Raw Material

Still by far the most consistent of all vanillas in terms of flavor and profile, Madagascar vanilla beans continue to dominate global demand for good reason. The sweet and creamy flavor, deep and rich but never too pronounced, is difficult to match. With a wide variety of qualities available, there is a Madagascar vanilla for any formulation or recipe.

Gourmet Black Madagascar Vanilla Beans
Extraction grade Madagascar Vanilla Beans

Certified Organic and Fairtrade available

Papua New Guinea vanilla beans, of the Tahitensis variety, offer a distinctively different flavor and profile with an underlying vanilla flavor. Somewhat spicey but still sweet with earthy tones. Works well in both sweet and savory applications. A good substitute for the far more expensive vanilla cousin from French Polynesia (Tahiti).

Gourmet Papua New Guinea Vanilla Beans
Extraction grade Papua New Guinea Vanilla Beans

Certified Organic available

Although the same botanical species as Madagascar (Planifolia), Indonesian vanilla beans have a very different flavor and fragrance profile. Smoky and woody notes with a less pronounced vanilla flavor. Ideal for blending and savory applications.

Extraction Grade Indonesian Vanilla Beans

The vanilla that is closest to Madagascar in terms of profile is Ugandan, often referred to as “bourbon type vanilla”. Although the fragrance carries earthy and plumy notes, the underlying vanilla flavor can be very pronounced. Uganda has two vanilla harvest each year but sometimes has difficulty maintaining the consistency of quality we see in Madagascar season after season.

Extraction grade Ugandan vanilla beans

Certified Organic available