• Origin Madagascar
  • Form Powder
Tax included


Vanilla planifolia

A powder made by grinding whole vanilla pods which have been carefully selected for their high aromatic quality. Its finess ensures that it is easy to use. Its rich, intense aroma is delicate and sweet with flowery notes. Perfect for flavouring chocolate, pastries, cakes and biscuits; macaroons, muffins and sponges.
Characteristics of high quality Bourbon vanilla: The level of vanilline is between 1.8% and 2.3%. The level of humidity for black vanilla is between 25% and 35%. The aroma should be a clean and pronounced scent of vanilla, without woody notes. Well prepared vanilla pods can develop a frosting on the outside, this is the result of the crystalisation of the essential oil of vanilla. This is therefore an additional indication of the quality of the pods.
Vanilla pods are the fruit of an orchid. Discovered in Mexico it was brought back by the French to the court of Henri IV in 1604. In the second half of the 19th century the cultivation of vanilla was developped on the Réunion Island then on Tahiti, Madagascar and the Comoros. Today two varieties of vanilla are grown commercially; Vanilla planifolia known as Bourbon vanilla (Indian Ocean) and Vanilla Tahitensis known as Tahitian vanilla.

Associated recipes