{"title":"Professional","description":"\u003ch2\u003eExceptional vanilla for professionals\u003c\/h2\u003e\n\u003cp\u003eGaland Vanille rises to the demands of culinary professionals. Our professional vanilla offer is aimed at pastry chefs, chefs and restaurateurs looking for rare, uniform beans of consistent quality. From the neighborhood pastry shop to the kitchens of palace hotels, Paul Galand puts his expertise and his network of growers at the service of your creations.\u003c\/p\u003e\n\u003ch2\u003eBulk formats suited to your business\u003c\/h2\u003e\n\u003cp\u003eTo meet every volume, we offer bulk vanilla in several pack sizes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e125 g\u003c\/li\u003e\n\u003cli\u003e250 g\u003c\/li\u003e\n\u003cli\u003e500 g\u003c\/li\u003e\n\u003cli\u003e1 kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBuying vanilla by the kilo secures the supply for your production, with no drop in quality or freshness.\u003c\/p\u003e\n\u003ch2\u003eDedicated prices and personalized support\u003c\/h2\u003e\n\u003cp\u003eProfessionals enjoy special prices. Beyond price, Paul Galand offers full support: advice on varieties, pairings with your recipes, tailor-made selection. A relationship of trust already established with several palace hotel chefs.\u003c\/p\u003e\n\u003ch2\u003eQuality designed for chefs\u003c\/h2\u003e\n\u003cp\u003eA denser or slightly brittle bean is not a flaw: it often reflects a long curing and a higher aromatic concentration, valuable for intensifying your preparations. Each batch is selected with the same high standards as for our private customers.\u003c\/p\u003e\n\u003cp\u003eDiscover our full range of \u003ca href=\"\/en\/collections\/vanilles\"\u003evanillas\u003c\/a\u003e and our direct-from-the-growers commitment. To build your tailor-made offer and get a quote, contact Paul Galand.\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\/vanille-de-madagascar\"\u003eVanilla Bourbon from Madagascar\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/blogs\/news\"\u003eHow to store your vanilla beans: the complete guide\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","products":[{"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-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-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-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-pompona-martinique-professionnel","title":"Vanilla pompona split from Martinique professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA remarkable aromatic profile\u003c\/h3\u003e\n\u003cp\u003eExceptional and extremely rare, the Pompona from Martinique unfolds a fascinating concentrate of indulgence. At the top, notes of tangy Amarena cherry open brilliantly, capturing attention with their singular character. The heart reveals sweet candied apples, warm honey and complex licorice nuances, creating a rich and enveloping aroma. The finish lingers long on a sensation of dense, ripe candied fruit. This vanilla stands out for its remarkable aromatic power: it expresses itself fully when the whole bean is used, including the skin, which is naturally tender and concentrated in volatile aromas. This is a rare and precious characteristic of Pompona. It elevates sweet preparations — crème anglaise, rice pudding, chocolate desserts — where it brings remarkable depth and singularity. It also lends itself elegantly to savory recipes: fish and seafood, where its fruity, indulgent profile creates unexpected and successful pairings. It is a vanilla for collecting and tasting, generous and refined at the same time.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eHarvest and know-how\u003c\/h3\u003e\n\u003cp\u003eOn the volcanic island of Martinique, Pompona benefits from an exceptional tropical environment and respectful curing. The beans are harvested at full maturity, often split almost to the end — a sign of a late harvest and maximum aromatic concentration. From the grandiflora species, much more imposing than classic Planifolia, each bean is plump, glossy and rich in essential oils. The traditional curing that follows — using refined Caribbean methods — develops the characteristic fruity, indulgent profile. The skin remains tender and edible, concentrated in aromas, which allows the whole bean to be used. Curing, carried out with precision and care, preserves this tenderness while concentrating the complex aromatic molecules. It is patient, technical work of a very high level.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eMartinique, a volcanic island\u003c\/h3\u003e\n\u003cp\u003eThe Martinique terroir gives this Pompona its remarkable singularity. The volcanic soils, rich in mineral nutrients, offer ideal conditions for the optimal aromatic development of such a demanding vanilla. Cultivation respects ancient traditions, and each step — from harvest to curing — is carried out with the care that such a rare vanilla demands. Production is extremely limited: less than one kilogram per year, reserved for collectors and the most demanding pastry chefs. This rarity is an essential characteristic of this vanilla — it is the source of its prestige and authenticity. The Caribbean island, with its steady tropical climate and its soils enriched by millennia of volcanic activity, creates an ideal microclimate for Pompona.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA singular aromatic identity\u003c\/h3\u003e\n\u003cp\u003eThe Pompona from Martinique embodies a distinct expression of the Pompona grandiflora variety — different from that of Peru, Brazil, Mexico or New Caledonia. Amarena cherry, candied apples, honey, licorice — it is an indulgent aroma, without harshness, perfectly balanced. This vanilla offers a unique bridge between the exoticism of wild Pomponas and the accessibility of a vanilla that is good to use. To explore other Pomponas and their distinct signatures, the Pompona from Peru offers wild tobacco and tonka, while the one from New Caledonia offers ripe strawberry and fruity cinnamon. The Pompona from Brazil unfolds singular floral jasmine. And for a classic Planifolia, the Bourbon from Madagascar remains an essential reference.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003ePreserving all the aromatic power\u003c\/h3\u003e\n\u003cp\u003ePompona from Martinique 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 naturally fleshier structure and tender skin, Martinique Pompona has a particularly high moisture content — a characteristic that must be carefully preserved. Air regularly — for a few moments each week — to avoid excessive condensation while maintaining natural hydration. Occasional white crystals are crystallized vanillin — a positive sign. Mold appears as green or gray spots with an unpleasant smell. Strictly avoid the refrigerator, which dries out these precious beans and damages the tender skin. Well stored, Pompona from Martinique beans keep their exceptional indulgent profile for decades.