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Vanilla 3 Origins Box
Buy the 3 Origins vanilla box from Comptoir de Toamasina. Arnaud Sion, creator of Comptoir de Toamasina, specialist in vanilla, invites you to discover his box of exceptional vanillas in a 50g pouch.
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Bourbon Vanilla from Madagascar (Gourmet Quality) : A vanilla with notes of intense vanilla and a touch of cocoa. It is ideal for your desserts, ice creams and pastries.
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Vanilla from Papua New Guinea (Gourmet Quality) : A unique aromatic profile with notes of spices and floral vanilla. Perfect for your sweet and savory preparations.
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Tahitian Vanilla (Gourmet Quality) : Famous for its floral and sweet scent, Tahitian vanilla brings a tropical touch to your desserts, creams and sauces.
About Comptoir de Toamasina : Founded by Arnaud, vanilla enthusiast and expert, Comptoir de Toamasina rigorously selects the best vanilla pods to offer them to you at the best unbeatable value for money.
Around the World of Terroirs
From the Indian Ocean to the South Pacific, explore the emblematic and historic vanilla terroirs: Madagascar, Tahiti and Papua New Guinea.
Refined Gourmet Selection
A rigorous selection of the most beautiful beans. They are chosen to be supple, fleshy, unsplit and full of essential oils.
Arnaud Sion Expertise
A box designed by a passionate vanilla expert since 2010, guaranteeing you perfect traceability and a quality worthy of haute pastry.
This batch brings together the most beautiful vanilla beans, offering unbeatable value for money for lovers of fine cuisine and pastry. Each of these origins has its own character, shaped by its terroir, its botanical variety and local refining traditions. It is a truly incredible sensory journey that we invite you to experience through your desserts.
The universe of vanilla on video
Vanilla is not just a simple supermarket spice, it is a story of patience, botany and passion. To go further in mastering this exceptional product, join us on our YouTube channel.
You will discover the fascinating history of manual pollination, the secrets of its ripening under the Indian Ocean sun, and above all, dozens of tutorials to learn how to split, infuse and optimally recycle vanilla in your creations.
Box contents (150g in total)
Bourbon Vanilla from Madagascar
Cocoa NotesIntense
The undisputed global reference, the "real" flavor of our childhood. It reveals intense and gourmet vanilla notes with a beautiful deep touch of warm cocoa. It is the ideal and reassuring bean to make your classic desserts, ice creams and family pastries a success.
Tahitensis Vanilla from Papua
Spicy NotesExotic
The unique aromatic experience. Coming from the same original vine as Tahiti, its Papuan terroir gives it a surprising profile: aromas that are simultaneously fruity, slightly spicy (even coppery) and very exotic. Its versatility is remarkable for enhancing sweet and savory dishes.
Vanilla from Tahiti
Floral NotesSweet (Anise/Prune)
A true fleshy treasure from Oceania, world famous for its incomparable floral, anise and prune scent. Very rich in heliotropin, it immediately brings a luxurious and highly perfumed touch to your custard, sauces and festive desserts.
Comparative Sensory Analysis
The profile of the 3 major origins
Madagascar (Bourbon) vs Papua vs Tahiti
Aromatic Signature
The Olfactory Pyramid of the Box
From the floral delicacy of the Pacific to the cocoa depth of the Indian Ocean
Technical Sheet
Features of the 3 Origins Batch
- ReferenceLOT3VANILLES
- PackagingTubes or opaque resealable bags to preserve humidity and essential oils
- Total content150g net of whole beans (3 x 50g)
- OriginsMadagascar (Indian Ocean), Papua New Guinea, Tahiti (South Pacific)
- QualityGourmet (Supple, fleshy, unsplit and very oily beans)
- Botanical varietiesPlanifolia (Madagascar) & Tahitensis (Papua, Tahiti)
- Ideal usesPastry, ice cream, festive desserts, sweet and savory, creation of spiced rum
- Preparation / DeliveryCarefully prepared within 24h - Fast shipping within 48h
User Guide & Exclusive Recipes
Your box is an invitation to a unique sensory journey. Vanilla, with its rich and intoxicating aromas, is a precious ingredient that deserves to be treated with care. Here is how to enhance each variety.
Instructions for use: Tahiti Vanilla (The Exotic Treasure)
Preserving its floral delicacy
The main molecule of Tahiti vanilla is not pure vanillin, but heliotropin, responsible for its floral and aniseed notes. It is very fragile to heat.
- The Perfect Infusion: Gently heat your preparation (milk, cream) to a maximum of 45°C. The Tahitensis variety fears vigorous boiling which destroys its delicate floral tones. It is the queen of cold infusions!
- Exceptional Vanilla Sugar: Insert a Tahiti bean (even an already scraped one) into an airtight sugar jar. Its powerful scent will diffuse into the sugar over a few weeks for your yogurts.
