Hello to all those who love authentic flavors. We’re NOROHY, and we’re forging strong links. We connect growers and food professionals. With this guide, we’re sharing our knowledge. What’s more, we want to highlight exceptional aromatic materials. This article looks in detail at Madagascar vanilla. We will explore its “Bourbon” production. First, we’ll define this specific term. Then, we’ll talk about global volumes. Finally, we’ll describe its unique aromatic notes. Read on to find out more.

What is Bourbon vanilla?

The “Bourbon vanilla” appellation dates back to 1964, with the aim of promoting the “Bourbon” island industry. It covers Planifolia vanilla grown, prepared and refined in the Indian Ocean. Only beans from Reunion Island, Madagascar, Mauritius, Comoros and Mayotte are concerned.

Bourbon” also refers to a traditional method of preparation.

What is the Bourbon method of preparing vanilla?

The preparation of Bourbon vanilla involves several key stages. After harvesting and washing the beans in clean water, the vanilla is scalded. This bath in water at 70°C for a few minutes stops the vegetative process. This releases the enzyme that transforms glucovanillin into vanillin. This aromatic molecule is Bourbon vanilla’s main aroma. The beans are then steamed to continue the aromatic development for 1 to 2 days. Finally, the beans dry alternately in the sun and shade for 1 to 2 months, before being matured for many months.

This process is inseparable from Bourbon vanilla.

To find out more about the steps involved in preparing Planifolia Bourbon vanilla from Madagascar, discover our series of articles dedicated to the subject: pollination, harvesting, scalding, steaming, drying, refining and packaging.

vanille bourbon

Madagascar vanilla: a large production!

Madagascar is the world’s largest producer of vanilla and also of Bourbon vanilla. The country produces around 85% of the world’s vanilla. Other countries also produce Planifolia vanilla. Indonesia accounts for 5% of international production, Uganda for 4%. Mexico, the historical birthplace of vanilla, accounts for just 1% of world production. However, all these countries are outside the Bourbon zone.

Comoros accounts for one percent of the world’s vanilla production, and Réunion for just 0.5%. Average annual production in Mauritius involves just a handful of producers.

Madagascar thus dominates Planifolia vanilla production.

vanille bourbon gousses

Characteristics of Bourbon vanilla

Vanilla Planifolia from Madagascar is renowned for its characteristic aromas due to its exceptional vanillin content. Vanillin is the main aromatic molecule in this species. It accounts for around 2% of the pod. But vanilla has hundreds of other aromatic components. These compounds develop during preparation. The main aromatic notes of Madagascar Planifolia are numerous. There are intense vanilla aromas, woody accents, camphor notes and rum-grape scents.

Norohy vanilla

Discover these gourmet-quality black vanilla beans in tubes of 2 for family cooking on valrhona-collection.fr. The valrhona-selection.fr website also offers NOROHY Madagascar Bourbon vanilla beans in traditional 250g or 500g bundles, and even in 2.5kg. Vacuum-packed, the vanilla beans’ aromas are preserved.

Planifolia vanilla from Mexico, on the other hand, gives off notes similar to Bourbon vanilla from Madagascar, with an added cocoa note of prune. Discover Mexican vanilla in 250 g here!

Norohy Bourbon vanilla for professionals

Norohy Bourbon vanilla for consumers

Bourbon vanilla is a Planifolia vanilla, grown in the Indian Ocean and prepared in the traditional way. This spice requires a long and meticulous process that demands respect. Each bean just needs to reveal its aromas to enhance traditional or creative recipes.

Article rédigé par Nadège B