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Bourbon Vanilla

Origin: Reunion Island, Madagascar (East Coast, mainly Sambava), Comoros Islands, Nossi Be, Seychelles (Vanilla from the Indian Ocean is called Bourbon vanilla).

Black, oily, and supple with a delicate floral aroma developing strong warm cocoa notes. The reference vanilla.
It is also the most commonly used vanilla in the world. Pods measure 12 - 20/22 cm with a width of 3 - 8 mm for an average weight of between 3 and 5 g.
Recommended Uses: baking, ice cream, desserts, tea (infusion of cuts), white meat, and fish.

Our opinion: It remains the essential and preferred vanilla reference although sometimes to its detriment (too many dry pods sold in bulk in supermarkets!). Significant differences in flavour between  Madagascar and Comores. Production was down for the year 2013 (-30%) raising prices. The production shortfall is due to late flowering, excessive rains, and continued strong global demand.  There was also a low proportion of long pods.

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