La vanille et ses origines

Vanilla and its origins


Vanilla, the favorite perfume of the French, is the fruit of the planifolia orchid native to Mexico. There, it is naturally pollinated by the Melipone bee, a species endemic to the country.

The first vanilla vines were planted in Spain in the 17th century by the conquistadors then on the island of Réunion where they remained sterile in the absence of the Melipone.

In 1841, a young slave from Réunion, Edmond Albius, then 12 years old, managed to find a method of manual fertilization of the orchid. This flower is the subject of special attention from growers. Indeed once opened (a few hours only), it must be pollinated otherwise it fades very quickly and will never give vanilla pods.

The pod will reach maturity after 6 to 8 months before being harvested and prepared. All the details on the method of preparing our pods HERE !


It was in 1880 that she arrived in Madagascar. Its favorable tropical climate and the ancestral know-how of the producers make it one of the best vanillas in the world today.

It is renowned for its sweet and floral taste as well as for its complex and intense aromas. Madagascar vanilla, also called bourbon vanilla , is used in cooking, pastry, confectionery, ice cream and drinks. It also plays a role of choice in perfumery, cosmetics and aromatherapy.


Our vanilla comes from the family farm which is located in the North-East of the island (more than 20 hectares of plantation). All our pods are of "gourmet" quality, perfectly mature, unsplit and checked one by one to guarantee you an irreproachable and constant quality. Gourmet, fleshy and extremely fragrant, these vanilla pods reveal notes of liquorice. Versatile, they can be used in pastries, desserts, arranged rum, exotic cuisine and many other preparations. A single pod is enough to transform a dessert for 5 to 10 people.

Now that you know everything about vanilla, discover our tips for using the pods HERE

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