Vanilla pods, powder, extract, from Madagascar, Grand cru Bora-Bora

These Planifolia variety vanilla pods come from Uganda. They are unsplit, supple and shiny, of Gourmet quality and offer woody, powdery and caramelized notes. Ugandan vanilla goes very well with game, shellfish, fish, lamb... Vanilla cultivation in Uganda began in the 1950s, and really took off from 1990. Today, Uganda is the second largest producer of vanilla in Africa, after Madagascar. Vanilla is grown there in a natural way on plants leaning against trees, generally shade trees like the banana tree. It is considered one of the most sustainable vanillas in the world. Ugandan farmers have indeed adopted sustainable cultivation practices to preserve the environment and preserve the quality of their vanilla.

Arranged in a glass tube, these Bourbon vanilla pods from Madagascar (Planifolia variety, Gourmet Noire quality) are harvested and prepared in Madagascar according to the traditional method, without GMOs or ionization. Their balsamic, phenolic and woody aromatic notes enhance your creations. Recommendations for use: split the pod, scrape its seeds with a knife, add to your liquid preparation at the rate of one pod per liter. Heat for 20 minutes at 70°C. Ideally leave to infuse for 24 hours in the refrigerator. Store in a tin or jar, away from light and at room temperature.

The Vanille crafters at Alain Abel Seek out remarkable plantations to develop vanillas rich in history. Vanilla pods are selected, cured and refined according to a 100% natural and exclusive process. Fleuron of our Grands Crus vanilla, this Bora-Bora vanilla is presented in a bag specially designed to preserve all the aromas and freshness of vanilla pods. Exceptionally long (about 20cm), it releases the accents of a rich tropical volcanic land where always intertwine the sweet aromas of prune, vanilla, licorice and chocolate. According to Jean-Marc Guillot, ice cream "Meilleur Ouvrier de France" and world pastry champion: "Tahitian vanilla, Grand Cru Bora-Bora® is for me one of the best vanilla in the world, its aromatic delicacy allows a subtle combination with exotic fruits'.

In a 250g vacuum bag, these Madagascar Bourbon vanilla pods (Planifolia variety, Gourmet Noire quality) are harvested and prepared in Madagascar using the traditional method, without GMOs or ionisa. Their balsamic, phenolic and woody aromatic notes enhance your creations. Recommendations for use: split the pod, scrape its seeds with a knife, add to your liquid preparation at the rate of one pod per liter. Heat for 20 minutes at 70°C. Ideally leave to infuse for 24 hours in the refrigerator. Store in a tin or jar, away from light and at room temperature.

This intense vanilla flavor can be used for cold or hot, sweet or savory applications, such as your ice creams, pastry creams, custards, sponge cakes, mousses, cookies, chocolate ganaches, sauces... Recommended dosage of 20g/kg dough. Shake well before use.

In a 140g vacuum bag, these Madagascar Bourbon vanilla pods (Planifolia variety, Gourmet Noire quality) are harvested and prepared in Madagascar using the traditional method, without GMOs or ionisa. Their balsamic, phenolic and woody aromatic notes enhance your creations. Recommendations for use: split the pod, scrape its seeds with a knife, add to your liquid preparation at the rate of one pod per liter. Heat for 20 minutes at 70°C. Ideally leave to infuse for 24 hours in the refrigerator. Store in a tin or jar, away from light and at room temperature.

This vanilla sugar (more than 4% vanilla extract) brings a subtle note of natural vanilla to your recipes because it is made from natural Bourbon vanilla extract from Madagascar. It offers balsamic, phenolic and woody notes. Use it at a rate of 20g per kilo of mass.

Made from very finely ground whole pods, our vanilla powder does not liquefy preparations. It is ideal for enhancing the taste of your cake batters, macaroons, icing or for flavoring your fish and meat. Guaranteed without GMOs or ionization.

To save time without compromising quality, Caviani is an exceptional vanilla concentrate. It's a paste, which doesn't colour preparations, made from three natural ingredients: vanilla seeds for visual appeal, ultra-concentrated extract of superior quality Bourbon vanilla from Madagascar, and glycerine for optimum preservation. Its creamy texture and aromatic intensity revolutionise the use of vanilla in all your preparations. With no infusion time, it's ready to use for professionals, saving them a significant amount of time. Just the tip of a knife is all that's needed, and its smooth, glossy texture and rich, seeded appearance guarantee perfect aesthetics without altering the colour of your preparations. With its consistent flavour stability, Caviani ensures consistent results in all applications, from ice creams to custards, sponge cakes, mousses or ganaches. A precise dosage of 2g per kilo of mass, equivalent to 2 beans, means you can enjoy the best of vanilla in a single step, combining practicality and authenticity.

Arranged in 4 sachets of 250g gathered in a pretty metal box, these Madagascar Bourbon vanilla pods (Planifolia variety, Gourmet Noire quality) are harvested and prepared in Madagascar using the traditional method. Their balsamic, phenolic and woody aromatic notes enhance your creations. Recommendations for use: split the pod, scrape its seeds with a knife, add to your liquid preparation at the rate of one pod per liter. Heat for 20 minutes at 70°C. Ideally leave to infuse for 24 hours in the refrigerator. Store in a tin or jar, away from light and at room temperature.

These 5 unsplit, supple, shiny Planifolia vanilla beans from Uganda offer woody, powdery, caramelised notes. They go well with game, shellfish, fish and lamb. Vanilla cultivation in Uganda began in the 1950s and has been booming since 1990, making Uganda the second largest producer in Africa after Madagascar. Grown naturally on plants backed by shade trees such as bananas, Ugandan vanilla is renowned for its sustainability, thanks to environmentally-friendly farming practices.

These 3 unsplit, supple, shiny Planifolia vanilla beans from Uganda offer woody, powdery, caramelised notes. They go well with game, shellfish, fish and lamb. Vanilla cultivation in Uganda began in the 1950s and has been booming since 1990, making Uganda the second largest producer in Africa after Madagascar. Grown naturally on plants backed by shade trees such as bananas, Ugandan vanilla is renowned for its sustainability, thanks to environmentally-friendly farming practices.