My daughter visited Madagascar, Seychelles and Réunion Island in 2019, walked the vanilla trail, and spent time at the cooperative learning the full farm-to-table journey. Ever since, she’s sworn by Madagascar vanilla — and now so do we at Biskut Disco.
Vanilla is the second most expensive spice in the world, treasured for its rich aroma and flavour in both food and perfume. Madagascar vanilla (also called Bourbon vanilla) gets its name from the former French colony of Réunion Island, where the hand-pollination method was first invented.
The Vanilla planifolia orchid vine takes three years just to flower. Those precious blooms open only once a year… and only for a single day. Farmers must gently hand-pollinate each flower within the hour. Nine months later, the pods are ready.
Then comes the labour-intensive curing: “killing” with heat to activate the enzymes, sweating, slow drying, and months of conditioning until they become the aromatic, creamy-sweet pods we know and love.
What you’re looking at is gourmet (Grade A) Bourbon vanilla from Madagascar — the most prized quality. These pods are sappy, supple, moist, beautifully coloured, high in oil, and the longest ones available. Sourced directly by Vanille Labelle from Malagasy farming families, AB organic & Ecocert certified, batch-numbered, and quality-checked by accredited French laboratories before export.
Pure Madagascar Bourbon vanilla — the real, gourmet-grade kind that makes everything taste like a dream.
Most supermarket “vanilla essences” are synthetic. The real, Hand-cured are grown in the rainforests of Madagascar. Or get the Nielsen-Massey extract and their vanilla bean paste made from extract grade vanilla pods also from Madagascar.
Just so you know Indonesia, Uganda are cultivating the Bourbon Vanilla too but their climate terrains are different from those grown in the rainforests of Madagascar that gives the original classic #vanilla creamy flavour. Of course the Madagascar soil plays a part.
#madagascarvanilla #bourbonvanilla #ingredients #spices