The process of preparing Madagascar Bourbon vanilla is an exceptional and unique expertise in the world.
The exceptional quality of vanilla's aroma relies about 70% on the care taken in its preparation — a true art passed down with passion from generation to generation in Madagascar, the birthplace of this precious spice.
Discover here the essential steps that make it possible to obtain this unique and inimitable fragrance.
- Scalding
- Steaming
- Sun drying
- Drying in the shade
- Sorting and grading
- Maturation
1. Scalding
The green beans are plunged into hot water to stop their ripening.
Objective: to activate the enzymatic transformation.
Steaming
The beans are carefully wrapped in special blankets and then carefully placed in suitable crates.
Main goal: to promote and develop the typical brown coloration characteristic of the product.
Sun drying
Duration: 2 to 4 weeks.
The beans are exposed to the sun for a few hours each day.
Result :
→ aromatic concentration
→ gradual reduction of moisture
4. Drying in the shade
Slow aging step.
The beans are stored in wooden crates
Objective :
→ stabilize the humidity
→ to homogenize the flavors
5. Sorting and grading
The pods are classified according to:
- Length
- humidity
- flexibility
- visual state
- end use
6. Maturation
The pods are carefully stored and left to rest for several months before being used, whether for local use or for export to other markets.
→ It is precisely during this extended maturation period that the aromas develop and become more complex, thus offering unparalleled richness and depth of flavor.
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