Gourmet vanillas

This is the finest of vanillas: plump, oily and deep black. Its production is also the most demanding, requiring a perfect balance between humidity and maturity to prevent cracking. Obtained through optimal harvesting and irreproachable technical expertise during preparation, it is the ultimate benchmark for the pastry and culinary professionals. An exceptional, flawless vanilla.

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Over the years, its name has evolved : “Noire 1ère”, “Noire 3ème”,“Noire Japonais”, “Black Gourmet”... so many names that reflect its prestige and excellence.

Bourbon TK vanilla is the second highest quality vanilla. It has as light red thread along the pod's skin. This intermediate category of gourmet vanilla is believed to derive its name from "Touton Quatrième", later shortened to T-QUATRE, and finally TK. Slightly less oily and moist than its black counterpart, it adds a sweet, caramelized note to dishes and beverages such as infused rum. To fully extract the aroma of TK vanilla, simply split the pod lengthwise in two and scrape out the seeds with the tip of a knife.

Red europe vanilla is the default gourmet vanilla. The increased harvesting of immature pods in 2013 and 2017 led industries to use this variety as a substitute for gourmet vanilla. It is less oily and drier than Black andTK vanilla, yet remains an excellent-quality vanilla. When it has a higher moisture content, this Madagascar vanilla is highly valued in the European market for vanilla extraction.