Extraction vanillas

Supple red vanilla stands out with its soft, moist pods, a sign of its maturity. Like all types of extraction vanilla, it requires processing into liquid extract or vanilla powder before consumption. With its high vanillin content, its natural aroma is ideal for baking. Madagascar's supple red vanilla is particularly appreciated in the European market.

Also known as American red vanilla, US-type red bourbon vanilla is mainly destined for the American market, hence its name. It is dry and has amore reddish color compared to supple red bourbon vanilla. It represents the largest volume of Madagascar vanilla sales worldwide, and is highly prized for its powerful aroma. When processed into extract or powder, US red bourbon vanilla is ideal for food industry products such as ice creams and vanilla yogurts.

Grade 2 red bourbon vanilla cuts are the driest vanilla beans with the lowest vanillin content. They consist of short vanilla pods and irregular pieces, earning them various local names such as Poqué, Fine, Flasque, and Fohy.

Despite this, red bourbon vanilla cuts maintain a good natural aroma, making them a great option for industries looking for low-cost vanilla.

Only 15 to 20% of production should be cuts, but this share can rise to40% in a strained market due to early harvests, known as "early pick." There are also Grade 3 vanilla beans, called "loose beans," which are barely 5 to 6 months mature. Also known as "bekorontsagna," Grade 3 vanilla is cheaper and has a vanillin content of less than 0.5%.

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Vanilla powder is made by grinding Grade 1 and/or Grade 2 vanilla pods.Reducing the moisture content as much as possible results in a brittle pod, making grinding easier. Madagascar vanilla powder is easy to use and blends directly into homemade preparations, artisan pastry recipes, and food industry products. Whether poured into desserts or infused in warm milk, its intense natural aroma adds a tropical freshness to your dishes.