Who are we ?
. We are a committed family SME. Master Vanillier Artisan in Normandy, in Calvados in the heart of the Pays d'Auge. We offer high-end vanilla vintages, from the noblest terroirs in the world, cultivated according to ancestral agricultural methods on small family plantations, up to the finest tastings. We guarantee chefs, pastry chefs, restaurateurs, the best workers in France and individuals, vanilla of the highest quality, responsible with optimal traceability, in order to make the wonderful world of vanilla much more virtuous. Our culture of quality is the basis of our values: respect for refined vanilla, the men and women who cultivate it, and customer satisfaction.
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Our vanillas
Our collection of exceptional vanilla pods is a true treasure for food...
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Derivatives
Découvrez notre gamme exclusive de produits dérivés de vanille: ( caviar, extrait,...
The History of Vanilla
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Vanilla is a spice derived from a tropical orchid of the genus Vanilla, primarily the variety Vanilla planifolia. Native to tropical regions of Central America and Mexico, its history is fascinating, involving botany, exploration, and trade.
Pre-Columbian Origins
The indigenous peoples of Central America, especially the Totonacs, were the first to cultivate vanilla. They used it not only as a flavoring, but also for its medicinal properties. Legend has it that vanilla was a gift from the gods. The Aztecs, who conquered the Totonacs, discovered vanilla and began using it to flavor their cocoa drink called xocolatl.
Discovered by Europeans
Vanilla was introduced to Europe by the Spanish after Hernán Cortés conquered Mexico in the early 16th century. Europeans were amazed by the subtle and exotic flavor of vanilla, which quickly became popular in royal courts, particularly in France and Spain. Until the 19th century, Mexico held a near monopoly on vanilla production, as the orchid required specific pollination by a local bee, Melipona, to produce pods.
Spread of Culture Outside Mexico
In the 19th century, vanilla was introduced to other tropical regions, such as Bourbon Island (now Reunion Island), Madagascar and the Comoros. However, producers encountered a problem: without the Mexican bee to naturally pollinate the flowers, the plants would not produce fruit.
In 1841, a young slave from Réunion named Edmond Albius discovered a method of hand-pollinating vanilla, which allowed this obstacle to be circumvented. Thanks to this discovery, vanilla cultivation was able to flourish in other tropical regions.
4. Rise of Bourbon Vanilla
Thanks to hand pollination, islands such as Madagascar and Réunion became major centers of vanilla production. The vanilla grown in this region is still known today as "Vanille Bourbon", renowned for its exceptional quality. Madagascar is now the world's leading producer of vanilla, accounting for approximately 80% of global production.
5. Commerce and Modern Issues
Today, vanilla is a valuable spice due to the long and laborious process of cultivation and processing. After pollination, the pods must wait several months to ripen, followed by a careful cure to develop the aromas. With high global demand and limited production, vanilla is one of the most expensive spices in the world, often compared to the price of saffron.
However, vanilla production is also subject to challenges, including climate change, the cyclones that regularly ravage Madagascar, and quality or ethical issues in the working conditions of farmers.6. Synthetic Vanilla
In the 19th century, with the rise of organic chemistry, vanillin, the compound responsible for vanilla's distinctive odor, was synthesized for the first time. Today, much of the "vanilla" used in the food industry is synthetic, produced from materials such as lignin (a byproduct of the paper industry) or guaiacol, a petroleum derivative. However, lovers of quality cuisine continue to favor natural vanilla for its incomparable aromatic complexity.
Conclusion
Vanilla, despite its humble origins in Central America, has become one of the most prized spices in the world. From its use by the Aztecs to its cultivation in the islands of the Indian Ocean, its history is marked by botanical discoveries, agricultural innovations, and global trade. Although synthetic vanilla has largely taken over in mass industries, real natural vanilla remains a treasure coveted for its aromatic richness.
