Bourbon vanilla from Madagascar – Gourmet & Bio
€8.90
Vanilla pods
We select our Bourbon Gourmet and Organic Vanilla directly from our producer in Sambava (Madagascar)
Our Vanilla Tahitensis comes directly from Tahiti from our producer.
Exceptional vanillas (5 months of processing after harvest. 18cm pods).
After receiving these vanillas, we refine the pods at constant humidity and temperature in our cellar cut into the bedrock. Thanks to this process, they continue to develop powerful perfumes.
Vanilla is like wine, it matures over time.
All our spices are directly selected from producers and imported by ourselves.
Our idea: to be as close as possible to the plant and the producer to offer you the best.
Recyclable boxes and cartons. Sorting paper/cardboard
The story of an indomitable flower
Vanilla (Vanilla planifolia) is a climbing vine that can reach fifteen meters in height. Growing in a tropical climate, it gives after flowering green fruits in the shape of long beans, which are called pods. The Vanilla genus belongs to the Orchid family and has over a hundred species. Only a few are marketed for taste purposes: note Vanilla tahitensis and Vanilla pompona. Vanilla planifolia from Madagascar representing 80% of the world market.
The word Vanilla comes from Vanilla in Spanish which means “pod”. Indeed Herman Cortés led his first expeditions within the Aztec Empire in 1519 and brought it back to serve it in the Kingdom of Spain. It was gradually introduced into the European royal courts.
In 1819, when we already know "Vanilla Planifolia" in the gardens of the Natural History Museum of Paris, we decide to export it to Bourbon Island, in other words Reunion, because it should like it there. But despite all the attention given to its culture, for twenty years it was a losing bet. We have forgotten the essential: originally from Mexico, this vanilla was born from the action of its pollinating benefactors, such as the Melipone bee, absent from Reunion Island.
Thanks to the genius of a child then a slave, hope is reborn. He figured out how to manually pollinate the beautiful orchid. Its cultivation was then able to extend to all the islands of the Indian Ocean. The know-how of the young Edmond Albius who was freed for this discovery is still relevant. Reunion will thus become, for a time, the world's leading producer and the cradle of the dissemination of new know-how. (in 1898 more than 200 tons were exported!) Vanilla cultivation spread to neighboring countries: Madagascar, Mauritius, the Comoros.
A work of patience for excellence
The quality of a vanilla depends essentially on the work done by the producer during the harvest and its subsequent processing.
The harvest is done 8 to 10 months after the fertilization of the vanilla tree. The harvest takes place from June to September, the green pods (resembling long beans) are picked when ripe. The pods should be picked neither too early nor too late, when they turn from green to yellowish. Vanilla is called “ripe in canary tail”. Picking must be done with a thousand precautions to ensure the quality of the fruit. Picking them too early negates any possibility of flavor and vanillin development.
The preparation of the pod is long and includes 6 phases; here are those of our producer:
Scalding: This operation consists of immersing wicker baskets containing green vanilla pods in water heated to between 40 and 65°. The immersion lasts approximately 3 to 5 minutes and allows the mortification of the pods.
Steaming: The pods are then placed in large wooden boxes padded with blankets to prevent any loss of heat for 2 to 3 days (steaming or sweating). It is at this stage that the vanilla takes on its chocolate color.
Drying: The vanilla pods are dried in the sun for 2 to 3 hours a day and then in the shade on racks. This process will take 4 to 6 weeks, or even longer depending on the weather.
Refining: The pods are then placed in wooden trunks lined with parchment paper. It matures during this period. Trunks are checked weekly.
Sizing: The pods are measured and classified according to their size, category and color (split, unsplit, black, red, cuts, etc.). Pods of the same length and classification are usually tied together and grouped into bundles. Each bootie weighs approximately 250 grams (70 to 100 pods), with the weight and number of pods varying according to grade.
Packing: The pods are packed in metal boxes lined with parchment paper.
Our vanilla has gone through all these stages. It takes an average of 5 to 6 months to obtain our vanilla.
