{"title":"All products","description":"\u003ch2\u003eThe full richness of vanilla in one place\u003c\/h2\u003e\n\u003cp\u003eWelcome to the complete world of Galand Vanille. To buy rare and exceptional vanilla beans, you will find our entire selection here: 19 origins and 8 botanical species, brought together by Paul Galand’s passion. Each batch is chosen direct from the growers, for impeccable quality and traceability.\u003c\/p\u003e\n\u003ch2\u003e19 origins, 8 species: a unique diversity\u003c\/h2\u003e\n\u003cp\u003eFrom Brazil to Ecuador, from Madagascar to Guatemala, our catalog covers the finest vanilla terroirs in the world. This diversity lets you explore an endless range of aromatic profiles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ethe great classics such as \u003ca href=\"\/en\/collections\/vanille-de-madagascar\"\u003eMadagascar vanilla\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/tahitensis\"\u003eVanilla Tahitensis\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003erare species such as \u003ca href=\"\/en\/collections\/bahiana\"\u003eVanilla Bahiana\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/chamissonis\"\u003eVanilla Chamissonis\u003c\/a\u003e or \u003ca href=\"\/en\/collections\/odorata\"\u003eVanilla Odorata\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003elittle-known origins to discover throughout the \u003ca href=\"\/en\/collections\/vanilles\"\u003ecomplete vanilla collection\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePaul Galand’s exacting selection\u003c\/h2\u003e\n\u003cp\u003eEvery bean that joins our catalog is tasted, assessed and carefully cured. Paul Galand personally selects the growers, favoring exceptional terroirs and respectful methods. Note that a drier or more brittle bean is not a flaw: it can be the sign of a long curing and a higher aromatic concentration.\u003c\/p\u003e\n\u003ch2\u003eOrder with confidence\u003c\/h2\u003e\n\u003cp\u003eEnjoy a worry-free purchase: in France, pickup-point delivery is free on orders from 45 € and home delivery on orders from 80 €; delivery to the rest of the European Union and to Switzerland is free on orders from 80 €. To understand our approach and what makes us different, discover our commitment to vanilla direct from the growers.\u003c\/p\u003e\n\u003ch2\u003eDiscover more\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/collections\/les-classiques\"\u003ePastry must-haves\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/collections\/coffret\"\u003eOur vanilla gift boxes\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003eWhich vanilla for which recipe?\u003c\/li\u003e\n\u003c\/ul\u003e","products":[{"product_id":"vanille-givree-madagascar","title":"Vanilla planifolia split frosted from Madagascar","description":"\u003ch3\u003eThe Holy Grail of vanilla: natural crystallization\u003c\/h3\u003e\n\u003cp\u003eThis vanilla differs from Madagascar Bourbon in its later harvest. The fine white crystals that sparkle on the surface of the beans, like frost, are in fact pure vanillin that has crystallized naturally over time. This vanilla has a lower moisture content than Madagascar Bourbon, which explains why it is less plump. However, this in no way affects its qualities. It is an extraordinary and very intense vanilla.\u003c\/p\u003e\n\u003cp\u003eOn the nose, this vanilla offers an explosion of aromas: a woody base, underlined by herbaceous and floral notes and a coppery hint.\u003c\/p\u003e\n\u003cp\u003eUse this frosted vanilla for your desserts: a vanilla ice cream, a whipped ganache for a signature entremets, or simply to infuse a crème anglaise. Every milligram of these crystals is a concentrate of pure olfactory pleasure.\u003c\/p\u003e\n\u003ch3\u003eA jewel from the Antalaha region\u003c\/h3\u003e\n\u003cp\u003eFrom the Antalaha region, this Planifolia vanilla benefits from a terroir unique in the world. The richness of the soil and the ancestral know-how of Malagasy growers produce beans of perfect ripeness. Only a tiny percentage of the annual harvest shows this aptitude for natural frosting, which makes it a collector’s product for gourmets and pastry chefs.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“What I love about split frosted vanilla is this Bourbon curing taken to the extreme, carried out on beans harvested very ripe. Split, then slowly cured, they develop an aromatic profile different from classic Bourbon: more powerful, more concentrated, of remarkable intensity.\u003c\/p\u003e\n\u003cp\u003eIt is long, precise, demanding work. Real technical skill to reach this level of depth.\u003c\/p\u003e\n\u003cp\u003eIt may be less attractive visually, but in preparation, it offers rare strength and complexity.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":51148353437960,"sku":"0001","price":7.0,"currency_code":"EUR","in_stock":true},{"title":"5 beans","offer_id":51148353470728,"sku":"0001","price":35.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":51148353503496,"sku":"0001","price":60.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":51148353569032,"sku":"0001","price":90.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-madagascar-fendue-givree-bourbon-planifolia..jpg?v=1775079908"},{"product_id":"vanille-pompona-perou","title":"Vanilla pompona from Peru","description":"\u003ch3\u003eA wild intensity\u003c\/h3\u003e\n\u003cp\u003eIntense and wild, Pompona vanilla from Peru develops notes of tobacco, tonka, leather and red berries.\u003c\/p\u003e\n\u003cp\u003eKnown as \u003cstrong\u003e“Sekut”\u003c\/strong\u003e by the indigenous communities of the region, it is considered the original vanilla.\u003c\/p\u003e\n\u003cp\u003eIts identity is closely tied to its exceptional terroir: humid equatorial climate, dense vegetation, rich and living soils.\u003c\/p\u003e\n\u003cp\u003eThanks to its aromatic power, this vanilla stands up very well to cooking. It balances sweet preparations perfectly, especially baked doughs such as croissants, brioches… In savory dishes, it pairs very well with roast meats, reduced sauces, robust jus, and above all foie gras.\u003c\/p\u003e\n\u003cp\u003eBe careful with the dosage: the bitterness is pronounced, especially in the skin, where most of the aromatic compounds are concentrated. Use the whole bean, but sparingly. Used too heavily, it can dominate and unbalance a preparation.\u003c\/p\u003e\n\u003ch3\u003eRare crystallization and molecular signature\u003c\/h3\u003e\n\u003cp\u003eIn addition to coumarin, Pompona naturally contains as much vanillin as a planifolia. It develops a true vanilla intensity, which brings it close to a planifolia vanilla. Despite its botanical differences, you clearly find that familiar aromatic thread: roundness, depth, a clear vanilla sensation.\u003c\/p\u003e\n\u003cp\u003eIts most characteristic crystallization does not come from vanillin, but from coumarin, present in large quantities in this variety. This molecule can appear as slightly orange microcrystals, embedded in the skin of the bean.\u003c\/p\u003e\n\u003cp\u003eThis may be surprising, or even mistaken for mold.\u003c\/p\u003e\n\u003cp\u003eIt is a natural signature, proof of its molecular richness and aromatic concentration.\u003c\/p\u003e\n\u003ch3\u003eAmazon rainforest – Endemic origin\u003c\/h3\u003e\n\u003cp\u003eThis pompona is endemic to the Peruvian Amazon rainforest. It still grows in the wild. Pollination is natural: hummingbirds, melipona bees, ants and other insects help carry the pollen.\u003c\/p\u003e\n\u003cp\u003eIt is a vanilla of pure origin, from a living ecosystem. Production is limited, irregular, dependent on nature.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“Peruvian Pompona is a wild vanilla in every sense of the word. It is also one of the vanillas that surprised me most when I held it in my hands.\u003c\/p\u003e\n\u003cp\u003eWhen I bit into the bean for the first time, I spat it out instantly. I found it too bitter, too raw. So I started working with it, cooking with it to understand it. In ice cream, in baked dough, in cooking… and then it revealed itself as extraordinary.\u003c\/p\u003e\n\u003cp\u003eIt is powerful, very aromatic, with a unique ability to ‘de-sweeten’ preparations, to rebalance a dessert. For me, it is one of the best vanillas in the world for making vanilla ice cream.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean +13cm","offer_id":51148353667336,"sku":"0002","price":15.0,"currency_code":"EUR","in_stock":true},{"title":"5 beans +13cm","offer_id":51148353700104,"sku":"0002","price":72.5,"currency_code":"EUR","in_stock":true},{"title":"10 beans +13cm","offer_id":51148353732872,"sku":"0002","price":140.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans +13cm","offer_id":51148353798408,"sku":"0002","price":250.0,"currency_code":"EUR","in_stock":true},{"title":"1 bean +24cm","offer_id":51148353831176,"sku":"0002","price":25.0,"currency_code":"EUR","in_stock":true},{"title":"5 beans +24cm","offer_id":51148353863944,"sku":"0002","price":115.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans +24cm","offer_id":51148353896712,"sku":"0002","price":220.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans +24cm","offer_id":51148353962248,"sku":"0002","price":380.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-pompona-perou-sekut-gousse-originale..jpg?v=1775079977"},{"product_id":"vanille-tahitensis-papouasie","title":"Vanilla tahitensis from Papua New Guinea","description":"\u003ch3\u003eA floral, spicy, singular vanilla\u003c\/h3\u003e\n\u003cp\u003eMild and intensely floral, this vanilla develops notes of tropical flowers and anise, with a chocolatey and slightly spicy background.\u003c\/p\u003e\n\u003cp\u003eLess rich in vanillin than planifolia, it wins you over with its complexity and finesse rather than its power.\u003c\/p\u003e\n\u003cp\u003eIt expresses itself particularly well in cold infusions: in a crème anglaise, milk, a syrup or a spirit, in order to preserve its naturally aniseed and sweet aromatic molecules.\u003c\/p\u003e\n\u003cp\u003eIdeal for delicate desserts, a chantilly cream, a whipped ganache or a fruit dessert, where you are looking for fragrance more than raw intensity.\u003c\/p\u003e\n\u003ch3\u003eAnother reading of vanilla\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eTahitensis\u003c\/strong\u003e variety stands out for the natural presence of aniseed molecules (anisyl alcohol, anisic acid, anisyl acetate), almost absent in planifolia.\u003c\/p\u003e\n\u003cp\u003eOn the other hand, it contains less vanillin, which gives it a more floral, airier, less linear profile.\u003c\/p\u003e\n\u003cp\u003eHere we find the X. Tahitensis variety, native to French Polynesia, introduced to Papua New Guinea. While the genetics are the same, terroir and preparation shape a different expression.\u003c\/p\u003e\n\u003ch3\u003eBorn on a preserved land\u003c\/h3\u003e\n\u003cp\u003eA humid, hot, intensely green land.\u003c\/p\u003e\n\u003cp\u003eThe vanilla grows in a still wild, hard-to-reach environment, where some tribes still live in rhythm with nature. Little tourism, little infrastructure: it is a preserved, almost raw territory.\u003c\/p\u003e\n\u003cp\u003eThis dense tropical climate and this biodiversity give birth to an expressive vanilla, with a more pronounced chocolatey and spicy dimension than its Polynesian cousin.\u003c\/p\u003e\n\u003ch3\u003eProcessing and maturation\u003c\/h3\u003e\n\u003cp\u003eIn Papua New Guinea, the ripe beans are scalded after harvest, plunged for a few minutes into hot water to start the enzymatic process.\u003c\/p\u003e\n\u003cp\u003eThis is followed by several days of sweating and fermentation, which develop the first aromatic notes characteristic of the region.\u003c\/p\u003e\n\u003cp\u003eDrying then alternates between shade and sun for several months, until supple, concentrated and structured beans are obtained.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“It is one of the most difficult vanillas to source. Papua New Guinea is on the other side of the world: several flights, sometimes boats, to reach these isolated plantations. But this wild land gives a unique vanilla: floral, aniseed, with a depth different from Tahiti. I am attached to it because it comes from a territory that has remained raw, almost intact.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":51148354191624,"sku":"0003","price":3.5,"currency_code":"EUR","in_stock":true},{"title":"5 beans","offer_id":51148354224392,"sku":"0003","price":17.5,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":51148354257160,"sku":"0003","price":30.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":51148354289928,"sku":"0003","price":50.0,"currency_code":"EUR","in_stock":true},{"title":"125g","offer_id":51148354355464,"sku":"0003","price":76.0,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":51148354388232,"sku":"0003","price":112.5,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":51148354421000,"sku":"0003","price":200.0,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":51148354453768,"sku":"0003","price":405.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-tahitensis-papouasie-nouvelle-guinee-gousse..jpg?v=1775081438"},{"product_id":"vanille-pompona-nouvelle-caledonie","title":"Vanilla pompona from New Caledonia","description":"\u003ch3\u003eA vanilla with character\u003c\/h3\u003e\n\u003cp\u003eSingular and expressive, Pompona vanilla from New Caledonia develops an aromatic profile of ripe strawberry, fresh banana, a touch of aniseed, a delicate floral note and a hint of cinnamon.\u003c\/p\u003e\n\u003cp\u003eLess rich in vanillin than a planifolia, it stands out for a different aromatic composition, more concentrated in anisic acid and parahydroxybenzoic acid. The former brings that slightly aniseed freshness, the latter extends the floral finish.\u003c\/p\u003e\n\u003cp\u003eIn pastry, it lets you build an entire dessert around it: infused cream, whipped ganache, red-berry or exotic fruit dessert, rice pudding.\u003c\/p\u003e\n\u003cp\u003eIt works particularly well cold, where its complexity remains intact.\u003c\/p\u003e\n\u003ch3\u003eA rare production, small-scale sourcing\u003c\/h3\u003e\n\u003cp\u003ePompona is naturally rarer than planifolia. In New Caledonia, production is very limited. A few kilograms per batch, no more.\u003c\/p\u003e\n\u003cp\u003eThe vines grow on rich volcanic soils, in a preserved environment. The harvest is selective, the curing carefully controlled.\u003c\/p\u003e\n\u003cp\u003eThe result is wide, plump, very aromatic beans.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“Pompona is a real favorite of mine. These are aromas completely different from what we know in vanilla: ripe fruit, cinnamon, a note of lilac, almost a slightly alcoholic sensation. It is broad, enveloping, unexpected. What’s more, the skin is edible, almost candied. You can eat it as is, like a dried fruit.\u003c\/p\u003e\n\u003cp\u003eWhen I was little, my grandmother made me rice pudding, but with Tahiti vanilla. She added candied fruit and mandarin peel. When I make rice pudding with Pompona from New Caledonia, I find the same flavors as my childhood dessert, thanks to the unique aromas of this vanilla.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean 2\/4g","offer_id":51148354584840,"sku":"0005","price":10.0,"currency_code":"EUR","in_stock":true},{"title":"1 bean 5\/7g","offer_id":51148354617608,"sku":"0005","price":20.0,"currency_code":"EUR","in_stock":true},{"title":"1 bean 8\/10g","offer_id":51148354683144,"sku":"0005","price":40.0,"currency_code":"EUR","in_stock":true},{"title":"1 bean 12\/14g","offer_id":51148354846984,"sku":"0005","price":60.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-pompona-nouvelle-caledonie-gousse-trapue.jpg?v=1772567662"},{"product_id":"vanille-bourbon-madagascar","title":"Vanilla planifolia Bourbon from Madagascar","description":"\u003ch3\u003eA vanilla in the service of flavor\u003c\/h3\u003e\n\u003cp\u003eIntense and generous, Planifolia Bourbon vanilla from Madagascar develops a rich aromatic profile: indulgent, buttery notes, chocolatey and caramelized nuances, with a hint of ripe fruit reminiscent of plum.\u003c\/p\u003e\n\u003cp\u003eIt naturally finds its place in pastry creams, ganaches, ice creams and pastries, but also shows its full worth in cooking: in a vanilla butter to accompany fish or shellfish, with roasted fruit, or to bring roundness to a sauce or jus.\u003c\/p\u003e\n\u003cp\u003eOne well-infused bean is enough to flavor a preparation, without dominating the other ingredients.\u003c\/p\u003e\n\u003ch3\u003eA gourmet selection, for a clean aromatic profile\u003c\/h3\u003e\n\u003cp\u003eThe beans are chosen for their suppleness, their abundance of seeds and their balanced moisture. This gourmet quality corresponds to the finest harvests, those that offer the best aromatic release and great consistency in use, whether you cook occasionally or every day.\u003c\/p\u003e\n\u003ch3\u003eMadagascar, Sava region\u003c\/h3\u003e\n\u003cp\u003eThe vanilla comes from north-eastern Madagascar, in the Sava region, where the hot and humid climate, the soils and the preparation methods shape the character of the beans.\u003c\/p\u003e\n\u003cp\u003eAfter harvest, the vanilla is slowly cured according to traditional know-how. This time is essential: it is what allows the aromas to take structure and gain depth.\u003c\/p\u003e\n\u003ch3\u003eThe Bourbon appellation\u003c\/h3\u003e\n\u003cp\u003eThe “Bourbon” appellation designates Indian Ocean vanillas from the Vanilla planifolia species. It refers to a style of vanilla known for its roundness, its aromatic richness and its great versatility in cooking.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“What I look for in a Madagascar vanilla is that traditional Malagasy curing, which gives the bean aromas of chocolate, plum, butter and caramel.\u003c\/p\u003e\n\u003cp\u003eTo me, a true symbol of indulgence, Bourbon vanilla awakens in each of us the tender, comforting memory of childhood flavors.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean 17\/19cm","offer_id":51148357009672,"sku":"0006","price":4.5,"currency_code":"EUR","in_stock":true},{"title":"5 beans 17\/19cm","offer_id":51148357042440,"sku":"0006","price":20.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans 17\/19cm","offer_id":51148357075208,"sku":"0006","price":35.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans 17\/19cm","offer_id":51148357140744,"sku":"0006","price":50.0,"currency_code":"EUR","in_stock":true},{"title":"250g 17\/19cm","offer_id":51148357173512,"sku":"0006","price":93.5,"currency_code":"EUR","in_stock":true},{"title":"500g 17\/19cm","offer_id":51148357206280,"sku":"0006","price":128.0,"currency_code":"EUR","in_stock":true},{"title":"1kg 17\/19cm","offer_id":51148357239048,"sku":"0006","price":230.0,"currency_code":"EUR","in_stock":true},{"title":"1 bean 13\/15cm","offer_id":51148357271816,"sku":"0006","price":3.5,"currency_code":"EUR","in_stock":true},{"title":"5 beans 13\/15cm","offer_id":51148357304584,"sku":"0006","price":15.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans 13\/15cm","offer_id":51148357337352,"sku":"0006","price":25.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans 13\/15cm","offer_id":51148357402888,"sku":"0006","price":40.0,"currency_code":"EUR","in_stock":true},{"title":"250g 13\/15cm","offer_id":53089590771976,"sku":null,"price":55.0,"currency_code":"EUR","in_stock":true},{"title":"500g 13\/15cm","offer_id":53089597718792,"sku":null,"price":96.0,"currency_code":"EUR","in_stock":true},{"title":"1kg 13\/15cm","offer_id":53089603092744,"sku":null,"price":185.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-madagascar-bourbon-planifolia-gousses-noires.jpg?v=1775146959"},{"product_id":"vanille-pompona-bresil","title":"Vanilla pompona from Brazil","description":"\u003ch3\u003eA wild vanilla\u003c\/h3\u003e\n\u003cp\u003eBrazilian Pompona is a wild treasure of nature. Its aromatic power is immediate, with floral notes of jasmine, tarte Tatin and a light hint of aniseed.\u003c\/p\u003e\n\u003cp\u003eThis vanilla will enhance your sweet preparations such as flan, rice pudding or crème anglaise. It also expresses itself perfectly in infused rums, alcoholic preparations, or in savory cooking with fish.\u003c\/p\u003e\n\u003ch3\u003eAn exceptional selection\u003c\/h3\u003e\n\u003cp\u003ePompona beans are among the largest in the world: green, they can weigh up to 100 g, and after curing they reach about 25 g, concentrating all their power. They are packed with seeds, a testament to their quality and exceptional ripeness. From the grandiflora species, each bean is wild, naturally pollinated by hummingbirds and bees, which reinforces their authenticity.\u003c\/p\u003e\n\u003ch3\u003eBrazilian terroir\u003c\/h3\u003e\n\u003cp\u003eThis vanilla grows in the tropical forests of Brazil, in ideal natural conditions. The rich, humid soils, combined with natural pollination and slow growth, produce beans of unrivaled density and aroma. It is a micro-production, rare and precious, that requires patience and know-how to reach its aromatic peak.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“Brazilian Pompona is one of my favorite vanillas. It is rare, hard to find, and each bean is a little treasure. Brazil is a wild land where there are many endemic species. It is a country that is only just starting to produce vanilla.\u003c\/p\u003e\n\u003cp\u003eToday, I want to be the first to sell Brazilian vanillas, because they deserve attention. Beans of outsized dimensions, with very surprising aromas. As a pastry chef, when I first smelled them, they reminded me of my grandmother’s apple compote.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean 4\/7g","offer_id":58196803354888,"sku":"0007","price":30.0,"currency_code":"EUR","in_stock":true},{"title":"1 bean 20\/23g","offer_id":58196803485960,"sku":"0007","price":90.0,"currency_code":"EUR","in_stock":true},{"title":"1 bean 36\/38g","offer_id":58196803518728,"sku":"0007","price":150.0,"currency_code":"EUR","in_stock":false},{"title":"1 bean split 12\/15g","offer_id":58251092689160,"sku":"0007","price":60.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-pompona-bresil-gousse-geante.jpg?v=1775079643"},{"product_id":"vanille-tahitensis-raiatea","title":"Vanilla tahitensis haapape from Tahiti Raiatea","description":"\u003ch3\u003eA floral caress from the Leeward Islands\u003c\/h3\u003e\n\u003cp\u003eIn the heart of the Leeward Islands, on Raiatea, this Tahitensis Haapape unfolds a singular score, broad and enveloping.\u003c\/p\u003e\n\u003cp\u003eHere, vanilla does not seek head-on power; it prefers depth, nuance, a slow conversation with the senses.\u003c\/p\u003e\n\u003cp\u003eIts fragrance opens on delicate floral notes, then come sweet anise, fresh almond and morello cherry, with underlying hints of ripe prune. Less focused on vanilla strength than planifolia, it wins you over with its complexity and natural suavity.\u003c\/p\u003e\n\u003cp\u003eIt finds its truest expression in milk-based desserts, creams, rice puddings, entremets or cold infusions. Its floral freshness blossoms without being rushed by heat, letting its aniseed and fruity nuances come through.\u003c\/p\u003e\n\u003ch3\u003eA mixed botanical origin\u003c\/h3\u003e\n\u003cp\u003eTahitensis is a living hybrid, born of a natural cross between Vanilla sotoarenasis and Vanilla odorata, two wild vines that once grew side by side in tropical forests. Introduced to French Polynesia, they found a new cradle there.\u003c\/p\u003e\n\u003cp\u003eThe Haapape variety, a subspecies of Tahitensis, gives longer, denser, particularly plump beans. On the island of Raiatea, the marine terroir leaves a deep mark on the plant: rich soils mixed with the remains of coral and fish bones, proximity to the ocean, constant humid heat. From this alliance comes a broad, supple, intensely aromatic vanilla, carrying an island signature within it.\u003c\/p\u003e\n\u003ch3\u003eExtreme ripeness, patient preparation\u003c\/h3\u003e\n\u003cp\u003eUnlike other origins, Tahitensis does not split open at full ripeness. The beans are therefore left on the vine for nine months, until they reach extreme ripeness. They are harvested black, fully mature, gorged with their essential oils.\u003c\/p\u003e\n\u003cp\u003eHere, there is no scalding as in Madagascar. Polynesian preparation follows a different rhythm: drying alternately in the shade and in the sun, then daily massaging by hand for two to three months. This patient gesture concentrates and evenly distributes the essential oils at the heart of the bean. This slow process gives rise to an aroma that is both deep and fresh, of great purity.\u003c\/p\u003e\n\u003cp\u003eIn Tahiti, strict specifications govern this production: the moisture content must remain high, between 38 and 50%, guaranteeing suppleness, gloss and intensity. Neither below, nor above.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“I absolutely love this vanilla. It reveals notes of cherry, almond, prune and anise, very different from the Tahiti vanilla I have always known and smelled. It is like discovering two Polynesias that are nothing alike. Between Tahaa and Raiatea, there are similarities, but also distinct personalities. It moves you as much as it perfumes. It is a vanilla of memory and emotion, a vanilla that tells the story of its island.” \u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean 14\/16cm","offer_id":51148357828872,"sku":"0008","price":13.5,"currency_code":"EUR","in_stock":false},{"title":"5 beans 14\/16cm","offer_id":51148357861640,"sku":"0008","price":60.0,"currency_code":"EUR","in_stock":false},{"title":"10 beans 14\/16cm","offer_id":51148357894408,"sku":"0008","price":115.0,"currency_code":"EUR","in_stock":false},{"title":"20 beans 14\/16cm","offer_id":51148357959944,"sku":"0008","price":210.0,"currency_code":"EUR","in_stock":false},{"title":"1 bean 18\/20cm","offer_id":51148357992712,"sku":"0008","price":25.0,"currency_code":"EUR","in_stock":true},{"title":"5 beans 18\/20cm","offer_id":51148358025480,"sku":"0008","price":110.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans 18\/20cm","offer_id":51148358058248,"sku":"0008","price":200.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans 18\/20cm","offer_id":51148358123784,"sku":"0008","price":300.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/caviar-vanille-tahiti-grains-noirs-brillants.jpg?v=1772565851"},{"product_id":"vanille-ile-maurice","title":"Vanilla planifolia Bourbon from Mauritius","description":"\u003ch3\u003eA rare Bourbon vanilla, a controlled intensity\u003c\/h3\u003e\n\u003cp\u003eOn the small island of Mauritius, in the heart of the Indian Ocean, a Bourbon vanilla like no other is born. Not Madagascar, not Réunion, not the Comoros: here, the identity is singular.\u003c\/p\u003e\n\u003cp\u003eAromatically, it is intensely vanilla-forward, with notes of rose, grape, dulce de leche and a hint of iodine.\u003c\/p\u003e\n\u003cp\u003eIn cooking, it brings breadth and depth. It signs a cream, structures a ganache, transforms a chantilly cream or a simple syrup into an exceptional preparation.\u003c\/p\u003e\n\u003ch3\u003eA small-scale production\u003c\/h3\u003e\n\u003cp\u003eThe island, modest in size, grows vanilla in small quantities. The plantations sit alongside cocoa trees, fruit trees and vegetable crops on rich, living volcanic soil. Production is very small, especially at this level of quality.\u003c\/p\u003e\n\u003cdiv style=\"background: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 18px;\"\u003e\n\u003ch3 style=\"margin: 0 0 8px;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“This Mauritius vanilla stands apart. It has nothing to do with the other Bourbons I know.\u003c\/p\u003e\n\u003cp\u003eIn Mauritius, there are hardly any vanilla plantations left; you can count them on the fingers of one hand. The grower does a great job on the curing of the vanilla, which gives this planifolia a unique character.\u003c\/p\u003e\n\u003cp\u003eIt is an exceptional vanilla, almost a collector’s item.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":51148358484232,"sku":"0009","price":25.0,"currency_code":"EUR","in_stock":true},{"title":"5 beans","offer_id":51148358517000,"sku":"0009","price":125.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":51148358549768,"sku":"0009","price":240.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":51148358615304,"sku":"0009","price":460.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-ile-maurice-detail-peau.jpg?v=1789992941"},{"product_id":"vanille-tsy-taitry-madagascar","title":"Vanilla pompona Tsy Taitry from Madagascar","description":"\u003ch3\u003eA hybrid vanilla\u003c\/h3\u003e\n\u003cp\u003eBalanced and expressive, Tsy Taitry vanilla develops a precise, structured aromatic profile.\u003c\/p\u003e\n\u003cp\u003eIntensely vanilla, with notes of candied fruit, an almost green-olive touch, and that candy-like sensation on the finish.\u003c\/p\u003e\n\u003cp\u003eA hybrid born of a carefully controlled cross, it offers a different take on classic planifolia: less linear, more constructed, with fine length on the palate and an ample aromatic texture.\u003c\/p\u003e\n\u003cp\u003eIn pastry, it naturally complements creams, flan mixtures, ganaches and biscuits.\u003c\/p\u003e\n\u003cp\u003eIt also works very well cold, in whipped cream, a panna cotta or a gentle infusion.\u003c\/p\u003e\n\u003ch3\u003eMadagascar – North-East terroir\u003c\/h3\u003e\n\u003cp\u003eGrown in the Sava region, in north-eastern Madagascar, this vanilla benefits from a hot, humid climate, rich soils and long-standing expertise in preparation and curing.\u003c\/p\u003e\n\u003cp\u003eThis terroir gives dense, well-nourished beans, harvested ripe and worked with precision.\u003c\/p\u003e\n\u003cp\u003eOn this solid foundation, the Tsy Taitry hybrid shows its full relevance: it keeps the stability and aromatic diffusion of a great Malagasy vanilla, while bringing a fruitier, more singular, more unexpected dimension.