sweet, floral and complex aroma – intense vanilla flavor.
D. AVAILABLE SIZES AND PACKAGING
Pods from 14 to 16 cm:
▪ Vacuum packaging from 500g/pack to 10kg/pack
▪ Number of pods: approximately 300 to 350 pods per 1kg
Pods 16 - 18 cm:
▪ Number of pods: approximately 250 - 300 pods per 1kg
Pods ≥18 cm:
▪ Number of pods: approximately 200 - 250 pods per 1kg
MADAGASCAR POMPONA (XXL) VANILLA
A. PRODUCT DESCRIPTION
Country of Origin: Madagascar
Production and Preparation Region: SAVA - Andapa
Botanical variety: Vanilla Pompona
Classification: Unsplit Gourmet
Harvest and preparation year: August to December 2025
B. PHYSICO-CHEMICAL and MICROBIOLOGICAL CHARACTERISTICS
Moisture content: between 32 to 38% (AFNOR NFV 03 402)
Vanillin content: 0.6 to 1% (Spectrophotometry at 348nm)
Aflatoxins B & G: not detectable
Salmonella per 25g: Absent (ISO 6579: 2002)
Escherichia coli at 44°C (CFU/g): Less than 10 (Lab criterion 10)
C. ORGANOLEPTIC CHARACTERISTICS
Appearance: unsplit, fleshy, supple and oily pod
Color: Intense black
cocoa or licorice.
Aroma and flavor: Rich and complex with floral, fruity, woody, balsamic, earthy and sometimes cocoa or licorice notes.
D. AVAILABLE SIZES AND PACKAGING
Long and wide pods from 21 to 27cm with a width of up to 2 cm.
▪ Vacuum packaging from 500g/pack to 5kg/pack
▪ Number of pods: approximately 70 to 90 pods per 1kg
👩🍳 Uses
- Vanilla extracts and infusions
- Creams, ice creams, pastries, chocolate making
- Sweet and savory cuisine
- Professional and artisanal use
🌱 Quality commitment
✔ 100% natural
✔ No additives
✔ No preservatives
✔ Premium selection