We retain the 18cm pods with a humidity level of 30 to 35%.The “Marieuses” still carry out the manual fertilization of this vanilla, an essential showcase of perfumes and flavors. Now protected by a label, Bourbon vanilla is mainly grown in Madagascar.
Our producer, a committed vanilla
Our producer or rather producer! is a family business run by two women. They offer a product of excellence found on several starred tables in France. Beyond the fruit of their labor, their vanilla is committed vanilla. Their production is certified organic and fair trade.
They act within the village of Andranovato on different axes:
- The improvement of education,
- Improving hygiene and health services and access to drinking water,
- Investing in families, community well-being and protecting farmers,
- Improved farmers' incomes.
How to use Vanilla?
Vanilla seeds: the quintessence of the aromas are found inside the pod, these are the seeds.
Split it in two with a knife or the blade of a scissor that is introduced into the pod and that one goes up the entire length of the pod to open it.
Use your finger rather than a knife to extract all the vanilla beans. The knife may take away some fibers of the pod bringing a little bitterness.
The hollowed out pod can also be used for an infusion or a vanilla sugar.
The pod can also be dried in the open air and then ground to be used as a powder.
How to keep it?
The best way to preserve vanilla is to keep it vacuum-packed in its original case.
After opening, keep your pods in a tin box. Wrap your pods in parchment paper and place them in your box. This must not see the light. The ideal humidity is 60-70%. Although aesthetic, glass tubes are to be avoided.
If your vanilla should dry out, don't worry. Admittedly, it will be more difficult to open and extract the vanilla beans, but it develops lovely aromas in this form too!
Did you know ?
Vanilla is like wine or cheese. Its quality depends on the know-how of the producer and all the processing that follows. Then it matures over time to develop its aromas even more. It can spend several months or even years in the maturing cellar. We thus achieve exceptional aromatic palettes.
The vanilla that you supply to us is being refined in our vanilla cellar.
All our spices are directly selected from producers and imported by ourselves.
Our idea: to be as close as possible to the plant and the producer to offer you the best.
Recyclable boxes and cartons. Sorting paper/cardboard
What is a spice?
A spice is an organic compound. It is therefore of plant origin, unlike salt, which is mineral.
A spice can be a flower pistil (Saffron), a rhizome (Turmeric or Ginger), a tree bark (Cinnamon), fruits (Pepper or Coriander), seeds (Cumin or Nigella), achenes (Fresnes) , flowers (cloves or cinnamon berries), an aril (Mace), leaves (Rosemary or thyme), a nut (Nutmeg) or even zest (Yuzu or Combava).
Their common point? They are all flavor enhancers, they are fragrances. They come into the composition of your dishes to bring either a top note like a Timur pepper delicately sprinkled in a salad, or a heart note with cumin accompanying carrots, or a base note with an intense curry spreading in your whole dish.
Spices or herbs or condiments?
Aromatic: its definition remains unclear and is often defined as a spice or herb or mineral (salt). Its origin comes naturally from aroma, which brings smell. Today we use this term less and less, unlike the widely used aromatic herbs which include a whole series of non-exhaustive plants (Dill, Rosemary, Thyme, Savory, Basil, etc.)
Condiments: Condiments represent a larger class of flavoring elements. You will find both sauces (soya, mustard, ketchup, etc.), liquids (vinegar, tabasco, etc.), vegetables (pickles, chutneys, spices, herbs, aromatic herbs, etc.) and substances of animal origin (background, viandox, etc.)
Spices: These are all the condiments, spices or aromatic herbs of plant origin that bring flavor to a dish.
The paradox of flavors
A spice is therefore the essential element in his kitchen that will bring flavor to the dishes. When it is ground, we store it either in glass or tin jars. As soon as it is opened, it will begin to inexorably lose its flavors. Oxidation, light and humidity are the main causes of this degradation. The aromatic compounds eventually fly away and the taste disappears.
This is the paradox of flavors: the spice is the element that brings flavors while we preserve them in such a way that its flavors inevitably diminish.
Spice powders should be stored without any exposure to air, light or moisture.
Have the original flavors of the spice available at any time for an unparalleled taste
The aromatic richness of our spice cartons is the result of a succession of controlled steps. This chain of steps is our backbone, it is the very essence of our business, giving us the guarantee of bringing you the original and intact flavors of the spice.
