Organic Madagascar Bourbon vanilla beans
Origin Madagascar Botanical species
Product of organic farming
Certified organic
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100% organic Bourbon vanilla beans from Madagascar (Maroansetsera / Mananara region), Gourmet quality.
It’s true that Madagascar vanilla beans are the rawest, most natural form of vanilla used in cooking and baking. Renowned for their camphorated, woody notes, these vanilla beans account for 85% of the world’s vanilla production. This makes Bourbon vanilla THE vanilla of choice in gastronomy.
NOROHY Madagascar vanilla beans are designed for both sweet and savory gastronomy. They are ideal for pastries, ice cream and chocolate. Our NOROHY organic Madagascar vanilla beans are designed for professionals as well as individuals in search of quality and reliability. Our vanilla beans have an aromatic profile sought after by top chefs: a natural vanillin content of over 1.5%, complemented by camphor and woody notes.
To flavor your recipes, add one or two Madagascar vanilla beans per kilo of preparation. Vanilla beans can transfer their aromas to your recipes by infusion (particularly in fats such as cream, milk or butter) or maceration. They can also be washed and ground to create a vanilla paste, or dried and ground into powder. They are then perfect for decoration (topping) or incorporated into dry pasta.
The Planifolia vanilla that flourishes in Madagascar undergoes a lengthy preparation process. The vanilla plants are channeled so as not to climb too high in the canopy. The vanilla plants are then induced to flower by light and water stress. The planter cuts the shade above the plant at the height of the dry season, so that the flowers appear three months later. The flowers remain open for only one morning between September and December, allowing them to be pollinated by hand. The planter then brings the male and female organs of the flower into contact using a thorn, according to ancestral methods. Nearly 9 months later, the bean formed at the base of the flower is mature. It then turns slightly yellow.
Good Madagascar vanilla requires a lot of patience! Vanillas are scalded in water at 70°C for 2 to 3 minutes to bring them to a halt. They are then steamed in a padded box for 48 hours to allow the vanillin to develop. They are then dried alternately in the shade and in the sun for 1 to 2 months. Finally, the dried pods are matured for 4 to 5 months in padded wooden trunks to develop their secondary aromas. They are then sorted, measured and graded before being dispatched.
The preparation of a vanilla bean takes over 6 months, and involves a number of totally manual stages that require real know-how. The beans are the fruit of a long and meticulous process that commands respect. Harvested beans are then refined in the traditional way.
Madagascar vanilla is categorized according to several quality criteria. This classification applies to all vanillas of the vanilla Planifolia variety. Quality criteria include color, moisture content and bean length. For pastry, ice-cream and chocolate-making, two main qualities are retained: gourmet black vanilla and extraction red vanilla.
Madagascar black vanilla, also known as gourmet vanilla, concerns fleshy, supple, shiny black beans with a moisture content of 32-38%. This is the highest quality available. Only a few flowers on the same branch are fertilized to ensure optimum bean size. As a result, the vanilla beans have a high nutrient intake, enabling them to develop well. These beans also have a higher vanillin content. Late-harvested beans will naturally split: this is known as black split vanilla. These beans are particularly sought after for their high vanillin content, linked to over-ripening.
Red vanilla is reserved for extraction because its beans are less homogeneous and less intense in color. But above all, because their moisture content is also lower (20-27%) and their size smaller. These Madagascar vanilla beans are therefore ideal for the manufacture of vanilla-derived products. These include vanilla extract, vanilla bean powder and vanilla bean paste.
Bourbon vanilla refers to vanilla beans (vanilla planifolia) harvested in the Indian Ocean production zone. Indeed, Reunion Island, formerly known as Bourbon Island, is the origin of this trade name, which dates back to 1964.
At NOROHY, we have chosen organic certification for our Madagascar vanilla beans. We select and encourage producers who respect organic farming criteria. The organic label certifies the entire chain: from the plantation to our storage warehouses.
This label guarantees that no pesticides have been used on the farm. It also guarantees the absence of GMOs and, in this case, improved traceability. In fact, we have restricted our sourcing to the Maroantsetra and Mananara regions, in the north-east of the island of Madagascar.
"Vanilla, fascinating and mysterious, is for me the most prestigious ingredient for pastry chefs. It's a must-have! It can be found in the most sophisticated of entremets as well as in the simplest of pastries [...] It's fatty and rich in vanillin, which adds an enormous amount of aroma to pastry-making. We've also got into the habit of weighing the beans for even greater precision and consistency in our recipes.
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