FAQ — Vanilla & Spices

FAQ: Vanilla & Spices

Quick answer: this page gathers the most frequently asked questions about Madagascar vanilla, spices, peppers and everyday use. Sorted by theme to get you to the useful information fast.

A centralized vanilla and spice FAQ covering all the big questions.

Choosing and buying

How do you recognize a good vanilla bean? Supple, plump, long (≥ 16 cm), evenly brown, slightly oily, fragrant. See our complete guide.

Is Bourbon vanilla always from Madagascar? Not always. Bourbon refers to the Indian Ocean (Madagascar, Réunion, Comoros). Check the exact origin.

Which vanilla format for which recipe? Whole beans for infusions, vanilla caviar for fine desserts, powder for quick use, extract for cakes, vanilla sugar for everyday.

Storage

How should vanilla be stored? Airtight tube, away from light, at room temperature. No fridge. See our complete guide.

What about ground spices? Airtight jar, away from light and heat. 8 to 12 months for most.

And peppers? Whole peppercorns, in a jar. 2 to 3 years. Grind as needed.

Cooking

How much pepper per dish? 2 to 4 twists of the mill per person, as a finishing touch.

Mild or hot curry? Madagascar curry is mild to medium. Spice it up with a pinch of pili-pili if needed.

Should spices be toasted? Generally yes, in fat at the start of cooking. This releases the aromas.

Does vanilla work in savory dishes? Yes: salmon, langoustines, foie gras, roasted beetroot. Very little goes a long way.

Health

Do spices have health benefits? Yes, several are studied for digestive, anti-inflammatory or antioxidant properties. See our health benefits guide.

Are there any contraindications? For strong spices (cinnamon, clove) and essential oils: moderation during pregnancy, breastfeeding or chronic illness.

Turmeric + pepper, really useful? Yes: the piperine in pepper multiplies the absorption of curcumin.