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA collector’s treasure\u003c\/h3\u003e\n\u003cp\u003eThe Pompona from Martinique at Galand Vanille is a treasure of the catalog — rare, precious, of unequaled natural indulgence. It is for collectors, top-level pastry chefs and those looking for a vanilla as visually impressive as it is aromatic. Some beans can be ten to twenty times larger than a classic Planifolia bean — this spectacular quality is part of its charm. It is a vanilla used whole to make the most of all its power. It pairs as well with the most refined desserts as with delicate fish. It is a vanilla for collecting and tasting, both generous and refined. For a less rare but intriguing Pompona, New Caledonia offers accessible ripe strawberry and cinnamon. For a more classic vanilla, the Bourbon from Madagascar remains a safe choice.\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 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":"125g","offer_id":54738992201992,"sku":null,"price":422.0,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":54738992234760,"sku":null,"price":844.0,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":54738992267528,"sku":null,"price":1582.5,"currency_code":"EUR","in_stock":false},{"title":"1kg","offer_id":54738992300296,"sku":null,"price":3165.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-pompona-martinique-fendue-gousse-geante.jpg?v=1772481165"},{"product_id":"vanille-fraiche-pompona-du-perou-professionnel","title":"Vanilla fresh pompona from Peru professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA wild intensity\u003c\/h3\u003e\n\u003cp\u003eThe fresh Pompona Vanilla from Peru stands out for an aromatic philosophy radically different from that of classic Pompona vanillas cured over a long period. The beans are impressive for their monumental size, plump and generous, truly gorged with aromatic matter. This bean gives off delicate aromas of golden mirabelle plums, subtle and elegant white tobacco, and enveloping, sweet tonka. Here, the creative decision is deliberate and bold: preserving the bean’s natural freshness rather than pushing classic, prolonged curing to its extreme limits. This original approach offers a new and revealing take on Pompona, far from the usual profiles skillfully developed through several months of curing. The fresh Pompona from Peru pairs beautifully with all milk-based preparations — whipped pastry cream, soft ice cream, rustic rice pudding. But it also works perfectly in baked doughs — generous brioche, refined tart pastry, cakes of all kinds. It is a vanilla of creative versatility.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eHarvest and processing\u003c\/h3\u003e\n\u003cp\u003eThe fresh Pompona Vanilla from Peru follows a particular, meticulously calibrated curing process. Rather than following classic Malagasy or Polynesian curing, this passionate grower deliberately chose to preserve the freshness inherent in the newly harvested bean. After the mountain harvest, the beans receive minimal treatment — very light, selective drying — to stabilize their structure while retaining the aromatic volatility of the just-ripe bean. This philosophical choice requires remarkable expertise, as it is a matter of finding the perfect balance between stability and freshness, between preservation and logistical feasibility. Paul Galand worked hand in hand with this exceptional grower to obtain these enormous beans, with a very particular quality and texture. These are not the same aromas as a classically cured Pompona. This is something rawer, more direct, more immediate. It is another take on vanilla, almost in its original state.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eThe Andes, a terroir that is still wild\u003c\/h3\u003e\n\u003cp\u003eThe fresh Pompona Vanilla from Peru is harvested in the Amazonian foothills of the Andes, at around 800 meters altitude, in an environment that is still largely wild and preserved from excessive modern intervention. Known locally by the mysterious name “Sekut”, it is considered by specialists to be one of the most original forms of vanilla existing today. It is in these Peruvian Amazonian regions that vanilla still grows freely, difficult to reach, integrated into its natural ecosystem. Some flowers there are still naturally pollinated by the region’s endemic bees, anchoring this vanilla deeply in an intact, living ecosystem, unchanged for centuries. It is a terroir that has not given in to modernity, where nature still dictates the rhythm and the biological cycles. This extraordinary preservation gives the Peruvian Pompona an aromatic signature that is hard to reproduce elsewhere, an authenticity that comes through with every tasting.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eAn aromatic world of its own\u003c\/h3\u003e\n\u003cp\u003eThe fresh Pompona Vanilla from Peru has a distinct aromatic signature oriented toward freshness: golden, juicy mirabelle plums, elegant and mellow white tobacco, smooth and sweet tonka, with a lingering presence of light candied fruit. It is a vanilla that expresses its Amazonian mountain terroir more than a long-cured vanilla does. This relative freshness makes it a particularly interesting vanilla for preparations where you are looking for aromatic liveliness, where overly concentrated aromatics would be counterproductive. It brings a lightness and a mobility that classic Pompona vanillas, magnificent but denser, cannot match. For a classic, long-cured Pompona, the Pompona from Colombia offers wild power. For another South American Pompona, the Pompona from Brazil brings generous roundness. For radical freshness, no other Pompona in the catalog really seeks freshness in the same way.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eMaintaining quality over time\u003c\/h3\u003e\n\u003cp\u003eStore the imposing beans of fresh Pompona Vanilla from Peru in an airtight glass tube, away from light and at a stable room temperature, between 15 and 20 °C. These exceptional beans require meticulous care in storage because of their minimalist curing. Unlike long-cured beans, they do not naturally accumulate vanillin crystals on their surface — this is normal and desired. Any crystals that might emerge reflect a gradual concentration of aromas. Absolutely avoid the refrigerator, which alters the characteristic freshness and the light mirabelle plum and tonka aromas. Temperature variations must be strictly avoided, as they create condensation that destroys the freshness. Air briefly once a week. Optimal storage: decades, as this fresh vanilla has a shorter optimal aromatic window than cured Pompona vanillas, but remains remarkably stable if the conditions are respected.