- Discover our Madagascar Vanilla Beans.
- The Grand Cru FIANA.
- Direct from producer, 2025 harvest.
- It is characterized by warm, creamy, and slightly woody aromas, with nuances of caramel, honey, and sometimes floral touches.
- Our beans measure 18 to 20 cm.
Quality guarantees:
- - Category “A1 unsplit”
- - Systematic analysis of vanillin content (between 1.6 to 2.2%)
- - Systematic analysis of water content (between 30 and 38%);
- - Whole, healthy, supple, and plump beans;
- - Traceability and quality analysis of each produced batch;
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- Packaged by us in the Occitanie region.
Traceability and quality analysis of each produced batch:
- Best Before Date: 12/2027
(Date until which your product retains all its qualities, provided it has been stored in good conditions. Products whose best before date has passed can be consumed without risk to the consumer).
- Origin: Madagascar
- Lot No.: VDMDAFI1000
CHARACTERISTICS:
- Commercial Name : Madagascar Vanilla, Vanilla Beans,
Madagascar Bourbon Vanilla
- Scientific Name : Vanilla planifolia
- Grade : Gourmet, Black Unsplit (NNF)
- Origin : Madagascar
- Length (cm) : 18 to 20 cm
- Vanillin Content (%) : 1.6 to 2.2%
- Moisture Content (%) : 30% to 38%
- Color : Black, Brown, Dark Brown
- Qualitý : Unsplit
- Classification : Black Gourmet
- Packaging : Food-grade vacuum bags.
- Maximum Durability Date (DDM) : 24 months.
Vanilla is a living product; it loses its moisture
over time without losing its aromatic properties.
- Storage conditions : < 20°C.
Vacuum-sealed or wrapped in vanilla paper
in a tightly sealed box
after opening, away from light, humidity, and heat.
Avoid significant thermal shocks.
ORGANOLEPTIC CHARACTERISTICS:
Appearance : Flexible, plump, and supple bean
Color : Black, Brown, Dark Brown
Bean weight : 2 to 6g
HISTORY:
Madagascar vanilla beans are produced from the planifolia vanilla variety, also known as Bourbon vanilla.
Madagascar is the world's largest producer of vanilla, producing approximately 80% of the vanilla exported worldwide.
Madagascar vanilla beans are known for their rich and complex aroma, with notes of chocolate, caramel, and red fruits.
Vanilla cultivation in Madagascar is generally carried out on a large scale by farmers and businesses, primarily in the coastal regions of the North and East of the island.
CULTIVATION:
- Vanilla plants are grown from seeds or cuttings.
- Vanilla plants are then transplanted into greenhouses or open fields, where they need a number of specific conditions to thrive, such as a warm and humid tropical climate, direct sunlight, and well-drained soil.
- Vanilla flowers must be hand-pollinated, as there are no insects to do so naturally in vanilla growing areas.
- It takes approximately 9 months for vanilla beans to mature after pollination.
- Vanilla beans are then picked at maturity, then processed by maceration and drying to develop their aroma and flavor.
- Planifolia vanilla is considered one of the most expensive and rarest varieties of vanilla because it is a laborious and tedious process to cultivate.
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