Vanilla beans are a treasure trove of flavors and aromas. The vanilla bean is probably the simplest and most natural form of vanilla possible. Yet it's the fruit of a long and painstaking process that requires special know-how. Their exceptional organoleptic qualities will inspire you, chefs, pastry chefs, restaurateurs and ice cream makers, to create tasty creations. Let's dive into the world of NOROHY together, exploring the origins and varieties of vanilla, the specific characteristics of our beans and our commitment to an incomparable experience.

“As soon as you open the packaging, the scents and fragrances take you on a journey. The first thing you notice about vanilla is how it feels… Grabbing a slightly oily pod… You can feel the beans under the vanilla leather, and something is already happening. And then there’s the surprise, the anticipation when you crack it open… Seeing those sweet, oily beans that bring sunshine into your kitchen… “

  • Two varieties of vanilla beans

    Only three of the hundreds of vanilla orchids in this family are destined for consumption: Planifolia, x Tahitensis and Pompona. NOROHY has selected the two main ones for you, with their enchanting aromas. These are vanilla Planifolia and vanilla x Tahitensis. The third, Pompona, also known as vanillon or banana vanilla, is reserved more for cosmetics for its more discreet fragrance.

  • 3 vanilla origins

    Each variety flourishes in a different territory. Planifolia reigns supreme in the Indian Ocean, notably in Madagascar… But this vanilla variety is mostly native to Mexico! So it’s only natural that NOROHY has chosen to offer you these two different origins for this vanilla variety. For vanilla x Tahitensis, we have selected gourmet-quality beans from French Polynesia.

  • Various packaging options

    NOROHY offers its vanilla beans in different packaging sizes to suit your production volumes. Our Mexican vanilla beans 16 -23 cm are available in 125g. Organic Bourbon vanilla beans from Madagascar 16 -23 cm are available in 125g, 250g, 1kg and 2.5kg. NOROHY also markets Tahitian vanilla beans in 125g and 250g in two different calibers: 14-17 cm and 18-20 cm.

Characteristics of NOROHY vanilla beans

  • The beans: vanilla for purists

    While everyone can use vanilla, it does take a little time to make. The beans need to be worked. Split and scrape them, or cut them into sections. Next, they need to be infused, then washed and dried. Finally, they can be added to sugar to make vanilla sugar. Purists, however, prefer this more natural form of vanilla, with its complex aromatic profile. However, as we’ve just seen, the same bean can be used at least twice. One for the infusion and the second for vanilla sugar (or arranged rum as required). These vanilla touches delicately enhance your recipes.

  • A high-quality organoleptic profile

    NOROHY relies on stringent specifications to select its partners and beans. We don’t buy vanilla beans by trading, but by going to the plantation, through partnerships with producers. We have chosen to buy green beans to control every stage from harvesting to refining. As a result, we can guarantee a rich palette of aromas, typical of the terroir and variety. We are even committed to displaying the vanillin and moisture content of each batch on the packaging.

  • Organic traceability labelling

    Beyond taste, we are working towards more socially and environmentally responsible farming practices (agroforestry, diversification…). NOROHY beans from Madagascar are also organically grown and 100% traceable to the production village. Let yourself be inspired by the natural aromatic intensity of these gustatory treasures, designed to enhance your creations. Opt for excellence with NOROHY Planifolia and X Tahitensis vanilla beans, from distinct terroirs.