Exceptional Vanilla, The search for Excellence
I chose vanilla similarly to how a chef sommelier selects great wines. Each provenance provides vanilla beans with a rich, gourmet, and distinctive scent. Choose a devoted craftsman who has devoted his life to spices and plantations
Explore my vanilla beans that are "off the beaten path"
Chefs de renom ne compromettent en termes de qualité; their trust honors me and inspires me to continue searching for excellent spices to share with you. When a renowned chef picks my vanilla, I know that it is of exceptional quality.
Mypassion for vanilla motivates me to pick diverse vanillas. This stuff is remarkable. Depending on the place of origin, the experience is always unique. With fruity, musky, woody, and chocolate undertones, each vanilla bean delivers an own flavor journey. Throughout my trips throughout vanilla- and spice-producing nations, I've formed ties with producers and collectors. You will learn that each vanilla bean has a distinct scent and aromatic intensity based on its origin, maturity, and variation. Respect for a lengthy traditional maturing period is also one of my trademarks. The result is a dark Bourbon Gold vanilla with robust chocolate notes, a drier Uganda vanilla with wild overtones, or a Papua vanilla with a strong floral aroma. Each year, I try my best to introduce you to new vanilla tastes. My goal is to convince my consumers that the aroma of genuine vanilla might be extremely different from what they expect. When you get my choices for the first time, it is often a revelation. I am seeking for notes with olfactory intensity, strength, femininity, or wildness that will make my clients pleased and make me "vibrate." My objective is to uncover year after year fresh harvests of exceptional vanillas with unique overtones that transport you just by smelling them. And when you eat them, you will experience a flavor explosion. Here are the vanillas I recommend on my website. The one from Guadeloupe is endangered, so you won't find it here (at least for now), but I wanted to pay honor to it.
Vanilla from Mexico
Vanilla first originated in Mexico. Madagascar currently produces the majority of the world's vanilla, but few are aware of this. For the record, the Totonaques cultivated vanilla well before the Spanish arrived. In the 16th century, the latter found Mexican vanilla and proceeded to cultivate it. But what they did not know was that in Mexico, vanilla blooms were organically pollinated by an indigenous bee. The notion of pollination was not known until the 19th century, when Edmond Albius, a slave from Reunion, intervened, and vanilla was first produced in the Indian Ocean. Vanilla Bourbon has been developed since then. Therefore, Mexican vanilla is a more exclusive commodity. With its chocolate, spicy, and sweet flavors, which are not without a hint of red fruit, it is not lacking in nuance. You will appreciate its robust flavor to elevate all of your recipes.
Bourbon Gold vanilla from Madagascar
Madagascar generates 80% of the vanilla in the world today. It has fleshy pods with attractive black beans. Bourbon vanilla derives its name from a French royal dynasty. Only five nations produce it: Madagascar, Mauritius, Reunion, Seychelles, and Comoros. No other vanilla may qualify for this designation. As with the finest vintages, Bourbon vanilla is a regional designation. I intended to provide you with a Bourbon vanilla whose strength will startle you. Each year, it is essential that my Madagascar Bourbon vanilla maintains wonderful chocolate and toasty overtones. When I got my first batch of 2019 wine, I was astonished to see caramel-based base notes. There are several manufacturers in the Sava area, each of which contributes their own skill. Mastering vanilla cultivation requires a comprehensive understanding of all phases of manufacturing, from growing to transportation. Everything must be handled to perfection, including planting, climate risks, harvesting at full maturity or not, and aging in wooden trunks. Obviously, this affects the price, but it is sufficient to taste a low-quality vanilla to realize that vanilla, like wine, is a noble product that requires time to mature and delight the taste senses. What I provide and aim to achieve is a Bourbon vanilla that embodies my trademark with an off-the-beaten-path Bourbon vanilla refinement. I want my consumers to recognize my whole body of work when they smell my vanilla. Do you want to find a Bourbon vanilla with a distinctive aroma and intensity? Trust David Vanille. My favorite: Bourbon Gold vanilla, which has flavors of chocolate, butter, and caramel. Long aging in the trunks produces a unique aromatic accuracy. humidity between 28 and 35%
Vanilla produced in Papua-New-Guinea
When we begin to find anything other than Bourbon Vanilla from Madagascar, we rapidly get interested in Papua New Guinea vanilla. Papua provides two types of vanilla: Planifolia vanilla, which is the most prevalent, and Tahitensis vanilla, which is identical to the vanilla found in Tahiti. If the Tahitensis in Papua matures identically to the Planifolia, the only difference is that the former is not scalded. This origin has sweet and highly unusual aromas. The strength of its olfactory pallet is characterized by floral, leather, and sometimes roasted overtones. This vanilla has a special effect on me. In the last two decades, Papuan communities have done extraordinary effort to promote this uniqueness. Training producers and collectors to provide vanilla that is appropriately processed and free of microorganisms remains a formidable obstacle. Too often, the samples do not satisfy my requirements: the moisture level is too high, and the vanilla lacks refinement and strength. My objective is to provide you with a wild vanilla from Papua-New-Guinea that is of a considerably better quality, has had a lengthy maturing process, and has notes that are true to its typicity. Discover the Comptoir de Toamasina Gourmet Vanilla from Papua New Guinea if you like to sample a vanilla with "fireworks" overtones from distant countries.