Pure origin: We first carry out our search for producers, focusing mainly on production areas known for their quality of spices. We visit these producers and select them based on the fruit of their labor, the authenticity of the relationship and the ability to build mutually and sustainably.
The reception of whole spices: We coordinate with our producer for the sending and reception in France of these whole and freshly harvested spices. Upon receipt, they are checked, stored and protected on our premises.
Grinding and pods, two linked steps: The grinding is carried out by us and requires very special attention in order to guarantee you an exceptional product. This attention goes through cold grinding so as not to deteriorate the aromatic compounds. This grind will then be sieved delicately. Immediately after the grinding stage, we package the spice powders in the pods. This is a quick step so that all the essential oils and volatile aromatic compounds are found in full in the pod.
You thus have and when you want a spice with an unequaled taste, always fresh and full of flavors.
Who is Max?
I have always appreciated nature, plants and the use that can be made of them in terms of gastronomy. My mother was born in Madagascar in 1932 (Alarobia, Tananarive) and lived there for about thirty years. I inherited three of his passions: Cooking, Spices and Botany. Through this company, I decided to reproduce the use of spices that she made; Always use a freshly ground spice for an explosion of flavors.
A powder in a jar does not make sense. It inevitably loses its organoleptic properties. The pod allows me to reproduce this use, to deliver, to make the cook discover all the original aromatic richness of a spice. Botany gives me the opportunity to be rigorous in the selection of spice varieties directly from producers.
The kitchen helps me know how to stage these spices and compose different spice blends that we offer. Somewhere this pod makes you share the original aromas of the spices of my childhood
The use of spices
Spices are flavors that we add to our dishes. They will bring both smell and flavor. They can go everywhere as well in vegetables, meats, fish, cheeses, desserts as drinks.
He agrees that the norm is one teaspoon for a dish of 4-6 people. However, depending on tastes and sensitivities to these fragrances, the dosage can be increased or reduced.
The history of spices
Spices are, for the most part, of tropical origin. They have as their cradle part of Asia and America. They have fascinated women and men since the night of time, sometimes becoming products that we snatch at exorbitant prices and they have shaped the world through the various colonial conquests (land or sea) for nearly 500 years.
There are traces of their use in perfumery, medicine and cooking in Mesopotamia and Egypt more than 2000 years ago. The Arabs then made it a real important trade in spices from Asia and the Middle East to then distribute them throughout Europe.
In the Middle Ages they became products that only the upper middle class and the courts could afford, they were part of their "standing". This social class increasing more and more from the 15th century, the tension on the demand and therefore the supply was felt significantly. Spices were valued like gold or precious stones, pushing the conquerors to seek a direct sea route to India, thus freeing themselves from the various intermediaries of the land spice route.
Thus from the 15th century, the Portuguese launched the first conquests with Christopher Columbus in 1492. He thought of discovering India, he found another continent rich in exotic products and spices. (Chilli, Tonka, Allspice, Pink Pepper, etc.).
Vasco da Gama, considered the first to reach India in 1497 by sea, marked the start of commercial maritime routes. Then the Spaniards, the Dutch, the English and the French also began to explore and market spices. They spread the spices throughout their empire. The French created with Colbert, the Compagnie des Indes in 1664 and also exported spices to the West Indies, Madagascar, Reunion and Mauritius.
Spices became a real international trade, dominated by the English at the end of the 18th century.
Spice cultures increased all over the world and became an affordable product from the 19th century. Today we can have more than 300 spices from all over the world
Consumption of spices in France
The French are big consumers of spices, they are in third place at the European level. The use of spices in the Middle Ages significantly influenced our French cuisine (Mixture of Four Spices in gingerbread, terrines, foie-gras; Clove stuck in an onion or an orange, Cinnamon used in desserts, mulled wines, etc. ..)
By the internationalization of communication and exchanges, by the search for taste, by the replacement of salt, by vegetable cooking or even simply culinary discovery, the French are more and more tempted to discover spices.
The market in volume has thus increased by 30% over the last ten years.