Bourbon Vanilla and Premium Spices from Madagascar

— The cradle of Bourbon vanilla —

Madagascar, an exceptional land

Our vanilla takes root on Madagascar’s east coast, in the renowned SAVA region (Sambava, Antalaha, Vohemar, Andapa). This territory enjoys an ideal humid tropical climate, with temperatures between 18°C and 30°C and abundant rainfall that favors the cultivation of vanilla orchids.

This region produces nearly 85% of the world’s vanilla and is the economic backbone of many planter families. The vanilla grown here, plump and oily, develops the delicate, floral, warm cocoa aromas that built its international reputation.

Vanilla plantation in Madagascar with growers

— Rigorous selection —

A pod-by-pod selection

Every pod is assessed against precise criteria: suppleness, slightly oily appearance, sheen and natural vanillin content. Only batches meeting our premium quality standards are selected for export.

Strict criteria: suppleness, sheen, vanillin content.
Premium grades reserved for professionals and discerning individuals.
No middlemen between sorting and shipping.

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— From field to fragrant pod —

A demanding, artisanal craft

Turning green vanilla into a fragrant black pod is a true art requiring patience and expertise. Every step is carried out by hand with meticulous care.

1

Hand pollination

Each flower is hand-pollinated within 12 hours of opening.

2

Selective harvest

Pods are picked individually at optimal ripeness.

3

Blanching

Dipped in water at 63°C to stop ripening.

4

Steaming and drying

Aromas develop as moisture is gradually reduced.

5

Curing in chests

Pods rest for up to two years to reach full aromatic potential and develop the prized vanillin frost.

Traditional vanilla sun-drying in Madagascar

— Traditional methods —

Sun-dried, respecting local know-how

Vanilla drying follows Madagascar's traditional methods: gradual sun exposure alternated with resting periods in the shade, over several weeks. This slow process preserves the pod's aromas and texture.

Natural drying, with no accelerated process or additives.
Several weeks of maturing to develop the aromas.
Know-how passed down by our partner planter families.

Our Story

— Every pod has its purpose —

Grades for every use

Professionals grade vanilla using several criteria: moisture, length, appearance and absence of defects. These grades determine the ideal use for each pod.

Gourmet / Grade A

Moisture > 25%, plump, supple pods with no splits or scars. Ideal for baking, desserts and preparations where the seeds are showcased.

TK / Grade B

Moisture around 25–30%, slightly less plump. Perfect for extraction, flavoring, long infusions or perfumery.

Extraction / Europe Type

Lower moisture (20–25%), drier pods. Used by industry to produce extract, powder or vanilla paste.

— Guarantees of excellence —

Certifications and traceability

Our commitment to sustainable farming and fair trade is certified by demanding labels.

FLOCERT / Fair Trade

Guarantees fair wages, safe working conditions and transparent trade relationships with our producers.

Ecocert / Organic Certification

Certifies the absence of pesticides and chemical fertilizers, as well as respect for ecosystems and biodiversity.

Traceability

Every batch is identified and tracked from the plot to your workshop, ensuring full transparency and consistent quality.

— Full traceability —

From plantation to your table

Because we're present at every step - growing, sorting, drying, packaging - we guarantee full traceability across our entire range, as part of a fair partnership with producers in the SAVA region.