Vanilla cultivation
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Vanilla cultivation is a delicate and demanding process, as the plant, a tropical climbing orchid (Vanilla planifolia), has specific climate and care requirements. Mainly grown in Madagascar, Reunion, Comoros, Mexico and French Polynesia, natural vanilla remains one of the most expensive spices in the world, due to the complexity of its production.
Conditions Necessary for Culture:
. Vanilla requires a warm, humid tropical environment to thrive. Ideal conditions include:
. Climate: A constant temperature between 21°C and 32°C.
. Humidity: A high humidity level, around 80%.
. Soil: Well-drained soil, rich in organic matter.
. Light: Moderate exposure to sunlight, usually under natural shade provided by other trees.
Vanilla Plantation
. Vanilla is a climbing plant that needs support to grow. It is usually planted in the shade, often under trees that provide protection from direct sunlight.
. Cuttings: Vanilla is propagated by cuttings. A cutting of 1 to 1.5 meters is taken from the mother plant, which is then planted in moist soil.
. Growth: The plant takes between 2 and 4 years to start flowering, and during this time it requires regular care, particularly in terms of pruning and maintenance of the growing supports.
Pollination
. The vanilla flower is unique: it only opens for one day. If it is not pollinated within this 24-hour window, it dies without producing pods.
. Natural pollination: In Mexico, the melipona bee is one of the only insects capable of naturally pollinating the vanilla flower. However, outside of Mexico, this bee is absent.
. Hand pollination: In most vanilla growing regions, such as Madagascar, pollination is done manually. Farmers use a small rod or stick to transfer pollen from one flower to another. This technique, discovered by Edmond Albius in 1841, is crucial to vanilla production outside of Mexico.
Harvest
. Vanilla pods, also called "fruits" or "pods," take about 9 months to mature after pollination. They are harvested by hand, usually when they begin to turn slightly yellow.
The health benefits of vanilla
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Vanilla has several health benefits due to its nutritional and antioxidant properties.
Antioxidant:
- Vanilla is rich in antioxidants, which help neutralize free radicals in the body. This may help reduce oxidative stress and protect cells from damage, potentially decreasing the risk of chronic diseases.
Anti-inflammatory effects:
- Compounds found in vanilla, such as vanillin, may have anti-inflammatory properties. This can help reduce inflammation in the body and relieve symptoms related to certain inflammatory diseases.
Mood improvement:
- Vanilla has a pleasant aroma that is often associated with relaxation and well-being. Studies suggest that the scent of vanilla can reduce anxiety and improve mood, making it a great choice for aromatherapy.
Antimicrobial effects:
- Vanilla has antimicrobial properties, meaning it can help fight certain bacteria and fungi. This can be beneficial for oral health and preventing infections.
Support for digestion:
- Vanilla is sometimes used to relieve digestive upsets, such as an upset stomach. It can help soothe intestinal discomfort and improve digestion.
Rich in nutrients:
- Vanilla contains vitamins and minerals, including vitamin B6, calcium, potassium, and magnesium. These nutrients are essential for many bodily functions, including bone health and nerve function.
Aphrodisiac properties:
- Traditionally, vanilla is considered an aphrodisiac, capable of increasing sexual desire and improving intimacy.
Support for heart health
- Preliminary studies suggest that vanilla may help lower blood pressure and improve blood circulation, although more research is needed in this area.
Directions for use:
- To enjoy the benefits of vanilla, you can use it in your recipes, drink infusions, or incorporate it into homemade beauty treatments. It is best to opt for natural vanilla or pure vanilla extract to maximize its benefits.
Why choose our vanilla pods?
See our commitments-
Assignment
We are committed to creating links throughout the value chain, to offer the best vanilla pods on the French market at producer prices, to offer you a delicious and responsible product so that all stakeholders in the sector are paid fairly!
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Vision
We believe that the vanilla market must return to its source, by offering ecological, fair and ethical vanilla at the best value for money in France, by guaranteeing responsible vanilla and optimal traceability, as well as consistent quality all year round.