\u003c\/p\u003e\n\u003cp\u003eAlthough it grows in Madagascar, this vanilla cannot claim the “Bourbon” name, which is reserved exclusively for the planifolia species. As it is not a pure planifolia, it falls outside this designation, while fully expressing the richness and high standards of the Malagasy terroir.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“Tsy Taitry really is the successful cross between planifolia and pompona. For me, it’s an excellent choice. When you already know the classics and want to step outside the box without going too far, Tsy Taitry is perfect. It’s a vanilla that intrigues.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":51148358811912,"sku":"0010","price":12.0,"currency_code":"EUR","in_stock":false},{"title":"5 beans","offer_id":51148358844680,"sku":"0010","price":50.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":51148358877448,"sku":"0010","price":90.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":51148358942984,"sku":"0010","price":160.0,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":51148358975752,"sku":"0010","price":240.0,"currency_code":"EUR","in_stock":true},{"title":"1Kg","offer_id":51148359008520,"sku":"0010","price":400.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-pompona-tsy-taitry-madagascar-gousse-entiere.jpg?v=1772565067"},{"product_id":"sucre-vanille","title":"Vanilla sugar","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA handcrafted creation from three exceptional origins\u003c\/h3\u003e\n\u003cp\u003eDiscover our Multi-origin vanilla sugar, a unique handcrafted creation that will delight your taste buds. Made from organic cane sugar and whole ground vanilla beans from Madagascar, Indonesia and Papua New Guinea, this sugar is the result of a harmonious marriage of quality ingredients.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eThe intensity of real vanilla beans in your cooking\u003c\/h3\u003e\n\u003cp\u003eIn the kitchen, it is as easy to use as any industrial vanilla sugar. What sets it apart, however, are the whole ground vanilla beans it contains. They bring intense, flavorful vanilla aromas to your preparations, for exceptional results.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eElevate your everyday cooking\u003c\/h3\u003e\n\u003cp\u003eWhether to delicately flavor your desserts, add a touch of sweetness to your hot drinks or enhance your plain yogurts, our Multi-origin vanilla sugar will elevate your culinary creations. Let yourself be carried away by the delicacy of vanilla and savor every moment with an explosion of flavors.\u003c\/p\u003e\n\n\u003cp\u003eTreat yourself to a unique taste experience with our Multi-origin vanilla sugar. With it, your preparations will take on a new dimension, and you won’t be able to do without its captivating aromas. Add a hint of vanilla to your everyday life and let yourself be won over by this exceptional sugar.\u003c\/p\u003e\n\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n    \u003cstrong\u003eA word from Paul Galand:\u003c\/strong\u003e\u003cbr\u003e\n    This sugar is the result of a search for balance between the sweetness of organic sugar and the aromatic strength of vanillas from Madagascar, Indonesia and Papua New Guinea. A must-have for anyone who wants to rediscover the true taste of vanilla seeds in every spoonful.\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":51148359467272,"sku":"0011","price":12.5,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":51148359500040,"sku":"0011","price":20.0,"currency_code":"EUR","in_stock":false},{"title":"500g","offer_id":51148359532808,"sku":"0011","price":34.0,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":51148359565576,"sku":"0011","price":65.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/sucre-vanille-cristaux-graines-de-vanille.jpg?v=1789991463"},{"product_id":"vanille-planifolia-indonesie","title":"Vanilla planifolia split frosted from Indonesia Sulawesi","description":"\u003ch3\u003eVolcanic power, ripe and bold\u003c\/h3\u003e\n\u003cp\u003eHarvested at full maturity, sometimes until the bean splits naturally, this vanilla develops a powerful aromatic profile, typical of extremely ripe beans. The volcanic terroir leaves its signature: spiced red berries, orange peel, deep vanilla, muscovado sugar, with smoky, almost leathery accents.\u003c\/p\u003e\n\u003cp\u003eThe beans are drier to the touch, but concentrated to the core. Some are frosted, a sign of a high vanillin content. The curing is perfectly mastered: long, precise, demanding. Indonesia has understood how to bring planifolia to a rare level of concentration.\u003c\/p\u003e\n\u003cp\u003eThis vanilla will delight your taste buds in any preparation: in an intense dark chocolate, a red berry jam, a reduced jus or a sweet-savory dish.\u003c\/p\u003e\n\u003ch3\u003eCarefully mastered curing\u003c\/h3\u003e\n\u003cp\u003eIn Sulawesi, at the foot of the volcanoes, vanilla grows in black, dense soil saturated with minerals. It is one of the most beautiful terroirs you could ever travel through: wild, rich, almost untamed. The beans dry close to the volcano, in air charged with heat and telluric energy.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“Indonesia is one of the most beautiful terroirs I have visited. In Sulawesi, near the volcano, you can feel an extraordinarily rich land. I love this vanilla for its ripeness, its natural power. It’s an accomplished vanilla that leaves its mark.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":51148359827720,"sku":"","price":9.0,"currency_code":"EUR","in_stock":true},{"title":"5 beans","offer_id":51148359860488,"sku":"","price":37.5,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":51148359893256,"sku":"","price":65.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":51148359958792,"sku":"","price":110.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-planifolia-givree-indonesie-sulawesi.jpg?v=1775080093"},{"product_id":"vanille-givree-nouvelle-caledonie","title":"Vanilla planifolia frosted from New Caledonia","description":"\u003ch3\u003ePure power\u003c\/h3\u003e\n\u003cp\u003eThis vanilla’s profile is clean, precise and bright. A record vanillin content of around 4%, rare at this level. This gives it remarkable aromatic power without ever upsetting the balance.\u003c\/p\u003e\n\u003cp\u003eOn opening, aromas of vanilla caramel, mild coffee, ripe cherry, black tea and raisin. Then come delicate floral notes that lengthen the finish and bring freshness and depth.\u003c\/p\u003e\n\u003cp\u003eThe beans show crystallization in flakes and fine filaments; they catch the light and almost shine. Highly fragrant and superb on the palate, they are equally at home in fine pastry and in savory dishes. Creams, ganaches, flan mixtures, ice creams, but also white fish or roast poultry: their floral character and structure allow them to accompany without dominating.\u003c\/p\u003e\n\u003ch3\u003eAn exceptional volcanic terroir\u003c\/h3\u003e\n\u003cp\u003eOn Grande Terre and the neighboring islands, the vines grow on rich volcanic soils, bordered by turquoise waters. This striking contrast between the red soils and the dazzling sea shapes a terroir of rare density.\u003c\/p\u003e\n\u003cp\u003eCuring is now perfectly mastered there. Production remains limited, known to only a few, which adds to the value of these exceptional beans.\u003c\/p\u003e\n\u003cp\u003eIt’s a little gem. A sector I wholeheartedly support: despite a complex political context, New Caledonia has one of the greatest terroirs in the world for vanilla. The richness of its soils, the technical mastery and this extraordinary natural intensity make it a major origin, set to grow.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“New Caledonia is one of my favorite terroirs. What strikes me is the balance. Despite this concentration, the vanilla remains complex, elegant, bright. The beans are magnificent, sometimes crystallized in flakes or filaments, they shine in the light. It’s a terroir of extraordinary richness. A sector I support, because this is clearly one of the greatest potentials in the world for vanilla.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":51148361400584,"sku":"0015","price":14.0,"currency_code":"EUR","in_stock":true},{"title":"5 beans","offer_id":51148361433352,"sku":"0015","price":60.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":51148361466120,"sku":"0015","price":115.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":51148361531656,"sku":"0015","price":200.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-planifolia-givree-nouvelle-caledonie.jpg?v=1774892255"},{"product_id":"tube-en-verre-fond-plat-208mm","title":"Flat-bottomed glass tube","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eThe ideal case for your exceptional beans\u003c\/h3\u003e\n\u003cp\u003eThis flat-bottomed glass tube has been carefully selected to give your vanilla beans a protective environment. Its transparent structure lets you admire the quality of your products while providing the airtightness needed to preserve moisture and essential oils.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eOptimal preservation of aromas\u003c\/h3\u003e\n\u003cp\u003eSuited to the most prestigious beans, this tube ensures optimal preservation over time. Each tube carries a personalized Galand Vanille label, adding a touch of elegance to your kitchen or pastry lab.\u003c\/p\u003e\n\n\u003cp\u003e*Photo for illustration purposes only.\u003c\/p\u003e\n\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold; margin-top: 0;\"\u003eA word from Paul\u003c\/h3\u003e\n\u003cp\u003eThe container is just as important as the contents. To preserve the suppleness and aromatic richness of a quality vanilla, glass remains the noble material par excellence. Note also that all our frosted vanillas are systematically packed in these tubes to protect their precious vanillin crystals.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 tube","offer_id":51148361924872,"sku":"0021","price":3.5,"currency_code":"EUR","in_stock":true},{"title":"5 tubes","offer_id":51148361957640,"sku":"0021","price":17.5,"currency_code":"EUR","in_stock":true},{"title":"10 tubes","offer_id":51148361990408,"sku":"0021","price":32.5,"currency_code":"EUR","in_stock":true},{"title":"20 tubes","offer_id":51148362055944,"sku":"0021","price":60.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/DSC01006.jpg?v=1747409021"},{"product_id":"vanille-bretagne","title":"Vanilla planifolia frosted from Brittany","description":"\u003ch3\u003eFrench-style elegance\u003c\/h3\u003e\n\u003cp\u003eBrittany Vanilla is extremely rare, the fruit of an improbable encounter between a tropical orchid and the maritime climate of the Armorican peninsula. Its beans, particularly plump and glossy, reveal a gentle aromatic profile. You’ll find amber notes and salted-butter caramel, subtly lifted by a hint of minerality that recalls its coastal origin. It is a vanilla all about balance, favoring elegance and length on the palate.\u003c\/p\u003e\n\u003cp\u003eIts most singular signature comes down to two words: a milky roundness found in no other origin, carried by a woody, distinctly vanilla base, with nuances of chocolate and leather.\u003c\/p\u003e\n\u003cp\u003eBrittany Vanilla excels in delicate preparations where its finesse can fully express itself: a traditional crème brûlée, a vanilla beurre blanc to accompany scallops, or a fine, lightly sweetened pastry.\u003c\/p\u003e\n\u003ch3\u003eOutstanding size and richness\u003c\/h3\u003e\n\u003cp\u003eEach bean weighs over 4 grams, a remarkable size, the sign of a plant grown without stress and picked at full maturity. With a moisture content close to 30%, it belongs to the gourmet grade: supple, oily, easy to split and scrape.\u003c\/p\u003e\n\u003cp\u003eIts surface becomes covered with fine white crystals. This frost is not a defect but pure vanillin that has risen to the surface of the bean: it is the mark of the most aromatically concentrated vanillas.\u003c\/p\u003e\n\u003ch3\u003eNine months of curing, in three stages\u003c\/h3\u003e\n\u003cp\u003eWhere tradition scalds the beans in hot water, the Breton vanilla follows a path of its own. It first goes through cold, which triggers the enzymatic process and releases the aroma precursors. Then comes slow drying in a drying chamber, which concentrates the juices without ever rushing the bean. Crystallization crowns it all, after nine months of patience.\u003c\/p\u003e\n\u003ch3\u003eHigh-precision French expertise\u003c\/h3\u003e\n\u003cp\u003eProducing vanilla in the Côtes-d’Armor is a technical and human challenge. Each flower is hand-pollinated with absolute rigor, in an environment where humidity and temperature are regulated to simulate an eternal tropical spring. This total control produces beans of impressive size, packed with aromatic seeds.\u003c\/p\u003e\n\u003cp\u003eThree vintages have come to fruition, in 2023, 2024 and 2025: vanilla grown in France is no longer an experiment, it is a reality and one of the shortest supply chains there is, from the flower to your kitchen, without any intercontinental transport.\u003c\/p\u003e\n\u003ch3\u003eDelivered in its glass tube\u003c\/h3\u003e\n\u003cp\u003eA bean of this size deserves protection: it reaches you in an airtight glass tube, away from light, which preserves its suppleness and crystals for months.\u003c\/p\u003e\n\u003cdiv style=\"background: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 18px;\"\u003e\n\u003ch3 style=\"margin: 0 0 8px;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“For me, Breton vanilla is a true feat. What I admire is this ability to tame the exotic and adapt it to our land. It has a milky roundness you won’t find anywhere else, almost as if the sea air had infused the bean as it grew. It’s the ultimate luxury in vanilla: rare, local and absolutely pure.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":51148362187016,"sku":"0022","price":14.0,"currency_code":"EUR","in_stock":true},{"title":"5 beans","offer_id":51148362219784,"sku":"0022","price":70.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":51148362252552,"sku":"0022","price":135.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":51148362318088,"sku":"0022","price":250.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-bretagne-cristaux-vanilline.jpg?v=1789991464"},{"product_id":"vanille-bahiana-bresil","title":"Vanilla bahiana from Brazil","description":"\u003ch3\u003eAn extraordinary vanilla\u003c\/h3\u003e\n\u003cp\u003eBahiana from Brazil is one of the most aromatic vanillas you can come across. Its richness in essential oils gives it exceptional flavor power.\u003c\/p\u003e\n\u003cp\u003eOn opening, it reveals notes of dried chili, blue cheese, woody and floral notes, with an almost minty sensation. On the palate, sweet nuances also appear, reminiscent of muscovado sugar and walnut.\u003c\/p\u003e\n\u003cp\u003eIt is also a vanilla particularly rich in caviar, probably one of the most generous of all species. It brings remarkable intensity to pastry creams, chocolate desserts…\u003c\/p\u003e\n\u003ch3\u003eAn extremely rare selection\u003c\/h3\u003e\n\u003cp\u003eBahiana is a wild variety among the rarest in the world, because very little of it is produced. The beans are often naturally split, a sign of a late harvest at full maturity. This advanced maturity concentrates the essential oils and explains the exceptional aromatic richness of this vanilla.\u003c\/p\u003e\n\u003cp\u003eAt maturity, it develops a red-ochre essential oil, highly concentrated, the signature of its power and unique character.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“Bahiana is a vanilla in a class of its own. It’s probably the one with the most caviar and one of the most unusual aromatic profiles I have come across. You find incredible notes: blue cheese, wood, muscovado sugar, walnut…\u003c\/p\u003e\n\u003cp\u003eOriginally, this vanilla was simply gathered in the wild by a passionate grower who collected different species for his personal collection.\u003c\/p\u003e\n\u003cp\u003eBy working with him and buying these beans for my own collection, we began to structure production. Today he cultivates a small quantity, which yields about one kilogram a year.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":51148362645768,"sku":"","price":20.0,"currency_code":"EUR","in_stock":true},{"title":"5 beans","offer_id":51148362678536,"sku":"","price":95.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":51148362711304,"sku":"","price":180.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":51148362776840,"sku":"","price":320.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/texture-velours-rouge_tre-vanille-bahiana.jpg?v=1775079716"},{"product_id":"vanille-cribbiana-guatemala","title":"Vanilla cribbiana from Guatemala","description":"\u003ch3\u003eA surprising vanilla\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCribbiana vanilla\u003c\/strong\u003e has a surprising, highly expressive aromatic profile. Its short, thick beans, rich in seeds, develop notes of green bell pepper, caramel and candied fruit. When infused, more indulgent nuances also appear, reminiscent of rum or panettone.\u003c\/p\u003e\n\u003cp\u003eThis aromatic richness makes it very versatile in the kitchen. It works just as well in crème anglaise, pastries and desserts as in bolder preparations.\u003c\/p\u003e\n\u003ch3\u003eA rediscovery\u003c\/h3\u003e\n\u003cp\u003eCribbiana is an ancient variety, once used by the Maya of Guatemala. With the disappearance of that civilization, it gradually vanished from cultivation for more than four centuries.\u003c\/p\u003e\n\u003cp\u003eToday it owes its revival to the work of Dario Ramirez, a vanilla enthusiast who rediscovered wild plants on his land and launched the first plantation dedicated to this variety. After seven years of development and selection, Maya vanilla was brought back into cultivation and could once again reveal its gastronomic potential.\u003c\/p\u003e\n\u003ch3\u003eGuatemala, its historic cradle\u003c\/h3\u003e\n\u003cp\u003eNative to Guatemala and southern Mexico, Cribbiana grows naturally in the tropical forests of Central America and northern South America.\u003c\/p\u003e\n\u003cp\u003eHad the Europeans encountered the Maya rather than the Totonacs when they discovered the continent, this vanilla might have been the one to prevail around the world. Its aromatic and culinary potential is immense, and its rediscovery opens a new chapter in the history of rare vanillas.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“Cribbiana is a fascinating vanilla. It could have been the most widely sold vanilla in the world if the Europeans hadn’t discovered planifolia from Mexico first.\u003c\/p\u003e\n\u003cp\u003eIt’s a vanilla rich in essential oil. Visually, it is very different from a classic vanilla bean, with its short, stocky look.\u003c\/p\u003e\n\u003cp\u003eIts unusual aromatic profile of chili, bell pepper and caramel is surprising. I recommend pairing it with citrus or using it to make an unusual ice cream.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":51148362875144,"sku":null,"price":10.0,"currency_code":"EUR","in_stock":true},{"title":"5 beans","offer_id":51148362907912,"sku":"","price":43.5,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":51148362940680,"sku":"","price":81.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":51148363006216,"sku":"","price":151.0,"currency_code":"EUR","in_stock":true},{"title":"125g","offer_id":51148363038984,"sku":"","price":241.0,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":51148363071752,"sku":"","price":441.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/interieur-vanille-cribbiana-caviar-prestige.jpg?v=1775146870"},{"product_id":"vanille-planifolia-bourbon-de-madagascar-professionnel","title":"Vanilla Planifolia Bourbon from Madagascar PROFESSIONAL","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eProfessional format\u003c\/strong\u003e — Bulk packaging for chefs, pastry chefs, restaurateurs and food artisans. Tiered pricing based on the quantities ordered.\u003c\/p\u003eA vanilla in the service of flavor\n\u003cp\u003eIntense and generous, Planifolia Bourbon vanilla from Madagascar develops an aromatic profile of remarkable richness. At the top, indulgent, buttery notes open up broadly, immediately recognizable and enveloping. The heart reveals chocolatey and caramelized nuances, deep and persistent, that settle lastingly on the palate. At the base, a hint of ripe fruit reminiscent of plum brings natural roundness and a warm finish. This aromatic complexity makes this vanilla bean the absolute benchmark in pastry as well as in the kitchen. It finds its place in pastry creams, ganaches, ice creams and entremets just as much as in bolder savory pairings — a vanilla butter to accompany fish or shellfish, roasted fruit, or simply to bring roundness to a sauce or a jus. One well-infused bean is enough to flavor an entire preparation, without ever overpowering the other ingredients. It is this precision, this ability to serve flavor without crushing it, that characterizes the Planifolia Bourbon vanilla from Madagascar selected by Galand Vanille.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA gourmet selection, for a clean aromatic profile\u003c\/h3\u003e\n\u003cp\u003eMadagascar Bourbon vanilla beans are chosen for their suppleness, their richness in seeds and their balanced moisture. This gourmet quality corresponds to the finest harvests: those that offer the best aromatic diffusion and great consistency in use, whether you cook occasionally or every day. After the harvest, carried out by hand when the beans reach optimal ripeness, the vanilla enters a long and meticulous transformation cycle. Scalding — a brief immersion in hot water — triggers the enzymatic reactions that release the vanillin precursors. Then comes sweating, the stage during which the beans sweat in wool blankets, developing their characteristic brown color. Sun-drying, alternating exposure with rest in the shade, gradually concentrates the essential oils. Finally, the curing itself — several months in wooden trunks — allows the aromas to take shape and gain depth and complexity. This long process is essential: it is what allows the vanillin to concentrate, the aromatic compounds to balance and the flavor profile to reach its full expression. Each stage is mastered according to traditional know-how passed down from generation to generation by Malagasy growers.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eMadagascar, Sava region — The Bourbon name\u003c\/h3\u003e\n\u003cp\u003ePlanifolia Bourbon vanilla from Madagascar comes from the north-east of the island, in the Sava region, the historic cradle of Malagasy vanilla production. The climate there is hot and humid, with abundant rainfall that favors the growth of the vanilla vines. The soils, rich in organic matter and forest humus, nourish the orchids deeply and contribute to the development of an indulgent and complex aromatic profile. It is this unique combination of factors — tropical climate, fertile soils, moderate altitude and ancestral know-how — that shapes the very particular character of Madagascar vanilla beans. The “Bourbon” name refers to Indian Ocean vanillas of the species Vanilla planifolia. It historically refers to Bourbon Island, the former name of Réunion, where vanilla was established for the first time in this part of the world thanks to the hand-pollination technique developed by Edmond Albius in 1841. Today, this name extends to Madagascar, the Comoros and Mauritius, designating a style of vanilla recognized worldwide for its roundness, its aromatic richness and its great versatility in the kitchen. Madagascar vanilla accounts for the majority of world production, but quality varies considerably between batches, regions and growers. At Galand Vanille, every batch is selected with the same rigor, favoring beans from the best plots in the Sava region, where the terroir fully expresses its potential.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eAn indulgent, universal signature\u003c\/h3\u003e\n\u003cp\u003eWhat sets this Madagascar Bourbon vanilla apart is its perfect balance between indulgence and depth. Where other origins favor raw power or floral finesse, the Malagasy Planifolia offers a round, reassuring and universally appreciated aromatic profile. Its chocolatey and caramelized notes make it the benchmark vanilla, the one pastry chefs and cooks instinctively reach for when they want a clean, generous vanilla flavor. It is also the most versatile vanilla in the Galand Vanille collection — as much at home in a crème anglaise as in a compound butter for fish. To explore a more intense, crystalline profile from the same Malagasy terroir, the frosted vanilla from Madagascar offered by Galand Vanille provides a complementary take, with a higher vanillin concentration and woodier notes. And for a radically different profile — floral and aniseed — the Tahitensis from Papua New Guinea is a fascinating counterpoint that broadens the aromatic palette.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003ePreserving the richness of your beans\u003c\/h3\u003e\n\u003cp\u003eStore your vanilla beans in an airtight glass tube, away from light and at room temperature, ideally between 15 and 20 °C. Be sure to avoid the refrigerator, which dries out the beans, impairs their suppleness and can encourage mold. The aim is to maintain a stable environment, without sudden changes in temperature or humidity. If you notice fine white crystals on the surface of your beans, this is not mold but naturally crystallized vanillin — a sign of quality and high aromatic concentration. Mold, on the other hand, appears as green or gray spots, sometimes fuzzy, and gives off an unpleasant smell, far removed from the scent of vanilla. Air your beans for a few moments each week by opening the container, then close it carefully again. This simple step prevents condensation and preserves the suppleness of the beans. Properly stored in these conditions, Planifolia Bourbon vanilla beans from Madagascar keep their aromatic qualities for decades.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eThe benchmark of the Galand Vanille collection\u003c\/h3\u003e\n\u003cp\u003eGaland Vanille’s Planifolia Bourbon from Madagascar is the ideal gateway into the world of exceptional vanillas. Versatile, indulgent and reliable, it suits professional pastry chefs as well as discerning professionals who want to work with a superior-quality vanilla bean. It is the everyday vanilla for those who make no compromise on flavor. In the Galand Vanille range, it is the classic benchmark — the one from which you can then explore more singular profiles. For greater intensity with natural crystallization, the frosted vanilla from Madagascar offers a higher vanillin concentration and additional woody facets. For a radically different profile, floral and aniseed, the Tahitensis from Papua New Guinea opens up a whole other aromatic register. And to rediscover the power of a volcanic terroir, the Planifolia from Tanzania offers a more assertive character, with notes of leather and red fruit.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“What I look for in a Madagascar vanilla is that traditional Malagasy curing, which gives the bean aromas of chocolate, plum, butter and caramel. To me, Bourbon vanilla is a true symbol of indulgence: it awakens in everyone the tender, reassuring memory of childhood flavors.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g 17\/19cm","offer_id":51673436619016,"sku":null,"price":36.93,"currency_code":"EUR","in_stock":true},{"title":"250g 17\/19cm","offer_id":51673436651784,"sku":null,"price":63.3,"currency_code":"EUR","in_stock":true},{"title":"500g 17\/19cm","offer_id":51673436684552,"sku":null,"price":105.5,"currency_code":"EUR","in_stock":true},{"title":"1kg 17\/19cm","offer_id":51148363202824,"sku":"0099","price":189.9,"currency_code":"EUR","in_stock":true},{"title":"125g 13\/15cm","offer_id":55257047302408,"sku":null,"price":26.38,"currency_code":"EUR","in_stock":true},{"title":"250g 13\/15cm","offer_id":55257062310152,"sku":null,"price":42.2,"currency_code":"EUR","in_stock":true},{"title":"500g 13\/15cm","offer_id":55257075450120,"sku":null,"price":79.13,"currency_code":"EUR","in_stock":true},{"title":"1kg 13\/15cm","offer_id":55257083445512,"sku":null,"price":152.98,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-madagascar-bourbon-planifolia-gousses-noires.jpg?v=1775146959"},{"product_id":"vanille-de-madagascar-pompona-tsy-taitry-professionnel","title":"Vanilla from Madagascar Pompona Tsy Taitry PROFESSIONAL","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eProfessional format\u003c\/strong\u003e — Bulk packaging for chefs, pastry chefs, restaurateurs and food artisans. Tiered pricing based on the quantities ordered.\u003c\/p\u003eA remarkable aromatic profile\n\u003cp\u003eBalanced and expressive, the Pompona Tsy Taitry from Madagascar develops a precise, structured aromatic profile of great elegance. Very vanilla-forward like a classic, it reveals dense candied fruit notes, accompanied by a subtle, almost green-olive touch and a sensation of sweet candy on the finish — a rare harmony. A hybrid resulting from a controlled cross between Planifolia and Pompona, it offers a different take, less linear than classic Planifolia, more constructed, with a beautiful length on the palate and an ample, enveloping aromatic texture. It is a vanilla that intrigues, that seduces by gradually revealing its facets. In pastry, it naturally accompanies creams, flan mixtures, ganaches and biscuits — preparations where balance and depth are what you are after. It also works very well cold, in a whipped cream, a panna cotta or a gentle infusion, fully preserving its aromatic complexity. It is the choice of someone who already knows the classics and wants to step outside the box without going too far — a perfectly balanced discovery vanilla.