Comoros Bourbon Vanilla

The name "Bourbon" created in 1964 serves to distinguish the planifolia variety produced in the Indian Ocean (Réunion, Madagascar, Mauritius, Comoros, Mayotte) from the planifolia of Mexico and other territories. It is also a specific preparation which consists of scalding, steaming, drying and refining the pods in the traditional way; without however being certified, we then speak of “traditional preparation in the Bourbon way”. Grande Comore has a long-standing vanilla tradition. It has aroused the interest of great perfumers for its culture of Ylang Ylang, vanilla and clove which are used in perfumes of great renown. Vanilla from the Comoros is quite distinct from its Malagasy cousin. It gives off spicy and orange blossom notes. The pods are fleshy and adapt to all culinary uses. 2 pods packaged in a glass tube Taxon: Vanilla Planifolia Soil: Grande Comore Moisture rate: 35% Vanillin rate: +/- 2% Refining: scalded then refined for 6 months in wooden crates Notes: Spicy flavor and orange blossom Size: approx. 17cm Weight: approx. 3g/pod Use: unlimited