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My name is Morgan
A professional finder in the most beautiful terroirs of the world of exceptional vanillas, committed and creator of links in fair trade, I created vanillemorgan for lovers of exceptional vanillas cultivated and prepared in accordance with traditions.
Our delicious recipe ideas!
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Vanilla Flan
Ingredients: for the dough
. 250 g flour, 125 g soft butter, 80 g sugar, 1 egg, 1 pinch of salt
- For the flan device :
. 1 liter of whole milk, 6 eggs, 200 g of sugar, 90 g of cornstarch, 1 vanilla pod
-Prepare the dough :
. Mix the flour, sugar and salt in a bowl. Add the butter cut into small pieces and mix with your fingertips until you get a sandy texture. Add the egg and mix until you get a smooth dough. Form a ball. Wrap the dough in plastic wrap and let it rest in a cool place for 30 minutes.
-Prepare the flan :
. Heat the milk in a saucepan with the split and scraped vanilla pod. . Let it infuse. In a large bowl, mix the eggs, sugar and cornstarch until smooth. Remove the vanilla pod from the milk, then gradually pour it over the egg-sugar-cornstarch mixture, whisking constantly. Pour everything back into the saucepan and thicken over medium heat, stirring constantly until you obtain a thick cream (about 5 minutes). Remove from the heat and let cool. - Assembly and cooking :
. Preheat the oven to 180°C, Roll out the pastry into a 24-26 cm diameter tart pan, prick the bottom with a fork. Pour the custard cream over the pastry. Bake for 40 to 45 minutes, until the top is golden brown. Leave to cool to room temperature, then refrigerate for a few hours before serving. -
Vanilla crème brûlée
Ingredients (for 4 people):
. 500 ml of whole liquid cream, 5 egg yolks, 80 g of sugar, 1 vanilla pod, 50 g of brown sugar (for caramelizing)
Preparation :
- Preheat the oven to 150°C (thermostat 5). Split the vanilla pod in two and scrape out the seeds with the tip of a knife. In a saucepan, heat the liquid cream with the seeds and the vanilla pod. Bring to the boil then remove from the heat and leave to infuse for 10 minutes. While the cream infuses, in a salad bowl, whisk the egg yolks with the sugar until the mixture whitens slightly. Remove the vanilla pod from the cream. Pour the hot cream over the blanched egg yolks, whisking gently to avoid cooking the eggs. Divide the mixture into ramekins. Place the ramekins in a baking dish and fill it with hot water halfway up the ramekins. Bake for about 40 to 50 minutes, until the creams are set but still slightly wobbly in the center. Let cool to room temperature, then refrigerate the custards for at least 2 hours. Just before serving, sprinkle each custard with a thin layer of brown sugar. Caramelize the sugar using a kitchen blowtorch, or by putting the custards under the grill for a few minutes (watch carefully to avoid burning the sugar). -
Vanilla arranged rum
Ingredients :
. 1 liter of white rum, 3 to 5 vanilla pods, 150 g of cane sugar
Instructions :
- Split the vanilla pods in half lengthwise and scrape out the seeds with a knife. In a large glass jar or clean bottle, add the white rum, the split vanilla pods, and the seeds you scraped out. Add the cane sugar to the jar. Close the jar tightly and shake it gently to mix the sugar with the rum. Let the mixture steep in a cool, dark place for at least 1 month. The longer you let it steep, the more pronounced the flavors will be. After a month, taste the rum. If you want it sweeter, you can add a little more sugar. Shake again to dissolve well. Once the rum has reached the desired taste, strain it to remove the vanilla pods.
Transfer the rum into a nice bottle. You can add a vanilla pod for decoration.
Tasting:
Vanilla rum can be enjoyed neat, on ice, or used in cocktails. It pairs well with fruit juices such as pineapple or orange.
