Caliber: +13cm - Size M - 25 to 30% humidity - Long traditional maturing.
Origin - Plantations: SAVA - Sambava, Antalaha, Vohémar, Andapa
Professionals: From 331.66€ ht/kg to 299€ ht/kg per 10kg.
*DHL EXPRESS DELIVERY Included
With my Bourbon Gold vanilla +13cm from Madagascar sold by the kilo, it's a kilo of pure gustatory pleasure.
Are you a catering professional? Make an order per kilo to get the best price and discover the exceptional flavours of my Madagascar vanilla beans.
Approximately 320 vanilla beans /kg (Group purchase, Resale).
"The Best Quality/Price ratio - Wholesaler"
Warning: Last items in stock!
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 acclimatised 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 +13cm vanilla bean from Madagascar has everything to charm your taste buds and convince you to adopt it. No one can say if 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? Vanilla 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 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 +13cm, count about 300 to 350 beans. If this can do a lot for a private individual as vanilla offers an exceptional taste with very few of its black beans, for a restaurateur 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 to use this vanilla. The first is to split the fleshy pod to recover the black seeds and add them to all your preparations.
The second is to infuse the whole pod in a milk for example . Here again it can be split. Heated, the pods develop all their aromas and bring this delicious cocoa, fruity and slightly sweet taste.
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 this long-awaited aroma to your dish. 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.