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eFrom the plant to the cured bean\u003c\/h3\u003e\n\u003cp\u003eGrown in the Sava region, in north-eastern Madagascar, this Tsy Taitry vanilla benefits from a curing process that honors the Malagasy heritage while highlighting its hybrid nature. The hot, humid climate, the rich soils of the Sava region and an unrivaled historical know-how in traditional preparation and curing shape this unique profile. After the harvest, the beans — already wider and plumper than classic Planifolia thanks to their hybrid genetics — undergo traditional scalding, then patient, controlled sun-drying. The Malagasy curing that follows, carried out according to ancestral protocols, develops this remarkable density. The Tsy Taitry hybridization shows its full relevance on this solid base: it retains the stability and aromatic diffusion capacity of a great Malagasy vanilla, while bringing a fruitier, more singular, more unexpected dimension than pure Planifolia. The resulting beans are dense, well nourished, harvested at optimal ripeness and worked with the precision that characterizes Malagasy growers.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eMadagascar, a north-eastern terroir\u003c\/h3\u003e\n\u003cp\u003eThe Sava terroir, in north-eastern Madagascar, offers the Pompona Tsy Taitry an ideal tropical environment. This historic region is the cradle of Malagasy vanilla growing — a know-how refined over several centuries, passed down from generation to generation. The climate there is hot and humid, with abundant rainfall that favors the growth of the vines. The soils, rich in organic matter and in forest humus accumulated over millennia, nourish the orchids deeply and contribute to the development of a rich, complex aromatic profile. It is this unique combination — tropical climate, fertile forest soils, moderate altitude and historical know-how — that shapes the particular character of Madagascar beans. Although Tsy Taitry grows in Madagascar and fully benefits from this exceptional terroir, it cannot claim the “Bourbon” name, reserved exclusively for the pure Planifolia species. As it is not a pure Planifolia, it falls outside this traditional designation, while fully expressing the richness and the demands of the Malagasy terroir.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA rare, recognizable expression\u003c\/h3\u003e\n\u003cp\u003eThe Pompona Tsy Taitry embodies the successful cross between classic Planifolia and the more exotic Pompona. Where Planifolia Bourbon plays on indulgent roundness and chocolatey-caramelized notes, Tsy Taitry offers a fruitier, more unexpected register, carried by subtle green-olive notes and that characteristic sensation of sweet candy. It is a vanilla that appeals to connoisseurs who have already explored the classic profiles and are looking for a gateway to Pompona without tipping into the radical exoticism of Peru or Brazil. It offers the best of both worlds — Malagasy stability and versatility combined with the aromatic singularity of the hybrid. To explore classic Madagascar Planifolia, the Bourbon remains an essential reference. To discover radically different Pomponas, Peru offers wild intensity, and New Caledonia fruity ripe strawberry. Tsy Taitry is the perfect meeting point.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eProtect your beans, preserve the aromas\u003c\/h3\u003e\n\u003cp\u003eStore Pompona Tsy Taitry beans from Madagascar in an airtight glass tube, away from light and at a stable room temperature, between 15 and 20 °C. Pompona, an enriched hybrid, has a naturally balanced moisture content — this characteristic must be carefully preserved. Air regularly — for a few moments each week by opening the container — to maintain the moisture balance and avoid condensation. The white crystals that may appear are naturally crystallized vanillin, a sign of quality. Mold appears as green or gray spots with an unpleasant smell — be sure to tell the two apart. Be sure to avoid the refrigerator, which dries out the beans and distorts their fruity, subtle aromatic profile. Properly stored, Tsy Taitry beans retain their exceptional aromatic profile for decades.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA bold, rare vanilla\u003c\/h3\u003e\n\u003cp\u003eThe Pompona Tsy Taitry at Galand Vanille is the successful hybrid — a vanilla for those who already know the classics and want to step outside the box without going too far. It offers balance and discovery at the same time: Malagasy stability combined with the aromatic singularity of the hybrid. It is a vanilla for gentle exploration, accessible yet authentically different. For a classic pure Planifolia, the Bourbon from Madagascar remains timeless. For more radically different and wilder Pomponas, Peru offers intensely powerful tobacco and tonka, while New Caledonia offers fruity ripe strawberry. Tsy Taitry is the curious, balanced bridge between all these worlds.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“Tsy Taitry really is the successful cross between planifolia and pompona. For me, it’s an excellent choice. When you already know the classics and want to step outside the box without going too far, Tsy Taitry is perfect. It’s a vanilla that intrigues.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":51673372819720,"sku":null,"price":47.47,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":51673372852488,"sku":null,"price":89.68,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":51673372885256,"sku":null,"price":168.8,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":51673372918024,"sku":null,"price":316.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-pompona-tsy-taitry-madagascar-gousse-entiere.jpg?v=1772565067"},{"product_id":"vanille-tahitensis-tahaa","title":"Vanilla tahitensis from Tahiti Tahaa","description":"\u003ch3\u003eA sweet, floral vanilla\u003c\/h3\u003e\n\u003cp\u003eTahaa vanilla develops an instantly recognizable aromatic profile: very floral, aniseed, with notes of prunes, raisins, almond and monoï, supported by a light touch of chocolate.\u003c\/p\u003e\n\u003cp\u003eIt is an ideal vanilla for cold preparations: crème anglaise, syrups, infusions in alcohol, but also to accompany ripe fruit such as pineapple or to enrich a hot chocolate.\u003c\/p\u003e\n\u003ch3\u003eAn exceptional selection\u003c\/h3\u003e\n\u003cp\u003eFrom the species Vanilla tahitensis (haapape), this vanilla stands out for its long, plump beans, often over 18 cm, very rich in caviar. Their glossy dark brown color reflects a high aromatic concentration.\u003c\/p\u003e\n\u003cp\u003eThe harvest takes place after 13 months of ripening on the vine, well beyond the standards for Planifolia. The beans are then cleaned, gently dried and exposed to the sun for several hours a day for at least five months. Each step, massaging, grading, curing, demands extreme precision to reveal the full finesse of this vanilla.\u003c\/p\u003e\n\u003ch3\u003eA hybrid botanical origin\u003c\/h3\u003e\n\u003cp\u003eTahitensis is a living hybrid, born from a natural cross between Vanilla sotoarenasis and Vanilla odorata, two wild vines growing side by side in tropical forests. Introduced to French Polynesia, they found a new terroir there in which to thrive.\u003c\/p\u003e\n\u003cp\u003eThe Haapape variety, a subspecies of Tahitensis, gives longer, denser, particularly plump beans.\u003c\/p\u003e\n\u003ch3\u003eTahaa, French Polynesia\u003c\/h3\u003e\n\u003cp\u003eNicknamed “the vanilla island”, Tahaa, in French Polynesia, offers an ideal environment: a hot climate, constant humidity and traditional expertise.\u003c\/p\u003e\n\u003cp\u003eThis vanilla is grown there with respect, in a balance between nature and human intervention. Its unique aromatic profile, very different from Planifolia, makes it an essential reference for chefs looking for a more floral, more expressive vanilla.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“Tahaa vanilla is a very personal vanilla for me. It’s the vanilla of my childhood.\u003c\/p\u003e\n\u003cp\u003eI find notes of prunes and raisins, that very aniseed, floral side. It’s my grandmother’s vanilla, the one in her rice puddings and crème caramels.\u003c\/p\u003e\n\u003cp\u003eIt’s perfect cold, in a gentle infusion, in a crème anglaise or with fruit. It’s a very expressive vanilla, with plenty of caviar and real aromatic elegance.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":51148365267208,"sku":"","price":16.5,"currency_code":"EUR","in_stock":true},{"title":"5 beans","offer_id":51148365299976,"sku":"","price":75.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":51148365332744,"sku":"","price":145.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":51148365398280,"sku":"","price":280.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-tahiti-tahaa-noir-mat-profond.jpg?v=1775080267"},{"product_id":"vanille-pompona-martinique","title":"Vanilla pompona split from Martinique","description":"\u003ch3\u003eConcentrated indulgence\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePompona from Martinique\u003c\/strong\u003e is an exceptional vanilla, rare and precious. Its aromatic palette is unique: notes of Amarena cherry, candied apples, raspberries, honey and hints of licorice.\u003c\/p\u003e\n\u003cp\u003eThis vanilla stands out for its aromatic power: it fully expresses itself when you use the whole bean, including the skin, which is tender and concentrated in aromas.\u003c\/p\u003e\n\u003cp\u003eIt enhances sweet preparations such as crème anglaise, rice pudding or chocolate desserts, but also finds an elegant place in savory fish recipes.\u003c\/p\u003e\n\u003ch3\u003eAn exceptional selection\u003c\/h3\u003e\n\u003cp\u003eThe beans are harvested at full maturity and split almost to the top. From the \u003cstrong\u003egrandiflora\u003c\/strong\u003e species, each bean is plump, glossy and rich in essential oils. Production is extremely limited: less than one kilogram per year, reserved for collectors and the most demanding pastry chefs.\u003c\/p\u003e\n\u003ch3\u003eMartinique, a volcanic island\u003c\/h3\u003e\n\u003cp\u003eThe Martinique terroir gives this vanilla its singularity. The nutrient-rich volcanic soils offer ideal conditions for optimal aromatic development. Cultivation respects tradition, as does every step from harvest to curing.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“Pompona from Martinique is an exceptional vanilla, rare, almost precious. It is one of the largest vanillas I have in my collection. Some beans can be ten to twenty times larger than a classic planifolia bean. It is a vanilla I use whole to make the most of all its power. It pairs as well with desserts as with fish. For me, it is a vanilla for collecting and tasting, both generous and refined.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean 10\/12g","offer_id":51148366119176,"sku":null,"price":52.0,"currency_code":"EUR","in_stock":true},{"title":"1 bean 13\/15g","offer_id":51148366151944,"sku":null,"price":68.0,"currency_code":"EUR","in_stock":true},{"title":"1 bean 17\/19g","offer_id":51148366184712,"sku":null,"price":90.0,"currency_code":"EUR","in_stock":true},{"title":"1 bean 20\/23g","offer_id":51148366217480,"sku":null,"price":108.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-pompona-martinique-fendue-gousse-geante.jpg?v=1772481165"},{"product_id":"vanille-maya-cribbiana-du-guatemala-professionnel","title":"Vanilla Maya Cribbiana from Guatemala PROFESSIONAL","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eProfessional format\u003c\/strong\u003e — Bulk packaging for chefs, pastry chefs, restaurateurs and food artisans. Tiered pricing based on the quantities ordered.\u003c\/p\u003eA vanilla that surprises\n\u003cp\u003eCribbiana Vanilla from Guatemala fascinates with its surprising and highly expressive aromatic profile. Its short, thick beans, generously filled with aromatic seeds, unfold a remarkable signature: vibrant notes of fresh green bell pepper, smooth caramel, concentrated candied fruit. During infusion, deeper indulgent nuances gradually appear, evoking amber rum and the complexity of panettone, creating a sensation of aromatic abundance. This richness gives it great versatility: it works elegantly in classic crèmes anglaises, traditional pastries and refined desserts. But it is in bolder preparations that it reveals its full potential — in daring combinations, in sweet-savory cuisine, where the unexpected notes of bell pepper and rum express themselves forcefully. It is one of the most singular vanillas in the Galand Vanille catalog.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA singular curing process\u003c\/h3\u003e\n\u003cp\u003eCribbiana Vanilla has a remarkably rich history. An ancient variety once used for sacred purposes by the Maya of Guatemala, it gradually disappeared from cultivation for more than four centuries, swallowed up by history and time. Its modern revival is the work of an enthusiast, Dario Ramirez, who rediscovered wild plants on his land and courageously launched the first plantation dedicated to this ancestral variety. Seven years of rigorous development and patient selection were needed for Maya vanilla to return to cultivation and once again reveal its exceptional gastronomic potential. The curing process respects the essence of these rare beans: slowness, patience, expertise. Each bean is treated like a rediscovered archaeological treasure, because it carries within it the memory of a vanished civilization.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA preserved volcanic archipelago\u003c\/h3\u003e\n\u003cp\u003eCribbiana Vanilla is native to Guatemala and southern Mexico, lands where it grows naturally in the humid tropical forests of Central America and northern South America. It was in this environment that the ancestral Maya cultivated and used it, incorporating this vanilla into their spiritual cosmology. The contemporary Guatemalan terroir carries on this richness: dense forests, exceptional biodiversity, living soils enriched by time. The beans develop there in an atmosphere where nature still largely sets the pace. This historical context gives each Cribbiana bean an additional dimension: it is not just a rare vanilla, it is a direct connection to the past, a rediscovery of what the Aztec emperors and the Maya kings knew. If Europeans had encountered the Maya civilizations before the Totonacs of Mexico, this Cribbiana might have conquered the entire world.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eWhat sets it apart from all the others\u003c\/h3\u003e\n\u003cp\u003eCribbiana Vanilla stands out immediately for its unique complexity: vibrant green bell pepper, dry and concentrated caramel, richly spiced candied fruit, with underlying nuances of amber rum and panettone. It is a vanilla that surprises every time, one that allows no blandness of flavor. Rich in essential oil, it takes aromatic intensity to a level rarely encountered. Visually, it also stands out for its short, stocky appearance, very different from the classic morphology of the vanilla bean. To explore other vanillas with a special character, the Pompona from Colombia offers a fruity wildness with a skin suitable for candying. For less spicy but still complex notes, the Tahitensis from Ecuador offers a sophisticated floral character. For raw power, the Bahiana from Brazil displays an overwhelming and extremely rare aromatic profile.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003ePreserving the richness of your beans\u003c\/h3\u003e\n\u003cp\u003eStore Cribbiana Vanilla beans from Guatemala in an airtight glass tube, away from light and at a stable room temperature, between 15 and 20 °C. This rare variety needs particular care in storage. The white crystals or light frost that may form on the surface are naturally crystallized vanillin, revealing the high aromatic concentration of these precious beans. Be sure to avoid the refrigerator, which disrupts the complex compounds responsible for the characteristic bell pepper and rum notes. Temperature variations should be avoided to prevent condensation. Air the tube gently once a week. Optimal storage: decades, with excellent preservation of the aromatic profile if the conditions are respected.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA rarity for collectors\u003c\/h3\u003e\n\u003cp\u003eCribbiana Vanilla from Guatemala at Galand Vanille is a choice for those who dare to explore history. It is a vanilla of rediscovery, a living fragment of an ancient civilization, and this gives its use an almost spiritual dimension. In culinary terms, it is aimed at creative chefs and professionals in search of the unexpected. Its bell pepper and caramel profile, combined with nuances of rum, makes it a vanilla impossible to ignore. It differs radically from the generous Planifolia from Madagascar, from the floral Tahitensis, from the Cribbiana from Mexico. For a similar wild rarity that is less spicy, the Colombian Sotoarenasii offers an aniseed sweetness. For a similar level of complexity but radically different, the Bahiana from Brazil unfolds with powerful notes of blue cheese and cocoa.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“Cribbiana is a fascinating vanilla. This vanilla could have been the most widely traded vanilla in the world if Europeans had not discovered the planifolia from Mexico first.\u003c\/p\u003e\n\u003cp\u003eIt is a vanilla rich in essential oil. It is visually very different from a classic vanilla bean, because of its short, stocky appearance.\u003c\/p\u003e\n\u003cp\u003eIts particular aromatic profile of chili, bell pepper and caramel is surprising. I recommend pairing it with citrus or using it to make an unusual ice cream.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":51673455132936,"sku":null,"price":126.6,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":51673455165704,"sku":null,"price":247.92,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":51673455198472,"sku":null,"price":485.3,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":51148366414088,"sku":"0028","price":949.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/interieur-vanille-cribbiana-caviar-prestige.jpg?v=1775146870"},{"product_id":"vanille-sao-tome","title":"Vanilla planifolia from São Tomé","description":"\u003ch3\u003eThe velvety elegance of the Chocolate Island\u003c\/h3\u003e\n\u003cp\u003eVanilla from São Tomé is a rare gem of the Gulf of Guinea. From the archipelago of São Tomé and Príncipe, it develops a deeply indulgent aromatic profile. This Planifolia variety stands out for its clean, smooth attack, where classic vanilla notes merge with deep hints of pure cocoa and dried fruit. Its texture is particularly oily and supple, the sign of a bean full of vanillin.\u003c\/p\u003e\n\u003cp\u003eIt is the vanilla of choice for the most refined creations, bringing roundness and a lasting aroma. It is ideal for enhancing milk-based desserts, characterful chocolate ganaches, or for infusing into softened butter for exceptional cookies.\u003c\/p\u003e\n\u003ch3\u003eA volcanic terroir between sea and forest\u003c\/h3\u003e\n\u003cp\u003eNicknamed “the Chocolate Island” for its historic cocoa plantations, São Tomé offers vanilla an exceptional volcanic cradle. The vines thrive in rich soil, under an equatorial climate saturated with humidity. This marriage of minerality and tropical warmth gives the bean its very particular aromatic signature, both floral and earthy.\u003c\/p\u003e\n\u003cp\u003eThis exceptional vanilla requires constant attention during its harvest and its traditional sweating.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“What fascinates me in São Tomé is this natural fusion between vanilla and cocoa. You can feel that these two plants share the same soil. This vanilla has a thickness, an aromatic ‘chew’ that I find very sensual. It doesn’t just sweeten, it brings structure, a backbone to a dessert. It is a high-class vanilla.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":51148367593736,"sku":"","price":15.0,"currency_code":"EUR","in_stock":true},{"title":"5 beans","offer_id":51148367626504,"sku":"","price":70.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":51148367659272,"sku":"","price":130.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":51148367724808,"sku":"","price":220.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-planifolia-sao-tome-gousse-noire.jpg?v=1772480912"},{"product_id":"vanille-pompona-fraiche-perou","title":"Vanilla fresh pompona from Peru","description":"\u003ch3\u003eThe freshness of a bean\u003c\/h3\u003e\n\u003cp\u003eThe beans are impressive in size, plump, full of substance. This bean gives off aromas of mirabelle plum, white tobacco and tonka.\u003c\/p\u003e\n\u003cp\u003eHere, the choice is deliberate: to preserve the freshness of the bean rather than push classic curing. This approach offers a new take on pompona, far from the profiles usually developed by long curing.\u003c\/p\u003e\n\u003cp\u003eFresh Pompona from Peru pairs with all dairy-based preparations, such as a pastry cream or an ice cream. But also with baked doughs such as brioche, tart pastry…\u003c\/p\u003e\n\u003ch3\u003eThe Andes, a still-wild terroir\u003c\/h3\u003e\n\u003cp\u003eFresh pompona from Peru is a vanilla apart. Harvested in the Amazonian foothills of the Andes, at around 800 meters above sea level, it grows in a still largely wild environment. Known locally as “Sekut”, it is considered one of the most primordial forms of vanilla.\u003c\/p\u003e\n\u003cp\u003eSome flowers there are still pollinated naturally by bees, anchoring this vanilla in an intact ecosystem, deeply tied to its terroir.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“With this vanilla, I wanted to explore something different: freshness.\u003c\/p\u003e\n\u003cp\u003eI worked hand in hand with the grower to obtain these huge beans, with a very particular quality and texture.\u003c\/p\u003e\n\u003cp\u003eThese are not the same aromas as a cured pompona. It is something rawer, more direct. It is another take on vanilla, almost in its original state.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":51148368445704,"sku":null,"price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-pompona-fraiche-perou-detail-extremite.jpg?v=1789227176"},{"product_id":"vanille-tahitensis-de-papouasie-nouvelle-guinee-professionnel","title":"Vanilla Tahitensis from Papua New Guinea PROFESSIONAL","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eProfessional format\u003c\/strong\u003e — Bulk packaging for chefs, pastry chefs, restaurateurs and food artisans. Tiered pricing based on the quantities ordered.\u003c\/p\u003eA floral, spicy, singular vanilla\n\u003cp\u003eSweet and intensely floral, Tahitensis vanilla from Papua New Guinea offers an aromatic score radically different from Planifolia. At the top, notes of tropical flowers and anise open the profile with freshness and elegance, creating an immediately captivating first impression. The heart develops a chocolatey, slightly spicy base, bringing an unexpected dimension to this floral vanilla — a complexity not found in Polynesian Tahitensis. The finish stretches out gently on sweet, aniseed notes, leaving a delicate and lingering aromatic memory. Less loaded with vanillin than a Planifolia, this Tahitensis vanilla bean seduces with its complexity and finesse rather than raw power. It expresses itself particularly well in cold infusions: in a crème anglaise, a milk, a syrup or a spirit, so as to preserve its naturally aniseed and sweet aromatic molecules, which are fragile in the face of heat. Favored by professionals for delicate desserts — a chantilly, a whipped ganache or a fruit dessert — where fragrance and subtlety matter more than head-on intensity. Galand Vanille offers it to offer another take on vanilla, off the beaten track of classic Planifolia.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eAnother take on vanilla\u003c\/h3\u003e\n\u003cp\u003eThe Tahitensis variety is fundamentally distinguished by the natural presence of aniseed molecules — anisyl alcohol, anisic acid, anisyl acetate — almost absent in Planifolia. On the other hand, it contains less vanillin, which gives it a more floral, airier, less linear profile. Here we find the X. Tahitensis variety, native to French Polynesia, introduced into Papua New Guinea. While the genetics are the same, the terroir and the preparation shape a noticeably different expression. In Papua New Guinea, the ripe beans are scalded after harvest, plunged for a few minutes into hot water to initiate the enzymatic process that releases the aromatic precursors. This is followed by several days of sweating and fermentation, crucial stages that develop the first aromatic notes characteristic of the region — this chocolatey, spicy dimension, more pronounced than in Polynesian Tahitensis. Drying then alternates between shade and sun for several months, until supple, concentrated and structured beans are obtained. This patient process preserves the aniseed molecules specific to Tahitensis while allowing the aromatic compounds to grow more complex and gain depth.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eBorn on an unspoiled land\u003c\/h3\u003e\n\u003cp\u003ePapua New Guinea offers Tahitensis a terroir radically different from Polynesia. The land is humid, hot, intensely green. The vanilla grows in a still-wild environment, difficult to access, where some tribes still live in rhythm with nature, in remarkable geographical isolation. Little tourism, little infrastructure: it is an unspoiled, almost raw territory, where modernity has barely penetrated. This dense tropical climate, this teeming biodiversity and this geographical isolation give rise to an expressive vanilla, with a more pronounced chocolatey, spicy dimension than its Polynesian cousin. The Papuan terroir leaves its mark on every bean: the rich forest soils, the constant humidity of the canopy and the moderate altitude create an ideal microclimate for the development of the complex aromatic compounds of Tahitensis. The difficulty of reaching the plantations adds to the rarity of this vanilla — every bean that makes it to France has made a considerable logistical journey, several planes and sometimes boats, to join the Galand Vanille collection.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA wild expression of Tahitensis\u003c\/h3\u003e\n\u003cp\u003eTahitensis from Papua stands out for its earthier, more chocolatey character than that of Tahiti or Raiatea, where the profile is more purely floral and aniseed. It is a wilder, more complex expression, shaped by an unspoiled terroir and a geographical isolation that strengthens its own identity. The spicy dimension at the base, absent from Polynesian Tahitensis, is its most recognizable signature. It is a vanilla that surprises connoisseurs used to the classic profiles of Tahiti. To discover the original Polynesian version of this same botanical variety, the Tahitensis from Tahaa offered by Galand Vanille provides a more delicate and more floral counterpoint, with notes of prunes and monoï. And the Tahitensis Haapape from Raiatea offers yet another register, broader, with morello cherry at its heart — three expressions of the same variety, three terroirs, three distinct experiences.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003ePreserving the floral finesse\u003c\/h3\u003e\n\u003cp\u003eTahitensis vanilla beans should be stored in an airtight glass tube, at room temperature and away from light. Their naturally higher moisture content than that of Planifolia requires particular attention: regularly check that there is no mold and air the beans for a few moments each week by opening the container. If the beans seem slightly damp on the surface, let them air for a few minutes before closing them again. Avoid the refrigerator, which dries out the beans and alters the fragile aniseed molecules. Properly stored in these conditions, Tahitensis beans maintain their floral and aniseed aromatic profile for decades. Over time, the aromas even continue to develop and improve.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eAn aromatic journey to the ends of the earth\u003c\/h3\u003e\n\u003cp\u003eThe Tahitensis from Papua New Guinea at Galand Vanille is a choice for explorers and connoisseurs. It is aimed at those who want to step off the beaten track of classic vanilla and discover a floral, aniseed profile of rare complexity. Wilder and more chocolatey than the Tahitensis from Tahiti or Raiatea, it offers a unique take on the Papuan terroir — an expression that the dense tropical climate and the geographical isolation make impossible to reproduce elsewhere. In the Galand Vanille collection, it represents the bridge between the floral world of Tahitensis and the depth of Planifolia. To return to a more indulgent and universal vanilla, the Planifolia Bourbon from Madagascar remains the essential reference. To explore other Tahitensis profiles, the vanillas from Tahaa and Raiatea offer the classic Polynesian versions of this fascinating variety.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“It’s one of the most difficult vanillas to source. Papua is on the other side of the world: several planes, sometimes boats, to reach these isolated plantations. But this wild land gives a unique vanilla: floral, aniseed, with a depth different from Tahiti. I’m attached to it because it comes from a territory that has remained raw, almost untouched.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":51673353683208,"sku":null,"price":52.75,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":51673353715976,"sku":null,"price":100.23,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":51673353748744,"sku":null,"price":189.9,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":51148368773384,"sku":null,"price":369.