3 Organic Madagascar Vanilla Beans – Vanilla Planifolia - Norohy vanilla beans
18,00 € tax incl.
Let yourself be seduced by the most famous vanilla in the modern world, Madagascar vanilla or bourbon vanilla. It presents a profile sought after by the greatest chefs.
Norohy selects and encourages producers who respect organic farming: from planting to storage.
Norohy vanilla is characterized by beans that are oily and rich in vanillin. This results in a vanilla with high vanillin levels and intense, woody and floral aromas.
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|Height||16 - 23 cm|
The secret of Bourbon vanilla
Norohy vanilla is a hand-pollinated vanilla using ancient techniques and is grown by an association of organic planters, the green beans come from the regions of Maroantsetra and Mananara, east of Madagascar. The beans are then processed and refined in accordance with tradition. It will take more than 6 months to obtain a dark, unsplit and quality vanilla.
How to recognize a good quality bean?
To become a pro of the vanilla pod and to distinguish a good bean from a bad one, you will have to rely on different senses:
- Sense of smell: you need it to smell the strong and fragrant smell of vanilla and its different aromatic profiles.
- Sense of sight: in order to choose a very shiny and oily bean without it being too wet. It must have an even color, without stains, scars or tears (unless there are traditional punches). The red/brown filaments are characteristic of lower quality vanilla.
- Sense of touch: a vanilla must be supple. You should be able to feel the pulp by rolling the bean under your fingers and when you make a knot with the bean, it should not break.
- Sense of taste: by putting a small quantity of seeds in a recipe, quality vanilla will be able to release a strong aromatic power and will delicately flavor the recipe.
The cultivation of vanilla from Madagascar requires precise know-how:
- The plant must first be stressed (light and water stress) to induce flowering.
- It is then necessary to pollinate each flower manually (2 to 3 years after planting, every year).
- The beans are picked 8 to 9 months after pollination.
- Once mature, the beans are immersed for 2 to 3 minutes in water at 70°C (scalding).
- In a box padded with hessian and sheath, let stand for about 48 hours in order to develop vanillin and other aromatic compounds (enzymatic reaction).
- Following this step, the beans must be left to dry in the sun, then in the shade, for 1 to 2 months.
- Refining comes next, for a period of 4 to 5 months in order to develop the secondary aromas.
- And we finish with the categorization of the beans: by color and then by gauging the vanilla batches.
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