To these questions, like a pepper or a good wine, there is no definite answer. I invite you to take the time to read my product sheets and to concentrate on the aroma it offers. This amplitude will be found in your recipes according to the vanilla note you wish to offer to your dish
In the world of gastronomy, the typicity of the product has a sinequanone importance. If you wish to understand a little better my passion for vanilla and spices, I invite you to discover two varieties first (Planifolia Bourbon and Tahitensis). You will then be able to deepen your knowledge by discovering new origins, new terroirs, new harvests, micro-lot selected by myself, etc.
* Bourbon Gold Vanilla from Madagascar : Fatty and fleshy beans. Cocoa and vanilla notes - Fruity finish.
* Papua Gourmet Refined Vanilla Tahitensis Tahitensis: Large and exotic beans. Notes Spicy, Gingerbread - Musky Finish.
* Papua Dry Vanilla: Incredible price. Ideal for your arranged rums and planters. Woody and vanilla notes.
* Tahitian Black Pearl Vanilla: Beautiful Pods, very rich in vanilla beans. Sensual, Biscuity, Floral notes.
* Ugandan Vanilla Grand Cru Rwenzori : The most full-bodied of my collection. Cocoa notes, Intensely vanilla.
* Vanilla Veracruz from Mexico: Vanilla with Sweet Notes, Confectionery with a Red Fruits finish.
* Vanilla Black Gold Tsy Taitry from Madagascar : The rarest. Out-of-the-ordinary measures (very wide and long). Fruity, Caramelized, Bewitching notes
Ugandan vanilla is exceptional when it is well prepared. My batch is the best I have had the chance to offer in years. Visually, the pods are majestic, large, thin and ebony black in colour.
On each bean, we can guess the reflection of essential oils and a few vanilla beans.
Its typicality is its very "vanilla" intensity. For customers who are looking above all for a power where vanilla dominates, it is the origin that must be chosen.
Aromatic Palette : Warm and sweet notes, powerful vanilla atmosphere
This country offers a vanilla that is of the same variety as that of Tahiti. The beans are not refined using the same method but the result is just as impressive. Here are the two qualities that I propose for two completely different uses:
GOURMET TAHITENSIS VANILLA - REFINED
On Papua Vanilla - Tahitensis Gourmet, the main notes are sweet, gingerbread, very floral.
It is simply a return to the islands on its own. Notes that remind us of the warmth of the tropics and the sensuality offered by an exotic flower in full maturity.
If you had to choose just one variety, it is by far the one I recommend: Papua vanilla - Tahitensis Gourmet - Refined.
DRY VANILLA TAHITENSIS
Still staying in Papua New Guinea, it is possible to discover Dry Tahitensis Vanilla (available only a few weeks a year).
This quality offers very dry vanilla beans that are mainly intended for maceration. The vanilla beans can be split slightly and contain very little moisture (brittle if folded in half).
It offers a very high number of vanilla beans per kg. Ideal for example for the manufacturers of arranged rum, industrialists of the extraction of flavours, dairies who wish a visual and a beautiful aromatic in their recipes.
The aromatic amplitude of dry Tahitensis vanilla offers sweet, spicy and caramelized notes
My Bourbon Gold vanilla offers cocoa and gourmet notes. Each batch is the result of a long refining process according to David Vanille's specifications.
My goal: To offer an aromatic that you don't know yet, that of a vanilla with the quality of yesteryear.
The price of my Bourbon vanilla selections will always be higher than the market. The reason? My maturing process takes an average of 6 months longer than the average nowadays. The result? an exceptional vanilla with an intoxicating amplitude as soon as you open your bag