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-tahitensis-papouasie-nouvelle-guinee-gousse..jpg?v=1775081438"},{"product_id":"vanille-tahitensis-haapape-de-tahiti-raiatea-professionnel","title":"Vanilla Tahitensis from Tahiti Raiatea PROFESSIONAL","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eProfessional format\u003c\/strong\u003e — Bulk packaging for chefs, pastry chefs, restaurateurs and food artisans. Tiered pricing based on the quantities ordered.\u003c\/p\u003eA floral caress from the Leeward Islands\n\u003cp\u003eAt the heart of the Leeward Islands, on Raiatea, this Tahitensis Haapape unfolds a singular aromatic score, broad and enveloping. Here, vanilla does not seek head-on power; it prefers depth, nuance, a slow conversation with the senses. Its fragrance opens with delicate floral top notes, immediately fresh and captivating. Then come sweet anise, fresh almond and morello cherry at the heart, notes that intertwine with natural elegance. In the background, hints of ripe prune at the base bring warm roundness and remarkable persistence. Less focused on vanilla strength than Planifolia, this Tahitensis vanilla bean seduces with its complexity and natural suavity, offering an aromatic profile of a richness that only the Polynesian terroir can produce. It finds its truest expression in milk-based desserts, creams, rice puddings, entremets or cold infusions. Its floral freshness blossoms without being jolted by heat, letting its aniseed and fruity nuances surface in all their subtlety. It is a vanilla of emotion, one that moves you as much as it perfumes.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eExtreme ripeness, patient preparation\u003c\/h3\u003e\n\u003cp\u003eUnlike other origins where the harvest takes place before full ripeness, Tahitensis does not split open when it is ripe. The beans are therefore left on the vine for nine months, a considerable length of time that allows them to reach extreme ripeness. They are harvested black, fully mature, gorged with their essential oils and their aromatic potential. Here, there is no scalding as in Madagascar or other growing regions. Polynesian preparation follows a different rhythm, gentler and more respectful of the raw material: drying alternated between shade and sun, then daily hand massaging for two to three months. This patient gesture, repeated every day by expert hands, concentrates and evenly distributes the essential oils at the heart of the bean. This slow process gives rise to an aromatic profile that is both deep and fresh, of great purity, impossible to obtain through faster methods. In Tahiti, strict specifications govern this production: the moisture content must remain high, between 38 and 50%, guaranteeing suppleness, shine and aromatic intensity. It is this rigor that preserves the exceptional quality of Polynesian beans.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA mixed botanical origin\u003c\/h3\u003e\n\u003cp\u003eTahitensis is a living hybrid, born from a natural cross between Vanilla sotoarenasii and Vanilla odorata, two wild vines that once grew side by side in the tropical forests of South America. Introduced into French Polynesia, they found a new cradle there, an island terroir that transformed their aromatic expression. The Haapape variety, a subspecies of Tahitensis, produces longer, denser, particularly plump beans — the finest specimens of the Tahitensis family. On the island of Raiatea, the marine terroir deeply marks the plant: rich soils mixed with the remains of coral and fish bones, immediate proximity to the Pacific Ocean, constant humid heat carried by the trade winds. From this alliance between land and sea comes a broad, supple, intensely aromatic vanilla, carrying within it an island signature found nowhere else. It is the terroir that makes the difference between this Tahitensis from Raiatea and that of Tahaa, its neighbor in the Leeward Islands: two islands geographically close, two distinct expressions of the same variety, two aromatic personalities that are not alike.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eTwo Polynesias, two personalities\u003c\/h3\u003e\n\u003cp\u003eWhat makes the Tahitensis Haapape from Raiatea unique is this aromatic breadth that blends floral, fruity and aniseed in a rare and precious balance. Where the Tahitensis from Tahaa develops a more classically aniseed profile with notes of prunes, raisins and monoï, Raiatea offers a more pronounced morello cherry, a more present almond and a riper prune. It is like discovering two distinct Polynesias, two islands that share the same lagoon but cultivate different aromatic personalities. In the Galand Vanille collection, the Tahitensis Haapape from Raiatea represents the broadest and fruitiest expression of the Tahitensis family. To explore the other facet of Polynesian Tahitensis, the vanilla from Tahaa offers a more aniseed and more classic profile. For a Tahitensis from a radically different terroir, Papua New Guinea offers a wilder, more chocolatey version.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003ePreserving the Polynesian radiance\u003c\/h3\u003e\n\u003cp\u003eTahitensis Haapape should be stored in an airtight glass container, at room temperature and away from direct light. Its naturally high moisture content — between 38 and 50% in accordance with Polynesian specifications — gives it a remarkable suppleness that should be carefully preserved. Air the beans for a few moments each week to avoid any excessive condensation in the container. Never confuse crystallized vanillin — fine, white, with a delicate vanilla scent — with mold — green or gray spots, unpleasant smell. Avoid the refrigerator, which dries out the beans and distorts the fragile aniseed molecules. Optimal storage in these conditions: decades.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA vanilla of memory and emotion\u003c\/h3\u003e\n\u003cp\u003eThe Tahitensis Haapape from Raiatea is one of the centerpieces of the Galand Vanille collection, and one of the most singular vanillas in the catalog. Broader and fruitier than the Tahitensis from Tahaa, it offers a rare aromatic complexity, an emotional depth that few vanillas can claim. It is a vanilla that tells the story of its island, that carries within it the memory of the lagoon, the coral soils and the warmth of the trade winds. It is aimed at pastry chefs and professionals who seek to transcend classic desserts and to bring a floral and fruity dimension of incomparable elegance. For a more classic aniseed profile, the Tahitensis from Tahaa remains the Polynesian reference. For an earthier, more chocolatey Tahitensis profile, Papua New Guinea offers a radically different aromatic journey.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“I love this vanilla enormously. It reveals notes of cherry, almond, prune and anise, very different from the Tahiti vanilla I have always known and smelled. It’s like discovering two Polynesias that are not alike. Between Tahaa and Raiatea, there are similarities, but also distinct personalities. It moves you as much as it perfumes. It’s a vanilla of memory and emotion, a vanilla that tells the story of its island.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g 14\/16cm","offer_id":55257238765832,"sku":null,"price":121.33,"currency_code":"EUR","in_stock":false},{"title":"250g 14\/16cm","offer_id":55257246597384,"sku":null,"price":232.1,"currency_code":"EUR","in_stock":false},{"title":"500g 14\/16cm","offer_id":55257253380360,"sku":null,"price":443.1,"currency_code":"EUR","in_stock":false},{"title":"1kg 14\/16cm","offer_id":55257262424328,"sku":null,"price":844.0,"currency_code":"EUR","in_stock":false},{"title":"125g 18\/20cm","offer_id":51673266684168,"sku":null,"price":168.8,"currency_code":"EUR","in_stock":false},{"title":"250g 18\/20cm","offer_id":51673266716936,"sku":null,"price":327.05,"currency_code":"EUR","in_stock":false},{"title":"500g 18\/20cm","offer_id":51673266749704,"sku":null,"price":654.1,"currency_code":"EUR","in_stock":false},{"title":"1kg 18\/20cm","offer_id":51148368838920,"sku":null,"price":1266.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-tahiti-raiatea.jpg?v=1775080449"},{"product_id":"vanille-chamissonis-bresil","title":"Vanilla Chamissonis from Brazil","description":"\u003ch3\u003eA spectacular vanilla\u003c\/h3\u003e\n\u003cp\u003eChamissonis from Brazil is an extraordinary vanilla, as much for its size as for its aromatics. The beans develop a profile of fresh almond, clove, black lemon and black cherry, with hints of candle wax and a very singular minty freshness.\u003c\/p\u003e\n\u003cp\u003eThe skin is particularly thick, tender and concentrated in aromas. Like some Pompona vanillas, it can be used entirely and even eaten as is. The texture is soft, almost candied, giving the impression of biting into a candy.\u003c\/p\u003e\n\u003cp\u003eIt works very well for powerful infusions, desserts or preparations where vanilla becomes a true ingredient.\u003c\/p\u003e\n\u003ch3\u003eAn extraordinary selection\u003c\/h3\u003e\n\u003cp\u003eChamissonis is one of the largest vanillas in the world. Green beans can reach more than 200 g, and even after curing some exceed 60 g, making them impressive specimens.\u003c\/p\u003e\n\u003cp\u003eThe fruit takes more than two years to reach maturity, which explains its rarity. The plant is also difficult to grow: when the orchid is moved, it tends to lose its fruit. Production therefore remains extremely limited and requires a great deal of patience and know-how.\u003c\/p\u003e\n\u003ch3\u003eMata Atlântica, Brazil’s rainforest\u003c\/h3\u003e\n\u003cp\u003eThis vanilla is endemic to the Mata Atlântica, Brazil’s Atlantic rainforest, one of the most biodiverse ecosystems in the world. The country is home to more than 19 endemic vanilla species that remain largely unexplored.\u003c\/p\u003e\n\u003cp\u003eLong observed only in the wild, Chamissonis is just beginning to be cultivated. Its flower, which stays open for more than three days, is particularly fragrant, a rare phenomenon among vanillas.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“For me, Chamissonis is one of the most beautiful vanillas in the world. It is the largest I have ever seen: some beans weigh more than 60 g after curing.\u003c\/p\u003e\n\u003cp\u003eIt is a very difficult vanilla to grow. The fruit takes more than two years to ripen and the plant is sensitive, which makes harvests rare. But when you open the bean, it’s incredible: fresh almond, clove, black lemon, black cherry… It is also, for me, the hardest vanilla to define, because of its aromatic richness and depth. It is a very complex vanilla.\u003c\/p\u003e\n\u003cp\u003eLike some Pompona vanillas, the skin can be eaten as is. It is tender, aromatic, almost like a candy.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean 14\/18g","offer_id":58630794936584,"sku":null,"price":140.0,"currency_code":"EUR","in_stock":false},{"title":"1 bean 20\/24g","offer_id":58630794969352,"sku":null,"price":190.0,"currency_code":"EUR","in_stock":true},{"title":"1 bean 27\/29g","offer_id":58630795002120,"sku":null,"price":250.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-chamissonis-bresil-macro-texture.jpg?v=1789227176"},{"product_id":"vanille-planifolia-inde","title":"Vanilla Planifolia from India","description":"\u003ch3\u003eA bold, masculine vanilla\u003c\/h3\u003e\n\u003cp\u003eThis Planifolia variety gives off a singular aromatic power, both vanilla-rich and woody, with characteristic forest-floor nuances. Its complex profile reveals notes of leather and chocolate, balanced by a herbaceous touch of great finesse.\u003c\/p\u003e\n\u003cp\u003eThanks to its bold character, this vanilla is the ideal ally to enhance your chocolate desserts, ganaches or smooth creams. It brings a distinctive, wild signature that will surprise food lovers looking for authentic taste experiences.\u003c\/p\u003e\n\u003ch3\u003eA wild terroir in the heart of the Western Ghats\u003c\/h3\u003e\n\u003cp\u003ePlanifolia vanilla from India thrives in the Western Ghats region, a mountain range in western India, in the state of Karnataka. This territory is renowned for its unspoiled nature and unique climate.\u003c\/p\u003e\n\u003cp\u003eIn the heart of this region, the greenest in Karnataka, most of the orchids grow wild in the trees. The beans develop in a biodiversity hotspot, protected by a dense rainforest that serves as their refuge and natural support.\u003c\/p\u003e\n\u003cp\u003eThe secret of its quality lies in a rigorous curing process of 8 to 12 months. After harvest, the beans are scalded then patiently sun-dried, allowing the aromatic molecules to take shape and gain depth.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“What I love about this vanilla from Karnataka is its deeply wild origin. It grows in the middle of a vibrant ecosystem, among coffee plants and spices, which gives it that very particular woody, leathery signature. It is a vanilla with character, shaped by a volcanic terroir and exceptional biodiversity.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":51148369920264,"sku":"","price":2.5,"currency_code":"EUR","in_stock":true},{"title":"5 beans","offer_id":51148369953032,"sku":"","price":10.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":51148369985800,"sku":"","price":18.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":51148370051336,"sku":"","price":28.0,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":51148370084104,"sku":"","price":64.0,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":51148370116872,"sku":"","price":112.5,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":51148370149640,"sku":"","price":200.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-inde-karnataka-planifolia-gousse.jpg?v=1775079594"},{"product_id":"vanille-planifolia-tanzanie","title":"Vanilla planifolia from Tanzania","description":"\u003ch3\u003eA vanilla with character\u003c\/h3\u003e\n\u003cp\u003eVery vanilla-rich, broad and deep, this vanilla develops notes of leather, red berries and caramel with a lovely roundness on the palate.\u003c\/p\u003e\n\u003cp\u003eIt naturally accompanies crème anglaise, pastry cream, ganaches and ice cream, but also has its place in savory cooking, bringing depth to a jus or a sauce.\u003c\/p\u003e\n\u003ch3\u003eA traditional curing process\u003c\/h3\u003e\n\u003cp\u003eAfter harvest, the beans are scalded, then naturally sun-dried for several weeks. They are then cured at length, for as long as it takes for the aromas to take shape and gain depth.\u003c\/p\u003e\n\u003cp\u003eThis maturation reveals a dense, expressive vanilla, harvested at just the right moment, shortly before the beans split naturally.\u003c\/p\u003e\n\u003ch3\u003eA living volcanic land\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eThe vanilla is grown on the fertile lands surrounding Kilimanjaro, a territory shaped by volcanic activity and high mountains. The soils, particularly rich in organic matter and minerals, nourish abundant vegetation: coffee plants, sugar cane, mango trees and many vegetables grow there with remarkable vitality.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn this region, springs flowing from the mountain pass through rich volcanic layers, naturally taking on minerals. The purity and richness of the soil are such that the water is renowned for its exceptional quality. For vanilla, this environment is ideal ground: the plant grows slowly, feeds deeply and concentrates its aromatic compounds all the more.\u003c\/p\u003e\n\u003ch3\u003eAn aromatic signature\u003c\/h3\u003e\n\u003cp\u003eVanillas grown near volcanic land are known for their intensity and high vanillin content. Here, this high concentration translates into a deep, dense and lasting aromatic profile. A vanilla with character, shaped as much by the soil as by time.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“The first time I went to Tanzania, I was struck by the strength of this land. Around Kilimanjaro, the volcanic soils are incredibly rich, and you can taste it in the vanilla: it has depth, structure, a real presence. But beyond the taste, there are the women and men who grow it, with whom we are moving forward step by step to develop this supply chain. It is a vanilla I am attached to, for what it is and for where it comes from.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean 16\/18cm","offer_id":51148370739464,"sku":"","price":4.5,"currency_code":"EUR","in_stock":true},{"title":"5 beans 16\/18cm","offer_id":51148370772232,"sku":"","price":20.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans 16\/18cm","offer_id":51148370805000,"sku":"","price":35.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans 16\/18cm","offer_id":51148370870536,"sku":"","price":50.0,"currency_code":"EUR","in_stock":true},{"title":"1 bean 10\/12cm","offer_id":52971711365384,"sku":null,"price":3.5,"currency_code":"EUR","in_stock":true},{"title":"5 beans 10\/12cm","offer_id":52971711398152,"sku":null,"price":15.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans 10\/12cm","offer_id":52971711430920,"sku":null,"price":25.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans 10\/12cm","offer_id":52971716641032,"sku":null,"price":30.0,"currency_code":"EUR","in_stock":true},{"title":"250g 16\/18cm","offer_id":55707220246792,"sku":null,"price":77.0,"currency_code":"EUR","in_stock":true},{"title":"500g 16\/18cm","offer_id":55707220279560,"sku":null,"price":148.0,"currency_code":"EUR","in_stock":true},{"title":"1kg 16\/18cm","offer_id":55707220312328,"sku":null,"price":290.0,"currency_code":"EUR","in_stock":true},{"title":"250g 10\/12cm","offer_id":52971711496456,"sku":null,"price":51.5,"currency_code":"EUR","in_stock":true},{"title":"500g 10\/12cm","offer_id":52971711529224,"sku":null,"price":95.0,"currency_code":"EUR","in_stock":true},{"title":"1kg 10\/12cm","offer_id":52971711561992,"sku":null,"price":175.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-tanzanie-planifolia-gousse-gourmet.jpg?v=1775238670"},{"product_id":"coffret-decouverte","title":"The Pastry Chef’s Essentials Gift Box","description":"\u003ch2\u003eDiscovery Gift Box “The Pastry Chef’s Essentials”: the great vanilla classics\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003evanilla discovery gift box\u003c\/strong\u003e invites you to explore the great classics of exceptional vanilla. Designed by Paul Galand, \u003ca href=\"\/en\/pages\/notre-histoire\"\u003evanilla sourcer\u003c\/a\u003e, it brings together the emblematic \u003ca href=\"\/en\/collections\/planifolia\"\u003ePlanifolia\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/tahitensis\"\u003eTahitensis\u003c\/a\u003e varieties through a selection of six origins from \u003ca href=\"\/en\/pages\/vanille-direct-producteur\"\u003edirect supply chains with growers\u003c\/a\u003e. An ideal \u003cstrong\u003etasting gift box\u003c\/strong\u003e for comparing aromatic profiles, enriching your pastry creations or offering a \u003cstrong\u003egourmet gift\u003c\/strong\u003e to a lover of fine ingredients.\u003c\/p\u003e\n\u003ch3\u003ePlanifolia and Tahitensis: what are the differences?\u003c\/h3\u003e\n\u003cp\u003eIn the world of high-end vanilla, these two major varieties differ in their composition and the richness of their aromatic expressions.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe elegance of Tahitensis:\u003c\/strong\u003e richer in fatty acids (around 2.0%), it favors floral and aniseed nuances over a dominant vanillin expression. Its profile is fruity, delicate and particularly fragrant.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe intensity of Planifolia:\u003c\/strong\u003e with a fatty acid concentration of around 1.0%, it expresses all the depth of a great vanilla, between vanilla, chocolate, woody and spicy notes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo explore these differences further, our comparison \u003ca href=\"\/en\/blogs\/news\/vanille-bourbon-tahitensis-ou-pompona-quelle-variete-choisir\"\u003eBourbon, Tahitensis or Pompona: which variety should you choose?\u003c\/a\u003e presents the characteristics and culinary uses of each variety.\u003c\/p\u003e\n\u003ch3\u003eThe six origins in your gift box\u003c\/h3\u003e\n\u003cp\u003ePaul Galand has brought together vanillas from terroirs known for their singularity, to explore a wide palette of aromatic nuances:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e2 beans of \u003ca href=\"\/en\/collections\/vanille-de-madagascar\"\u003ePlanifolia Bourbon from Madagascar\u003c\/a\u003e:\u003c\/strong\u003e a generous, smooth benchmark, with notes of chocolate and caramel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2 beans of split \u003ca href=\"\/en\/collections\/vanille-givree\"\u003efrosted\u003c\/a\u003e Planifolia from Madagascar:\u003c\/strong\u003e harvested at full maturity, it naturally shows vanillin crystals on its surface.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2 beans of Planifolia from Tanzania:\u003c\/strong\u003e a broad, singular vanilla, with notes of leather and red berries, from the volcanic lands of Kilimanjaro.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2 beans of Planifolia from India:\u003c\/strong\u003e an intense, original profile, marked by herbaceous, prune and leather nuances.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 bean of \u003ca href=\"\/en\/collections\/tahitensis\"\u003eTahitensis\u003c\/a\u003e from Tahiti, in Moorea:\u003c\/strong\u003e a delicate Polynesian expression, with notes of almond, gingerbread and prune.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2 beans of \u003ca href=\"\/en\/products\/vanille-tahitensis-papouasie\"\u003eTahitensis from Papua New Guinea\u003c\/a\u003e:\u003c\/strong\u003e an expressive origin, where floral notes combine with aniseed and chocolate accents.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWho is the Discovery Gift Box for?\u003c\/h3\u003e\n\u003cp\u003eThis vanilla gift box is for pastry lovers, curious cooks and anyone who wants to discover the diversity of exceptional vanillas. It is also a fine first step before exploring our other selections: the \u003ca href=\"\/en\/products\/coffret-variete\"\u003eVariety Gift Box\u003c\/a\u003e, devoted to rare species, then the \u003ca href=\"\/en\/products\/coffret-collector\"\u003eCollector Gift Box\u003c\/a\u003e, which brings together some of the most remarkable vanillas in the world.\u003c\/p\u003e\n\u003ch3\u003eTasting, using and storing your beans\u003c\/h3\u003e\n\u003cp\u003eEach origin deserves to be used in the right way to fully reveal its aromas. Find our advice in the \u003ca href=\"\/en\/blogs\/news\/quelle-vanille-choisir-pour-quelle-recette-le-guide-des-accords-parfaits\"\u003eguide to vanilla and recipe pairings\u003c\/a\u003e, as well as our \u003ca href=\"\/en\/blogs\/news\/comment-utiliser-une-gousse-de-vanille-en-patisserie-techniques-et-astuces\"\u003etechniques for working with vanilla in pastry\u003c\/a\u003e. To preserve the qualities of your beans, choose a \u003ca href=\"\/en\/collections\/tube-en-verre\"\u003eglass tube\u003c\/a\u003e, away from light, and see our \u003ca href=\"\/en\/blogs\/news\/comment-conserver-ses-gousses-de-vanille-le-guide-complet\"\u003estorage guide\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eWant to continue this discovery? Explore our \u003ca href=\"\/en\/collections\/vanilles\"\u003ecollection of exceptional vanillas\u003c\/a\u003e and its 19 origins, from must-have profiles to the rarest vanillas.\u003c\/p\u003e","brand":"Galand vanille","offers":[{"title":"Default Title","offer_id":51148371067144,"sku":null,"price":75.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/coffret-essentiels-du-patissier-galand-vanille..jpg?v=1772569388"},{"product_id":"coffret-variete","title":"Vanilla Variety Gift Box","description":"\u003ch2\u003eVariety Gift Box: six rare vanilla species to discover, taste and compare\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eVariety vanilla gift box\u003c\/strong\u003e is an exclusive collection bringing together six botanical species among the rarest in the world. Assembled by Paul Galand, \u003ca href=\"\/en\/pages\/notre-histoire\"\u003evanilla sourcer\u003c\/a\u003e, from beans selected \u003ca href=\"\/en\/pages\/vanille-direct-producteur\"\u003edirect from the growers\u003c\/a\u003e, it is aimed at pastry enthusiasts and flavor collectors alike. Each vanilla reveals a unique aromatic personality: the ultimate \u003cstrong\u003ecomparative tasting gift box\u003c\/strong\u003e, and a \u003cstrong\u003egift\u003c\/strong\u003e out of the ordinary.\u003c\/p\u003e\n\u003ch3\u003eBourbon vanilla from Madagascar: perfect balance\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/vanille-de-madagascar\"\u003eBourbon vanilla from Madagascar\u003c\/a\u003e stands out for its rich aromas of butter, caramel and chocolate. Its name “Bourbon” comes from its origin in the Indian Ocean and from the V. planifolia variety — a prestigious name linked to the former Île Bourbon (Réunion).\u003c\/p\u003e\n\u003ch3\u003eOdorata vanilla from Ecuador: wild strength\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/odorata\"\u003eOdorata vanilla\u003c\/a\u003e from Ecuador, a wild species endemic to South America, offers a complex profile blending chocolate, cherry, cocoa butter and matcha. Its natural pollination adds to its rarity.\u003c\/p\u003e\n\u003ch3\u003ePompona vanilla from New Caledonia: the candied bean\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/pompona\"\u003ePompona vanilla\u003c\/a\u003e from New Caledonia, a short, stocky subspecies, releases aromas of banana, strawberry, apricot, cinnamon and lilac. Its almost candied, non-stringy skin can be enjoyed like a fruit to bite into.\u003c\/p\u003e\n\u003ch3\u003eCribbiana from Guatemala: the Maya heritage\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/cribbiana\"\u003eCribbiana\u003c\/a\u003e, once prized by the Maya, is among the rarest vanillas. It grows wild, pollinated by hummingbirds and local bees, and offers aromas of bell pepper, chili, caramel and peanut.\u003c\/p\u003e\n\u003ch3\u003eSotoarenasii vanilla from Colombia: absolute exoticism\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/sotoarenasii\"\u003eSotoarenasii vanilla\u003c\/a\u003e from Colombia, one of the rarest in the world, grows in the forests of Chocó and is pollinated by endemic bees. Its flavors evoke plum, peach, licorice and tonka bean.\u003c\/p\u003e\n\u003ch3\u003eBahiana vanilla from Brazil: power and singularity\u003c\/h3\u003e\n\u003cp\u003eFinally, \u003ca href=\"\/en\/collections\/bahiana\"\u003eBahiana vanilla\u003c\/a\u003e from Brazil stands out for its exceptional aromatic power and an intense ochre-red essential oil. Complex and surprising, it reveals notes of dried chili, blue cheese, muscovado sugar and a subtle minty touch.\u003c\/p\u003e\n\u003cp\u003eThis gift box is an invitation to a true taste journey, celebrating the diversity of vanilla’s natural aromas. To take the comparative tasting further, read our sourcer’s verdict \u003ca href=\"\/en\/blogs\/news\/meilleure-vanille-du-monde-verdict-producteur\"\u003e“what is the best vanilla in the world?”\u003c\/a\u003e and pair each bean with the right dessert using our \u003ca href=\"\/en\/blogs\/news\/quelle-vanille-choisir-pour-quelle-recette-le-guide-des-accords-parfaits\"\u003epairing guide\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eWho is the Variety Gift Box for?\u003c\/h3\u003e\n\u003cp\u003eIt is the ideal gift for the food lover who likes to understand and compare. More accessible, the \u003ca href=\"\/en\/products\/coffret-decouverte\"\u003eDiscovery Gift Box\u003c\/a\u003e introduces the great origins; rarer still, the \u003ca href=\"\/en\/products\/coffret-collector\"\u003eCollector Gift Box\u003c\/a\u003e brings together the exceptional. Discover the full range in our \u003ca href=\"\/en\/collections\/coffret\"\u003evanilla gift boxes\u003c\/a\u003e.\u003c\/p\u003e\n\u003cblockquote\u003e\u003cp\u003e\u003cstrong\u003eA word from Paul Galand:\u003c\/strong\u003e This gift box is the result of a constant search for the most unspoiled terroirs. Each bean tells a story, from pollination by the hummingbirds of Guatemala to the oily richness of Brazilian soils. It is, in my view, the quintessence of vanilla biodiversity gathered in a single case.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp\u003eStore your beans in a \u003ca href=\"\/en\/collections\/tube-en-verre\"\u003eglass tube\u003c\/a\u003e (see our \u003ca href=\"\/en\/blogs\/news\/comment-conserver-ses-gousses-de-vanille-le-guide-complet\"\u003estorage guide\u003c\/a\u003e) and explore all our \u003ca href=\"\/en\/collections\/vanilles\"\u003eexceptional vanillas\u003c\/a\u003e.\u003c\/p\u003e","brand":"Galand vanille","offers":[{"title":"Default Title","offer_id":51148371919112,"sku":null,"price":170.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/coffret-degustation-vanille-haut-de-gamme..jpg?v=1772569670"},{"product_id":"coffret-collector","title":"Vanilla Collector Gift Box","description":"\u003ch2\u003eCollector Gift Box: six rare vanilla origins for true connoisseurs\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eCollector vanilla gift box\u003c\/strong\u003e brings together six origins among the rarest in the world, the centerpiece of our range, for discerning enthusiasts and collectors. Assembled by Paul Galand, \u003ca href=\"\/en\/pages\/notre-histoire\"\u003evanilla sourcer\u003c\/a\u003e, from beans selected \u003ca href=\"\/en\/pages\/vanille-direct-producteur\"\u003edirect from the growers\u003c\/a\u003e, it is the \u003cstrong\u003eexceptional gift\u003c\/strong\u003e that leaves a lasting impression. Among these treasures, the \u003ca href=\"\/en\/collections\/pompona\"\u003ePompona\u003c\/a\u003e beans stand out for their rarity and their scents of apple, jasmine and mango.\u003c\/p\u003e\n\u003ch3\u003eThe excellence of Pompona from Martinique\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/products\/vanille-pompona-martinique\"\u003ePompona from Martinique\u003c\/a\u003e is harvested very late, which gives it exceptional aromatic richness. Its notes of cherry, honey, flowers and apple, and its natural split formed after more than nine months on the vine, bear witness to a harvest at full maturity. (Its island production is among the smallest in the world.)