Three Madagascar Bourbon vanilla beans held in the hand, dark background
Madagascar Bourbon vanilla beans laid out in a fan, dark background
One Madagascar Bourbon vanilla bean on a white background
Three Madagascar Bourbon vanilla beans on a white background
Five Madagascar Bourbon vanilla beans on a white background
Size guide
Madagascar Bourbon vanilla, your choice: sizes S/M/L/XL (10 beans) - Vanille Désiré (4/4)
Madagascar Bourbon vanilla bean on a black background
Our Madagascar Bourbon vanilla in a discovery format, 1, 3 or 5 beans, comes from our family plantation in the SAVA region, in the northeast of the island. Plump, supple beans, 14 to 18 cm, slow traditional drying. Ideal for discovering a true chef's vanilla without committing a large budget.

Madagascar Bourbon Vanilla, 1 to 5 beans (Discovery)

3,90 € 2,90 €
5.0/5 · 1 review
Variety
Vanilla planifolia (Bourbon vanilla)
Terroir
SAVA region (Sambava), northeastern Madagascar
Preparation
Hand pollination, scalding, sun drying, curing in wooden trunks
Curing
Slow curing in trunks, at controlled temperature and humidity
Aromatic notes
Cocoa · Prune · Butter · Blond tobacco
Best for
Pastry and ice cream, drinks and infusions, flavoured rum, savoury cooking

New to Madagascar vanilla? This Discovery pack of 1, 3 or 5 Bourbon vanilla beans makes it easy to try at your own pace: a single recipe, a few trials or several homemade preparations. Beans our family grows and cures in the SAVA region of Madagascar, selected one by one, with no middlemen.

Quantity 1 bean

Order before 14:00 Paris time for same-day dispatch. Estimated delivery: between 14 Oct and 19 Oct.

Shipped from our workshop in France, tracked. Free delivery to a pickup point over €30.

Wrong or damaged item? Tell us within 48 hours and we will offer a replacement, credit or refund. Our return policy.

Frequently added together

What our customers say

5.0Out of 5 1 verified review

Our vanilla beans ship from France within 48 hours, tracked, and the bag is vacuum sealed.

The price per bean drops from two items

Origin & terroir

Our family grows and cures this Bourbon vanilla (Planifolia variety) in the SAVA region of north-east Madagascar. From hand pollination to curing, everything is done on our own land. Each bean is hand-selected for its suppleness, its sheen and its aromatic richness.

Tasting & uses

A warm, floral, slightly cocoa-tinged aromatic profile, typical of Bourbon vanilla.

  • Baking and ice creams
  • Drinks and infusions
  • Spiced rums (rhum arrangé)
  • Delicate savoury cooking

To go further: how to choose your vanilla and our Bourbon vanilla guide.

Storage

Keep away from air, light and humidity. Detailed advice: storage & preparation.

The format
  • 1 bean: a simple trial or a single recipe
  • 3 beans: several desserts or drinks
  • 5 beans: the more economical discovery format

A format designed for discovering Madagascar Bourbon vanilla before moving up to larger packs.

See also

Ingredients

100 % Bourbon vanilla pods from Madagascar (Vanilla planifolia).

Aromatic notes

A quality Madagascar Bourbon vanilla means three things: a warm, round attack of cocoa and prune, a buttery milky heart, and a long finish, slightly woody with a hint of tobacco. No bitter or smoky notes (the sign of overly harsh drying). On the nose, opening the pouch releases a dense, almost syrupy scent. On the palate, the persistence easily exceeds a minute. The natural vanillin content of our batches is around 1.8 to 2.2%, measured before shipping.

How to use
  • Crème anglaise / pastry cream (1 L of milk): 1 bean split and scraped, infused for 20 min while hot, off the heat, covered.
  • White chocolate ganache (250 g): half a bean · the vanilla balances the sugar of the white chocolate without covering it.
  • Homemade infused rum (70 cl): 2 split beans, macerate for a minimum of 6 weeks, shake weekly.
  • Savory dishes (scallops, coconut milk poultry): a quarter bean, infuse for 10 min in the warm fat. The vanilla lifts seafood and delicate poultry without overpowering them.
  • Homemade vanilla sugar: 1 dried used bean plus 250 g of sugar in a jar, 2 weeks minimum.

Chef’s tip: never throw away a used bean. Rinse it, air dry it for 48 hours, then use it for vanilla sugar or to infuse a coffee. A bean has two lives.

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They say it better than we do

Customer reviews

5.0 / 5
1 review
  • Anonyme

    Super produit de qualité