Madagascar Vanilla - Buy and Sell Bourbon Beans

My name is Arnaud Sion, and in 2010 I founded my family business specializing in the purchase and sale of Madagascar vanilla. Today, I am a recognized specialist in the world of vanilla, mastering the complete cycle from plant cuttings to selecting the finest vanilla pods.

On my specialty store, you will buy the unique: Gourmet Quality. You will receive Madagascar Bourbon vanilla that has benefited from optimal curing. It is a supple, glossy, plump vanilla pod filled with seeds.

The vanilla plant is a climbing orchid that can grow up to 25 meters long. It is a delicate plant requiring constant care:

• Pollination: Outside its native Mexico (where the Melipona bee operates), the flower must be hand-pollinated flower by flower on the morning it blooms.
• Maturation: It takes 9 months for the green pod to reach full maturity. Vanillin concentrates in the very last week.
• Processing: Once picked, the pod undergoes scalding (a 63°C bath), sweating (wrapped in wool blankets), and slow drying.

Madagascar exclusively produces Vanilla planifolia. It is the most widely produced vanilla in the world. This vanilla must undergo scalding during its curing process.

The rarest vanilla in the world is Bahian vanilla. This vanilla grows solely in Bahia, Brazil. It naturally has 6 times higher vanillin levels than Vanilla planifolia from Madagascar.

Le Comptoir de Toamasina, French vanilla specialist, invites you to discover vanilla varieties from around the globe and those found in Brazil. Each variety features a description on our blog and an explanatory video. In Brazil, wild vanilla still grows, notably the Dubia variety.

As you can see, there are many vanilla varieties around the world. However, two species account for 99% of global vanilla production: Vanilla Tahitensis and Vanilla Planifolia. Furthermore, the vanilla orchid is the only orchid species that produces edible fruit—what we call vanilla.

In addition to being edible, vanilla is fascinating: Vanilla planifolia is a terrestrial species, which is not unique but sets it apart from most other orchids that are epiphytic (growing on other plants). As you can tell, the world of vanilla is truly captivating.

How do you recognize good vanilla? Here is Arnaud's trick: take the pod and tie it in a knot. If it snaps, it is too dry. If water oozes out, it was improperly cured. A Gourmet vanilla pod from Le Comptoir de Toamasina knots without breaking—it is flexible, glossy, and oily to the touch.

As an expert, I always advise against rushing vanilla. To release the full spectrum of phenolic compounds in the pod, infusion should be gradual. Contrary to popular belief, boiling milk with vanilla can alter its delicate top notes. Opt for a warm infusion kept below 70°C for at least 20 to 30 minutes.

For demanding recipes like whipped ganache or high-end pastry cream, a 24-hour cold infusion in the refrigerator is ideal. This method slowly extracts essential oils without denaturing them, revealing buttered and floral notes of unmatched delicacy that only gourmet-quality Bourbon vanilla can deliver.

It is this intimate knowledge of the product, from botany to chemistry, that allows me today to select exceptional batches for Le Comptoir de Toamasina. Buying here means sharing this commitment to excellence.