\u003c\/p\u003e\n\u003ch3\u003ePlanifolia from Mauritius: packed with vanillin\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/planifolia\"\u003ePlanifolia vanilla\u003c\/a\u003e from Mauritius is renowned for its high vanillin content, exceeding 4%. Its beans, covered in natural vanillin thanks to meticulous curing, deliver aromas of caramel and white flowers. A phenomenon we explain in detail in our article on \u003ca href=\"\/en\/blogs\/news\/la-cristallisation-de-la-vanille\"\u003evanilla crystallization\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eThe singularity of Pompona from New Caledonia\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/pompona\"\u003ePompona\u003c\/a\u003e from New Caledonia, a subspecies shorter and stockier than those of Martinique and Brazil, releases aromas of banana, strawberry, apricot, cinnamon and lilac.\u003c\/p\u003e\n\u003ch3\u003eWild rarity: Cribbiana from Guatemala\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/cribbiana\"\u003eCribbiana\u003c\/a\u003e from Guatemala, among the rarest vanillas, grows wild, pollinated by hummingbirds and local bees. It offers aromas of green coffee, orange, caramel, candied fruit and chocolate.\u003c\/p\u003e\n\u003ch3\u003eHistorical heritage: Planifolia from Mexico\u003c\/h3\u003e\n\u003cp\u003eFinally, \u003ca href=\"\/en\/collections\/planifolia\"\u003eplanifolia\u003c\/a\u003e from Mexico, the historic cradle of vanilla once cultivated by the Aztecs, gives off aromas of chocolate, currant and walnut — an origin steeped in history that completes this gift box.\u003c\/p\u003e\n\u003cp\u003eTo understand why these rarities justify their price, read our analysis of \u003ca href=\"\/en\/blogs\/news\/prix-de-la-vanille-2026-combien-coute-vraiment-une-gousse\"\u003evanilla prices in 2026\u003c\/a\u003e, and our sourcer’s verdict \u003ca href=\"\/en\/blogs\/news\/meilleure-vanille-du-monde-verdict-producteur\"\u003e“what is the best vanilla in the world?”\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eWho is the Collector Gift Box for?\u003c\/h3\u003e\n\u003cp\u003eIt’s the gift for true enthusiasts, chefs and epicureans. To discover the essential vanillas for pastry, choose the \u003ca href=\"\/en\/products\/coffret-decouverte\"\u003eDiscovery Gift Box\u003c\/a\u003e; to deepen your knowledge of vanilla, the \u003ca href=\"\/en\/products\/coffret-variete\"\u003eVariety Gift Box\u003c\/a\u003e. The full range is gathered in our \u003ca href=\"\/en\/collections\/coffret\"\u003evanilla gift boxes\u003c\/a\u003e.\u003c\/p\u003e\n\u003cblockquote\u003e\u003cp\u003e\u003cstrong\u003eA word from Paul Galand:\u003c\/strong\u003e This collector gift box is the result of a quest for excellence. Bringing these six origins together means offering enthusiasts an unprecedented aromatic palette, from the chocolatey power of Mexico to the floral delicacy of Martinique.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp\u003eStore these exceptional beans in their \u003ca href=\"\/en\/collections\/tube-en-verre\"\u003eglass tube\u003c\/a\u003e, away from light (see our \u003ca href=\"\/en\/blogs\/news\/comment-conserver-ses-gousses-de-vanille-le-guide-complet\"\u003estorage guide\u003c\/a\u003e), and explore all our \u003ca href=\"\/en\/collections\/vanilles\"\u003eexceptional vanillas\u003c\/a\u003e.\u003c\/p\u003e","brand":"Galand vanille","offers":[{"title":"Default Title","offer_id":51148372279560,"sku":null,"price":240.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/coffret-collector-vanille-six-origines-galand-vanille..jpg?v=1772570602"},{"product_id":"vanille-sotoarenasis-colombie","title":"Vanilla sotoarenasii from Colombia","description":"\u003ch3\u003eA delicate vanilla\u003c\/h3\u003e\n\u003cp\u003eSotoarenasii vanilla has a gentle, singular aromatic profile. Its beans develop notes of apple, plum and peach, accompanied by aniseed, floral and slightly licorice-like nuances, with a touch of tonka bean.\u003c\/p\u003e\n\u003cp\u003eIts skin, less stringy than that of many vanillas, allows you to use the whole bean, almost like a ripe fruit. It works perfectly in desserts, crème anglaise and pastry cream, etc. Some beans can even be eaten as is, to discover the full richness of their aromatics.\u003c\/p\u003e\n\u003ch3\u003eA wild selection\u003c\/h3\u003e\n\u003cp\u003eOften confused with Planifolia because of the resemblance of its leaves and flowers, Sotoarenasii nevertheless stands out for its shorter, wider beans, as well as its very particular aromatic profile.\u003c\/p\u003e\n\u003cp\u003eIt is a wild vanilla, naturally pollinated by the region’s endemic bees and hummingbirds. In the jungle, it grows freely, its vines climbing the trees of the rainforest.\u003c\/p\u003e\n\u003cp\u003eLike Odorata, it is one of the species behind certain natural hybridizations, notably those that contributed to the emergence of Tahitensis.\u003c\/p\u003e\n\u003ch3\u003eBahia Solano, an unspoiled forest\u003c\/h3\u003e\n\u003cp\u003eThis vanilla grows in the Bahía Solano region, on the Pacific coast of Colombia, one of the wildest and most inaccessible territories in the world.\u003c\/p\u003e\n\u003cp\u003eIn this very poor region, growing vanilla is a valuable alternative to deforestation and illicit crops. Vanilla vines are plentiful in the forest, and making the most of them helps preserve this exceptional ecosystem while providing an income for local communities.\u003c\/p\u003e\n\u003cp\u003eEach bean produced here therefore carries an extra dimension: that of a protected forest and a more sustainable economy.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“Sotoarenasii is a wild vanilla that I find fascinating. It grows all around Bahía Solano, in an incredibly dense jungle. Colombia is one of the wildest territories I have ever gone to in search of vanilla. Reaching the beans was a real obstacle course: crossing swamps, making our way among caimans, anacondas, ants and tarantulas.\u003c\/p\u003e\n\u003cp\u003eAromatically, it is something very fruity, with notes of apple, an aniseed touch and a very floral side. It can even be eaten as is. I am still working on the curing so that visually it comes closer to the freshness of tahitensis.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":51537171841288,"sku":"","price":10.0,"currency_code":"EUR","in_stock":true},{"title":"5 beans","offer_id":51537171874056,"sku":"","price":45.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":51537171906824,"sku":"","price":85.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":51537171972360,"sku":"","price":140.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-sotoarenasii-colombie-deux-gousses.jpg?v=1789992372"},{"product_id":"vanille-pompona-mexique","title":"Vanilla pompona from Mexico","description":"\u003ch3\u003eAn indulgent wild vanilla\u003c\/h3\u003e\n\u003cp\u003ePompona from Mexico is a wild vanilla with rich, indulgent aromas: floral, buttery, fruity notes, with subtle hints of olives and apples. Its taste is so expressive that you can almost enjoy it on its own, like a candy to bite into.\u003c\/p\u003e\n\u003cp\u003eIn pastry, it stands on its own in vanilla-centered desserts such as rice pudding. In cooking, it pairs perfectly with fish.\u003c\/p\u003e\n\u003ch3\u003eA rare and precious selection\u003c\/h3\u003e\n\u003cp\u003eThis variety is produced in very small quantities, making it a gem for collectors and for chefs passionate about vanilla. The beans are long, plump and grown to full maturity. Some flowers are pollinated naturally by endemic hummingbirds and the region’s small bees, ensuring superior quality and incomparable aromatic complexity.\u003c\/p\u003e\n\u003ch3\u003eMexican terroir, the cradle of vanilla\u003c\/h3\u003e\n\u003cp\u003eIn the valley and hills of Usila, in the heart of the Chinantla jungle, in the state of Oaxaca, vanilla still grows in the wild. Here \u003cstrong\u003eVanilla planifolia\u003c\/strong\u003e and \u003cstrong\u003eVanilla pompona\u003c\/strong\u003e grow naturally, entwined with citrus trees, banana plants and tall tropical trees such as caoba.\u003c\/p\u003e\n\u003cp\u003eThe ancient name of these lands, Huitzila, “place of hummingbirds”, says it all. The flowers are pollinated by hummingbirds and small local bees. Each bird fertilizes only a few flowers per cluster, often the three most vigorous, ensuring concentrated beans with fine aromatic density.\u003c\/p\u003e\n\u003cp\u003eThis region is the homeland of vanilla, used by the Aztecs to flavor cocoa and coffee. Pompona vanilla from Mexico embodies this ancestral history, blending tradition and wild nature.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“Pompona from Mexico is a vanilla that made a deep impression on me. You can eat it like a candy, it is so aromatic and rare. The notes of olives and apples, along with its floral and buttery nuances, make it an exceptional vanilla.\u003c\/p\u003e\n\u003cp\u003eThe history of vanilla revolves largely around planifolia, yet pompona is also one of the species found in Mexico. It is less well known because it is rarer and lower in vanillin. However, it has an aromatic palette different from that of planifolia and can be eaten whole.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean 3\/5g","offer_id":58318338457864,"sku":null,"price":12.0,"currency_code":"EUR","in_stock":true},{"title":"1 bean 5\/7g","offer_id":51537126392072,"sku":"","price":20.0,"currency_code":"EUR","in_stock":true},{"title":"1 bean 8\/10g","offer_id":58318338490632,"sku":null,"price":40.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-pompona-mexique-gousse-geante.jpg?v=1775079815"},{"product_id":"vanille-planifolia-mexique","title":"Vanilla planifolia from Mexico","description":"\u003ch3\u003eA vanilla with character\u003c\/h3\u003e\n\u003cp\u003eIntensely chocolatey, the planifolia vanilla from Mexico Veracruz reveals a typically Mexican profile: chocolate, notes of walnut and nutmeg, ripe red berries, with a hint of bitterness in the background.\u003c\/p\u003e\n\u003cp\u003eThis vanilla offers very long beans of more than 18cm, well filled with vanilla caviar. The beans are loaded with essential oils, hence its aromatic power.\u003c\/p\u003e\n\u003cp\u003eThis vanilla will go very well in your crème anglaise, ganaches, rice pudding, flan, etc. It will also surprise your taste buds in savory dishes, with red meat for example.\u003c\/p\u003e\n\u003ch3\u003eThe wild cradle of vanilla\u003c\/h3\u003e\n\u003cp\u003eIn the valley and hills of Usila, in the heart of the Chinantla jungle, in the state of Oaxaca, vanilla still grows in the wild. Here \u003cstrong\u003eVanilla planifolia\u003c\/strong\u003e and \u003cstrong\u003eVanilla pompona\u003c\/strong\u003e grow naturally, entwined with citrus trees, banana plants and tall tropical trees such as caoba.\u003c\/p\u003e\n\u003cp\u003eThe ancient name of these lands, Huitzila, “place of hummingbirds”, says it all. The flowers are pollinated by hummingbirds and small local bees. Each bird fertilizes only a few flowers per cluster, often the three most vigorous, ensuring concentrated beans with fine aromatic density.\u003c\/p\u003e\n\u003ch3\u003eA founding history\u003c\/h3\u003e\n\u003cp\u003eMexico is the original cradle of vanilla. Before the mid-19th century, all the world’s vanillas came from its forests. The Aztecs already used tlilxochitl, the “black pod”, to perfume cocoa and ritual drinks. It was offered in tribute to the emperor Moctezuma II and was also used as a perfume, mixed with mamey seed oil to anoint the hair.\u003c\/p\u003e\n\u003cp\u003eIn 1521, Hernan Cortes brought vanilla back to Europe. It appeared in France in 1664 and won over Louis XIV, who tried to develop its cultivation on Bourbon Island (today Réunion).\u003c\/p\u003e\n\u003cp\u003eFor a long time, however, only natural pollination made production possible. Around 1850, the Belgian naturalist Charles Morren studied the fertilization mechanism, soon made accessible thanks to the decisive gesture of Edmond Albius, who developed hand pollination.\u003c\/p\u003e\n\u003cp\u003eDespite this prestigious history, current production in Chinantla remains modest. The terroir is demanding, the forest dense. But the quality of the beans is remarkable.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“For me, it was essential to have a Mexican vanilla rich in history. This one perfectly embodies the original Mexican vanilla, with its very chocolatey, deep notes. It is a warrior’s vanilla.\u003c\/p\u003e\n\u003cp\u003eIn the past, the Aztecs drank a powerful, almost sacred hot chocolate. Today I recreate this drink with water, 100% chocolate, and a whole bean of this vanilla.\u003c\/p\u003e\n\u003cp\u003eWith this vanilla, I rediscover the strength and purity of the ancestral drink of the Aztec communities.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":51537167024392,"sku":"","price":11.0,"currency_code":"EUR","in_stock":true},{"title":"5 beans","offer_id":51537167057160,"sku":"","price":52.5,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":51537167089928,"sku":"","price":100.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":51537167155464,"sku":"","price":180.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/gousse-vanille-mexique-planifolia-gourmet..jpg?v=1775079847"},{"product_id":"vanille-tahitensis-de-tahiti-tahaa-professionnel","title":"Vanilla tahitensis from Tahiti Tahaa professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eProfessional format\u003c\/strong\u003e — Bulk packaging for chefs, pastry chefs, restaurateurs and food artisans. Tiered pricing based on the quantities ordered.\u003c\/p\u003eThe vanilla island\n\u003cp\u003eTahitensis Vanilla from Tahaa embodies a floral caress from the Polynesian Leeward Islands. On Raiatea, this vanilla unfolds a singular score, broad and enveloping, very different from the generous power of Planifolia. It does not seek brutal head-on force; it prefers depth, nuance, a slow and delicious conversation with the senses. Its fragrance opens with delicate and truly recognizable floral notes, then come sweet, licorice-tinged anise, fresh almond like amber honey and crisp, tangy morello cherry, accompanied in the background by notes of ripe prune and raisin. Less focused on raw vanillin than Planifolia, it seduces with its multidimensional complexity and its incomparable natural suavity. It finds its truest expression in milk-based desserts — tender rice pudding, architectural entremets, crèmes anglaises —, in gentle creams, or in cold infusions where its floral freshness blossoms without being jolted by destructive heat.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA rare, patient curing\u003c\/h3\u003e\n\u003cp\u003eTahitensis Vanilla from Tahaa follows a unique curing process, very different from the Malagasy standard. From the species Vanilla tahitensis (haapape sub-variety), it stands out for its particularly long and plump beans, often over 18 centimeters, very richly endowed with caviar. Their glossy dark brown color testifies to a high aromatic concentration and full ripeness. The harvest takes place after 13 months of ripening on the vine — well beyond the standards of Planifolia, which is harvested after 9 months. The beans are harvested black, fully mature, gorged with their precious essential oils. Unlike Madagascar, there is no harsh scalding. Polynesian preparation follows a different, respectful rhythm: drying carefully alternated between shade and sun, then delicate daily hand massaging for two to three months. This patient gesture concentrates and evenly distributes the essential oils deep in the heart of each bean, creating an aromatic profile of great purity. Rigorous specifications govern this production: the moisture content must remain high, between 38 and 50%, guaranteeing suppleness, natural shine and aromatic intensity. It is a delicate balance, and few growers master it.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eTahaa, the vanilla island\u003c\/h3\u003e\n\u003cp\u003eNicknamed the vanilla island, Tahaa in French Polynesia offers an ideal environment for Tahitensis. The constant warm climate, the regular humidity and traditional Polynesian know-how combine to create a singular vanilla. The Haapape variety, a subspecies of Tahitensis, thrives in these lagoon conditions, drawing particular characteristics from the marine terroir: rich soils mixing coral fragments and fish remains, constant proximity to the ocean, predictable humid heat. From this alliance between botanical species, marine terroir and human expertise comes a broad, supple, intensely aromatic vanilla, carrying within it a truly insular, unequaled signature. This vanilla is grown there with deep respect, in a balance between nature and measured human intervention. Its unique aromatic profile, very different from Planifolia from other origins, makes it an essential reference for chefs looking for a more floral, more expressive, more refined vanilla.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eWhat makes it singular\u003c\/h3\u003e\n\u003cp\u003eTahitensis Vanilla from Tahaa unfolds a distinct floral signature: delicate white flowers, sweet, licorice-tinged anise, fresh almond, morello cherry, ripe prune, raisin, with a light but persistent presence of chocolate in the background. It is a vanilla of memory and emotion, capable of transporting those who taste it to childhood memories and cherished moments. It is a vanilla that tells the story of its island, that carries within it the history of generations of growers. Botanically, Tahitensis from Tahaa is a living hybrid, the result of a natural cross between Vanilla sotoarenasii and Vanilla odorata, two wild vines that grew side by side in ancient tropical forests. Introduced into French Polynesia long ago, they found a new cradle there in which to flourish and create this exceptional natural hybridization. To explore another Tahitensis, but a radically different one, the Tahitensis from Ecuador offers a less sweet, jasmine-like floral character. For classic generous power, the Planifolia Bourbon from Madagascar brings a more linear roundness. For another Polynesian vanilla, the vanilla from French Brittany brings an extremely rare elegance.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003ePreserving the richness of your beans\u003c\/h3\u003e\n\u003cp\u003eStore the generous beans of Tahitensis Vanilla from Tahaa in an airtight glass tube, away from light and at a stable room temperature, between 15 and 20 °C. This precious vanilla deserves rigorous conditions. The white crystals that may gradually appear are naturally crystallized vanillin, proof of full maturation and aromatic concentration. Unlike other origins, frost on Tahitensis is less frequent — this simply reflects its particular chemical composition, rich in aniseed molecules rather than pure vanillin. Avoid the refrigerator at all costs, as it alters the characteristic delicate floral nuances. Temperature variations cause destructive condensation. Air briefly once a week. Optimal storage: decades, with fine aromatic stability if conditions remain rigorous.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eThe benchmark Tahitensis\u003c\/h3\u003e\n\u003cp\u003eTahitensis Vanilla from Tahaa at Galand Vanille is the personal, sentimental choice. It is a vanilla laden with memory, recalling grandmother’s rice puddings and the crème caramels of childhood, but with a sophistication and depth that few other vanillas can reach. It is aimed at those who have explored generous Planifolia and are now looking for finesse, floral expression, a slow conversation with the senses. It differs radically from Planifolia Bourbon in its absence of linear power and its preference for nuance. It also differs from the Tahitensis from Ecuador in its more complete suavity. For another major floral vanilla, the Colombian Sotoarenasii offers a more rustic aniseed sweetness. For a more radical Polynesian vanilla, no other really comes close in the Galand catalog.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“Tahaa vanilla is a very personal vanilla for me. It’s the vanilla of my childhood.\u003c\/p\u003e\n\u003cp\u003eI find notes of prunes and raisins, that very aniseed and floral side. It’s my grandmother’s vanilla, the one in her rice puddings and her crème caramels.\u003c\/p\u003e\n\u003cp\u003eIt’s perfect cold, in a gentle infusion, in a crème anglaise or with fruit. It’s a very expressive vanilla, with lots of caviar and real aromatic elegance.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":51673469878536,"sku":"","price":168.8,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":51673469911304,"sku":"","price":327.05,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":51673469944072,"sku":"","price":654.1,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":51673469976840,"sku":"","price":1266.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-tahaa-tahiti-chair-genereuse-mat.jpg?v=1775080267"},{"product_id":"vanille-sotoarenasii-de-colombie-professionnel","title":"Vanilla sotoarenasii from Colombia professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eProfessional format\u003c\/strong\u003e — Bulk packaging for chefs, pastry chefs, restaurateurs and food artisans. Tiered pricing based on the quantities ordered.\u003c\/p\u003eA delicate, socially committed vanilla\n\u003cp\u003eSotoarenasii Vanilla from Colombia has a gentle, singular and eminently delicate aromatic profile. Its beans develop a fruity-floral signature: notes of fresh apple evoking autumn, tangy ripe plum, fleshy peach, accompanied by subtle aniseed nuances, airy florals and a hint of licorice, supported by an enveloping, fragrant touch of tonka bean. The whole creates the impression of tasting a refined bouquet of autumn spices. Its skin, less stringy than that of many vanillas, allows the whole bean to be used, almost like a ripe fruit whose flesh you savor. It works gracefully in desserts where ripe fruit takes center stage and in crèmes anglaises and pastry creams, where it brings sweetness without overwhelming power. Some beans can even be tasted as they are, to discover the full living richness of their aromatic profile. It is the vanilla of explorers who have exhausted the classics and are looking for the fruity unexpected.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA little-known curing\u003c\/h3\u003e\n\u003cp\u003eSotoarenasii Vanilla from Colombia undergoes a respectful curing that preserves its natural delicacy. Often confused with Planifolia because of the superficial resemblance of its leaves and flowers, it nevertheless differs radically through its shorter, wider beans, as well as through its very particular fruity-aniseed aromatic profile. After harvesting in the unspoiled jungle of Colombia, the beans are cured slowly, allowing the delicate compounds to take shape without hardening. Odorata is a wild vanilla, naturally pollinated by the region’s endemic bees and the tiny hummingbirds that fly between the flowers. This natural pollination roots the aroma in the living terroir. Like Odorata, it is one of the species at the origin of certain ancient natural hybridizations, notably those that contributed to the emergence of Tahitensis — that living botanical hybrid from which a new vanilla is born.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eBahía Solano, an unspoiled forest\u003c\/h3\u003e\n\u003cp\u003eSotoarenasii Vanilla from Colombia grows in the coastal region of Bahía Solano, on the Colombian Pacific coast, one of the wildest and most inaccessible territories in the world. It is a place where roads are rare, where the forest reigns supreme, where some inhabitants still live in rhythm with primeval nature. In this economically poor region, vanilla growing represents a valuable alternative to deforestation and illicit crops. Sotoarenasii vanilla vines are plentiful there in the wild forest, hanging from giant trees, and making the most of them helps preserve this exceptional ecosystem while providing a sustainable income for local communities. Every bean produced here therefore carries an additional dimension: that of a protected forest, a more respectful economy, a balance between cultivation and preservation. The terroir shapes a vanilla with fruity and aniseed aromas, the signature of these living Amazonian lands.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eThe mark of the terroir\u003c\/h3\u003e\n\u003cp\u003eSotoarenasii Vanilla from Colombia stands out for its delicate fruity-floral composition: fruity apple, ripe plum, fleshy peach, subtle anise, airy floral notes, light licorice, an enveloping touch of tonka. It is a vanilla that sings rather than overwhelms, one that converses with the other ingredients rather than imposing its dominance. This wild vanilla also stands out for its natural resilience: it frosts only very slowly, revealing a more stable aromatic profile, able to unfold over a long time without extreme oxidation. To explore another wild Amazonian vanilla, the Odorata from Ecuador offers a woodier, more complex profile. For a classic floral vanilla, Tahitian Tahitensis brings a more sustained floral character. For a similar rarity, the Pompona from Colombia offers a more overwhelming wildness, where tobacco replaces licorice.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eMaintaining quality over time\u003c\/h3\u003e\n\u003cp\u003eStore Sotoarenasii Vanilla beans from Colombia in an airtight glass tube, away from light and at a stable room temperature, between 15 and 20 °C. This wild vanilla rewards serious storage conditions. Unlike Planifolia or Odorata, Sotoarenasii frosts only very slowly, and its white crystals are rare. This in no way indicates lower quality; it is simply the particular chemical signature of this species. Be sure to avoid the refrigerator, which alters the characteristic fruity and aniseed nuances. Temperature variations must be avoided. Air briefly once a week. Optimal storage: decades, with a remarkable aromatic stability that slowly increases over time.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eThe bridge between two worlds\u003c\/h3\u003e\n\u003cp\u003eSotoarenasii Vanilla from Colombia at Galand Vanille is the choice for those who have exhausted classic vanillas and are now looking for delicate subtlety, the fruity unexpected. It represents an infinitesimal portion of world production, which makes it an exclusive discovery vanilla. Its singular profile — apple, plum, peach, anise, licorice — sets it radically apart from the entire Galand Vanille range. It is aimed at refined pastry chefs who work with delicate ingredients, and at creators looking for a vanilla with a discreet but persistent personality. For another fruity-floral vanilla, the Tahitensis from Ecuador offers a more structured, jasmine-like floral character. For a similar but more powerful wildness, the Pompona from Colombia asserts itself with its tobacco and candied fruit. For a completely different Amazonian vanilla, the Bahiana from Brazil offers an overwhelming and extremely rare aromatic profile.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“Sotoarenasii is a wild vanilla that I find fascinating. It grows everywhere around Bahía Solano, in an incredibly dense jungle. Colombia is one of the wildest territories I have ever gone to in search of vanilla. Getting to the beans was a real obstacle course: crossing swamps, moving among caimans, anacondas, ants and tarantulas.\u003c\/p\u003e\n\u003cp\u003eAromatically, it’s something very fruity, with notes of apple, an aniseed and very floral side. It can even be eaten as it is. I’m continuing to work on the curing so that it visually comes closer to the freshness of tahitensis”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":51700529103112,"sku":null,"price":126.6,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":51700529135880,"sku":null,"price":247.92,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":51700529168648,"sku":null,"price":485.3,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":51700529201416,"sku":null,"price":949.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/gousse-vanille-sauvage-colombie-sotoarenasii.jpg?v=1775080224"},{"product_id":"vanille-planifolia-givree-de-bretagne-professionnel","title":"Vanilla planifolia frosted from Brittany professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eProfessional format\u003c\/strong\u003e — Bulk packaging for chefs, pastry chefs, restaurateurs and food artisans. Tiered pricing based on the quantities ordered.\u003c\/p\u003e\n\u003cp\u003eFrench elegance\u003c\/p\u003e\n\u003cp\u003eExtremely rare, Brittany vanilla is the fruit of an improbable meeting between a tropical orchid and the maritime climate of the tip of Armorica. Its beans, particularly plump and glossy, reveal an aromatic profile of rare elegance, all restraint and finesse. At the top, amber notes delicately open the trail, with an immediate, soothing softness. The heart develops a singular milky roundness, almost creamy, reminiscent of salted butter, subtly lifted by a hint of minerality that recalls its coastal origin — as if the sea air had infused the bean as it grew. At the base, a long, pure finish of remarkable clarity, without any off-notes. This is a vanilla bean all about balance, favoring finesse and length on the palate over raw power. It excels in delicate preparations where its subtlety can fully express itself: a traditional crème brûlée, a vanilla beurre blanc to accompany scallops, or a fine, lightly sweetened pastry. The Brittany vanilla selected by Galand Vanille represents the most precious side of French vanilla — a technical and human feat, a discreet and refined luxury.