- Spiced Rum: It is fabulous for long macerations. Its aromatic richness will transform your white rum into a highly perfumed drink (use half as much as you would Madagascar).
Instructions for use: Madagascar Vanilla (The Queen of Aromas)
Intensity at the service of classic gastronomy
The Planifolia variety is robust. It loves hot and long cooking which releases its cocoa-flavored vanillin.
- The Chef's technique: Flatten the bean, split it and scrape out the seeds. In your simmering milk, plunge both the seeds AND the hollowed-out bean. Let infuse for 30 minutes off the heat, covered, before removing the bean.
- Recycling: Never throw away the Madagascar bean! Once rinsed and dried in a slow oven, blend it in a food processor to create a homemade raw vanilla powder, perfect for flavoring tart doughs.
Instructions for use: Papua Vanilla (The Unique Experience)
Dare to be original with sweet and savory dishes
Made from the Tahitensis variety but grown on the rich volcanic soils of Papua, it has a truly surprising spicy and fruity (forest fruits) profile.
- Savory Cooking: It is the ideal vanilla to dare in savory dishes! Split half a bean and let it infuse in a cream sauce with white fish or scallops. The result is worthy of a Michelin-starred restaurant.
- Syrups & Jams: Its fruity and lingering scent is absolutely perfect to elevate summer fruit compotes, roasted pears or rhubarb jams.
4 Pastry Recipes: The elegance of Tahiti Vanilla
Floral Notes for sophisticated creations
Discover these recipe ideas to highlight the sweetness of Tahiti:
- Tahiti vanilla macarons: Incorporate the seeds into the whipped ganache. The floral sweetness of the vanilla brings an intensely exotic touch to the mouth.
- Meringue crème brûlée: A great classic with a twist. The gentle infusion of Tahiti elevates the contrast between the hot crust and the cold cream.
- Cheesecake brownie: The perfect marriage between the heaviness of the chocolate and the lightness of the floral vanilla in the cheesecake batter.
- Magic Lemon Tart: A surprising texture with tart notes magnified by the natural anise of the Tahiti bean.
4 Pastry Recipes: The power of Madagascar
Intense Notes for comforting classics
Bourbon vanilla excels in recipes requiring body:
- The Parisian Flan recipe: The absolute classic of the French bakery. It needs a reassuring, powerful and chocolatey vanilla to stand out amidst the eggs and milk.
- Vanilla mascarpone cream: A smooth and dense cream for filling pastries or a particularly refined festive Tiramisu.
- Vanilla shortbread cookies: Crisp biscuits with a delicious taste of butter and Bourbon for tea time.
- Cherry or strawberry jam: Add a Madagascar bean to your pot while cooking to cut the acidity and intensify the flavor of the red berries.
Frequently Asked Questions
What is the fundamental difference between the Planifolia and Tahitensis variety?
The Planifolia variety (that of Madagascar and Reunion) is the most widespread. It offers the "classic" vanilla taste of our childhood: intense, warm notes, and strongly cocoa-flavored thanks to its high level of pure vanillin. The Tahitensis variety (which grows in Tahiti and Papua) is a botanical mutation: its beans are much thicker, fleshy, and it develops a much more floral, fruity (prune), or even aniseed aromatic profile due to its richness in heliotropin. It is the very essence of luxury in pastry making.
How can I perfectly store these 150g of beans at home?
The golden rule: vanilla hates air, excessive heat, and above all variations in humidity. Keep your beans in their tightly closed original tube or bag, or better yet, in an airtight glass jar perfectly adapted to their size (so that there is as little air as possible). Place them in a dry, dark cupboard in your kitchen. Never put them in the refrigerator, the cold kills the aromas, freezes the oils and irretrievably dries out the bean!
Can I use Papua vanilla in the same way as Madagascar vanilla?
Technically, yes: you always have to split the bean and scrape out the seeds. However, the resulting taste will be different. Papua (Tahitensis) will provide an exotic, peppery and fruity touch, where Madagascar will provide a warm, cocoa roundness. Papua is great for daring to surprise your guests in a classic dessert or in a savory dish!
Why are Papua and Tahiti vanilla in the same family?
It's all about vines and cuttings! The Tahitensis vine originated in Polynesia. Cuttings were brought to Papua New Guinea several decades ago. While the genetics of the plant are the same, the Papuan volcanic soil and the different drying methods have modified the profile of the vanilla. Papua has thus become the "spicy" and affordable alternative to the very luxurious and floral Tahiti bean.
"No longer choose between the cocoa power of Madagascar, the spicy exoticism of Papua and the floral luxury of Tahiti. Treat yourself to a complete world tour of haute pastry."
Order my 3 Origins Box150g of whole beans (3 x 50g) · Premium Gourmet Quality · Arnaud Sion Selection
- Native country
- World
- INGREDIENTS
- Vanilla beans
- PACKAGING
- Bag
- Preparation / Delivery
- Preparation in 24 hours - Delivery within 48 hours
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