An exceptional vanilla: Why?

The unique terroir , the artisanal know-how and the long maturation process make Madagascar vanilla a rare, precious and incomparable product.

A climate and soil for exceptional vanilla

A humid climate and heat that are difficult to recreate anywhere else in the world: this combination of warm temperatures and regular rainfall allows vanilla to develop slowly, an essential characteristic for obtaining complex and powerful aromas.

Mineral-rich and fertile volcanic soils, especially in forested regions, nourish vanilla with essential nutrients. This contributes to the intensity and richness of flavors of this orchid that makes it unbeatable in terms of flavor.

Hand pollination: meticulous work that guarantees quality

This is a vanilla that is not self-pollinating, so the process is done by hand and in a very short time of a few hours by growers: laborious work requiring daily attention.

Naturally, the process of cultivation until harvest is long and rigorous. The production of vanilla is therefore in limited quantity, which makes it a rare and highly sought-after product.

Long, artisanal maturation and preparation

In Madagascar, the pods are first blanched in hot water, then exposed to the sun for several days. Then they are slowly dried and stored to reach their full flavor. A process that can last between 6 and 9 months.

The result is a vanilla with a natural vanillin content of up to 2%, with an average of 1% to 1.5%, and an intense, deep and complex aroma, which gives it a creamy, sweet and whole taste.