Softness and authenticity
Madagascar Bourbon Vanilla Sugar (60g)
€4,90
- Variety
- Vanilla planifolia, Bourbon
- Terroir
- SAVA region, north-east Madagascar
- Preparation
- Vanilla beans blended into fine cane sugar
- Aromatic notes
- Warm, floral, slightly cocoa
- Best for
- Custards and baking, yoghurts and ice cream, jams and compotes, hot drinks
Our artisanal vanilla sugar blends fine cane sugar with real Madagascar Bourbon vanilla beans. It gives off a natural, warm, floral, slightly cocoa aroma that lifts desserts, drinks and baking.
Frequently added together
What our customers say
5.0Out of 5
3 verified reviews
Our vanilla products leave France within 48 hours, tracked, well protected.
What it is
Vanilla sugar is cane sugar mixed with real Bourbon vanilla beans, so the aroma spreads through the whole sugar. Unlike powder or caviar, which are pure vanilla, it sweetens and flavours in a single gesture: nothing else is added.
Origin
Our family grows this Bourbon vanilla in the SAVA region, in the north-east of Madagascar. The beans are picked at maturity then prepared at our place using traditional Malagasy methods, to preserve rich, intense aromas: full traceability, because we are the ones who grow it, consistent quality and a fair price, with no middleman.
In the kitchen
- Baking (custards, cakes): 1 to 2 tablespoons per 500 g of batter
- Hot drinks (coffee, hot chocolate, tea) and cocktails: 1 teaspoon per cup
- Fruit and cold desserts (yoghurts, ice cream, jams, compotes, fruit salads): sprinkle to taste
Storage
Store in an airtight container, away from moisture and light.
Ingrédients
100 % Madagascar Bourbon vanilla beans (Vanilla planifolia).
Conseils d'utilisation
In the same collection
They say it better than we do
Customer reviews
5.0
/ 5
-
Rating: 5 out of 5 Verified purchase
-
Rating: 5 out of 5 Verified purchase
Great vanilla flavor
-
Rating: 5 out of 5 Verified purchase
Excellent, very vanilla forward, a real treat
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.
-
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.
-
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.
-
In the sun The drying
Blanched then sun-dried, the beans darken and slowly develop their aroma.
Bourbon vanilla beans drying in the sun.
-
Several months The curing
Several months of curing let the aromas concentrate and settle.
Beans during curing.
-
By hand The sorting
Every bean is sorted by hand before it leaves, whole or transformed.
Hand sorting of Bourbon vanilla beans.
-
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.
-
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.
-
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.
-
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
Get our news and new arrivals
One letter a month: the harvest, the recipes, and the new sizes on the way. Nothing else.
By clicking, you agree to receive our newsletter. Unsubscribe anytime.