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Are you a professional? Buy by the kilo to benefit from the best price and discover the exceptional flavours of my Madagascar vanilla beans Approximately 320 vanilla beans /kg (Group purchase, Resale).
Professionals : 350.62€ HT in 1kg format - Delivery DHL Europe included.
Main notes : Floral (rose, lily), Slightly acidic.Heart notes : Fresh, Buttery, Fig, Prune.
Pastries, Creams, Savoury.
Freshness packet - DUO 12/2026
Madagascar - Sambava, Andapa, Vohemar, Antalaha
Bourbon vanilla is a name that only concerns 5 countries in the Indian Ocean: Madagascar, the Comoros, the Seychelles, Reunion Island and Mauritius. Everywhere else, vanilla cannot be called Bourbon (a name that comes, for the record, from the name of the French kings when vanilla was first cultivated in Reunion). Although vanilla originated in Mexico, this exceptional product has become perfectly acclimatized in Madagascar, which is now the world's leading producer. 80% of the world's production comes from this country. With its cocoa and fruity notes, the vanilla bean of +13cm from Madagascar has everything to charm your taste buds and convince you to adopt it. No one can say whether it is better than vanilla from Tahiti or Mexico, it is a question of taste that cannot be discussed. In Madagascar, vanilla is produced on no less than 30,000 hectares, mainly in the Sava region where the districts of Andapa, Antalaha, Sambava and Vohemar are located. This natural region is located in the north-east of the island. Here, the climate is perfectly adapted to the culture of vanilla. The vanilla tree blossoms there perfectly. The plantation of this species of orchid should preferably be carried out at less than 700 m of altitude. It appreciates temperatures between 20 and 30° and a drained soil. This climbing plant is pollinated by women called "marieuses". It then takes about 9 months to obtain a fleshy and deliciously scented pod. Did you know? The vanilla tree is a plant that requires a lot of patience. The first flowers only appear after three years, so it takes almost four years to obtain the first pods.
David Vanille is recognized by the culinary college of France. Working with many great chefs who came to find great vanilla, I naturally adapted to a strong demand from these professionals. Eager to integrate vanilla in many of their preparations, they need many beans. In a kilo of Bourbon Gold vanilla from Madagascar +13cm, count about 300 to 350 beans. If this can be a lot for a private individual because vanilla offers an exceptional taste with very few black beans, for a restaurant owner or a great pastry chef, the consumption is not the same. It can be found in a crème brûlée, a chou with a white chocolate ganache, a homemade ice cream, a coconut vanilla flan, a pastry cream for a vanilla éclair or a millefeuille, etc.
There are two options for using this vanilla. The first is to split the fleshy pod the second is to infuse the whole bean in milk, for example. Here again it can be split. When heated, the pods develop all their aromas and bring a delicious cocoa-like, fruity and slightly sweet taste.
The answer is simple: vanilla is an exceptional product, it is important to use it in its most natural form possible. On the one hand, it will be more economical. Have you ever tried to buy cheap vanilla in a supermarket? If you buy a kilo of Bourbon Gold vanilla from Madagascar that I propose on my website, the purchase price will be lower. With a quality vanilla like mine, one fleshy pod is enough to bring to your dish the long-awaited aroma. On the other hand, it is better to buy quality beans rather than by-products. Vanillin, vanilla sugar sachet, vanilla flavouring, vanilla extract, vanilla powder, all these products are less natural and efficient than a carefully selected Madagascar vanilla bean.
Based on 3 customer reviews
published the 04/05/2021
following an order made on 26/04/2021
Qualité non testée encore
published the 27/11/2019
following an order made on 21/11/2019
published the 26/11/2019
following an order made on 18/11/2019
Pas encore utiliser mais les gousses ont l'air fraiches