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eHigh-precision French know-how\u003c\/h3\u003e\n\u003cp\u003eGrowing vanilla in Brittany is an exceptional technical and human challenge, a bet that few growers in the world are able to take on. Each flower is hand-pollinated with absolute rigor, in a controlled environment where humidity and temperature are precisely regulated to simulate an eternal tropical spring. This total control of growing conditions makes it possible to obtain beans of impressive size, packed with aromatic seeds and essential oils. The curing process follows the classic principles of vanilla processing — gradual drying, slow maturation — but adapted to Breton conditions and to the specific nature of these greenhouse-grown beans. The technical mastery required at every stage is considerable: the slightest deviation in temperature or humidity can compromise an entire harvest. Each bean is therefore the result of high-precision French know-how, comparable in its demands to fine watchmaking or haute couture. Production remains extremely limited, which gives each bean exceptional value.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eThe tip of Armorica, an improbable terroir\u003c\/h3\u003e\n\u003cp\u003eThe Breton terroir is by definition atypical for vanilla, and it is precisely this singularity that makes this bean so precious. Whereas most of the world’s vanillas grow in the tropics, between the Tropic of Cancer and the Tropic of Capricorn, this one develops in a fully controlled environment, nourished by the sea air of the Atlantic. This geographical singularity is not a handicap: on the contrary, it forges a unique aromatic identity, impossible to reproduce elsewhere. The proximity of the ocean, the constant humidity carried by the sea winds and the seasonal variations in light imprint on the bean a subtle minerality and a freshness found in no other origin in the world. It is a French vanilla in every sense of the term: grown in France, with typically French rigor and precision. Production remains tiny — a few kilograms a year at most — making it one of the rarest vanillas in the world. Each Brittany vanilla bean is as much a collector’s item as a cooking ingredient.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA milky roundness unique in the world\u003c\/h3\u003e\n\u003cp\u003eBrittany vanilla stands out for this unique milky roundness, this enveloping softness found in no other vanilla in the Galand Vanille collection. It is a soft, indulgent, mineral profile, radically different from tropical vanillas. Where Madagascar Planifolia offers chocolate and caramel, Brittany offers elegance, purity and minerality. It is the ultimate luxury in vanilla: rare, local, of absolute purity. For another remarkable floral profile in the collection, Raiatea Tahitensis offers a different but equally refined register, with its notes of morello cherry and almond. For a French vanilla with volcanic intensity, the frosted vanilla from Réunion offers a spicier, more powerful profile.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003ePreserving the richness of your beans\u003c\/h3\u003e\n\u003cp\u003eStore in an airtight glass tube, at room temperature and away from light. Brittany beans, particularly plump and full of moisture, require regular attention. Air them briefly every week by opening the container to prevent any condensation. Avoid the refrigerator. Well stored in these conditions, they keep their aromatic profile and suppleness for decades.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eThe ultimate luxury in vanilla\u003c\/h3\u003e\n\u003cp\u003eBrittany vanilla is the most singular and the rarest piece in the Galand Vanille collection. It is a technical and human feat, a vanilla for collecting as much as for cooking. For chefs and professionals looking for the rare, the local, the exceptional, it is a choice unique in the world. For a more classically tropical and versatile profile, Madagascar Bourbon remains the benchmark. And for another French vanilla, steeped in history and volcanic power, the frosted vanilla from Réunion offers a striking contrast.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“To me, Breton vanilla is a true feat. What I admire is this ability to tame the exotic and adapt it to our lands. It has a milky roundness found nowhere else, almost as if the sea air had infused the bean as it grew. It is the ultimate luxury in vanilla: rare, local and of absolute purity.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":51700557250824,"sku":"0022-PRO","price":158.25,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":51700557283592,"sku":"0022-PRO","price":300.67,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":51700557316360,"sku":"0022-PRO","price":590.8,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":51700557349128,"sku":"0022-PRO","price":1160.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-bretagne-extremite-gousse.jpg?v=1789991463"},{"product_id":"vanille-planifolia-fendue-givree-dindonesie-sulawesi-professionnel","title":"Vanilla planifolia split frosted from Indonesia Sulawesi professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eProfessional format\u003c\/strong\u003e — Bulk packaging for chefs, pastry chefs, restaurateurs and food artisans. Tiered pricing based on the quantities ordered.\u003c\/p\u003eVolcanic power, ripe and bold\n\u003cp\u003eHarvested at full ripeness, sometimes until it splits naturally on the vine, Planifolia vanilla from Indonesia develops a powerful, bold aromatic profile, typical of extremely ripe beans. The volcanic terroir stamps its signature with force and character. At the top, spiced red berries and orange peel, a frank attack that is instantly recognizable. The heart settles on deep vanilla and an enveloping, dense muscovado sugar. At the base, smoky, almost leathery accents extend the experience with an assertive character that leaves a lasting mark on the palate. The beans are drier to the touch than classic Bourbon beans, but concentrated to the core, dense in aromatic compounds. Some are frosted, covered with vanillin crystals, a sign of a high vanillin content and full maturity. The curing is perfectly mastered: long, precise, demanding. Indonesia has understood how to bring Planifolia to a rare level of concentration. This vanilla bean selected by Galand Vanille will delight professionals looking for intense flavors, in dark chocolate, a red berry jam, a reduced jus or a sweet-and-savory preparation.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eCuring mastered at the foot of the volcano\u003c\/h3\u003e\n\u003cp\u003eIn Sulawesi, at the foot of active volcanoes, vanilla dries in air charged with heat and telluric energy. Indonesian growers have developed sharp, rigorous know-how to push Planifolia to its aromatic peak. The beans, harvested very ripe — sometimes naturally split, a sign of extreme ripeness — undergo traditional scalding followed by prolonged drying, alternating sun and shade. This drying phase, longer than in other origins, intensely concentrates the essential oils and develops the smoky notes characteristic of the Indonesian terroir. The curing that follows pushes vanillin to high levels, sometimes visible as crystallization on the surface. It is work mastered from start to finish, which turns beans that are already exceptional at harvest into aromatic concentrates of remarkable power.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eSulawesi, a black earth saturated with minerals\u003c\/h3\u003e\n\u003cp\u003eIndonesian vanilla grows in black, dense earth saturated with volcanic minerals — one of the most beautiful vanilla terroirs one can travel through. Wild, rich, almost untamed, the Sulawesi terroir is shaped by intense and permanent geological activity. The volcanic soils, born of millennia of eruptions and ash deposits, nourish the vines with exceptional mineral generosity. The proximity of active volcanoes creates a particular microclimate, with constant heat, high humidity and a telluric energy that permeates every element of the ecosystem. This combination of factors — ultra-rich volcanic soils, intense tropical climate, altitude — concentrates the aromatic compounds in the bean with rare intensity. Indonesia is the world’s second-largest vanilla-producing country, but quality varies considerably between regions and growers. The Sulawesi beans selected by Galand Vanille represent the best of this volcanic terroir, from carefully identified plots at the foot of the volcanoes.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eSmoke, orange peel, spiced red berries\u003c\/h3\u003e\n\u003cp\u003eIndonesian Planifolia stands out for this bold ripeness, which gives smoky and leathery notes absent from more conventional vanillas. It is a vanilla that makes no compromise on intensity. Where Madagascar Bourbon seeks indulgent balance and roundness, Indonesia pushes concentration to the maximum. The accents of orange peel and spiced red berries create a unique profile, instantly recognizable among all Planifolia origins. For a different volcanic profile, the Tanzanian Planifolia at Galand Vanille offers notes of leather and red berries in a complementary register. For an even more crystalline volcanic vanilla power, the frosted vanilla from New Caledonia reaches peaks of concentration.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eMaintaining quality over time\u003c\/h3\u003e\n\u003cp\u003eIndonesian beans, drier than classic Madagascar Bourbon beans, keep particularly well over time. Airtight glass tube, room temperature, away from light. White crystals or a dry texture on the surface are normal and reflect the vanillin concentration. Air briefly every week. Avoid the refrigerator. Optimal storage: decades.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eAn accomplished vanilla that leaves its mark\u003c\/h3\u003e\n\u003cp\u003eIndonesian Planifolia at Galand Vanille is the choice of professionals who love powerful, bold vanilla and want a bean that leaves its mark and gives structure to a preparation. Its extreme ripeness and volcanic terroir make it a vanilla with character, favored by professionals for pairings with dark chocolate, red berries and sweet-and-savory preparations. For a softer, more versatile approach, the classic Madagascar Bourbon offers a more consensual profile. For another volcanic expression with crystallization, the frosted vanilla from Réunion offers a spicy register and a fascinating French history.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“Indonesia is one of the most beautiful terroirs I have visited. In Sulawesi, near the volcano, you can feel an extraordinarily rich land. I love this vanilla for its ripeness, its natural power. It is an accomplished vanilla that leaves its mark.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":51700561477896,"sku":"","price":79.13,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":51700561510664,"sku":"","price":152.98,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":51700561543432,"sku":"","price":295.4,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":51700561576200,"sku":"","price":580.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-planifolia-givree-indonesie-sulawesi.jpg?v=1775080093"},{"product_id":"vanille-pompona-du-perou-professionnel","title":"Vanilla pompona from Peru professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA wild intensity\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eProfessional format\u003c\/strong\u003e — Bulk packaging for chefs, pastry chefs, restaurateurs and food artisans.\u003c\/p\u003e\u003cp\u003eIntense and wild, Pompona Vanilla from Peru makes no compromises. At the top, frank notes of dry tobacco assert themselves with authority, commanding attention from the outset. The heart unfolds creamy, succulent tonka, accompanied by rich leather and intense red berries — a deep, almost boozy aromatic profile. The finish stretches out long on this powerful vanilla backbone, carried by a sense of raw, noble material. Known as “Sekut” by the indigenous communities of the Amazon region, it is considered one of the forms closest to the original vanilla, one that has remained wild and inaccessible. Its identity is intimately linked to an exceptional terroir: humid equatorial climate, dense vegetation, rich and living soils, natural pollination by hummingbirds and Melipona bees. Thanks to its remarkable aromatic power, this vanilla stands up very well to cooking. It balances sweet preparations perfectly, especially baked doughs — croissants, brioches — where it gives structure without dominating. In savory dishes, it pairs exceptionally well with roast meats, reduced sauces, robust jus, and above all foie gras. Be careful with the dosage: the bitterness is pronounced, concentrated mainly in the skin.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003ePatient, demanding curing\u003c\/h3\u003e\n\u003cp\u003eIn the Amazonian foothills of the Peruvian Andes, at around 800 meters altitude, Peruvian Pompona grows in a still largely wild environment, naturally pollinated by endemic hummingbirds and small bees. After the harvest, carried out when the beans reach extreme ripeness, a curing process begins that respects the raw nature of this vanilla. Drying is patient and controlled — alternating sun and shade — followed by curing that concentrates the exceptional essential oils. It is work with nature rather than against it, a curing that respects the genetic integrity of this ancestral variety. Peruvian Pompona is not processed with the standardized protocols used for Planifolia: it requires a specific approach, adapted to its rich and complex genetics. Each bean is like a small aromatic ecosystem in its own right.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eAmazon rainforest, endemic origin\u003c\/h3\u003e\n\u003cp\u003eThe Peruvian Amazon rainforest offers Pompona Sekut its natural, preserved cradle. This vanilla is endemic to this territory and still grows largely in the wild, in the rawest natural conditions. Pollination is entirely natural: hummingbirds, Melipona bees, ants and other insects help move the pollen — an intact, balanced ecological system. It is a vanilla of pure origin, from a living, vibrant ecosystem, not manipulated by humans. Harvests are limited, irregular and directly dependent on nature and its whims — a character that reinforces the authenticity of this vanilla. The rich Amazonian soils, the constant humidity of the dense canopy and the exceptional biodiversity of this ecosystem create a context unique in the world. It is in this living laboratory that Pompona develops its incomparable aromatic profile, impossible to reproduce elsewhere.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA profile that surprises and leaves its mark\u003c\/h3\u003e\n\u003cp\u003eWhat makes Peruvian Pompona absolutely unique is its molecular richness, rare in the world. In addition to the vanillin it shares with Planifolia, it naturally contains a significant amount of coumarin — a molecule that brings characteristic notes of tonka, almond, praline and bitterness. This molecular signature creates an incomparable aromatic profile: tobacco, tonka, leather, red berries, with an almost boozy sensation and exceptional olfactory depth. Its most characteristic crystallization comes not from vanillin but from coumarin, which can appear as slightly orange microcrystals embedded in the skin. This can be surprising, or even mistaken for mold — it is a natural signature, proof of molecular richness and exceptional aromatic concentration. To explore other Pompona vanillas and their different signatures, the Pompona from New Caledonia offers fruity ripe strawberry and cinnamon. The Pompona from Martinique develops Amarena cherry and indulgent candied apples. The Pompona from Brazil offers floral jasmine notes and a singular tarte Tatin.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eStorage and vanillin frost\u003c\/h3\u003e\n\u003cp\u003ePeruvian Pompona beans are stored in an airtight glass tube, away from light and at a stable room temperature, between 15 and 20 °C. Peruvian Pompona, because of its wild character and molecular richness, has a naturally balanced moisture content that must be preserved. Air the beans regularly — a few moments every week — to avoid excessive condensation. The occasional orange microcrystals that may appear in the skin are naturally crystallized coumarin — a positive signature, never mold. Mold appears as green or gray spots with a distinct unpleasant smell. Absolutely avoid the refrigerator, which dries out the beans and spoils complex profiles. Well stored, Peruvian Pompona beans keep their exceptional, wild aromatic profile for decades.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eThe most extreme vanilla in the collection\u003c\/h3\u003e\n\u003cp\u003ePeruvian Pompona at Galand Vanille is a vanilla for explorers and culinary adventurers. It embodies ancestral vanilla, the one the Aztecs may have known, the original vanilla in all its wild and powerful expression. It is a difficult, demanding vanilla that calls for respect and a certain boldness in use — but it rewards those who understand it with unequaled aromatic depth. It is one of the best vanillas in the world for making vanilla ice cream, balancing a foie gras or giving structure to a baked dough. To discover other Pompona vanillas that are less wild and more approachable, New Caledonia offers balanced ripe strawberry and cinnamon. For a Pompona from another Amazonian region, Brazil offers floral jasmine and a singular fruity sensation. To return to indulgent safety, Madagascar Bourbon remains timeless.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“Peruvian Pompona is a wild vanilla in every sense of the word. It is also one of the vanillas that surprised me most when I first held it in my hands.\u003c\/p\u003e\n\u003cp\u003eWhen I bit into the bean for the first time, I spat it out instantly. I found it too bitter, too raw. So I started working with it, cooking with it to understand it. In ice cream, in baked dough, in cooking… and then it revealed itself as extraordinary.\u003c\/p\u003e\n\u003cp\u003eIt is powerful, very aromatic, with a unique ability to ‘de-sweeten’ preparations, to rebalance a dessert. For me, it is one of the best vanillas in the world for making vanilla ice cream.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":51700565147912,"sku":"0002-PRO","price":116.05,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":51700565180680,"sku":"0002-PRO","price":226.83,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":51700565213448,"sku":"0002-PRO","price":443.1,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":51700565246216,"sku":"0002-PRO","price":844.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-pompona-perou-sekut-gousse-originale..jpg?v=1775079977"},{"product_id":"vanille-planifolia-fendue-givree-de-madagascar-professionnel","title":"Vanilla planifolia split frosted from Madagascar professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eProfessional format\u003c\/strong\u003e — Bulk packaging for chefs, pastry chefs, restaurateurs and food artisans. Tiered pricing based on the quantities ordered.\u003c\/p\u003eThe Holy Grail of vanilla: natural crystallization\n\u003cp\u003eThis vanilla differs from classic Madagascar Bourbon in its later harvest and considerably extended curing. The fine white crystals that sparkle on the surface of the beans, like frost, are in fact pure vanillin that has crystallized naturally over time — a rare phenomenon that concerns only a tiny percentage of the annual harvest. On the nose, this frosted vanilla bean offers an explosion of aromas: a woody, dense and deep base, underlined by herbaceous and floral notes and a highly original coppery hint. This vanilla has a lower moisture content than classic Madagascar Bourbon, which explains its less plump texture, drier to the touch. However, this characteristic in no way affects its aromatic qualities — quite the contrary, it reflects an advanced concentration. It is an extraordinary and very intense vanilla, which Galand Vanille selects in the Antalaha region for the most demanding gourmets and pastry chefs, those seeking an aromatic power out of the ordinary.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eCuring pushed to the extreme\u003c\/h3\u003e\n\u003cp\u003eFrosted Madagascar vanilla is the result of Bourbon curing pushed to the extreme, carried out on beans harvested very ripe, at a stage of ripeness well beyond the standard harvest. Split, then slowly cured over long months, they develop an aromatic profile different from classic Bourbon: more powerful, more concentrated, of remarkable intensity. It is long, precise, demanding work — real technical skill to reach this level of aromatic depth. Only a tiny percentage of the annual harvest has this aptitude for natural frosting, making it an exceptional product, almost a collector’s item. The post-harvest process follows the traditional Malagasy steps — scalding, sweating, drying, curing — but the curing time is considerably extended to allow the vanillin to migrate gradually to the surface of the bean and crystallize as fine white crystals. This frosting is the sign that the bean has reached its maximum aromatic potential.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA jewel of the Antalaha region\u003c\/h3\u003e\n\u003cp\u003eFrom the Antalaha region, in northeastern Madagascar, this Planifolia vanilla benefits from a terroir unique in the world for vanilla. Antalaha is considered the world capital of vanilla — it is here that the finest Malagasy beans find their most accomplished expression, carried by an ideal climate and ancestral know-how. The richness of the tropical soil, nourished by abundant rainfall and lush vegetation, the hot and humid climate of Madagascar’s east coast and the ancestral know-how of the planters make it possible to obtain beans of perfect ripeness. The Sava region, which includes Antalaha, accounts for most of Madagascar’s vanilla production. But not all vanillas from this area are equal, far from it: natural frosting concerns only a tiny fraction of the harvest, selected for its exceptional ripeness and its ability to develop this much sought-after crystallization. Each frosted bean is the result of rigorous selection, mastered curing and a terroir that has given its very best.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eWoody, herbaceous, coppery\u003c\/h3\u003e\n\u003cp\u003eWhat sets frosted Madagascar vanilla apart is this woody, herbaceous base not found in classic Bourbon from the same terroir. Where the latter plays the card of indulgent roundness with its chocolatey, caramelized notes, the frosted vanilla offers a more complex, more concentrated profile, with coppery and floral facets that add depth and surprise. It is perhaps less visually appealing — its drier texture makes it less plump than classic Bourbon — but in preparation, it offers rare strength and complexity. It is a more accomplished, more concentrated reading of the Malagasy terroir. For a frosted vanilla from another volcanic terroir, with a brighter profile and a record vanillin concentration of around 4%, the frosted vanilla from New Caledonia at Galand Vanille is a fascinating counterpoint. For a spicier frosted vanilla, the one from Réunion offers a register of muscovado sugar and red berries.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003ePreserving all the aromatic power\u003c\/h3\u003e\n\u003cp\u003eThe lower moisture content of this frosted vanilla gives it excellent stability over time — it is one of the vanillas in the collection that keeps best. Store it in an airtight glass tube, at room temperature and away from light. The vanillin crystals on the surface are normal and desirable: they reflect the bean’s exceptional aromatic concentration. These crystals continue to develop slowly over time, a sign that the vanilla is continuing to mature. Optimal storage: decades.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA collector’s vanilla\u003c\/h3\u003e\n\u003cp\u003eGaland Vanille’s frosted Madagascar vanilla is as much a collector’s item as a high-end pastry ingredient. Its rarity — only a tiny percentage of the annual Malagasy harvest develops this frosting — its concentration and its complexity make it a choice for connoisseurs and demanding pastry chefs. For more versatile everyday use, classic Madagascar Bourbon remains ideal. To explore frosting on a different volcanic terroir, the frosted vanilla from Réunion offers a complementary spicy intensity, and the frosted vanilla from Tanzania a unique marshmallow and red berry profile.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“What I love about split frosted vanilla is this Bourbon curing pushed to the extreme, carried out on beans harvested very ripe. Split, then slowly cured, they develop an aromatic profile different from classic Bourbon: more powerful, more concentrated, of remarkable intensity.\u003c\/p\u003e\n\u003cp\u003eIt is long, precise, demanding work. Real technical skill to reach this level of depth.\u003c\/p\u003e\n\u003cp\u003eIt is perhaps less visually appealing, but in preparation, it offers rare strength and complexity.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":51700567245064,"sku":"0001-PRO","price":79.13,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":51700567277832,"sku":"0001-PRO","price":131.88,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":51700567310600,"sku":"0001-PRO","price":232.1,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":51700567343368,"sku":"0001-PRO","price":422.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-madagascar-fendue-givree-bourbon-planifolia..jpg?v=1775079908"},{"product_id":"vanille-planifolia-de-tanzanie-professionel","title":"Vanilla planifolia from Tanzania professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA vanilla with character\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eProfessional format\u003c\/strong\u003e — Bulk packaging for chefs, pastry chefs, restaurateurs and food artisans.\u003c\/p\u003e\u003cp\u003eIntensely vanilla, ample and deep, Planifolia vanilla from Tanzania develops an assertive character that immediately sets it apart from other Planifolia origins. The top notes evoke leather and red berries, with a frank, direct attack. The heart settles on a smooth caramel and a lovely roundness on the palate, while the finish lingers long, supported by a dense, structured aromatic backbone. It is a vanilla with character that does not merely flavor: it gives a preparation structure, depth and hold. Tanzanian vanilla beans naturally accompany crème anglaise, pastry creams, ganaches and ice creams, but also find their place in ambitious savory cooking, bringing depth to a reduced jus or a sauce. Where other vanillas blend discreetly into a recipe, this one asserts itself, brings its signature and leaves a lasting mark on the palate. Galand Vanille selects it for this remarkable aromatic intensity and the quality of its curing, the fruit of an exceptional volcanic terroir at the foot of Kilimanjaro.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA traditional curing process\u003c\/h3\u003e\n\u003cp\u003eAfter the harvest, carried out at just the right moment — shortly before the beans split naturally on the vine, a sign of optimal ripeness — Tanzanian vanilla beans are scalded, briefly plunged into hot water to trigger the enzymatic reactions essential to aromatic development. They are then dried naturally in the sun for several weeks, alternating exposure and rest in the shade to gradually concentrate the essential oils. Then comes the curing proper, a long and patient process during which the aromatic compounds take shape and gain depth. This maturation reveals a dense, expressive vanilla whose profile keeps growing richer over the weeks. Each step — from scalding to drying to curing — is precisely mastered by Tanzanian growers, who are developing increasingly recognized expertise in the world of exceptional vanilla. The vanillin content gradually concentrates, the essential oils come into balance, and the aromatic profile fully asserts itself, carried by the mineral richness of the volcanic terroir.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA living volcanic land\u003c\/h3\u003e\n\u003cp\u003ePlanifolia vanilla from Tanzania is grown on the fertile lands surrounding Kilimanjaro, a territory shaped by millennia of volcanic activity and by the imposing presence of Africa’s highest mountain. The soils, particularly rich in organic matter and in minerals from volcanic ash, nourish abundant and diverse vegetation: coffee plants, sugar cane, mango trees and many vegetables grow there with remarkable vitality, testifying to the exceptional fertility of these lands. In this region, springs from the mountain flow through rich, deep volcanic layers, naturally picking up minerals along their underground course. The purity and richness of the soil are such that the water there is renowned for its exceptional quality — an additional asset for growing vanilla. For the plant, this environment is ideal ground: the vine grows slowly, feeds deeply thanks to a root system anchored in these volcanic soils, and concentrates its aromatic compounds more than in less rich terroirs. It is this volcanic terroir that stamps its signature on every Tanzanian vanilla bean, giving them their characteristic intensity and richness in vanillin. The biodiversity of the region — between coffee plants, fruit trees and food crops — creates an ecosystem favorable to aromatic development, where each plant benefits from the shade and humidity generated by its neighbors.