Bourbon vanilla is not a vanilla variety, contrary to popular belief! In this article, NOROHY explains everything you need to know about Bourbon vanilla, its origins, its characteristics, and its different forms for pastry.

Definition of Bourbon

Since 1964, Bourbon vanilla has determined the geographical origin of vanilla beans. It is, however, Planifolia vanilla, grown in the Indian Ocean. The term “Bourbon” evokes the island of Bourbon. Today known as La Réunion, this island saw the introduction of vanilla cultivation in the 19th century. Originating in Mexico, the orchid was introduced to the tropical islands of the Indian Ocean, notably Reunion Island.

However, Bourbon vanilla now refers to all vanilla beans produced in the region. Bourbon vanilla comes from La Réunion, Mauritius, Madagascar, Mayotte, the Seychelles and even the Comoros!

Characteristics of Bourbon

Bourbon vanilla is characterized by its intense, woody aromas. Grown and prepared by hand, each pod is carefully picked and processed. Madagascar’s vanilla growers use traditional techniques that require a great deal of patience and know-how. This is what makes Bourbon vanilla a luxury spice, prized the world over by professional chefs and pastry chefs. It stands out for its round vanilla and camphor notes of rum raisin.

Growing Bourbon vanilla in Madagascar

Madagascar is the world’s leading producer of Bourbon vanilla. It produces nearly 85% of the world’s vanilla. The island’s climatic conditions and rich soils favor vanilla growth. However, growing vanilla remains a demanding process.

Vanilla flowers are still pollinated by hand. Although vanilla is naturally pollinated by a specific species of bee in Mexico, there is no such pollinator in Madagascar. This laborious work, carried out during the flowering period, is essential to guarantee a quality harvest. Thereafter, the vanilla beans undergo a lengthy process that can last several months. This phase is crucial for vanilla to develop its characteristic aromas.

Bourbon vanilla processing

Bourbon vanilla is distinguished by the many stages of preparation required for its aromatic development. Nine months after hand pollination, the green pod gradually turns yellow at the end opposite the vine. Vaniculturists harvest them before they split naturally, a sign of full maturity. After harvesting, the vanilla beans are washed in clear water. Then they scald them for a few minutes in water at over 70°C, before steaming them. These steps are essential for the aromatic development of the beans. Finally, the vanilla beans are dried alternately in the sun and in the shade. The last stage, before sorting and packaging, lasts several months: the refining of the vanilla beans.

To find out more about how to prepare vanilla beans, read our articles on the subject:

The different NOROHY ingredients based on organic vanilla from Madagascar

NOROHY offers a complete range of organic vanilla products from Madagascar to meet the needs of gastronomy professionals and consumers alike. Among the most popular are large-format organic vanilla beans, ideal for patissiers and chefs. These beans are available in 125 g, 250 g and 2.5 kg bundles for professionals, and in tubes of 3 beans for individuals.

Discover our organic vanilla pods in powder form in 10g or 100g for individuals, and in 100g, 500g or 15 kg for professionals. Ideal for sprinkling on toppings or adding to dry pasta!

Bourbon vanilla is also available in the form ofliquid vanilla extracta practical option for quickly flavoring your recipes. Available in 50 ml and 225 ml for consumers or 225 ml and 750 ml for professionals, NOROHY vanilla extract brings roundness and flavor to culinary preparations.

For those who prefer an ingredient that fuses all of the pod’s compounds, NOROHY offers vanilla bean paste VANIFUSION. Available in 100 g, 500 g and 5 kg formats, this paste allows you to obtain an intense vanilla flavor without having to handle the whole pods.

Discover also VAKANA, the pearl of NOROHY vanilla. This ultra-concentrated vanilla paste adds intense notes to your ice creams, chocolates, desserts and savoury dishes. Vanilla beads contain no sugar, making them ideal for savoury recipes.

 

Bourbon vanilla is a rare and precious spice that deserves to be discovered in all its forms. Whether you’re a gastronomy professional or an individual with a passion for cooking, NOROHY products, such as organic vanilla beans, vanilla extract or VANIFUSION paste, allow you to explore the richness of this exceptional ingredient. By choosing organic vanilla from Madagascar, you’re also supporting sustainable production, while adding a touch of refinement to your culinary creations.