{"title":"Vanilla Chamissonis","description":"\u003ch2\u003eOne of the largest vanilla beans in the world\u003c\/h2\u003e\n\u003cp\u003eVanilla chamissonis impresses with its extraordinary size: some beans reach up to 230 g. Native to Brazil, this rare species requires patient cultivation, more than a year before harvest. Paul Galand chose it direct from the growers to offer enthusiasts a spectacular vanilla, as much for its size as for its aroma.\u003c\/p\u003e\n\u003ch2\u003eA complex aromatic bouquet\u003c\/h2\u003e\n\u003cp\u003eChamissonis appeals with a signature that is both indulgent and fresh:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ethe finesse of almond\u003c\/li\u003e\n\u003cli\u003ethe depth of cocoa\u003c\/li\u003e\n\u003cli\u003ea warm hint of clove\u003c\/li\u003e\n\u003cli\u003ea surprising freshness of peppermint\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis rare balance makes it a vanilla for tasting, ideal for chefs and enthusiasts in search of originality.\u003c\/p\u003e\n\u003ch2\u003eA long cultivation, a guarantee of richness\u003c\/h2\u003e\n\u003cp\u003eMore than a year of growth is needed to develop this aromatic concentration. The curing that follows extends this work of time.\u003c\/p\u003e\n\u003cp\u003eTo order it, see the page for \u003ca href=\"\/en\/products\/vanille-chamissonis-bresil\"\u003eVanilla Chamissonis from Brazil\u003c\/a\u003e. Those curious about rare species will also enjoy the wild \u003ca href=\"\/en\/collections\/bahiana\"\u003eVanilla Bahiana\u003c\/a\u003e and \u003ca href=\"\/en\/products\/vanille-sotoarenasis-colombie\"\u003eVanilla Sotoarenasii from Colombia\u003c\/a\u003e. Our vanilla direct from the growers guarantees freshness and traceability.\u003c\/p\u003e\n\u003ch2\u003eDiscover more\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/collections\/vanilles\"\u003eAll our exceptional vanillas\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/collections\/coffret\"\u003eVanilla gift boxes\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003eHow to use a vanilla bean in pastry\u003c\/li\u003e\n\u003c\/ul\u003e","products":[{"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/collections\/vanille-chamissonis-bresil-gousse-geante.jpg?v=1782253118","url":"https:\/\/galand-vanille.com\/en\/collections\/chamissonis.oembed","provider":"Galand Vanille","version":"1.0","type":"link"}