Bourbon Vanilla Pods from Madagascar | Gourmet Grade • V. planifolia Variety
A cellulo-vascular structure saturated with oleoresins: whole pods with a moisture content between 30% and 35%, ensuring mechanical flexibility and an optimal concentration of natural vanillin.
Location and Growing Variables
Biotope
Produced in the SAVA region (Sambava, Antalaha, Vohémar and Andapa), in north-eastern Madagascar. The humid tropical climate and the ferrallitic soils, rich in organic matter, favor the metabolic development of the Vanilla planifolia orchid.
Harvest
A hand harvest of the pods at phenolic maturity (the ‘canary tail’ stage). Artificial pollination, carried out flower by flower, determines the final density of the seeds and the size of the pods — here selected between 18 cm and 20 cm.
Technical Data and Processing
The pods undergo a rigorous protocol of thermal stabilization (blanching at 63 °C), followed by sweating that allows the enzymatic reaction transforming glucovanillin into vanillin.
Slow drying, alternating controlled sun exposure and rest in the shade on racks, followed by refining in rosewood chests over several months. This process allows the complex aromatic architecture to develop and the moisture level to stabilize.
Pods of dark brown to black color, without splits or scars. The texture is supple (the pod can be tied without breaking the fibers), attesting to a high content of essential oils and vanillin.
Organoleptic Characteristics
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Internal StructureA high density of seeds coated in an oily exudate rich in volatile aromatic compounds.
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Aromatic SpectrumA profile dominated by warm, balsamic top notes. The heart reveals nuances of brown caramel and accents of precious wood, with a lasting finish free from any parasitic phenolic or smoky notes.
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MouthfeelA gradual release of flavors. The molecular concentration allows a deep impregnation of fats during infusion.
Parameters of Use and Storage
Extraction: For a maximum release of the aromas, split the pod lengthwise and scrape out the seeds. Infuse in a liquid base (milk, cream, syrup) at a temperature of 70 °C to 80 °C for at least 20 minutes.
Second use: After the seeds have been extracted, the cellulosic envelope retains enough aromatic concentration to be used in alcoholic macerations or to flavor dry substrates (sugar).
Storage: Store in an airtight glass tube or vacuum packaging, away from light and at room temperature (15 °C to 25 °C). Avoid temperature swings to prevent the crystallization of vanillin on the surface (frosting) — although this phenomenon is itself an indicator of purity.