Conservation :
Arranged rum keeps for a long time, but it is best to consume it within a year of its preparation to fully enjoy the flavors. -
Vanilla rice pudding
Ingredients :
. 1 liter of whole milk, 120g of round rice, 80g of sugar, 1 vanilla pod, 1 pinch of salt, 1 egg yolk (optional)
Instructions :
- Split the vanilla pod in half lengthwise, and scrape out the seeds with the tip of a knife. Put the seeds and pod in a saucepan. In another saucepan, bring water to a boil. Add a pinch of salt and pour in the round rice. Let it blanch for 2 minutes, then drain it. In the saucepan with the vanilla, add the milk and bring to a boil. Once the milk boils, add the drained rice and lower the heat to simmer over low heat. Let it cook for about 30 to 35 minutes, stirring regularly to prevent the rice from sticking to the bottom. The milk will reduce and thicken. When the rice is cooked through and the consistency is creamy, remove the vanilla pod. Add the sugar and mix gently. Let it cook for another 5 minutes to fully incorporate the sugar. Let it cool to room temperature, then place it in the refrigerator for a few hours if you prefer it cold. The rice will continue to thicken as it cools.
. Serve the rice pudding warm or cold, according to your taste. You can garnish it with fresh fruit, caramel, or even cinnamon for more flavor.
This is a sweet and comforting dessert, perfect for vanilla lovers! -
Coconut vanilla shrimp sauce
Ingredients :
. 500g of shrimps
. 1 can of coconut milk (400 ml)
. 1 vanilla pod
. 1 chopped onion
. 1 clove of garlic, chopped
. 1 tablespoon coconut oil (or olive oil)
. 1 teaspoon of curry
. Salt and pepper
. Juice of half a lemon
. Fresh coriander for garnish
Instructions :
- Peel and rinse the shrimp. Set aside. In a frying pan, heat the coconut oil over medium heat. Add the chopped onion and garlic and sauté until golden brown. Split the vanilla pod in half and scrape out the seeds. Add the seeds and pod to the pan. Pour in the coconut milk and mix well. Simmer over low heat for 5 minutes to allow the vanilla to infuse well.
Add the shrimp to the pan. Let them cook in the sauce for about 5 minutes, until they are nice and pink. Season with salt, pepper and curry powder if you want a spicy touch. Add the lemon juice to add a little freshness. Remove the vanilla pod from the sauce. Serve the shrimp topped with the vanilla and coconut sauce, and garnish with chopped fresh coriander. -
Vanilla Punch
Ingredients :
. 1 liter of white rum (or amber rum for more character)
. 1 liter of fresh orange juice
. 250 ml of cane sugar syrup
. 1 vanilla pod
. 1 lime (zest and juice)
. 1 cinnamon stick (optional)
. Ice cubes
. Fruit slices for decoration (orange, lime)
Instructions :
- Split the vanilla pod in two and scrape out the seeds with a knife. Place the seeds and pod in a large bowl or carafe. In the bowl with the vanilla, pour the white rum, orange juice, and cane sugar syrup. Mix well so that the flavors diffuse. Add the juice and zest of a lime. If you like cinnamon, you can also add a cinnamon stick to subtly flavor the punch. Let sit in the refrigerator for at least 2 hours, or even overnight, so that the vanilla and lemon flavors infuse well into the punch. Before serving, stir the punch well. Serve in glasses with ice cubes, and garnish with orange or lime slices. -
Vanilla whipped cream
Ingredients :
. 250 ml of whole liquid cream, 30 g of icing sugar, 1 vanilla pod
Instructions :
- Place the mixer bowl and beaters in the refrigerator for at least 15 minutes. The cream must also be very cold to whip properly. Pour the liquid cream into the chilled bowl. Add the icing sugar and the seeds from the vanilla pod. Whip the cream on medium speed until it begins to thicken. Then increase the speed and continue to whip until you get stiff peaks, but be careful not to overbeat to avoid making butter. The cream should be light, airy and hold on the whisk when you lift it. -
