Type of vanilla
Vanilla beans are classified according to size, caliber, and quality.
All conventional vanilla beans, regardless of their variety, are cultivated in accordance with the principles of organic agriculture and are free of all agricultural chemicals.
Vanilla cultivation is based on a traditional method that has been handed down from generation to generation. This ancestral technique involves manual pollination once or twice a year, an operation that is considered the most delicate for any plant in the world.
After optimal sorting, vanilla beans average 14 to 19 cm in length. Grade A vanilla beans are considered the industry standard. They are between 14 and 19 cm long with a moisture content of around 30%. This moisture content is considered ideal, ensuring that the beans are preserved without becoming too dry and without affecting their aroma.
THE DIFFERENT TYPE OF VANILLA
BLACK VANILLA
“Black vanilla” is a generic term for dark pods, often used for Madagascar vanilla. Sellers use it extensively in their marketing, associating the black color with the superior quality of Madagascan vanilla.
TK
TK vanilla, with an ideal moisture content of 28-30%, has a perfect balance between vanillin and moisture, confirmed by laboratory analysis. This vanilla offers fully developed aromatic expression and flavor. Over time, it may develop off-white, sugar-like vanillin crystals on its surface, a sign of increased ripeness and aromatic concentration.
RED
Red vanilla, with an ideal moisture content of 22-25%, is distinguished by its fox-red color on the contours and surface of the pod. Its powerful aroma, comparable to that of TK vanilla, is revealed by the olfactory approach. The color of vanilla varies according to its region of origin: vanilla from Andapa is more reddish, while vanilla from Mananara and Maroansetra is blacker. Exposure to the sun also influences the final color: direct sunlight intensifies the red color. The surface of the pod interacts with sunlight in complex ways, influencing its final color.
GROUND VANILLA
Premium Madagascar vanilla powder, which we call “premium vanilla powder”, is ground from red vanilla beans and chips. This deliciously aromatic powder contains a vanillin concentration of 1.6 to 1.8%. Red vanilla and black vanilla have distinct flavor profiles, offering different taste and smell experiences. Although quality is subjective, red and black vanilla are distinguished by their aromas and aromatic intensities, offering a palette of flavors and olfactory notes unique to each variety.
GOURMET VANILLA
Black Gourmet vanilla carefully cultivated and prepared with our special expertise at our preparation center in Sambava.
Gourmet vanilla is distinguished by several essential characteristics:
Gourmet vanilla (33-35% moisture content) undergoes rigorous quality control to guarantee its standardization. Its long refining process allows the full development of its aroma and vanillin concentration. This high concentration of vanillin, a natural aromatic compound, gives gourmet vanilla a rich flavor that develops in the mouth and lingers long after tasting.
Gourmet vanilla is carefully dried and refined to avoid any risk of mildew. The beans are dried slowly in the sun, then in the shade, before being matured for several months in optimal conditions of temperature and humidity.
Gourmet vanilla beans are characterized by their soft, oily feel and pulpy appearance, and are stored under optimal conditions to preserve their quality and aroma.
