Quality: 14 to 15cm - Size M - 25 to 30% humidity - Long traditional refining.
Origin - Plantations: SAVA - Sambava, Antalaha, Vohémar, Andapa
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With my 14-15 cm Bourbon Gold vanilla from Madagascar sold by the kilo, it is a kilo of pure gustatory pleasure.
You are a professional of the restoration? Make an order per kilo to get the best price and discover the exceptional flavors of my Madagascar vanilla beans.
1kg of Bourbon Gold vanilla 14-15cm equals 300 to 350 beans (depending on size)
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Bourbon vanilla is an appellation that concerns only 5 countries in the Indian Ocean: Madagascar, Comoros, 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 Island).
Although vanilla originated in Mexico, this exceptional product has perfectly acclimatized to 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 14-15 cm vanilla bean 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 northeast of the island. Here the climate is perfectly suited to the cultivation of vanilla. The vanilla tree flourishes perfectly here. The plantation of this species of orchid should preferably take place at an altitude of less than 700m. 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 fragrant pod.
Did you know that? Vanilla is a plant that requires a lot of patience. The first flowers only appear after three years, so it takes almost 4 years to obtain its first pods.
David Vanille is recognized by the Culinary College of France. Working with many great chefs who have come in search of great vanilla vintages, I have naturally adapted to a strong demand from these professionals. Wishing to integrate vanilla in many of their preparations, they need a lot of beans. In one kilo of Madagascar Bourbon Gold vanilla 14-15 cm, count about 300 to 350 beans. While this may be a lot for an individual, since vanilla offers an exceptional taste with very few of its 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 cabbage with a white chocolate ganache, a homemade ice cream, a coconut-vanilla flan, a custard cream for a vanilla éclair or a millefeuille, etc.
There are two options for using this vanilla. The first is to split the fleshy bean to recover the black seeds and add them to all your preparations.
The second is to infuse the whole pod in milk for example. Again it can be split. Heated, the pods develop all their aromas and bring this delicious cocoa taste, fruity and slightly sweet.
The answer is simple: vanilla is an exceptional product, it is important to use it in the most natural form possible. On the one hand, it will be more economical.
Have you ever tried to buy cheap vanilla in supermarkets?
If you buy one kilo of Bourbon Gold vanilla from Madagascar that I offer on my site, the purchase price will be lower. With a quality vanilla like mine, one fleshy bean is enough to bring to your dish this long awaited aroma. On the other hand, it is preferable to buy quality beans rather than by-products. Vanillin, sachet of vanilla sugar, vanilla flavor, vanilla extract, vanilla powder, all these products are less natural and effective than a carefully selected vanilla bean from Madagascar.