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eAn intensity forged by the volcano\u003c\/h3\u003e\n\u003cp\u003eVanillas grown near volcanic land are known for their intensity and richness in vanillin. In the case of Tanzanian Planifolia, this high concentration translates into a deep, dense and persistent aromatic profile, with remarkable length on the palate. It is a vanilla with character, shaped as much by the volcanic soil as by curing time. Where Madagascar Bourbon plays on indulgent roundness and chocolatey-caramelized notes, Tanzania offers a more powerful, more leathery register, with remarkable hold on the palate and red berry facets all its own. It is a vanilla that leaves its mark, that asserts itself, that leaves a lasting aromatic memory. For an even more concentrated version from the same Kilimanjaro terroir, Galand Vanille also offers a frosted vanilla from Tanzania, from deliberately extended curing that pushes vanillin crystallization to the maximum. And for a different island volcanic profile, Indonesian Planifolia offers a complementary reading with its smoky notes and orange peel accents.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003ePreserving the richness of your beans\u003c\/h3\u003e\n\u003cp\u003eStore your Tanzanian vanilla beans in an airtight glass container, at room temperature and away from direct light. Avoid the refrigerator, which impairs the suppleness and aromatic richness of the beans by gradually drying them out. The white crystals that may appear on the surface over time are naturally crystallized vanillin — a sign of excellence and high aromatic concentration, never to be confused with mold. Mold can be recognized by its greenish or grayish spots and its unpleasant smell. Air your beans for a few moments every week to avoid any condensation in the container. Optimal shelf life in these conditions: decades.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eKilimanjaro in your kitchen\u003c\/h3\u003e\n\u003cp\u003eGaland Vanille’s Tanzanian Planifolia is for those looking for a vanilla with character, more assertive and more powerful than classic Madagascar Bourbon. Its volcanic terroir at the foot of Kilimanjaro gives it rare intensity, a higher vanillin richness and a length on the palate that few origins can match. It is the vanilla of informed enthusiasts, of pastry chefs who want a strong, structuring vanilla presence in their creations. For even greater power with crystallization, the frosted vanilla from Tanzania pushes this volcanic expression to its absolute maximum. For a radically different profile, more floral and more delicate, Tahaa Tahitensis offers a striking contrast that illustrates the diversity of the world of vanilla. And to return to a more classic indulgent profile, Madagascar Bourbon remains the safe choice in the Galand Vanille collection.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“The first time I went to Tanzania, I was struck by the strength of this land. Around Kilimanjaro, the volcanic soils are incredibly rich, and you can taste it in the vanilla: it has depth, hold, a real presence. But beyond the taste, there are the women and men who grow it, with whom we are moving forward step by step to develop this supply chain. It is a vanilla I am attached to, for what it is and for where it comes from.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g 16\/18cm","offer_id":51795293045000,"sku":null,"price":47.47,"currency_code":"EUR","in_stock":true},{"title":"250g 16\/18cm","offer_id":51795293077768,"sku":null,"price":73.85,"currency_code":"EUR","in_stock":true},{"title":"500g 16\/18cm","offer_id":51795293110536,"sku":null,"price":142.43,"currency_code":"EUR","in_stock":true},{"title":"1kg 16\/18cm","offer_id":51795293143304,"sku":null,"price":279.58,"currency_code":"EUR","in_stock":true},{"title":"125g 10\/12cm","offer_id":53089761558792,"sku":null,"price":26.38,"currency_code":"EUR","in_stock":true},{"title":"250g 10\/12cm","offer_id":53089762017544,"sku":null,"price":47.47,"currency_code":"EUR","in_stock":true},{"title":"500g 10\/12cm","offer_id":53089764573448,"sku":null,"price":89.68,"currency_code":"EUR","in_stock":true},{"title":"1kg 10\/12cm","offer_id":53089765359880,"sku":null,"price":168.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-tanzanie-planifolia-gousse-gourmet.jpg?v=1775238670"},{"product_id":"vanille-planifolia-du-mexique-professionnel","title":"Vanilla planifolia from Mexico professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eProfessional format\u003c\/strong\u003e — Bulk packaging for chefs, pastry chefs, restaurateurs and food artisans. Tiered pricing based on the quantities ordered.\u003c\/p\u003eA vanilla with character, the cradle of history\n\u003cp\u003eIntensely chocolatey, Planifolia vanilla from Veracruz, Mexico, reveals a typically Mexican profile, rooted in history and the land. At the top, pure chocolate asserts itself confidently, accompanied by notes of walnut and spicy nutmeg, creating a rich, enveloping opening. The heart reveals ripe red berries — cherry, plum — bringing a sweet, complex dimension. The finish stretches out on a subtle, noble hint of bitterness, characteristic of the volcanic terroir of Oaxaca, giving remarkable persistence and a sense of depth. This vanilla offers very long beans — over 18 cm — well filled with dense, visible vanilla caviar. The beans are loaded with essential oils, hence this exceptional aromatic power. One might call it a warrior’s vanilla — the one the Aztecs would have preferred. It works very well in crème anglaise, ganaches, rice puddings and flans — classics where it brings signature and structure. It will also surprise your taste buds in savory dishes: with red meat, for example, where its deep chocolate and spices bring a rare roundness.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eFrom vine to bean\u003c\/h3\u003e\n\u003cp\u003eIn the valley and hills of Usila, in the heart of the Chinantla jungle, in the state of Oaxaca, Planifolia vanilla still grows in the wild. This prestigious variety is born naturally here, entwined with citrus trees, banana plants and large tropical trees such as caoba. The ancient name of these lands, Huitzila — “place of hummingbirds” — says it all: the flowers are pollinated by endemic hummingbirds and small local bees, a natural process that guarantees concentrated beans with fine aromatic density. After the harvest, carried out at the optimal moment when the bean has reached full ripeness, curing begins according to traditional methods. Scalding, sun-drying, sweating and final curing are mastered to reveal the chocolatey-spicy profile characteristic of the Mexican terroir. It is ancestral know-how, handed down from the Aztecs to today’s growers and jealously preserved.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eThe wild cradle of vanilla\u003c\/h3\u003e\n\u003cp\u003eMexico is the original cradle of vanilla. Before the mid-19th century, all the world’s vanillas came from its dense, preserved forests. The Aztecs already used tlilxochitl — “black pod” — to flavor cocoa and ritual drinks. It was offered in tribute to Emperor Moctezuma II and was also used as a perfume, mixed with mamey seed oil to anoint the hair. In 1521, Hernan Cortés brought vanilla back to Europe. It appeared in France in 1664 and immediately captivated Louis XIV, who tried to develop its cultivation on the island of Bourbon (now Réunion). The Usila region, in Chinantla, remains the historic heart of Mexican vanilla. The terroir is demanding — dense jungle, moderate altitude, soils rich in minerals from ancient volcanic activity. Current production remains modest, the result of rigorous selection, but the quality of the beans is remarkable, unequaled throughout Mesoamerica.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eAromas like nothing else\u003c\/h3\u003e\n\u003cp\u003eWhat makes Planifolia from Veracruz, Mexico, absolutely distinctive is this deep chocolatey profile paired with mild spices and ripe red berries. Where Madagascar Bourbon plays on classic indulgent roundness, Mexico offers a more complex, nobler, more profoundly distinguished register. It is as if the Mexican volcanic terroir, combined with natural pollination by endemic hummingbirds, created an unequaled vanilla. This vanilla embodies the history of vanilla itself — it carries within it the memory of the Aztec civilizations, the ancestral transmission of know-how. To explore other Planifolia vanillas with character, Tanzanian Planifolia offers a volcanic profile from Kilimanjaro with notes of leather and red berries. Indian Planifolia offers a singular woody and leathery profile. And to return to indulgent accessibility, Madagascar Bourbon remains the universal reference.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003ePreserving the richness of your beans\u003c\/h3\u003e\n\u003cp\u003eStore Planifolia beans from Veracruz, Mexico, in an airtight glass tube, away from light and at a stable room temperature, ideally between 15 and 20 °C. The beans, particularly long and rich in caviar, have a natural moisture balance that must be preserved. Air them regularly — a few moments every week — to maintain the moisture balance. The white crystals that may appear are crystallized vanillin, a sign of quality. Mold appears as green or gray spots with an unpleasant smell — be sure to tell the two apart. Absolutely avoid the refrigerator, which dries out the beans and alters the subtle chocolatey and spicy profiles. Well stored, the beans keep their exceptional aromatic profile for decades.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eThe most impressive in the catalog\u003c\/h3\u003e\n\u003cp\u003ePlanifolia from Veracruz, Mexico, at Galand Vanille is a vanilla of heritage and history. It embodies the original cradle of vanilla, the starting point of this spice that conquered the world. It is for connoisseurs who seek to understand the history of vanilla, who want to taste its original, Mexican expression, before colonial history scattered it to the four corners of the world. It is a vanilla that tells a story, that moves, that inspires respect and contemplation. For a more classic and versatile Planifolia, Madagascar Bourbon remains essential. For other Planifolia vanillas with character, Tanzania offers a volcanic profile from Kilimanjaro. And to explore Mexican Pompona — even rarer — it is also available in the Galand Vanille collection.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“For me, it was essential to have a Mexican vanilla rich in history. This one perfectly embodies the original Mexican vanilla, with its very chocolatey, deep notes. It is a warrior’s vanilla.\u003c\/p\u003e\n\u003cp\u003eIn the past, the Aztecs drank a powerful, almost sacred hot chocolate. Today I recreate this drink with water, 100% chocolate and a whole bean of this vanilla.\u003c\/p\u003e\n\u003cp\u003eWith this vanilla, I rediscover the strength and purity of the ancestral drink of the Aztec communities.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":52029378101512,"sku":null,"price":142.42,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":52029393404168,"sku":null,"price":274.3,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":52029393436936,"sku":null,"price":538.05,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":52029393469704,"sku":null,"price":1055.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/texture-satin_e-gousse-vanille-mexicaine.jpg?v=1775079847"},{"product_id":"vanille-pompona-du-mexique-professionnel","title":"Vanilla pompona from Mexico professional","description":"\u003cp\u003eVanilla, and more particularly the Pompona variety, can still be found in the wild in the valley and hills of Usila, in the heart of the Chinantec jungle. This place, whose Nahuatl name, Huitzila, evokes the abundance of hummingbirds, is a natural treasure where these endemic pollinators play a crucial role in pollinating the vanilla flowers, giving this variety its singularity.\u003c\/p\u003e\n\u003cp\u003eThe hot, humid forest of Chinantla, located just over 100 kilometers from the Gulf of Mexico, offers an ideal environment for growing vanilla. As early as the 15th century, Chinantla vanilla was prized, notably in tribute to the Aztec emperor Montezuma, who used it as a perfume to beautify the hair of Aztec women by incorporating it into mamey seed oil.\u003c\/p\u003e\n\u003cp\u003eVanilla growing declined in the 19th century before reviving in the 1990s, when farmers sought alternatives to growing coffee. The local name for vanilla, “colibrí”, underlines the importance of this pollinator in the plant’s life cycle.\u003c\/p\u003e\n\u003cp\u003eIn Chinantla, vanilla vines wind around citrus plants, banana plants or local trees such as caoba. Pompona vanilla beans, among the original varieties of Mexico, stand out for their intense flavor and their floral, buttery and fruity notes. Each hummingbird pollinates the most beautiful flowers of a cluster, guaranteeing beans of exceptional quality.\u003c\/p\u003e\n\u003cp\u003eThe cultivation of this vanilla by local communities not only provides an income for families but also helps protect the Chinantla forest, considered the cradle of vanilla, where this plant thrives naturally.\u003c\/p\u003e\n\u003cp\u003eMexico is the country of origin of vanilla, although it is found in the wild all over the world. Before 1850, all vanillas came from its forests. The Aztecs and, before them, the Mayans believed that the aromas of vanilla connected them to the gods, and they had already mastered the fermentation of this “black pod”, known locally as “tlilxotchitl”. They used it to flavor cocoa and coffee.\u003c\/p\u003e\n\u003cp\u003eIn 1521, Cortés introduced this precious bean to Europe, and it arrived in France for the first time in 1664. Won over by its flavor, Louis XIV ordered plants to be grown on the island of Réunion, then called “Île Bourbon”.\u003c\/p\u003e\n\u003cp\u003eIn the mid-19th century, vanilla was still mostly produced in Mexico. The fermentation technique was well known, but flower pollination was not. It was at this time that the Belgian naturalist Charles Morren, and more particularly an enslaved man from Réunion, Edmond Albius, discovered around 1850 how to pollinate the flowers by hand, thus replacing the bee.\u003c\/p\u003e\n\u003cp\u003eAlthough Mexico is rich in history when it comes to vanilla, it could have been discovered elsewhere, notably in Guatemala and Peru. Vanilla is also found in the wild almost everywhere on the globe, mainly in South and Central America.\u003c\/p\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":52029402775816,"sku":null,"price":168.8,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":52029402808584,"sku":null,"price":316.5,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":52029402841352,"sku":null,"price":633.0,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":52029402874120,"sku":null,"price":1266.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-pompona-mexique-gousse-geante.jpg?v=1775079815"},{"product_id":"vanille-chamissonis-du-bresil-professionnel","title":"Vanilla Chamissonis from Brazil professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eProfessional format\u003c\/strong\u003e — Bulk packaging for chefs, pastry chefs, restaurateurs and food artisans. Tiered pricing based on the quantities ordered.\u003c\/p\u003eA spectacular vanilla\n\u003cp\u003eVanilla Chamissonis from Brazil is an extraordinary vanilla, as much for its impressive physical presence as for its complex, captivating aromatic signature. Its monumental beans unfold a refined and unexpected profile: delicate notes of fresh almond like an autumn rain, warm and enveloping clove, citrusy and complex black lemon, crisp black cherry, accompanied by delicate nuances of melted candle wax and a very singular minty freshness that lingers in the aftertaste. The skin itself is particularly thick, tender and extraordinarily concentrated in aromas. Like certain rare Pomponas, it can be used whole and even eaten as is — the texture is soft, almost candied, giving the luxurious impression of biting into a refined French candy. It is used magnificently in powerful infusions, architectural desserts and preparations where vanilla becomes a true star ingredient, not a mere garnish.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eMaturation and concentration\u003c\/h3\u003e\n\u003cp\u003eVanilla Chamissonis from Brazil follows a curing process that borders on a botanical miracle. The freshly harvested green beans are extraordinarily large — regularly exceeding 200 grams — which in itself is a remarkable botanical anomaly. Even after complete, slow curing over several months, some beans retain an impressive weight of more than 60 grams, making them truly extraordinary specimens. The fruit takes more than two years to reach full maturity on the vine, which explains both its extreme rarity and its concentrated aromatic richness. After harvest, curing follows a slow and respectful rhythm: slowly dried in the shade and then in the sun, with regular massaging that allows the essential oils to spread evenly. Every step requires expertise, as the plant remains difficult to grow: it tends to drop its fruit if it is moved. Production therefore remains extremely limited, demanding remarkable patience and know-how.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eThe wild cradle of vanilla\u003c\/h3\u003e\n\u003cp\u003eVanilla Chamissonis from Brazil is endemic to the Mata Atlântica, Brazil’s Atlantic rainforest, one of the most biodiverse ecosystems in the entire world. Brazil is home to more than 19 endemic vanilla species, largely unexplored and poorly documented. This botanical wealth gives a special dimension to every Brazilian vanilla. For a long time, Chamissonis was observed only in the wild in this preserved forest, at the pace of primary nature. Today, it is only just beginning to be cultivated, gradually revealing its age-old aromatic secrets. Its flower is also unusual — it stays open for more than three days, an extremely rare phenomenon among vanillas, whose flowers close within a few hours. This floral peculiarity contributes to the exceptional aroma of the bean to come.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA fascinating complexity\u003c\/h3\u003e\n\u003cp\u003eVanilla Chamissonis from Brazil has a truly complex signature that is hard to pin down: fresh almond, clove, black lemon, black cherry, candle wax, minty freshness. It is at once a vanilla that is very easy to handle and to love, and one that is extremely difficult to define. Each tasting reveals new layers, new nuances that take some distance to absorb. It is perhaps one of the most complex vanillas ever tasted, offering a depth that few vanillas in the world can claim. It is also a vanilla clearly intended for experts, for those who have the time and the intention to discover it slowly. For another Brazilian vanilla of similar rarity but very different, the Bahiana delivers an overwhelming aromatic profile of chili and blue cheese. For a spectacular but different Pompona, the Pompona from Peru offers aromas of mirabelle plum and tonka. As for Brazilian purity in another form, no other vanilla can truly compare.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eStorage and vanillin frost\u003c\/h3\u003e\n\u003cp\u003eStore the imposing beans of Vanilla Chamissonis from Brazil in a very wide, airtight glass tube, away from light and at a stable room temperature, between 15 and 20 °C. This monumental vanilla rewards exceptional storage conditions. The white crystals that may gradually form on the surface are naturally crystallized vanillin, revealing the gradual build-up of aromatic concentration. Absolutely avoid the refrigerator, which alters the delicate nuances of almond, black lemon and mint. Temperature fluctuations must be strictly avoided. Air briefly once a week. Optimal storage: decades, with remarkable stability and even a slow aromatic improvement if conditions remain rigorous.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA historic, edible vanilla\u003c\/h3\u003e\n\u003cp\u003eVanilla Chamissonis from Brazil at Galand Vanille is a dream object for the serious collector. It is probably the most voluminous vanilla in the world, regularly exceeding 60 grams after complete curing — which in itself is a remarkable botanical curiosity. Its extraordinary character, both morphologically and aromatically, makes it a legendary vanilla. It is for those who want to own not just a vanilla, but a specimen, an object of natural history. Chamissonis differs radically from the Bahiana from Brazil in aromatic terms, offering a complexity shifted toward fruit and spice rather than blue cheese and chili. For another monumental vanilla, the fresh Pompona from Peru brings an impressive size but a different aromatic approach. For raw spectacle, no other vanilla in the catalog comes close to this morphology.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“For me, Chamissonis is one of the most beautiful vanillas in the world. It is the largest I have ever seen: some beans weigh more than 60 g after curing.\u003c\/p\u003e\n\u003cp\u003eIt is a very difficult vanilla to grow. The fruit takes more than two years to ripen and the plant is sensitive, which makes harvests rare. But when you open the bean, it’s incredible: fresh almond, clove, black lemon, black cherry… For me it is also the hardest vanilla to define, because of its aromatic richness and depth. It is a very complex vanilla.\u003c\/p\u003e\n\u003cp\u003eLike some Pomponas, the skin can be eaten as is. It’s tender, aromatic, almost like a candy.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":52029414080776,"sku":null,"price":685.75,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":52029414113544,"sku":null,"price":1345.13,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":52029414146312,"sku":null,"price":2690.25,"currency_code":"EUR","in_stock":false},{"title":"1kg","offer_id":52029414179080,"sku":null,"price":5275.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-chamissonis-bresil-gousse-entiere_da3d51f5-0c42-4244-9043-1134fe1d6cf5.jpg?v=1789227209"},{"product_id":"vanille-bahiana-du-bresil-professionnel","title":"Vanilla bahiana from Brazil professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eProfessional format\u003c\/strong\u003e — Bulk packaging for chefs, pastry chefs, restaurateurs and food artisans. Tiered pricing based on the quantities ordered.\u003c\/p\u003eAn extraordinary vanilla\n\u003cp\u003eVanilla Bahiana from Brazil is one of the most aromatic vanillas you can encounter in the world of fine vanilla. Its exceptional richness in essential oils gives it a truly remarkable flavor intensity, almost overwhelming for those discovering it. When opened, it immediately reveals intense and surprising notes: vibrant dried chili, salty and complex blue cheese, deep woody notes, a discreet but present floral quality, with an almost minty sensation that refreshes the palate. On the palate, sweet nuances gradually emerge, evoking rich muscovado sugar and toasted nuts, creating a surprising sense of abundance. It is also a vanilla particularly generous in caviar, probably one of the richest of all vanilla species in the world. It brings remarkable intensity to pastry creams, intensely dark chocolate desserts and preparations where maximum depth is sought.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eFrom the jungle to the bean\u003c\/h3\u003e\n\u003cp\u003eVanilla Bahiana from Brazil follows a remarkable curing path, shaped by the bold decisions of a passionate grower. Initially, this vanilla was simply collected in the wild amid Brazil’s extraordinary biodiversity, gathered for a personal collection with no commercial intent. It was only by working hand in hand with this passionate grower, and by acquiring these exceptional beans for Paul Galand’s own collection, that production gradually took shape. Today, this grower cultivates a small, selected quantity of Bahiana, yielding about one kilogram per year — an infinitesimal production. The beans are harvested at full maturity, sometimes even naturally split, which concentrates the essential oils extraordinarily. At maturity, it develops an extremely concentrated red-ochre essential oil, the visible and tangible signature of its unique power.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eBrazil, a rare and vast terroir\u003c\/h3\u003e\n\u003cp\u003eVanilla Bahiana from Brazil is a wild variety endemic to Brazil, a country of unrivaled botanical biodiversity. Brazil is home to a great diversity of vanillas, growing wild in its forests and benefiting from a multitude of climates, altitudes and ecological conditions. This climatic diversity — from equatorial to subtropical Brazil — creates aromatic profiles of remarkable variety. Bahiana thrives in this rich and still largely wild environment, where nature sets the pace. The Brazilian terroir, with its endemic biodiversity and living ecosystems, gives this vanilla an aromatic signature impossible to reproduce elsewhere. It is a living fragment of the Brazilian jungle, concentrated in a single generous, rich bean.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA memorable aromatic imprint\u003c\/h3\u003e\n\u003cp\u003eVanilla Bahiana from Brazil has an extraordinary signature: intense dried chili, salty and complex blue cheese, deep wood, discreet floral notes, a minty sensation, muscovado sugar, toasted nuts. It is a vanilla that leaves no one indifferent — you either love it deeply or it surprises you, but it cannot be ignored. It is one of the vanillas richest in caviar (the small, aromatic black seeds), which shows immediately in infusion. This generosity in aromatic raw material explains its intensity. For a Brazilian vanilla of an entirely different spectacular dimension, the Chamissonis from Brazil stands out for its monumental size and radically different aromatic complexity. For a similar aromatic power but oriented differently, the Cribbiana from Guatemala offers a different spice. For a vanilla generous in caviar, the Planifolia Bourbon from Madagascar brings a more classic roundness.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eProtect your beans, preserve the aromas\u003c\/h3\u003e\n\u003cp\u003eStore Vanilla Bahiana from Brazil beans in an airtight glass tube, away from light and at a stable room temperature, between 15 and 20 °C. This exceptional vanilla requires rigorous storage worthy of its rarity. The white crystals that may appear are naturally crystallized vanillin, a sign of high aromatic concentration. Strictly avoid the refrigerator, which alters the complex compounds responsible for the notes of chili, blue cheese and mint. Temperature fluctuations cause condensation that destroys the aromatic profile. Air briefly once a week to balance the moisture. Optimal storage: decades, with remarkable stability if conditions remain rigorous, ensuring that this unique aromatic power is preserved.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eThe pioneers’ vanilla\u003c\/h3\u003e\n\u003cp\u003eVanilla Bahiana from Brazil at Galand Vanille is an almost pure collector’s product, barely marketable, so extreme is its rarity. About 1 kilogram per year, for the entire planet. This vanilla is for those who have explored the Pompona from Colombia, the Chamissonis too, and are now looking for a radically different, surprising, almost alien aromatic profile. Its blue cheese and dried chili profile sets it apart from every other vanilla in the catalog. It does not seek classic elegance; it seeks power and wild authenticity. For another extraordinary Brazilian vanilla, but totally different in its morphology, the Chamissonis offers the spectacular. For an aromatic profile that is simply different but complex, the Odorata from Ecuador offers woody depth. For equivalent rarity, the Cribbiana from Guatemala embodies a historic rediscovery.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“Bahiana is a vanilla completely apart. It is probably the one with the most caviar and one of the most unusual aromatic profiles I have come across. You find incredible notes in it: blue cheese, wood, muscovado sugar, nuts…\u003c\/p\u003e\n\u003cp\u003eOriginally, this vanilla was simply collected in the wild by a passionate grower who gathered different species for his personal collection.\u003c\/p\u003e\n\u003cp\u003eBy working with him and buying these beans for my own collection, we began to structure the production. Today, he grows a small quantity, which yields about one kilogram per year.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":52029423517960,"sku":null,"price":411.45,"currency_code":"EUR","in_stock":false},{"title":"250g","offer_id":52029423550728,"sku":null,"price":807.07,"currency_code":"EUR","in_stock":false},{"title":"500g","offer_id":52029423583496,"sku":null,"price":1608.88,"currency_code":"EUR","in_stock":false},{"title":"1kg","offer_id":52029423616264,"sku":null,"price":3165.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-bahiana-selection-paul-terre-sienne.jpg?v=1775079716"},{"product_id":"vanille-pompona-du-bresil-professionnel","title":"Vanilla pompona from Brazil professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eProfessional format\u003c\/strong\u003e — Bulk packaging for chefs, pastry chefs, restaurateurs and food artisans. Tiered pricing based on the quantities ordered.\u003c\/p\u003eFreshness in its purest form\n\u003cp\u003eWild and captivating, the Pompona from Brazil unfolds an immediate and fascinating aromatic power. At the top, floral notes of pure white jasmine open delicately, offering an immediately distinctive floral freshness. The heart evokes a warm tarte Tatin — caramelized apples, butter, sugar — creating an enveloping sense of sweet indulgence. A light hint of aniseed in the background adds complexity and the unexpected. This vanilla will elevate your sweet preparations: flans, rice pudding, crème anglaise — all contexts where the floral jasmine brings a rare signature. It also expresses itself perfectly in infused rums and alcoholic preparations, where its aromatic power unfolds fully. In savory cooking with fish, it creates bold and memorable pairings. It is a vanilla of discovery and surprise, for those who want to explore Pomponas off the beaten track.