Vanilla Guide

Madagascar Vanilla

Why Madagascar?

▼

With its unique biodiversity, Madagascar is a treasure trove of unique spices and aromas. Among them is vanilla, of which the Great Island supplies nearly 80% of the world market each year.

Renowned for its incomparable aromatic profile, Madagascar's Vanilla planifolia was introduced to the island at the end of the 18th century. Primarily cultivated in the Sava region in the northeast of the country, it has earned a place of honor on the most prestigious tables.

Sweet and smooth, vanilla is a precious spice whose cultivation, though complex, has become an endemic know-how which Malagasy farmers have perfect mastery of.

What makes a vanilla exceptional?

▼

Exceptional vanilla can be recognized by several objective criteria that guarantee its superior quality.

Visual and sensory signs:
  • A dark, uniform, glossy chocolate brown color
  • A length greater than 15 cm, ideally 18 cm and more
  • A supple and fleshy texture, never dry or brittle
  • A powerful and natural fragrance that is released spontaneously.
Madagascar vanilla pods

To the touch, it should be slightly oily and bend without breaking. This is a sign of a richness in aromatic compounds.

Measurable quality criteria:
  • Humidity level: between 30 and 35% for optimal preservation
  • High vanillin content: minimum 1.6% for premium grades (compared to less than 1.2% for mass-market products)
  • Aromatic complexity: over 250 aromatic compounds in gourmet Madagascar vanilla

An exceptional vanilla unfolds a rich and balanced profile: creamy notes of vanillin, some woody or smoky touches, and sometimes nuances of caramel or chocolate.

The terroir makes the difference

As with wine, origin matters enormously. Gourmet vanilla from Madagascar, which represents 80% of world production, is considered the absolute benchmark for its creamy roundness, perfect balance and versatility in cooking.

A unique artisanal process

▼
Drying the vanilla

Preparing vanilla requires a long and meticulous process, justifying both its rarity and its high cost.

Manual pollination

Vanilla is the fruit of an orchid, whose pollination, originally carried out by Melipona bees (absent from Madagascar), must now be done manually. This is followed by 8 to 10 months of maturation, during which the pod can fully develop.

Harvesting the green pods

This is where the first selection of Hakanto vanilla takes place: we choose pods that have reached full maturity, recognizable by their impressive length, between 18 and 22 centimeters.

The first scald

The harvested pods are immersed for a few minutes in hot water at approximately 65°C, which stops their natural ripening and triggers the enzymatic reactions essential to the formation of aromas.

Steaming

The still-warm pods are placed for 48 hours in padded boxes to "sweat" in a warm, humid atmosphere, protected from the air. This step allows the formation of vanillin, which gives vanilla its characteristic brown color.

Drying in the sun and shade

The pods are first sun-dried, with exposure of a few hours a day to reduce their moisture content while preventing overheating. Shade drying then takes over to refine the texture and preserve the aromas. These two successive stages, spread over several months, ensure the proper preservation and aromatic quality of the vanilla.

The slow refining

Bundled together, the dried vanilla pods are stored for several months in wooden chests. This extended resting period allows the aromas to fully develop, harmonizes the batches, and results in a supple, fragrant, and consistently flavorful vanilla.

Only after this long journey can the finest Bourbon vanilla pods from Madagascar reach your kitchens.