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA unique approach to vanilla\u003c\/h3\u003e\n\u003cp\u003eThe fresh Pompona Vanilla from Peru at Galand Vanille embodies a different philosophy of vanilla-making — one that seeks raw authenticity rather than cured perfection. It is a vanilla for those who have explored classic cured Pompona vanillas and are now looking for a radically different approach, more immediate, more visceral. Its monumental size and complete freshness make it an extremely rare object — probably fewer than 500 beans produced worldwide per year. It is aimed at creative chefs looking for a vanilla capable of striking the palate immediately, without the filter of long curing. It differs completely from the Pompona from Colombia in its absence of wild power. It also differs from the Brazilian Chamissonis in its aromatic orientation toward lightness. For comparable freshness, no other vanilla in the catalog really seeks the same creative direction.\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“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 enormous beans, with a very particular quality and texture.\u003c\/p\u003e\n\u003cp\u003eThese are not the same aromas as a cured pompona. This 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":"125g","offer_id":55253559083272,"sku":null,"price":147.7,"currency_code":"EUR","in_stock":false},{"title":"250g","offer_id":55253559116040,"sku":null,"price":274.3,"currency_code":"EUR","in_stock":false},{"title":"500g","offer_id":55253559214344,"sku":null,"price":538.05,"currency_code":"EUR","in_stock":false},{"title":"1kg","offer_id":55253559279880,"sku":null,"price":1055.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-pompona-fraiche-perou-gousse-entiere_b0cc3089-6f05-450e-bcd5-c9da0905d1da.jpg?v=1789227209"},{"product_id":"vanille-odorata-de-equateur-professionnel","title":"Vanilla Odorata from Ecuador professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eComplexity in the service of flavor\u003c\/h3\u003e\n\u003cp\u003eThe Odorata Vanilla from Ecuador embodies complexity in the service of flavor. Extremely rich in aromatic seeds, it unfolds a singular, deep signature that captivates: notes of subtle smoke evoking distant campfires, elegant black pepper, refined blond tobacco, verdant matcha, dark chocolate, tart cherry, harmonized by a gentle presence of floral honey and flavorful cocoa butter. The whole creates the impression of tasting a sophisticated Black Forest cake, where cocoa and ripe red berries mingle. This vanilla expresses itself with precision in all classic preparations — pastry cream, ice creams, loaf cakes — where it brings its depth without overpowering the other flavors. In savory cooking, notably with red meat, it creates a rare harmony, enhancing bold pairings. It is a connoisseur’s vanilla, little known to the general public, but immensely sought after by those in the know.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eWild harvest and controlled curing\u003c\/h3\u003e\n\u003cp\u003eThe Odorata Vanilla from Ecuador follows a rigorous curing process that respects its wild essence. After harvest in the equatorial jungle, the beans are treated with patience: light scalding, controlled fermentation, then drying alternating between shade and sun over several months. This slow cycle allows the complex aromatic molecules — vanillin, of course, but also a rich palette of secondary compounds — to take shape gradually. The beans gain depth; their aromas come together and complement each other. Odorata, a wild species particularly rich in caviar — often even more so than Planifolia — accumulates during curing a remarkable concentration of these tiny black seeds loaded with essence. Each bean becomes a miniature of the equatorial jungle, concentrating years of slow growth in a supple casing.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eAmazonia, a wild land\u003c\/h3\u003e\n\u003cp\u003eThe Odorata Vanilla from Ecuador is endemic to Central and South America, notably to the dense Amazonian forests where it grows wild, as it has done for millennia. In Ecuador, it thrives in a living, preserved tropical environment, an equatorial forest where humidity is constant and biodiversity reigns supreme. It often grows alongside Sotoarenasii, sharing the same natural supports — the giant trees of the jungle — in an ecosystem where each species plays its role. The Odorata flower itself is remarkable: highly fragrant, it already carries within it the aromatic intensity that the ripe bean will reveal. It is in this natural environment that natural hybridizations once took place, notably those that contributed to the emergence of Tahitensis, this living cross of several wild species.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA profile without equal\u003c\/h3\u003e\n\u003cp\u003eThe Odorata Vanilla from Ecuador has a deep, multidimensional aromatic signature: light smoke, black pepper, blond tobacco, matcha, chocolate, cherry, honey, cocoa butter. It is a vanilla for reflection, calling for patient tasting so that its successive layers can reveal themselves. It is particularly rich in vanillin — like Planifolia — which explains why the beans gradually frost over time, the white crystals accumulating on the surface, a testament to its aromatic concentration. To explore other Amazonian but very different vanillas, the Sotoarenasii from Colombia offers a fruitier, more aniseed and slightly licorice-like profile. For a vanilla of the same depth but tropical and vegetal, Odorata remains incomparable. For equivalent but radically different aromatic power, the Bahiana from Brazil stands out with its notes of blue cheese and cocoa.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003ePreserving all the aromatic power\u003c\/h3\u003e\n\u003cp\u003eStore the beans of Odorata Vanilla from Ecuador in an airtight glass tube, away from light and at a stable room temperature, between 15 and 20 °C. These wild beans deserve storage that respects their exceptional nature. The white crystals that will gradually form on the surface are naturally crystallized vanillin, an inevitable and desirable signature of aromatic richness. Categorically avoid the refrigerator, which alters the delicate nuances of smoke, tobacco and pepper that make this vanilla so singular. Temperature variations cause destructive condensation. Air briefly every week. Optimal storage: decades, with excellent stability if conditions remain rigorous.