Buy Bourbon Vanilla Pods – Gourmet Quality from Madagascar (15–18 cm)
- Bourbon vanilla pods (Vanilla planifolia) are known for their characteristic, mildly sweet aroma.
- Suitable for use in sweet preparations such as puddings, cakes, cookies, crème brûlée, and panna cotta.
- Also suitable for making vanilla-infused sugar or salt.
- Transparent vacuum packaging
Bourbon vanilla pods are dark brown to black with a slightly shiny, textured surface. When opened, they release a warm, sweet aroma reminiscent of chocolate, caramel, and floral notes. The small seeds inside are especially aromatic and widely used in culinary recipes. Even small amounts are sufficient to flavor both sweet and savory dishes.
What are Bourbon Vanilla Pods?
Bourbon vanilla pods are the fermented fruits of the Vanilla planifolia orchid, cultivated primarily in Madagascar. The term "Bourbon" refers to the region, not to alcohol. Madagascar and Réunion are internationally recognized for their high-quality vanilla. Originally native to Mexico, the plant was introduced to Europe in the late 16th century and later cultivated in tropical colonies.
5 Recipe Ideas Using Vanilla Pods
Bourbon vanilla pods are commonly used in desserts but also complement savory dishes. Here are five culinary uses:
- Vanilla cream with berry compote – Ideal for desserts.
- French toast with caramelized bananas – Flavor-enhanced with vanilla seeds.
- Vanilla-glazed carrots – Sweet and aromatic garnish for main dishes.
- Vanilla-saffron risotto – Aromatic rice dish with spices.
- Vanilla-infused cocktail – Vanilla-infused spirits as a base for creative beverages.
Production Process
Vanilla plants take around three years to flower. The flowers must be pollinated by hand within a narrow time frame. After pollination, the pods require several months to develop and mature. Once harvested, they undergo a fermentation and drying process that spans several weeks and involves multiple steps to develop their aroma naturally.
Can Vanilla Be Grown at Home?
Yes, but it requires specific climate conditions (warm, humid) and a lot of care. Indoor cultivation is only suitable in greenhouses or tropical environments. Regular pruning, climbing support, and hand pollination are necessary for flowering and pod production.
From Harvest to Bourbon Vanilla
After harvesting, the green pods are blanched in hot water and wrapped for fermentation. During this process, vanillin develops. The pods are then sun-dried and repeatedly wrapped for sweating until they reach the required moisture content. Around 4–6 kg of green pods are needed to produce 1 kg of dried vanilla pods.
Storage
Store vanilla pods in an airtight container in a cool, dark place. If they dry out, soak them briefly in warm water before use or grind them into vanilla powder as an alternative.
