Bourbon Vanilla - Madagascar ground

SHORT DESCRIPTION
Bourbon vanilla is the name given to vanilla pods of the Vanilla planifolia orchid. It is the most widely cultivated vanilla species. Vanilla planifolia is a climbing orchid originally from Mexico but is now cultivated in various tropical regions. The name "Bourbon" comes from the island of Reunion, formerly known as Bourbon. The French began cultivating vanilla there. Approximately half of the world's production today comes from Madagascar. Our Bourbon vanilla comes from the "Golden Triangle" in northern Madagascar. We source the vanilla directly from a farming family and offer only the highest quality.

USE
Bourbon vanilla is the most popular and refined spice in the dessert world for desserts, ice cream, and baked goods of all kinds. Haute cuisine chefs also use vanilla to refine poultry and game dishes, as well as fish and seafood, often in combination with cardamom, cloves, ginger, chili, and pepper.

GOOD TO KNOW
Be sure to always use the whole pod, because the flavor lies not only in the pulp. That's why we grind the whole vanilla pods with the pulp.

TASTE
Bourbon vanilla is the "typical" vanilla for most Europeans. While synthetic vanillin smells similar to vanilla, it lacks the delicate and complex flavor of real vanilla. Unfortunately, products with high-quality vanilla extract or vanilla pulp are rare on the market.

PRODUCTION
Bourbon vanilla is found in Madagascar and Mauritius. This variety is particularly prized in Europe. Its aroma is intense yet harmonious.