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eAt the peak of its potential\u003c\/h3\u003e\n\u003cp\u003eThe Odorata Vanilla from Ecuador at Galand Vanille is the adventurous connoisseur’s choice. Representing less than 1% of world vanilla production, it remains practically unknown to the general public, which makes it an exclusive vanilla of discovery. Its singular profile — notes of smoke, pepper, tobacco, matcha — sets it radically apart from generous Planifolia, floral Tahitensis and wild Pompona. It calls for a thoughtful culinary approach, an intention. It does not belong among “basic” vanillas meant for sweetening; it is a foundation ingredient, an aromatic signature in its own right. For another wild Amazonian vanilla, but a different one, the Sotoarenasii from Colombia brings a fruity, aniseed sweetness. For a vanilla of equal complexity but totally different, the Chamissonis from Brazil imposes its raw, spectacular majesty.\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 my mind, Odorata vanilla is a rare vanilla, because it is very little known to the general public. Yet it is a vanilla found all over South America. It grows wild in the most tropical and humid places. It is naturally pollinated 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 start to frost.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand Vanille","offers":[{"title":"125g","offer_id":55253567963400,"sku":null,"price":100.23,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":55253568323848,"sku":null,"price":189.9,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":55253568618760,"sku":null,"price":374.53,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":55253569503496,"sku":null,"price":738.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-odorata-equateur-gousse-entiere_377df707-63d9-441b-a455-663c93d12f46.jpg?v=1789991289"},{"product_id":"vanille-pompona-de-nouvelle-caledonie-professionnel","title":"Vanilla pompona from New Caledonia 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\u003eSingular and expressive, the Pompona from New Caledonia unfolds an aromatic profile that surprises and appeals from the very first moment. At the top, clear notes of ripe strawberry and fresh banana immediately catch the attention, bringing an easy, welcoming fruity dimension. The heart reveals a delicate touch of aniseed, accompanied by a subtle floral note and a hint of spicy cinnamon, creating unexpected complexity. The finish lingers for a long time, with an enveloping softness characteristic of Pompona. Lower in vanillin than a Planifolia, this vanilla stands out for a radically different aromatic composition, more concentrated in anisic acid and parahydroxybenzoic acid — the first bringing that slightly aniseed freshness, the second subtly extending the floral finish. It is a vanilla of character, a vanilla that tells another story of the vanilla world. In pastry, it lets you build an entire dessert around it: infused cream, whipped ganache, red-berry or exotic fruit desserts, unforgettable rice pudding. It works particularly well cold, where its complexity remains intact and unfolds without being jolted by heat.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA carefully controlled processing method\u003c\/h3\u003e\n\u003cp\u003eOn Grande Terre in New Caledonia, Pompona vines grow on rich volcanic soils, in a preserved environment where biodiversity still reigns supreme. After a selective harvest carried out at full maturity — the moment when the beans have reached their full aromatic density — curing begins. Pompona beans, naturally wider and fleshier than those of Planifolia, call for a specific approach. Traditional scalding is followed by carefully regulated sun-drying, then prolonged curing under controlled conditions. This patient process concentrates the essential oils and allows the fruity and aniseed aromatic molecules characteristic of Pompona to take shape and gain depth. Curing, carried out with precision, develops this very particular floral and fruity signature, rare at this level of quality. The resulting beans are wide, plump, very aromatic — only a few kilograms per batch, a testament to the demanding selectivity of the sourcing.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA rare production, very limited sourcing\u003c\/h3\u003e\n\u003cp\u003eThe Caledonian terroir of New Caledonia offers Pompona an exceptionally rich volcanic cradle. The vines flourish on generously mineralized soils, in a hot, humid climate that favors the slow, patient development of the most subtle aromatic compounds. The remarkable biodiversity of this region — between native tropical forest, specific flora and endemic fauna — creates an ecosystem favorable to complex aromatic development. The volcanic soil, enriched by millennia of natural decomposition, nourishes the plant deeply. The moderate altitude and regular exposure to the maritime climate create remarkably stable climatic conditions — neither too hot nor too dry, with constant humidity sustained by the trade winds. Pompona production in New Caledonia remains extremely limited, only a few kilograms per batch. This rarity is not an obstacle — it gives each bean a particular value, the fruit of meticulous attention and selection. It is a little gem from a supply chain that Paul Galand deeply supports.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eAromatics found nowhere else\u003c\/h3\u003e\n\u003cp\u003eThe Pompona from New Caledonia embodies a perfectly unique expression of Pompona’s aromatic potential. Where Tahitensis plays the floral and aniseed card, here the fruits — ripe strawberry, fresh banana — take the lead, with cinnamon and floral notes in support. It is like discovering another facet of Pompona, different from that of Peru or Brazil, enriched by the specific Caledonian terroir. The Pompona from New Caledonia offers aromatics found in no other origin — it is unique in the world, born of this meeting between Pompona genetics and the Caledonian volcanic terroir. To explore Pompona from other regions and their different profiles, the Pompona from Peru offers more powerful and wilder tobacco and tonka notes. And the Pompona from Martinique develops notes of Amarena cherry and candied apples on a different island terroir. For a frosted vanilla from New Caledonia, the record Planifolia offers spectacular vanilla intensity.