Our pure Madagascar Bourbon vanilla extract is alcohol and whole beans. Nothing else. No sugar, no added flavoring, no diluting water. Long artisanal maceration. 20 ml in a glass bottle with a dropper. Everything you need to flavor 30 to 50 preparations.
Madagascar Bourbon Vanilla Extract (20ml)
€8,90
- Variety
- Vanilla planifolia, Bourbon
- Terroir
- SAVA region, near Antalaha, Madagascar
- Preparation
- Split beans, macerated for several months in food-grade alcohol, away from light
- Aromatic notes
- Cocoa, prune, buttery milk, blond tobacco
- Best for
- Baked pastry, custards, yoghurts and smoothies, cocktails
Our Madagascar Bourbon vanilla extract is 100% natural, with no artificial flavour and no synthetic vanillin. Whole beans are macerated for a long time in food-grade alcohol to draw out their full aromatic richness: woody, floral and slightly cocoa notes, ready to flavour all your creations.
Frequently added together
What our customers say
5.0Out of 5
3 verified reviews
Superb product! The vanilla extract is truly excellent. It was a pleasure to discover not only the quality, but also the lovely family story behind this vanilla. Tha...
I recommend this extract, which has an intense flavour
Our vanilla products leave France within 48 hours, tracked, well protected.
What it is
Vanilla extract is an alcohol infusion made from whole beans, split and macerated for several months, at room temperature and away from light. Unlike powder or caviar, which stay solid, extract is liquid: it spreads instantly through a preparation, hot or cold, without leaving any grain.
Origin
Our family grows and prepares this Bourbon vanilla (Planifolia variety) in the SAVA region, in the north-east of Madagascar. From hand pollination to curing, everything is done at our place: full traceability, because we are the ones who grow it, consistent quality and a fair price, because there is nobody between our land and your kitchen.
The extract is made using a traditional process: a slow maceration of selected whole beans, for a complex, balanced profile with length on the palate, a floral roundness and woody, cocoa touches. Fluid texture, amber colour.
In the kitchen
- Baking (cakes, loaf cakes, brioche, biscuits): 1 to 2 teaspoons per 500 g of batter
- Custards, flans, entremets, ice cream: 1 to 2 teaspoons per litre
- Drinks (coffee, tea, smoothies, cocktails): 1/4 to 1/2 teaspoon per cup, to taste
- Savoury (fine sauces, Asian dishes, white meats): a few drops at the end of cooking to preserve the aromas
Tip: shake the bottle before use to blend the aromatic compounds.
Storage
Store at room temperature, away from light.
Ingrédients
100 % Madagascar Bourbon vanilla beans (Vanilla planifolia).
Notes aromatiques
Conseils d'utilisation
In the same collection
They say it better than we do
Customer reviews
5.0
/ 5
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Rating: 5 out of 5 Verified purchase
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Rating: 5 out of 5
Wonderful product! The vanilla extract is truly excellent.
It was a pleasure to discover not only the quality, but also the beautiful family history behind this vanilla.
Thank you, and see you again soon. -
Rating: 5 out of 5
I recommend this extract, which has an intense flavour
Six steps, from the flower to the bean
One same bean, several forms
Powder, caviar, extract, vanilla sugar: all our derivatives start from the same Bourbon vanilla bean, grown and cured by our family in the SAVA region.
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By hand The pollination
Each vanilla flower opens for a single morning. Our family hand-pollinates it, flower by flower.
Hand pollination of a vanilla flower, SAVA region.
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SAVA The vine
Once pollinated, the flower becomes a bean. It stays on the vine for several months, green and scentless, until it ripens.
Green beans on the vine, before ripening.
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In the sun The drying
Blanched then sun-dried, the beans darken and slowly develop their aroma.
Bourbon vanilla beans drying in the sun.
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Several months The curing
Several months of curing let the aromas concentrate and settle.
Beans during curing.
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By hand The sorting
Every bean is sorted by hand before it leaves, whole or transformed.
Hand sorting of Bourbon vanilla beans.
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Export The departure
Cartons weighed and numbered. This same vanilla becomes our beans, our powder, our caviar, our extract and our vanilla sugar.
Our numbered export cartons, common to all our harvests.
Powder, caviar, extract, vanilla sugar: each of our derivatives starts from this same Bourbon bean, grown and prepared by our family in the SAVA region, in the north-east of Madagascar.
Photographs by Vanille Désiré, SAVA region.
The gesture
Choose, measure, store
Powder, caviar, extract or vanilla sugar: each form has its own gesture. Choose the right one, and waste none of it.
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Depending on the recipe Choose
Powder flavours a batter without adding any liquid. Caviar brings the visible black grain of a crème brûlée or an ice cream. Extract is dosed drop by drop into a cold preparation. Vanilla sugar sweetens and flavours in a single gesture.
All four forms come from the same Bourbon bean.
Bourbon vanilla caviar, pulp and seeds scraped by hand.
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By the spoon or the drop Measure
A pinch of powder, half a spoon of caviar, a few drops of extract: each form is dosed differently. Start small, taste, adjust.
Better to under-dose on the first try.
Bourbon vanilla powder, whole beans ground.
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Away from light Store
Jar or bottle well closed, away from heat and light. Extract keeps for several years thanks to the alcohol; powder, caviar and vanilla sugar are best used up faster once opened.
None of the four goes in the fridge.
Bourbon vanilla extract, dropper bottle.
Powder, caviar, extract, vanilla sugar: four ways to cook with the same Bourbon vanilla, prepared by our family in the SAVA region, in the north-east of Madagascar.
Growers, not resellers
Our commitments
Our family grows
From hand pollination to preparation, everything happens on our land, in the SAVA region in northeastern Madagascar. There is no one between our land and your kitchen.
Nothing else in the jar
Powder, caviar, extract or vanilla sugar: a single Bourbon vanilla bean, with no added flavoring and no synthetic vanillin. What the label says is what's inside.
From the grower to your kitchen
Our boxes leave Madagascar weighed and numbered. From France, your order ships within 48 hours, tracked. Direct grower pricing, no middleman.
Newsletter
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One letter a month: the harvest, the recipes, and the new sizes on the way. Nothing else.
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