Your Vanilla, Our Expertise

Discover the different varieties of vanilla, their unique aromas, and their uses.

The Story of a Plant

Native to Mexico, the vanilla orchid fascinated the Aztecs, who added it in particular to their cacao drinks.
However, for centuries, growers could not cultivate it outside its natural habitat, because pollination depended solely on specific local bees.
As a result, vanilla cultivation remained limited until alternative pollination methods were discovered.

A decisive turning point came in 1841, when Edmond Albius, a young enslaved boy on the island of Réunion, discovered manual pollination of the vanilla orchid. This major breakthrough enabled its establishment in other tropical regions, notably Madagascar, today the world’s leading vanilla producer.

The vanilla plant is a tropical climbing vine belonging to the orchid family. Shade-loving by nature, it grows in the shade of trees, in warm, humid environments that provide the ideal conditions for its growth.

Among more than 100 orchid species of the Vanilla genus, only three are cultivated and marketed on a large scale.

Vanilla Planifolia
Vanilla Pompona
Vanilla Tahitensis

The Bourbon Method: Craftsmanship of Excellence

The Bourbon method is an artisanal process that preserves the full aromatic richness of vanilla through several key stages:

Scalding

The Bourbon preparation involves several stages, the first of which is scalding the pods. They are dipped in water at a temperature between 60 and 80°C for 3 minutes. This step halts the biological processes that naturally cause the pods to split, and helps to standardise the batches.

Sweating

Sweating lasts around 48 hours. After scalding, the pods are quickly wrapped in large blankets, rolled up, and placed in trunks. This retains the pods’ heat. The pods are said to “sweat”. It is at the end of this second stage that they begin to take on a dark, cocoa-like colour.

Drying

The slow drying of the pods, alternating between sun and shade, reduces moisture, develops the aromas, and prevents mould. It is this process that produces “Gourmet” vanilla, unlike “Red” vanilla, which is dried more quickly.

Conditioning

The final preparation stage involves placing the pods in large conditioning boxes lined with greaseproof paper. This stage lasts from 2 to 6 months, during which the most subtle aromas appear and refine. The trunks are opened regularly to inspect the quality of the pods.

Grading

The pods are finally ready. Plump, glossy, supple, and with a smooth aroma, sorted by grade according to their quality and size, they are gathered into bundles of around fifty pods held together with a piece of raffia.

Packaging

After grading, the pods are carefully packaged to preserve their freshness and aromas. Packed in a controlled environment, they are protected from climatic variations and rigorously inspected to guarantee consistent quality. They can then be shipped to us by sea or by air.

The Different Varieties of Vanilla

Planifolia

Pompona

Tahitensis

Planifolia

Discover Vanilla planifolia, an exceptional variety with rich, intense aromas. Its indulgent notes of dried fruits, rum, and raisins blend with a creamy flavour that enhances every preparation. Its high vanillin content gives it a captivating fragrance and incomparable aromatic depth. This premium vanilla brings an authentic, refined touch to your pastries, creams, ice creams, and other culinary creations.

Pompona

Vanilla pompona is a rare variety offering balsamic and woody aromatic notes. Its unique sensory profile brings refined depth and exceptional olfactory intensity. It enhances pastries, creams, and other gourmet creations with incomparable aromatic richness. Lovers of authentic, sophisticated flavours particularly appreciate it.

Tahitensis

Vanilla tahitensis offers delicate, refined aromas. Its floral, almond, and fruity notes create a unique scent. This variety enhances pastries, creams, and gourmet creations with an exotic, elegant touch. It appeals to lovers of soft, complex flavours thanks to its exceptional aromatic profile.