Mada Spicy / Madagascar Vanilla beans / 12-14 cm (quantities to choose)
Madagascar gourmet black vanilla pods (pod size: 12-14 cm)
Origin: Sambava (Sava region / northeastern Madagascar)
Quality: Gourmet / Vanillin content: 1.4% and + / Moisture: 33% / 2021 harvest
The pods are unsplit, fatty, oily and generous with a powerful and subtle cocoa fragrance. A treat for the taste buds !
Vanilla from Madagascar sent in vacuum packaging the same day of your order to ensure optimal freshness.
Regular arrivals from Madagascar and fast delivery with follow-up within 3 working days in metropolitan France / 7 days max for the reste of the wold
Spicy Deli has selected for you the most beautiful vanilla pods from Madagascar by hand with a very strict sorting and calibration guaranteeing you a quality vanilla
MADAGASCAR BOURBON VANILLA
ORIGIN AND CULTURE
The vanilla bean is the fruit of an orchid plant native to Mexico, the most important production of which today comes from Madagascar. Its best known scientific name is "Vanilla Planifolia"
Originally, the vanilla bean naturally grows from orchid plants that cling to trees in the undergrowth of tropical rainforests.
Madagascar vanilla should be grown in a hot and humid climate. It needs shade and a support on which the plant can anchor. The delicate fertilization of the flowers is the most important moment in the cultivation of vanilla, which must be done with art and style. Ancestral know-how passed down from generation to generation.
Madagascar vanilla is the best known and most prized of the Bourbon variety, making Madagascar the world's leading vanilla producer, as well as the leading exporter of vanilla beans, despite competition from other countries like Tahiti and the Indonesia.
Today, Bourbon vanilla can be married off or fertilized manually, but until the 19th century it was impossible to grow it outside of its natural habitat. The vanilla originally comes from Mexico, where pollination of the flowers at the time took place thanks to a species of wild meliponous bee endemic to Mexico which gave that country a monopoly on the production of vanilla pods.
Very popular at the court of Versailles, it was the Sun King Louis XIV who tried to introduce vanilla to the French island of Reunion, then called Bourbon in the name of the royal family, but without success. Only centuries later, a boy, a young bourbon slave, was able to pollinate the flowers with the manual pollination method that is still used today. This discovery made Bourbon the first production center for the highest quality vanilla beans, and the little slave received the nickname Albius, due to the white color of the vanilla flowers.
Pollination must be done manually on each vanilla flower, carried out early in the morning since the flowers have a lifespan of a few hours, bringing the stamen with the pollen closer to the stigma.
In Madagascar, the cultivation of vanilla was introduced by the producers of Bourbon (Reunion island), because the two islands are located a few hundred kilometers away and are characterized by a climate just as favorable to vanilla. In a short time, Madagascar became a major player in the production of Bourbon vanilla pods.
Bourbon vanilla from Madagascar is an extremely valuable product due to the difficulty of production and the uncertainty of the crops on which the often high price of the vanilla bean depends, which is very sensitive to periods of shortage of the product on the market. The climatic conditions on the island of Madagascar are a very important factor in the price of dry vanilla per kilo. Today's increasingly frequent and devastating cyclones for vanilla cultivation play an undeniable role in the price of vanilla from Madagascar.
HOW TO USE BOURBON VANILLA
Madagascar vanilla comes in the form of pods, containing the vanilla seeds. To use them, an incision is made along the vanilla bean and with the tip of a knife, the seeds and pulp are then extracted and used in particular in baking but also in savory preparations or in the making of a bourbon vanilla liqueur.
Madagascan vanilla recipes are endless. The seeds obtained from bourbon vanilla pods can be diluted in the milk used in the preparation of creams and puddings, as well as in the cream for an excellent vanilla ice cream from Madagascar.
Since Madagascan bourbon vanilla comes at a high price, it's good to use it fully in recipes so that you don't waste even an ounce of its flavor. Once the vanilla seeds are removed, the bourbon vanilla bean can be used to infuse in hot milk or teas for flavoring, or to create new recipes.
After this use, the vanilla bean can be dried and left to dry in a sugar jar, for an excellent sugar flavored with Madagascan bourbon vanilla to enjoy in coffee or in sweet preparations.
After the first use, in fact, some good vanilla pods from Madagascar will always retain their sweet aroma, even if less intense. Once dried, the vanilla bean can even be crushed and stored in an airtight jar, for use when you don't have a fresh bourbon vanilla bean.
For fresh pods, the best method of storing bourbon vanilla is in airtight containers in a cool, dry place away from light.
ORIGIN OF OUR MADAGASCAR VANILLA
Our vanilla pods come from Sambava which is a town in Madagascar located on the northeast coast in the region of Sava (province of Antsiranana)
WHERE TO BUY VANILLA FROM MADAGASCAR?
Simply on our Spicy Deli website. We take the greatest care in the preparation of our vanilla shipments. Our vanilla from Madagascar is carefully sorted, measured and weighed to guarantee you a spice of exceptional quality.
Spicy Deli is committed to working with Malagasy farmers and thus promoting a win-win compromise in the exploitation of our exceptional spices!
Respectful of the environment, of the quality and of the traceability of the products, we select for you the best of Malagasy spices through suppliers sorted on production criteria which go in the direction of the good living conditions of the peasants and their family. Trusting us is the assurance of promoting a sustainable and fair farming system and acquiring a spice of incomparable quality.