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003ePreserving all the aromatic power\u003c\/h3\u003e\n\u003cp\u003ePompona beans from New Caledonia are stored in an airtight glass tube, away from light and at a stable room temperature, ideally between 15 and 20 °C. Because of its naturally fleshier structure, Pompona has a slightly higher moisture content than Planifolia — a characteristic that must be carefully preserved. Check regularly that there is no mold and air the beans for a few moments every week by carefully opening the container. The white crystals that may appear are crystallized vanillin — a sign of quality, never to be confused with mold, which appears as green or gray spots. Be sure to avoid the refrigerator, which dries out the beans, spoils their naturally plump texture and alters the fragile aniseed and fruity molecules. Well stored in these conditions, Pompona beans from New Caledonia keep their exceptional aromatic profile for decades.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA fascinating rediscovery\u003c\/h3\u003e\n\u003cp\u003eThe Pompona from New Caledonia at Galand Vanille is a favorite for everyone discovering Pompona for the first time — a gentle, fruity, unintimidating introduction to the charms of this rare variety. It is aimed at pastry chefs and professionals who want to move beyond classic Planifolia vanilla without venturing into radically wild profiles. It is a vanilla with an edible, almost candied skin, which can be enjoyed as is, like a dried fruit — a rare and precious characteristic. The Pompona from Peru offers a wilder, more alcoholic intensity, with marked tobacco and tonka notes. The Pompona from Martinique develops more indulgent notes of Amarena cherries and candied apples. And for an ultra-powerful frosted vanilla from the same Caledonian terroir, the record Planifolia from the same archipelago offers 4% crystallized vanillin.\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“Pompona is a real favorite of mine. The aromas are completely different from what we know in vanilla: ripe fruit, cinnamon, a note of lilac, almost a slightly alcoholic sensation. It is ample, 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 used to make me rice pudding, but with vanilla from Tahiti. She added candied fruit and mandarin peel. When I make rice pudding with the 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":"125g","offer_id":55253591720200,"sku":null,"price":274.3,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":55253591851272,"sku":null,"price":543.33,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":55253592539400,"sku":null,"price":1081.38,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":55253592932616,"sku":null,"price":2110.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-nc.jpg?v=1774444876"},{"product_id":"vanille-planifolia-de-sao-tome-professionnel","title":"Vanilla planifolia from São Tomé professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eThe velvety elegance of the Chocolate Island\u003c\/h3\u003e\n\u003cp\u003eA rare pearl of the Gulf of Guinea, São Tomé vanilla develops a highly indulgent aromatic profile, marked by a natural fusion between vanilla and cocoa. At the top, a clean, smooth attack, immediately engaging. At the heart, classic vanilla notes merge with deep hints of pure cocoa and dried fruit, creating a remarkable sensation of richness on the palate. The finish is long and persistent, with a sensual aromatic “chew” that gives structure and depth. Its texture is particularly oily and supple, the sign of a bean gorged with vanillin and essential oils — a tactile indicator of quality that connoisseurs recognize immediately. From the archipelago of São Tomé and Príncipe, off the west coast of Africa, this Planifolia stands out for its exceptional roundness and olfactory persistence. It is the vanilla bean of choice for the most refined creations, bringing a cocoa dimension found in no other origin. Galand Vanille selects it for this unique fusion between vanilla and cocoa that only this volcanic island terroir can produce.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eTraditional sweating in the tropics\u003c\/h3\u003e\n\u003cp\u003eThis exceptional vanilla requires constant attention during its harvest and traditional sweating. The beans are harvested at optimal maturity and then undergo a scalding and curing process adapted to the archipelago’s equatorial conditions. Traditional sweating, carried out in the constant humid heat of São Tomé, allows the essential oils to concentrate gradually and the vanillin to take shape. The drying that follows, alternating between shade and sun in the island’s equatorial climate, gives the beans their characteristic suppleness and oily texture. The result is a bean of remarkable suppleness, oily to the touch, which reflects its richness in aromatic compounds and the mastery of the processing. The proximity of the island’s historic cocoa plantations indirectly influences aromatic development — the two plants share the same soil, the same water, the same volcanic energy.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA volcanic terroir between sea and forest\u003c\/h3\u003e\n\u003cp\u003eNicknamed “the Chocolate Island” for the historic cocoa plantations that made it world-famous, São Tomé offers vanilla an exceptional volcanic cradle. The archipelago of São Tomé and Príncipe, located in the Gulf of Guinea at the level of the equator, enjoys an equatorial climate saturated with humidity and constant heat all year round. The soils, of volcanic origin, are rich in minerals and in organic matter from the decomposition of the dense tropical forest that covers the island. The vanilla vines flourish in this rich, mineral earth, often in the immediate vicinity of century-old cocoa trees. This marriage of volcanic minerality and tropical heat gives the bean its very particular aromatic signature, both floral and earthy, with that cocoa dimension that sets it apart from all other origins. The ancestral coexistence between vanilla plants and cocoa trees creates a unique symbiotic environment where the two plants draw on the same terroir, the same water, the same energy. São Tomé is a little-known terroir for vanilla, far from the volumes of Madagascar or Indonesia, which reinforces the rarity and value of each bean selected by Galand Vanille.