Vanilla-banana smoothie
Ingredients :
. 2 ripe bananas, 250 ml milk, 1 vanilla pod, 1 tablespoon honey, 4 to 5 ice cubes (optional), 1 plain yogurt (optional for a creamier smoothie)
Instructions :
- Peel the bananas and cut them into slices. In a blender, add the bananas, milk, vanilla bean seeds, and yogurt. Blend until smooth and homogeneous. If you like your smoothie very cold, add a few ice cubes and blend again. Taste, then add honey or maple syrup if you want a sweeter smoothie. Pour into a glass and serve immediately. -
Vanilla Pancake Batter
Ingredients
. 250 g flour, 3 eggs, 1/2 liter milk, 2 tablespoons sugar, 1 vanilla pod, 2 tablespoons melted butter, 1 pinch salt, A little butter
Preparation :
- In a large bowl, sift the flour with the sugar, add the vanilla pod and a pinch of salt. Dig a well in the center of the dry mixture and break the eggs into it. Mix gently. Pour in the milk little by little while continuing to whisk to avoid lumps. Then add the melted butter to the dough and mix well. Cover the bowl with a tea towel and let the dough rest for about 30 minutes.
Our homemade vanilla cosmetic recipes!
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Moisturizing Vanilla Mask
Here's a simple recipe for a vanilla face mask that hydrates and soothes the skin:
Ingredients :
. 1 tablespoon of honey (organic)
. 1 tablespoon of plain yogurt (or Greek yogurt)
. Seeds from a vanilla pod)
. 1/2 ripe banana
Instructions :
1. Mash the half banana in a bowl until smooth.
2. Add the honey, yogurt and vanilla seeds to the banana puree. Mix well until smooth.
3. Cleanse your face with a mild cleanser to remove impurities. Apply the mask to your face, avoiding the eye area.
. Leave it on for about 15 to 20 minutes.
4. Rinse with lukewarm water and dry your face gently with a clean towel.
5. After rinsing, apply your usual moisturizer to seal in moisture.
Benefits of Ingredients:
. Honey: Antibacterial and moisturizing, honey helps soothe the skin and maintain its hydration.
. Yogurt: Rich in lactic acids, it gently exfoliates and hydrates the skin, while providing a natural glow.
. Vanilla: Antioxidant and soothing, vanilla helps to calm irritations and provides a pleasant fragrance.
. Banana: Rich in vitamins and minerals, it hydrates the skin and gives it a smooth and radiant appearance.
. This mask can be applied once or twice a week for best results. -
Vanilla Lip Balm
Here's a simple recipe for making a moisturizing vanilla lip balm:
Ingredients :
. 1 tablespoon of beeswax
. 1 tablespoon of shea butter
. 1 tablespoon coconut oil
. 1 teaspoon sweet almond oil (or olive oil)
. 1 vanilla pod
. 1 small box or jar to store the balm
Instructions :
1. Split the vanilla pod in half and scrape out the seeds with the tip of a knife. Set the seeds aside to add to the mixture.
2. In a bowl, gently melt the beeswax, shea butter and coconut oil in a bain-marie. Stir regularly so that the mixture is smooth.
3. Once everything is well melted, remove the bowl from the bain-marie and add the sweet almond oil and vanilla seeds. Mix well so that the vanilla is evenly distributed.
4. Immediately pour the mixture into the small jar or box you have prepared before it begins to solidify.
5. Let the balm cool at room temperature until completely solid (about 30 minutes). You can place it in the refrigerator to speed up the process.
. Apply the lip balm whenever your lips feel dry or when you want to protect them. This balm moisturizes and nourishes the lips while leaving a sweet vanilla scent.
Variants:
You can add a few drops of vitamin E to extend the shelf life and provide antioxidant benefits to your lips.
