Bourbon Vanilla

Description

1. Visual and Physical Appearance

Long and Thick Pods: Grade A vanilla pods measure between 18 centimeters and above and are generally fleshy and thick. These pods are heavier, as they contain more pulp and seeds.
Uniform Color: The color is dark brown, almost black, with a slightly shiny and oily appearance that indicates its freshness.
Flexibility: Unlike lower grades, Grade A pods are flexible and can be bent without breaking, indicating a high moisture content.

2. Moisture Content and Flavors

Moisture Content of 30-35%: Grade A pods have a high moisture content, which amplifies their flavor. This moisture allows the flavors to be released more intensely when used in culinary preparations.
Vanillin concentration: Madagascar vanilla is known for its high vanillin content, the compound responsible for its characteristic aroma. The higher the vanillin content, the more intense and persistent the aroma. Grade A vanilla is at its best, offering a soft, warm and sweet fragrance that is often described as complex and floral.

3. Culinary use

Exceptional taste quality: Due to its aromatic properties, grade A vanilla is preferred for recipes where its taste and aroma are at the forefront: pastries, creams, ice creams, and sauces. Pastry chefs and chocolatiers use this quality to bring an unrivaled depth of flavor.
Homemade vanilla extract: Grade A pods are ideal for preparing homemade extracts, as their high vanillin content allows for a concentrated extract with a long-lasting flavor.

4. Cultivation and processing process

Manual pollination: In Madagascar, vanilla is pollinated by hand, which requires special know-how. Harvesting and preparing vanilla requires meticulous work, hence its high price and rarity in grade A quality.
Drying and fermentation: The pods go through a carefully controlled drying and fermentation process to intensify their aroma and ensure their grade A quality. This process can last several months and requires specific expertise.

5. Rarity and commercial value

High price and high demand: Grade A Madagascar vanilla is rare and valuable, as it comes from small artisanal farms and represents only 5% of production. Its high global demand makes it a luxury product, especially appreciated by gastronomy professionals.

In summary, grade A Madagascar vanilla is a premium vanilla, appreciated for its supple texture, its rich and complex fragrance, and its unique taste. It is a luxury product that enhances each recipe in which it is used.