1kg Vanilla Bourbon Gold +14cm

Bourbon Gold Vanilla Beans +13cm - Price per kg

Bourbon vanilla is a name 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).

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 if it is better than the vanilla of 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. The plantation of this species of orchid should preferably be done at less than 700 m altitude. It appreciates temperatures between 20 and 30° and a drained soil. This climbing plant is pollinated by women called "marieuses". It takes about 9 months to obtain a fleshy and deliciously perfumed pod.

Did you know that? The vanilla tree is a plant that requires a lot of patience. The first flowers appear only after three years, so it takes almost 4 years to get the first pods.

One kilo of Bourbon vanilla from Madagascar +13cm for professionals

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. Wishing 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.

How to cook Bourbon vanilla from Madagascar?

There are two options for using this vanilla. The first is to split the fleshy pod to collect the black seeds and add them to all your preparations.

The second option is to infuse the whole pod in milk for example. Here again, it can be split. Heated, the pods develop all their aromas and bring this delicious cocoa taste, fruity and slightly sweet.

Madagascar Bourbon vanilla +13cm: why choose David Vanilla beans?

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 offer on my website, the purchase price will be lower. With a quality vanilla like mine, a fleshy pod is enough to bring to your dish that 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.