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eWhen vanilla meets cocoa\u003c\/h3\u003e\n\u003cp\u003eWhat makes São Tomé vanilla unique in the world of vanilla is this natural fusion between vanilla and cocoa. You can sense that these two plants have shared the same land for generations, and this complicity is reflected in the aromatic profile: a thickness on the palate, a sensual aromatic “chew” that structures a dessert rather than simply sweetening it. Where Bourbon from Madagascar offers classic indulgence — chocolate, caramel, butter — São Tomé brings depth, complexity and an authentic cocoa dimension. It is a vanilla that does more than add fragrance: it gives a dessert a backbone. For another volcanic island terroir in the Galand Vanille collection, the vanilla from Mauritius offers a powerful but different profile, with notes of dry hay, blond tobacco and warm honey. For a Mexican cocoa profile, the Planifolia from Mexico (Veracruz) offers a historic, intense take on the vanilla-chocolate pairing.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eProtecting your beans, preserving the aromas\u003c\/h3\u003e\n\u003cp\u003eIts oily, supple texture reflects a good moisture content, a sign of quality and freshness. Store in an airtight glass tube, at room temperature and away from direct light. The natural oil on the surface of the beans is normal and desirable — do not wipe it off. Air briefly every week by opening the container. Avoid the refrigerator. Well stored in these conditions: decades.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA vanilla of great distinction\u003c\/h3\u003e\n\u003cp\u003eGaland Vanille’s Planifolia from São Tomé is the natural choice for lovers of chocolate and vanilla, and for pastry chefs who work with cocoa and are looking for a vanilla that converses with it rather than competing with it. Its unique cocoa profile, inherited from its coexistence with the island’s century-old cocoa trees, makes it an incomparable bean for high-end chocolate pairings. For a more versatile, indulgent everyday vanilla, Bourbon from Madagascar remains the benchmark. For an earthy, wild profile in another register, the Planifolia from India offers complementary notes of undergrowth and leather.\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 fascinates me about São Tomé is this natural fusion between vanilla and cocoa. You can sense that these two plants share the same land. This vanilla has a thickness, an aromatic ‘chew’ that I find very sensual. It does not just sweeten; it brings structure, a backbone to a dessert. It is a vanilla of great distinction.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":55253572354312,"sku":null,"price":168.8,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":55253572452616,"sku":null,"price":332.33,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":55253572518152,"sku":null,"price":659.38,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":55253572583688,"sku":null,"price":1266.0,"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-planifolia-givree-de-lile-de-la-reunion-professionnel","title":"Vanilla planifolia frosted from Réunion professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eAn intense, crystalline vanilla\u003c\/h3\u003e\n\u003cp\u003eIntense and crystalline, the frosted Planifolia vanilla from Réunion develops powerful, structured aromatics that command respect. At the top, spicy notes immediately catch the attention, with remarkable directness and clarity. The heart settles on muscovado sugar and red berries, creating a deep and complex sensation of indulgence. The vanilla presence, pronounced and lingering, carries the whole with authority and length. The natural crystallization on the surface — those fine white crystals that sparkle in the light, known as frost — reflects a high concentration of vanillin and fully accomplished aromatic maturity. It is the visible sign of an exceptional vanilla bean that has reached its maximum potential. This frosted vanilla from Réunion is suited to preparations where you are looking for intensity and depth: crème anglaise, ganaches, infused rums (rhum arrangé), chocolate desserts or reduced sauces. Galand Vanille selects it for this rare aromatic power, inherited from Réunion’s volcanic terroir and carried by centuries of vanilla-growing tradition.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eBois-Blanc, a volcanic land\u003c\/h3\u003e\n\u003cp\u003eGrown in the Bois-Blanc terroir, on Réunion, this vanilla benefits from traditional curing that respects the island’s historic methods — the same gestures, the same know-how that gave rise to the Bourbon appellation nearly two centuries ago. The post-harvest process follows the classic stages of Bourbon preparation: scalding in hot water to trigger enzymatic reactions, sweating under blankets to develop the color and the first aromas, drying alternating between sun and shade to concentrate the essential oils. But the active volcanic terroir of Bois-Blanc leaves its mark on every bean: the soils, rich in minerals of volcanic origin, nourish the plant deeply, and patient curing, extended beyond the usual standards, allows the vanillin to concentrate until it crystallizes naturally on the surface. This frost is not a defect: it is the ultimate expression of aromatic maturity, the result of a process controlled from start to finish in which every parameter — duration, temperature, humidity — is optimized to reach this concentration.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eAt the origins of Bourbon\u003c\/h3\u003e\n\u003cp\u003eRéunion, formerly known as Bourbon Island, is the historic homeland of Bourbon vanilla. It is here, on this French volcanic island in the Indian Ocean, that everything began for vanilla cultivation in this part of the world. It is here that Edmond Albius, a young enslaved Réunion islander, developed in 1841 the hand-pollination technique that made commercial vanilla cultivation possible outside Mexico — a founding gesture that changed the world history of this spice. The “Bourbon” name was later extended to other Indian Ocean islands growing Planifolia using similar methods, but Réunion remains the cradle, the origin of it all. The Bois-Blanc terroir stands out for its active, mineral volcanic soils, resulting from the activity of the Piton de la Fournaise, one of the most active volcanoes in the world. These soils give the beans a singular aromatic depth, with a spicy structure and a fine length on the palate found in no other Bourbon from the Indian Ocean. The island offers an ideal microclimate for vanilla: constant heat, regular humidity carried by the trade winds, moderate altitude. Production remains very small — Réunion produces only a tiny fraction of the world’s vanilla — but the quality lives up to its historic heritage.