- Discover our Madagascar Vanilla Pods.
- 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 pods measure 18 to 20 cm.
- Delivered in a glass tube: 18 cm (Length) x 3 cm (Diameter).
Quality Guarantees:
- - Category "A1 unsplit"
- - Systematic analysis of vanillin content (between 1.6 and 2.2%)
- - Systematic analysis of water content (between 30 and 38%);
- - Whole, healthy, supple, and plump pods;
- - Traceability and quality analysis of each batch produced;
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- Packaged by us in the Occitanie region.
Traceability and quality analysis of each batch produced:
- Best Before Date (DDM): 12/2027
(Date until which your product retains all its qualities, provided it has been stored in good conditions. Products whose DDM has passed can be consumed without risk to the consumer).
- Origin: Madagascar
- Lot N°: VDM CV FIA TV 1000
CHARACTERISTICS:
- Commercial name: Madagascar Vanilla, Vanilla Pods,
Bourbon Vanilla from Madagascar
- 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
- Quality: 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-packed or wrapped in vanilla paper
in a tightly sealed box
after opening, away from light, humidity, and heat.
Avoid significant thermal shocks.
ORGANOLEPTIC CHARACTERISTICS:
Aspect / Appearance: Flexible, plump and supple pod
Color: Black, Brown, Dark brown
Pod 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 world's exported vanilla.
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, mainly 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 hot 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 pods to mature after pollination.
- Vanilla pods are then picked at maturity, and then treated 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 time-consuming process to cultivate.
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