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eCuring at nature’s pace\u003c\/h3\u003e\n\u003cp\u003eIn the tropical forests of Brazil — the Mata Atlântica, one of the most biodiverse regions in the world — Pompona grows in extraordinary natural conditions. Brazil is home to more than 19 endemic vanilla species, largely unexplored and little known. Pompona beans are among the largest in the world: green, they can weigh up to 100 g, and after curing they reach about 25 g, concentrating all their aromatic power. They are packed with seeds — exceptional vanilla caviar — a testament to their quality and exceptional maturity. From the grandiflora species, each bean is wild, naturally pollinated by hummingbirds and endemic bees, which reinforces their authenticity and unrivaled character. Curing respects the raw nature of this vanilla, allowing its unique floral profile to assert itself gradually.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA living equatorial terroir\u003c\/h3\u003e\n\u003cp\u003eThis vanilla grows in the tropical forests of Brazil, in natural and practically untouched conditions. The rich, moist soils, combined with natural pollination and slow growth, yield beans of a density and aroma unrivaled in the world. It is a micro-production, rare and precious, which requires patience and know-how to reach its aromatic peak. Brazil is only beginning to develop an organized vanilla sector — for a long time, vanilla was only collected in the wild by enthusiasts and professionals. The Brazilian terroir — with its exceptional biodiversity and geographic isolation — creates unique conditions for the development of aromatic profiles impossible to reproduce anywhere else in the world.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eAn instantly recognizable character\u003c\/h3\u003e\n\u003cp\u003eWhat makes the Pompona from Brazil absolutely singular is its floral jasmine profile infused with notes of tarte Tatin — an extremely rare aromatic combination in the world of vanilla. Where Peru offers wild tobacco and tonka, and Martinique offers Amarena cherry and indulgent candied apples, Brazil unfolds subtle floral jasmine combined with a caramelized, sweet sensation. It is as if Brazil had found its own signature, impossible to confuse with any other Pompona. To explore other Brazilian Pomponas — since Brazil has several endemic varieties — the Galand Vanille collection offers others, such as the Bahiana or the Chamissonis. For a less floral, fruitier Pompona, New Caledonia offers ripe strawberry and cinnamon. And for a more classic vanilla, the Bourbon from Madagascar remains timeless.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eMaintaining quality over time\u003c\/h3\u003e\n\u003cp\u003ePompona from Brazil beans should be stored in an airtight glass tube, away from light and at a stable room temperature, between 15 and 20 °C. Because of its wild character and naturally massive size, Brazilian Pompona has a natural moisture balance that must be carefully preserved. Air regularly — for a few moments each week — to maintain this balance without creating condensation. Occasional white crystals are crystallized vanillin — a sign of quality. Mold appears as green or gray spots with an unpleasant smell. Strictly avoid the refrigerator, which dries out these impressive beans and alters their singular floral profile. Well stored, Pompona from Brazil beans keep their exceptional aromatic profile for decades.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eAn unexpected terroir for an unexpected vanilla\u003c\/h3\u003e\n\u003cp\u003eThe Pompona from Brazil at Galand Vanille is a vanilla for explorers, creative pastry chefs and cooks looking for singular ingredients. It embodies wild Brazil — exceptional biodiversity, natural pollination, massive and impressive beans. It is one of the largest vanillas in the world, with a totally unique floral jasmine aromatic profile. It is for those who already know the classic profiles and want to enter the radically different world of Brazilian Pomponas. For other distinct Brazilian Pomponas, the Bahiana offers dried chili and unusual blue cheese. The Chamissonis offers fresh almond and spectacular clove. And for a Pompona from another continent, Peru offers wild tobacco and tonka.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“The Pompona from Brazil is one of my favorite vanillas. It is rare, hard to find, and each bean is a little treasure. Brazil is a wild land with many endemic species. It is a country that is only just beginning to produce vanilla.\u003c\/p\u003e\n\u003cp\u003eToday, I want to be the first to sell Brazilian vanillas, because they deserve attention. Beans of extraordinary size, with a very surprising aroma. As a pastry chef, when I was able to smell them for the first time, they reminded me of my grandmother’s apple compote.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":52029429776648,"sku":null,"price":411.45,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":52029429809416,"sku":null,"price":807.07,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":52029429842184,"sku":null,"price":1608.88,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":52029429874952,"sku":null,"price":3165.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-pompona-bresil-gousse-geante.jpg?v=1775079643"},{"product_id":"vanille-planifolia-givree-de-lile-maurice-professionnel","title":"Vanilla planifolia Bourbon from Mauritius professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA rare Bourbon vanilla, a controlled intensity\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eProfessional format\u003c\/strong\u003e — Bulk packaging for chefs, pastry chefs, restaurateurs and food artisans.\u003c\/p\u003e\u003cp\u003eOn the small island of Mauritius, in the heart of the Indian Ocean, grows a Bourbon vanilla unlike any other. Not Madagascar, not Réunion, not the Comoros: here, the aromatic identity is singular and immediately recognizable. Intensely vanilla, this vanilla bean develops notes of rose, grape, dulce de leche and a hint of iodine — an aromatic bouquet of a richness and originality rare in the Bourbon family. Despite a high vanillin content, the balance remains remarkable: no harshness, no heaviness, but a restrained, structured, controlled power. In the kitchen, it brings breadth and depth to every preparation: it signs a cream, structures a ganache, and turns a Chantilly cream or a simple syrup into an exceptional preparation. Galand Vanille selects it for this floral, milky profile and this balanced power that very few origins can claim.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA tiny production\u003c\/h3\u003e\n\u003cp\u003eFrom Vanilla planifolia, this vanilla from Mauritius benefits from perfectly controlled curing, guided by a demanding scientific approach that sets the Mauritian sector apart. Precise, methodical work pushes the vanillin content to its natural maximum through rigorous control of every parameter: temperature, moisture, curing time. Vanilla growing has almost disappeared from the island — the growers can now be counted on the fingers of one hand — and the grower behind this batch does curing work that gives this planifolia its unique character. Each step is optimized to reach this maximum vanillin concentration while preserving the overall aromatic balance of the bean.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA volcanic island, an intimate terroir\u003c\/h3\u003e\n\u003cp\u003eMauritius, modest in size but rich in terroir, grows vanilla in small quantities, on a scale so small that it adds to the value of each bean. The plantations sit alongside cocoa trees, fruit trees and vegetable crops on rich, living volcanic soil, creating a diverse ecosystem that benefits every crop. Production is tiny, especially at this level of quality — a few kilos a year, no more. The Mauritian terroir, volcanic and insular, leaves a deep mark on the beans: the mineral richness of the soils, the constant humidity carried by the Indian Ocean and the tropical heat tempered by the trade winds create an ideal environment for the development of aromatic compounds of rare complexity. Mauritian vanilla belongs to the great Bourbon tradition of the Indian Ocean, but with its own identity, which the island terroir — more intimate, more concentrated, more controlled — shapes with remarkable singularity. The notes of rose and the hint of iodine, found in no other Bourbon, are the hallmark of this unique terroir.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eRose, grape, dulce de leche, a hint of iodine\u003c\/h3\u003e\n\u003cp\u003eVanilla from Mauritius stands out for this restrained power and this remarkable balance between intensity and elegance — a quiet strength, never aggressive. The notes of rose and grape are its exclusive signature, found in no other Indian Ocean Bourbon, neither in Madagascar, nor in Réunion, nor in the Comoros. Dulce de leche as an indulgent note and the hint of iodine in the background complete a profile of rare richness, which reveals its kinship with the nearby ocean. It is an exceptional vanilla, almost a collector’s piece.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eStore the beans in an airtight glass tube, at room temperature and away from direct light. The moisture content of this vanilla is part of its original profile: it gives it its suppleness and contributes to its aromatic richness. A supple bean splits and scrapes easily, and releases its caviar more generously. Avoid the refrigerator, which dries out the beans and breaks the balance of the bouquet. Properly stored, this vanilla keeps for several years without any noticeable loss of intensity.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eAn exceptional vanilla, almost a collector’s piece\u003c\/h3\u003e\n\u003cp\u003eVanilla from Mauritius is a collector’s piece in the Galand Vanille range. Its unique profile of rose, grape and dulce de leche, and that hint of iodine reminiscent of the Indian Ocean, make it an exceptional vanilla in the strongest sense of the word. For more accessible everyday use, the Bourbon from Madagascar remains the versatile reference. For a frosted vanilla with record concentration and a luminous, floral profile, the frosted Planifolia from New Caledonia reaches unmatched vanillin levels, around 4%. For another Indian Ocean Bourbon, with a spicier register and a founding history, the frosted vanilla from Réunion offers a complementary counterpoint.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“This vanilla from Mauritius is something apart. It has nothing in common with the other Bourbons I know.\u003c\/p\u003e\n\u003cp\u003eIn Mauritius, there’s hardly any vanilla growing left; you can count them on the fingers of one hand. The grower does great work on curing the vanilla, which gives this planifolia a unique character.\u003c\/p\u003e\n\u003cp\u003eIt is an exceptional vanilla, almost a collector’s piece.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":52029433053448,"sku":null,"price":263.75,"currency_code":"EUR","in_stock":false},{"title":"250g","offer_id":52029433086216,"sku":null,"price":527.5,"currency_code":"EUR","in_stock":false},{"title":"500g","offer_id":52029433118984,"sku":null,"price":1055.0,"currency_code":"EUR","in_stock":false},{"title":"1kg","offer_id":52029433151752,"sku":null,"price":2110.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/macro-cristallisation-vanille-givree-galand-vanille.jpg?v=1772565606"},{"product_id":"vanille-planifolia-dinde-professionnel","title":"Vanilla Planifolia from India professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eProfessional format\u003c\/strong\u003e — Bulk packaging for chefs, pastry chefs, restaurateurs and food artisans. Tiered pricing based on the quantities ordered.\u003c\/p\u003eA bold, wild vanilla\n\u003cp\u003eBold and singular, Vanilla Planifolia from India gives off remarkable aromatic power, both vanilla-rich and woody, with a character that could be described as wild. At the top, characteristic forest-floor nuances assert themselves confidently, evoking damp earth, living wood, the tropical forest. The heart reveals dense, enveloping notes of leather and chocolate, balanced by a very fine herbaceous touch that brings freshness and prevents any heaviness. It is a vanilla bean of character, almost masculine in its expression, for palates seeking authentic, distinctive taste experiences. Thanks to its bold profile, this Vanilla Planifolia from India is the ally favored by professionals to enhance chocolate desserts, ganaches or smooth creams where you want a vanilla that stands out and gives structure. It brings a wild, distinctive signature that will surprise gastronomy professionals, a woody dimension found in no other origin in the Galand Vanille collection.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eRigorous curing, from 8 to 12 months\u003c\/h3\u003e\n\u003cp\u003eThe secret of this Indian vanilla’s quality lies in a rigorous curing process of 8 to 12 months, a considerable length of time that reflects the growers’ high standards. After being harvested at maturity, the beans are scalded — briefly plunged into hot water to trigger the fundamental enzymatic reactions — then patiently sun-dried in the humid heat of the Western Ghats. This gradual drying, spread over several weeks, allows the aromatic molecules to take structure and gain depth. The long curing that follows, under controlled conditions, concentrates the essential oils and develops the woody, leathery profile so characteristic of the Indian terroir. It is during this extended phase that the forest-floor and leather notes assert themselves, giving this vanilla its unmistakable signature. Each step is mastered with a precision that reflects the spice tradition of India, a country historically at the heart of the world spice trade.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA wild terroir in the heart of the Western Ghats\u003c\/h3\u003e\n\u003cp\u003eVanilla Planifolia from India thrives in the Western Ghats region, a mountain range in western India, in the state of Karnataka. This territory is recognized by UNESCO as one of the world’s biodiversity hotspots, home to exceptional natural wealth. The region of Karnataka where this professional-quality vanilla grows is the greenest in the state, a land of contrasts where dense tropical forest sits alongside plantations of coffee, pepper, cardamom and other spices. Most of the orchids grow wild in the trees, using the trunks as natural supports — a growing method that anchors the vanilla in a living, vibrant ecosystem. The beans develop under the protection of a dense canopy that serves as a refuge, naturally regulating temperature and humidity. This environment — among coffee plants and spices — gives the vanilla its very particular woody, leathery signature. The proximity of other powerful aromatic crops influences the development of the vanilla’s aromatic compounds, creating a profile unique in the world, impossible to reproduce in another terroir. Karnataka’s volcanic soil, enriched by millennia of forest decomposition, deeply nourishes the vines and contributes to this rare aromatic complexity.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eWood, leather, forest\u003c\/h3\u003e\n\u003cp\u003eWhat makes the Planifolia from India absolutely unique is this woody, leathery dimension found in no other origin. Where the Planifolia from Madagascar favors indulgence and roundness with its chocolatey and caramelized notes, India offers a wilder, earthier, almost animal register. It is a vanilla that surprises at first contact, that can unsettle palates used to classic profiles, then wins you over with its complexity and depth. The forest-floor and leather notes become addictive, offering a rich and memorable aromatic experience. In the Galand Vanille collection, India holds a singular place — it is the vanilla of discovery, the one that opens the door to a broader understanding of what Planifolia can express depending on its terroir. For a more classic, consensual vanilla approach, the Bourbon from Madagascar remains the benchmark. For another powerful volcanic profile, the Planifolia from Tanzania offers a bold character, but with notes of leather and red fruit in a different register.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003ePreserving the woody depth\u003c\/h3\u003e\n\u003cp\u003eStore Vanilla Planifolia from India beans in an airtight glass tube, away from light and at room temperature, between 15 and 20 °C. Their long 8- to 12-month curing gives them good stability and a natural resistance to time. The white crystals that may appear on the surface are naturally crystallized vanillin, a sign of quality and high aromatic concentration. Avoid the refrigerator, which alters the characteristic woody compounds of this vanilla, as well as temperature fluctuations, which can cause condensation. Air briefly each week. Optimal storage: decades.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eFor professionals with character\u003c\/h3\u003e\n\u003cp\u003eThe Planifolia from India at Galand Vanille is the choice of the informed professional, one who has already explored the classics — Madagascar, Tanzania, Tahiti — and is looking for a radically different expression of vanilla. Its woody, leathery character, shaped by the forests of the Western Ghats and the exceptional biodiversity of Karnataka, makes it an atypical and fascinating vanilla. It excels in bold pairings, chocolate creations and combinations with powerful ingredients that need a vanilla to match. For a different volcanic profile, with fruitier notes and an intensity geared toward red fruit, the Planifolia from Tanzania offers an equally bold character in a complementary register. For raw, wild power of another kind, the Pompona from Peru opens up yet another aromatic world.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“What I love about this vanilla from Karnataka is its deeply wild origin. It grows in the middle of a vibrant ecosystem, among coffee plants and spices, which gives it this very particular woody, leathery signature. It is a vanilla of character, shaped by a volcanic terroir and exceptional biodiversity.”***\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":52279291904264,"sku":null,"price":31.65,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":52279239999752,"sku":null,"price":52.75,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":52279240032520,"sku":null,"price":100.23,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":52279240065288,"sku":null,"price":189.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/texture-satin_e-vanille-noire-karnataka.jpg?v=1774892893"},{"product_id":"vanille-planifolia-givree-de-nouvelle-caledonie-professionnel","title":"Vanilla planifolia frosted from New Caledonia professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eFreshness in its purest form\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eProfessional format\u003c\/strong\u003e — Bulk packaging for chefs, pastry chefs, restaurateurs and food artisans.\u003c\/p\u003e\u003cp\u003ePure power expresses itself here without detour. Vanilla Planifolia frosted from New Caledonia reveals a clean, precise, luminous profile of remarkable aromatic clarity. At the top, aromas of vanilla caramel and mild coffee open broadly, immediately recognizable and captivating. The heart unfolds notes of ripe cherry and black tea, supported by an exceptional vanilla roundness. The finish stretches out on raisins and delicate floral notes that lengthen the aromatic persistence, bringing freshness and relief. With a record vanillin content of around 4%, rare at this level of concentration, this vanilla bean develops remarkable aromatic power without ever breaking its balance. The beans show spectacular crystallization in flakes and fine filaments that catch the light — they almost shine. Very fragrant and superb in flavor, they grace a great pastry as elegantly as a savory dish. Creams, ganaches, flan mixtures, ice creams, but also white fish or roast poultry: their floral character and structure allow them to accompany without dominating. It is an exceptional vanilla, for pastry chefs and cooks seeking controlled power.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eFrom harvest to curing\u003c\/h3\u003e\n\u003cp\u003eOn Grande Terre and the neighboring islands of New Caledonia, vanilla vines grow on rich volcanic land, naturally mineralized by ancient tectonic activity. After a careful harvest by hand at just the right moment — shortly before the natural splitting that characterizes the ripest beans — a curing process that is now perfectly mastered begins. The beans are briefly scalded in hot water to trigger the fundamental enzymatic reactions, then sun-dried, alternating direct exposure and rest in the shade. This alternation, spread over several weeks, gradually concentrates the essential oils. The curing itself, carried out under strictly controlled conditions, lasts several months — much longer than the usual standards — encouraging the natural crystallization of vanillin. This deliberately extended process develops aromatic complexity and pushes the vanilla profile to its fullest expression. It is patient, technical work, requiring constant monitoring and precise control of every parameter to reach this exceptional concentration.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA high-altitude terroir, a living ecosystem\u003c\/h3\u003e\n\u003cp\u003eNew Caledonia, a French territory in the South Pacific, offers vanilla an exceptional volcanic cradle. On Grande Terre and the neighboring islands bordered by turquoise waters, the vines thrive in rich volcanic soils, generously endowed with minerals. This striking contrast between the red volcanic soils and the dazzling sea shapes a terroir of a density rare in the world. The climatic conditions — steady heat, constant maritime humidity, a balanced alternation of sun and shade — create an ideal microclimate for the optimal development of aromatic compounds. The mineral richness of the soil deeply nourishes the plant, allowing it to concentrate more of its essential oils and vanillin. Curing is now perfectly mastered, the result of expertise built up gradually. Production remains limited, known to only a few, which adds to the value of each bean. Despite a complex political context, New Caledonia has one of the greatest terroirs in the world for vanilla — its rich soils, its technical mastery and this extraordinary natural intensity make it a major origin, set to develop considerably.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eWhat makes it unique\u003c\/h3\u003e\n\u003cp\u003eWhat makes the frosted Planifolia from New Caledonia absolutely singular is this record vanillin content of around 4% — a concentration rarely reached, visible to the naked eye as shiny flakes — while retaining remarkable aromatic complexity. Where other frosted vanillas favor raw power, this one offers balance and luminosity, a restrained power in the service of flavor. Its profile of vanilla caramel, mild coffee, ripe cherry and black tea positions it as a vanilla that is both powerful and refined, accessible in classic pastry but also in elegant savory cooking. To explore an even more spectacular vanillin content, the frosted vanilla from Mauritius also offers impressive crystallization on a complementary terroir. For a more leathery and fruity volcanic profile, the frosted Planifolia from Tanzania offers distinct notes of marshmallow and red fruit. And for a classic Planifolia expression without crystallization, the Bourbon from Madagascar remains the timeless reference.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003ePreserving the richness of your beans\u003c\/h3\u003e\n\u003cp\u003eStore frosted Vanilla Planifolia from New Caledonia beans in an airtight glass tube, away from light and at room temperature, ideally between 15 and 20 °C. The white crystals that sparkle on the surface of the beans — the frost — are pure, naturally crystallized vanillin, a visible sign of quality and exceptional aromatic concentration. Never confuse frost with mold: crystallized vanillin is white, fine, even, and gives off an intense vanilla smell. Mold, on the other hand, appears as green or gray spots, sometimes fuzzy, with an unpleasant smell. Strictly avoid the refrigerator, which dries out the beans, alters their suppleness and can encourage mold. Air your beans for a few moments each week by opening the container, then close it carefully to maintain the moisture balance. Well stored under these conditions, the beans keep their superior aromatic qualities for decades, with the vanillin crystals continuing to develop slowly.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eIts place in the Galand Vanille collection\u003c\/h3\u003e\n\u003cp\u003eThe frosted Planifolia from New Caledonia at Galand Vanille is a vanilla for connoisseurs seeking absolute power combined with balance. It stands out for its record vanillin content — visible and spectacular as shiny flakes — while refusing heaviness or harshness. It is one of the major origins of the collection, driven by an exceptional volcanic terroir and high-level technical mastery. For comparable frosted power, the frosted vanilla from Tanzania offers different notes of marshmallow and red fruit. For non-frosted but still remarkable power, the standard Planifolia from New Caledonia offers a more accessible alternative. And to find a certain indulgent simplicity, the Bourbon from Madagascar remains an essential reference for versatility.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“New Caledonia is one of my favorite terroirs. What strikes me is the balance. Despite this concentration, the vanilla remains complex, elegant, luminous. The beans are magnificent, sometimes crystallized in flakes or filaments; they shine in the light. It is a terroir of extraordinary richness. A sector I support, because we are clearly looking at one of the greatest potentials in the world for vanilla.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g 19\/21cm","offer_id":52664595644680,"sku":null,"price":211.0,"currency_code":"EUR","in_stock":true},{"title":"250g 19\/21cm","offer_id":52664595677448,"sku":null,"price":411.45,"currency_code":"EUR","in_stock":true},{"title":"500g 19\/21cm","offer_id":52664595710216,"sku":null,"price":801.8,"currency_code":"EUR","in_stock":true},{"title":"1kg 19\/21cm","offer_id":52664595742984,"sku":null,"price":1582.5,"currency_code":"EUR","in_stock":true},{"title":"125g 13\/15cm","offer_id":55360337314056,"sku":null,"price":121.33,"currency_code":"EUR","in_stock":true},{"title":"250g 13\/15cm","offer_id":55360337346824,"sku":null,"price":242.65,"currency_code":"EUR","in_stock":true},{"title":"500g 13\/15cm","offer_id":55360337379592,"sku":null,"price":474.75,"currency_code":"EUR","in_stock":true},{"title":"1kg 13\/15cm","offer_id":55360337412360,"sku":null,"price":949.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-planifolia-givree-nouvelle-caledonie.jpg?v=1774892255"},{"product_id":"vanille-odorata-equateur","title":"Vanilla Odorata from Ecuador","description":"\u003ch3\u003eComplexity in the service of taste\u003c\/h3\u003e\n\u003cp\u003eOdorata vanilla develops a singular, deep aromatic profile. Very rich in seeds, it offers complex aromatics: notes of smoke, pepper, blond tobacco, matcha, chocolate, cherry, joined by hints of honey and cocoa butter. The whole almost evokes a Black Forest–style dessert, where cocoa and red berries mingle.\u003c\/p\u003e\n\u003cp\u003eIn pastry, using it remains simple and direct, identical to using a classic vanilla. It will be very well suited to classic preparations such as a pastry cream, ice creams, a loaf cake… In savory dishes, it pairs wonderfully with red meat.\u003c\/p\u003e\n\u003ch3\u003eA rare selection\u003c\/h3\u003e\n\u003cp\u003eOdorata is an extremely rare wild species, accounting for less than 1% of world vanilla production. Its beans are particularly rich in caviar, often even more so than those of Planifolia.\u003c\/p\u003e\n\u003cp\u003eVisually, it can in fact recall the latter, with a similar silhouette. But once opened, the aromatics are completely different: deeper, with a very distinctive signature.\u003c\/p\u003e\n\u003ch3\u003eThe Amazon, a wild land\u003c\/h3\u003e\n\u003cp\u003eThis vanilla is endemic to Central and South America, mainly in the Amazon forests. It grows in the wild in the jungle, sometimes on the same supports as other species such as Sotoarenasis.\u003c\/p\u003e\n\u003cp\u003eThe Odorata flower is also particularly remarkable: very fragrant, it already carries within it the aromatic intensity found later in the bean. In this natural environment, these species have given rise to certain natural hybridizations, notably those that contributed to the emergence of Tahitensis.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“To my mind, Odorata vanilla is a rare vanilla, because it is very little known to the general public. Yet it is a vanilla found everywhere in South America. It grows in the wild in the most tropical and humid places. It is pollinated naturally by bees or hummingbirds.\u003c\/p\u003e\n\u003cp\u003eIts aromatic notes of matcha, blond tobacco, chocolate and cherry win over most palates. When you infuse this vanilla in milk and taste it, it feels as if you had melted a square of white chocolate.\u003c\/p\u003e\n\u003cp\u003eLike planifolia, Odorata is a species rich in vanillin; the beans gradually begin to frost.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":52741164826888,"sku":null,"price":10.0,"currency_code":"EUR","in_stock":true},{"title":"5 beans","offer_id":52741164859656,"sku":null,"price":47.5,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":52741164892424,"sku":null,"price":87.5,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":52741164957960,"sku":null,"price":150.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-odorata-equateur-macro-cristaux-vanilline.jpg?v=1789991279"}],"url":"https:\/\/galand-vanille.com\/en\/collections\/all.oembed","provider":"Galand Vanille","version":"1.0","type":"link"}