Madagascar Vanilla Powder | Gourmet Grade • Planifolia Variety
A molecular structure with a high content of natural vanillin: a pure powder from whole pods aged by traditional method.
Location and Growing Variables
Biotope
Grown in the humid regions of north-eastern Madagascar (Sava). The vines of the Vanilla planifolia orchid flourish on humus-rich soil, under a forest canopy that regulates sunlight and maintains a constant humidity.
Harvest
A hand harvest of the pods at maturity, identified by the yellowing of the distal tip. This rigorous selection ensures an optimal concentration of aroma precursors (glucovanillin) before transformation.
Technical Data and Processing
Processed by the traditional ‘Bourbon’ method: blanching at 63 °C, sweating to trigger the enzymatic reaction, then slow drying alternating sun exposure and rest in the shade. This cycle, lasting several months, allows the release of vanillin and the development of more than 200 aromatic molecules.
Whole pods ground to a powder, including the seeds and the fleshy envelope. Grinding is carried out at low temperature to avoid heating the plant fats and degrading the volatile notes.
No adjuvants, added sugars or exhausted vanilla whatsoever. The powder retains the full essential oils and natural resins of the fruit.
Organoleptic Characteristics
-
MouthfeelA fine powdery texture offering an even diffusion of the aromas. The natural lipid richness of the pods brings a lasting roundness on the palate.
-
Aromatic SpectrumA profile dominated by intense, sweet vanilla top notes. The heart reveals balsamic, woody and lightly cacao nuances, characteristic of a long, mastered aging.
-
Sensory ImpactAn aromatic power superior to liquid extracts, allowing precise dosing with no solvent (alcohol or glycerine).
Brewing Parameters
Usage: Ideal for lipophilic preparations (butter, cream, oils) where the aromatic molecules bind optimally. The powder can be incorporated directly into dry or liquid mixtures.
Dosage: Given the high concentration, a small quantity is enough to mark a preparation both visually and on the palate.
Storage: Storage in an airtight container is essential, away from air and temperature swings, to stabilize the phenolic compounds and prevent the micro-particles from drying.