Vanilla Tahitian - Black Pearl
The Tahitian vanilla delivers a plump pod, flowery undertones, and a distinctive caramel-speculoos scent. Again, I took the effort to seek out the finest vanilla in French Polynesia in order to bring you a small gem of flavor. This flavorful vanilla has little in common with the Bourbon vanilla that we often encounter. Vanilla tahitenis and vanilla planifolia are two vanillas developed in Tahiti to provide a variety of flavors. Much rarer than vanilla from Madagascar, this product is a must-find. Guy Savoie and other renowned chefs have adopted this vanilla. Are you prepared to sample it?
Uganda vanilla - Grand Cru
Are you interested in uncommon origins? Uganda is a nation that has struggled for many years to create a reputation for itself in the vanilla sector. It is really tough for me to locate an exceptional black vanilla in this region. I re-refined and sorted the last batch I got since the moisture content and quality did not meet my requirements. In macerations, the outcome is a refined vanilla with wild overtones that will gain attention. I have certain requirements about the quality of vanilla. An great product must be handled with the utmost care, and my consumers have high standards that I must satisfy. Want to deviate from the norm and indulge in a refined vanilla that stands out from the crowd? The vanilla from Uganda will elevate your custom-made rums and vanilla extracts.
Madagascar's Pompona vanilla
Another vanilla to uncover: Pompona This product is manufactured in Madagascar near Andapa, Sambava, and Antalaha. This vanilla has been refined extensively and has lengthy, meaty pods. This mystery vanilla is of high quality. Fruity and caramelized aromas are truly enchantment-inducing. If you are seeking for a product that is really uncommon, this vanilla is for you.
Pompona vanilla from Guadeloupe: an endangered vanilla
Guadeloupe was formerly a producer of vanilla, but the business has almost vanished. Obviously, there are still a great number of vanilla trees in Guadeloupe, relics from a time when the island's vanilla was known throughout Europe. Some enthusiasts continue to explore agroforestry, vanilla under shade, and undergrowth initiatives. The bulk of farmed vanilla planifolia undergoes transformation using the Bourbon process (scalding, steaming, refining), however a minority scarifies "combs" the vanilla, such as the one I like and choose exclusively. Guadeloupean vanilla farmers who continue a refining process by "scarifying" the vanilla are preserving a distinct skill in the French West Indies. I can only endorse this method, which enables vanilla to develop distinctive and remarkable notes. Vanilla planifolia from Guadeloupe will produce flavors of smokiness, woodiness, and depth. As for it, the vanilla Pompona of Guadeloupe will provide balsamic, fragrant, and abundant flavors that no other vanilla can match. The latter is a species that has almost vanished from the planet. It is more uncommon than a diamond.
Purchase vanilla by the kilogram.
The amount is up to the individual. While some customers order one or two vanilla pods, others purchase vanilla by the kilogram. I've decided to provide this for two reasons. Depending on its size, one kilogram of vanilla contains more than 300 pods. Vanilla aficionados who cook often with this spice like to make bulk purchases. My vanilla is less costly when purchased by the kilogram. David Vanille is the only place to get the greatest vanilla in the world at the best price.