The NOROHY story

How did the NOROHY story begin? It was born of a strong desire to link producers and chefs to promote the finest terroirs through fine tastings. A marriage rich in meaning with a unique vocation: to guarantee chefs, patissiers, chocolatiers, ice-cream makers and restaurateurs high-quality, more responsible ingredients for virtuous supply chains. Our job is to bring exceptional raw materials such as vanilla, floral waters and coffee to the attention of gastronomy professionals. In addition to sourcing, we work alongside producers and processors to perpetuate good social and agricultural practices. In this way, we take care to select nature’s best, offering chefs ingredients with rich, intense aromatic profiles. Little by little, strong links have been forged between NOROHY and gastronomy professionals. This is how we work alongside them to create ingredients in ever easier-to-use forms. At NOROHY, we’re used to shaking up the way vanilla is used. Our aim? To come up with solutions that are easy to dose, intense and as natural as possible. That’s how we came up with our coffee bean paste and TADOKA, the right amount of vanilla to grate or melt.

“Noro” and “Rohy” mean “light” and “link” respectively in Malagasy. Choosing these words for our brand was a strong commitment. “NOROHY” is thus the perfect illustration of our desire to create a link between producers and chefs to bring these fascinating and mysterious ingredients to light.

Boldness is a disposition, a state of mind. It means, for example, daring to deconstruct habitual patterns, to get off the beaten track, to approach a sector from a new angle, to facilitate use. Since its creation 5 years ago, NOROHY has never ceased totake this step aside, which today makes all the difference. Let’s take a look back at the little things that make all the difference…

NOROHY has rapidly positioned itself as a challenger to well-established practices. This “challenger” tries out new approaches in a skilful balance between tradition and innovation. Some of our references may appear to be classics, but a closer look reveals a real bias. For example, we don’t just offer vanilla from Madagascar… But more specifically vanilla from a particular terroir in the Maroantsetra and Mananara regions. Another example: NOROHY organic vanilla extract is the only one on the market to guarantee the vanillin content that gives it those precious woody, camphor notes… A true guarantee of quality that goes beyond current codes. Similarly, NOROHY floral waters proudly state their essence content at bottling. Finally, we have devised another process to create an intense, fruity coffee bean paste. Traditional in appearance, but enhanced by the brand’s exacting standards. Beyond these revisited classics, NOROHY is also committed to making vanilla easier to use for chefs. Aware of the fast pace of production in the laboratory, the brand is also revolutionizing vanilla by offering it in all its forms. Clean-label vanilla bean paste is easy to dose, while vanilla beans are finely ground into powder, liquid extract with guaranteed vanillin content, and more recently TADOKA. Just the right amount of vanilla means you can control both dosage and product cost. It also saves considerable time. From now on, no more latency at the scales, and no more unnecessary infusions… The right dose of TADOKA vanilla can be grated or melted to exhale its aromas, blending the aniseed and floral notes of Papua New Guinea with the woody, camphorated flavours of Madagascar. TADOKA was also awarded the innovation prize at SIRHA 2023, and we’re very proud of it! A nugget to work with both savory and sweet dishes.