Madagascar Pink Peppercorns, Grinder (30g)6,00 €
4,90 €
Pink Peppercorns, 30g Pouch + 30g Grinder10,00 €
9,90 €
Madagascar Pink Peppercorns (30g to 500g)From 3,90 €
White Pepper, Refillable Grinder (50g)9,00 €
8,90 €
White Pepper, Pouch 50g Plus Grinder 50g15,00 €
14,90 €
Madagascar Curry Powder (40g Pouch)From 3,90 €
Madagascar Cinnamon (40g Pouch)From 4,90 €
Madagascar Sesame Seeds (50g Pouch)From 2,90 €
Madagascar Curry Powder, Pouch + Jar (40g)9,50 €
7,90 €
Madagascar Piri Piri Chili, Glass Jar (40g)7,00 €
5,90 €
Our signature
Madagascar Bourbon vanilla
Whole beans, vanilla caviar, powder, extract, vanilla sugar and baking packs, grown and cured by our own family in Madagascar.
Discover the collection
The Vanille Désiré adventure
From Madagascar to your kitchen
It all starts on Malagasy land, where our own family grows and cures every harvest. Each bean is picked by hand, at full maturity, following ancestral know-how.
We then select the finest aromatic profiles to bring you an exceptional vanilla, with no middleman between the grower and your kitchen.
Our vanilla
From flower to parcel
Nine months separate the flower from the tube you open. Here are the eight steps, in order, exactly as we do them.
SAVA · Madagascar
Hand pollination
The green bean
Scalding
Sun drying
Ageing in trunks
Sorting and bundling
Filling the tubes
The cartons leave
Hand pollination of the vanilla orchid. Illustrative image.
Green beans on the vine. Illustrative image.
Our beans out of the bath, still glossy.
Our mats spread out in the sun, in the SAVA.
Our bundles at rest, in their crates.
Sorting and bundling, in our own workshop.
Filling the Désiré tubes.
Our export cartons, numbered one by one.
01
A flower for one morning
The flower opens for a single morning. We lift the flap, place the pollen, flower after flower. Without that hand, no bean.
02
The green bean
Nine months later the bean is green and still has no scent. We pick it when the tip begins to yellow.
03
Scalding
Three minutes in water at 65 degrees. The bean turns brown at once and its ripening stops there.
04
Sun drying
Out every morning, back in before dark. Two to three weeks, until a bean bends without breaking.
05
Ageing
Then months in the shade, inside trunks. That is where the vanillin forms and the aroma settles.
06
Sorting by grade
Bean by bean, we measure the length, sort by grade and tie hundred-gram bundles.
07
Into the tube
Every bean goes into its tube by hand. Nothing passes through a dosing machine.
08
Departure
Cartons numbered, weighed, loaded. They leave Madagascar for our warehouse, then for your kitchen.
Nine months between the flower and the tube. Our family holds the chain from end to end.
Vanille Désiré · grower
Step 02 photograph: RAJOELIMBOLOLONA Maryo Sebastieni, CC BY-SA 4.0.
They trust us
What our customers say
"An incomparable vanilla, the aroma is powerful and refined. An exceptional product that transforms my baking."
"Ultra-fast delivery, beautifully packaged. The beans are of rare quality, you can really feel the work behind them."
"I recommend them 100%. The vanilla caviar is a delight, I use it in my crèmes brûlées and it is divine."
"Impeccable customer service, authentic products. You can feel the seriousness and passion behind the brand."
"Madagascar spices are incredibly fragrant. Hard to go back to mainstream brands after this."
From workshop to parcel
Shipped in 48h
Order placed before 2 pm, shipped the same day.
Mainland France
Counted, sealed, packed.The carton leaves.
Newsletter
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One letter a month: the harvest, the recipes, and the formats to come. Nothing else.
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Our commitment
Our family grows
01
Our plantation
From our plantation to your kitchen, with nobody in between. Every purchase supports our family in Madagascar.
02
Hand harvesting
Hand-picked at peak ripeness, with know-how passed down from generation to generation.
03
Rigorous selection
Bean after bean, we keep only the finest aromatic profiles.