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eThe intensity of the origins\u003c\/h3\u003e\n\u003cp\u003eThis frosted vanilla from Réunion stands out for its spicy character and its vanillin concentration visible to the naked eye — those white crystals that reflect accomplished maturation. Where Bourbon from Madagascar plays the card of indulgent roundness with its chocolatey and caramelized notes, Réunion offers a straighter, more intense, more vertical profile, with a pronounced spicy dimension and remarkable length on the palate. It is the vanilla of the origins, the one that gave its name to an entire family of vanillas, and its aromatic profile carries this history within it. Muscovado sugar at the heart and red berries as a secondary note add complexity to this intensity. For comparable frosted intensity on another volcanic terroir, the frosted vanilla from Tanzania at Galand Vanille offers a complementary profile, with notes of marshmallow and red berries. For record crystallization, the frosted vanilla from New Caledonia reaches vanillin levels of around 4%, unequaled in the world of vanilla.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eRecognizing the frost, preserving the power\u003c\/h3\u003e\n\u003cp\u003eStore in an airtight glass container, at room temperature and away from light. The frost — those fine white crystals on the surface of the beans — is pure crystallized vanillin: never confuse it with mold. The distinction is simple: vanillin crystals are white, fine, regular and give off an intense, pleasant vanilla scent. Mold appears as green or gray spots, sometimes fuzzy, with an unpleasant smell. Air your beans for a few moments every week. Avoid the refrigerator, which reduces suppleness and spoils the spicy compounds. Optimal storage: decades, with the vanillin crystals continuing to develop gently over time.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA heritage vanilla\u003c\/h3\u003e\n\u003cp\u003eThe frosted Planifolia from Réunion is an exceptional piece in the Galand Vanille collection, steeped in history and meaning. It embodies the very history of Bourbon vanilla, from Edmond Albius’s gesture to today’s growers in Bois-Blanc, with an intensity that only Réunion’s volcanic terroir can produce. It is a heritage vanilla as much as a gastronomic one. For a more indulgent and versatile everyday approach, Bourbon from Madagascar remains the classic, safe choice. For frosted power on a different volcanic terroir, the frosted vanilla from New Caledonia reaches record vanillin levels. And to discover the volcanic terroir of Kilimanjaro with crystallization, the frosted vanilla from Tanzania offers a unique register of marshmallow and red berries.\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“Réunion is the origin. In the Bois-Blanc terroir, vanilla takes on a particular, almost spicy intensity. Thanks to its frost, you immediately sense its concentration of vanillin. It is a straightforward, powerful vanilla that does not cheat.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":55253581070600,"sku":null,"price":685.75,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":55253581234440,"sku":null,"price":1266.0,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":55253582020872,"sku":null,"price":2215.5,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":55253582086408,"sku":null,"price":4220.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-r_union-planifolia-givr_e-cristallis_e.jpg?v=1775079365"},{"product_id":"vanille-tahitensis-de-lequateur-professionnel","title":"Vanilla Tahitensis from Ecuador professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA singular expression\u003c\/h3\u003e\n\u003cp\u003eThe Tahitensis Vanilla from Ecuador reveals a singular and unexpected expression of tahitensis, radically different from its Polynesian cousins. Unlike Planifolia, it contains very little pure vanillin, but concentrates a high proportion of aniseed molecules (anisyl alcohol, anisic acid, anisyl acetate) and a unique parahydroxybenzoic acid. This particular chemical composition gives rise to a vanilla that unveils a truly singular and memorable signature: elegant white flowers, enveloping night jasmine, subtle and luxurious olive oil, mirabelle plum as fresh as autumn, vibrant red berries, accompanied by a slightly spicy depth that gently evokes French gingerbread. It is a vanilla generous in caviar, expressing itself particularly well in delicate crème anglaise, refined ice cream, architectural crème brûlée, or in savory pairings with white fish or delicate meat. It brings an unexpected aromatic signature, an invitation to discovery.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eFrom the tropical forest to your kitchen\u003c\/h3\u003e\n\u003cp\u003eThe Tahitensis Vanilla from Ecuador follows a curing process distinct from the one practiced in French Polynesia, reflecting the very different equatorial terroir. Introduced to Ecuador, tahitensis has adapted perfectly to the lively, dense and rich equatorial climate, and to an ecosystem that is still largely wild and preserved. After the ripe beans are harvested, the process combines delicate scalding — a brief immersion in hot water to start the enzymatic transformations — followed by sweating and gradual fermentation, which develop the first aromatic notes particular to the region. Drying alternates between shade and sun over several months, allowing the aniseed molecules specific to this ecology to take full shape. This curing process, different from that of French Polynesia, significantly strengthens the distinct identity of this Ecuadorian tahitensis, creating a vanilla unlike any other.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA living equatorial terroir\u003c\/h3\u003e\n\u003cp\u003eThe Tahitensis Vanilla from Ecuador flourishes in the dense equatorial forest, a rich, living and largely wild environment. Ecuador embodies the botanical wealth of the world, home to incomparable biodiversity. Terroir plays a truly essential role here: it shapes a tahitensis very different from those of Tahiti or Papua New Guinea, with a greener, more floral and truly unexpected expression. The equatorial soil, the constant humidity, the proximity of the Amazon — all of this leaves its deep aromatic mark on every bean. It is a vanilla born of a natural cross (which constitutes the tahitensis species) in an exceptional equatorial terroir, producing aromatics that no other tahitensis can match. This Ecuadorian vanilla embodies a unique harmony between a botanically exotic species and a living equatorial terroir.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eNotes found nowhere else\u003c\/h3\u003e\n\u003cp\u003eThe Tahitensis Vanilla from Ecuador has a remarkably distinct aromatic signature: delicate white flowers, night jasmine, olive oil, mirabelle plum, red berries, gingerbread. It is a vanilla for palates in search of the different, the surprising, the unexpected. It conveys its Ecuadorian terroir with every infusion, revealing layer after layer this extremely rare green and spicy signature. It is also very rich in aromatic caviar, expressing itself fully in cold preparations where its precious molecules are not destroyed. For another, radically different tahitensis, the Tahitensis from Tahaa brings a sweeter, licorice-like smoothness. For an Ecuadorian floral vanilla of another kind, the Odorata from Ecuador offers a very different woody depth. For a more classic tahitensis, the Tahitensis from Papua New Guinea displays a stricter floral character.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003ePreserving all the aromatic power\u003c\/h3\u003e\n\u003cp\u003eStore the beans of Tahitensis Vanilla from Ecuador in an airtight glass tube, away from light and at a stable room temperature, between 15 and 20 °C. This singular vanilla preserves its particular properties when storage conditions remain rigorous. White crystals are extremely rare on this variety — this is not a sign of lower quality; it is simply its particular chemical composition, dominated by aniseed molecules rather than by vanillin. Be sure to avoid the refrigerator, which alters the delicate notes of jasmine, olive oil and gingerbread. Temperature variations must be strictly avoided. Air briefly once a week. Optimal storage: decades, with excellent aromatic stability if conditions remain rigorous.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eThe vanilla of Paul’s childhood\u003c\/h3\u003e\n\u003cp\u003eThe Tahitensis Vanilla from Ecuador at Galand Vanille is a choice for the curious explorer who is not afraid of surprising vanillas. This is not the classic, mellow, licorice-like Polynesian tahitensis; it is an illuminating variation, green and spicy, revealing what the Ecuadorian terroir can achieve with a botanically classic species. It is aimed at those who have mastered the great classics — Madagascar, Tahiti, Tanzania — and are now looking for a new expression, an equatorial terroir revealed by a vanilla rich in aromas. It differs from the Tahitensis from Tahaa in its lack of sweet linearity. It also differs from the Sotoarenasii from Colombia, although the two share a floral character. For a radically different but complex Ecuadorian vanilla, the Odorata from Ecuador brings an entirely opposite woodiness.\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 am not always drawn to tahitensis from outside French Polynesia. But this one clearly surprised me.\u003c\/p\u003e\n\u003cp\u003eIt has a very particular aromatic profile, truly different: white flowers, jasmine, olive oil, floral and aniseed notes, with a touch of red berries and gingerbread.\u003c\/p\u003e\n\u003cp\u003eIt is a vanilla that won me over with its unique profile. The Ecuadorian terroir has a lot to do with it: it gives it an identity found nowhere else.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":55253602500872,"sku":null,"price":68.58,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":55253602566408,"sku":null,"price":126.6,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":55253602631944,"sku":null,"price":242.65,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":55253602697480,"sku":null,"price":474.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-tahitensis-equateur-gousse-prestige.jpg?v=1775079347"},{"product_id":"vanille-pompona-de-colombie-professionnel","title":"Vanilla pompona from Colombia professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eFreshness in its purest form\u003c\/h3\u003e\n\u003cp\u003eThe Pompona Vanilla from Colombia immediately stands out for its wild character and remarkable aromatic intensity. Its wide, stocky beans reveal a rare complexity: generous ripe fruit, fresh, crisp apple, notes of dry tobacco evoking ancient lands, and delicate floral accords intertwined with a touch of wood. This vanilla does not seek linearity; it prefers depth and the unexpected. One of its singularities: the skin itself is rich in flavor, candied and succulent, to the point that it can be enjoyed like a ripe fruit. In pastry, it brings remarkable power and depth to all desserts; in cooking, used sparingly, it enhances bold savory creations. This vanilla is aimed at discerning enthusiasts and chefs looking for an out-of-the-ordinary vanilla with almost unlimited aromatic potential.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eFrom ripe fruit to cured bean\u003c\/h3\u003e\n\u003cp\u003eNative to the Colombian Andes, these exceptional beans are carefully picked at full maturity and cured using a process that respects their original essence. After harvest, slow, patient curing allows the aromatic compounds to concentrate and structure their natural complexity. The specificity of Colombian Pompona lies in the natural pollination of some flowers by hummingbirds and endemic Euglossine bees. This natural pollination anchors the vanilla in its living ecosystem and guarantees exceptional aromatic complexity, impossible to reproduce synthetically. Each bean carries within it the signature of the Amazonian terroir and the mark of environmentally respectful cultivation. This process takes time and great expertise for the aromatic molecules to reach their full potential.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA volcanic land between sky and sea\u003c\/h3\u003e\n\u003cp\u003eThe Pompona Vanilla from Colombia grows in the foothills of the Colombian Andes, around Támesis, at more than 1,800 meters altitude. This mountain terroir shapes a unique vanilla, nourished by exceptionally fertile soils where cocoa trees also thrive, creating an interactive ecosystem. The warm, humid climate of this region, modulated by altitude, offers a perfect balance for the vanilla to concentrate its aromas. This remarkable biodiversity — cocoa trees, spices, dense forest — creates a natural symbiosis. It is in this preserved environment that the flowers can be naturally pollinated by hummingbirds and Euglossine bees, a rare phenomenon in vanilla growing worldwide. These natural conditions bring this vanilla close to those of ancestral Mexico, wild Brazil and Ecuador, where terroir and endemic pollination play a crucial role in the exceptional development of aroma.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA unique aromatic palette\u003c\/h3\u003e\n\u003cp\u003eEach Colombian Pompona bean carries a distinct aromatic signature: intense ripe fruit, sweet apple, dry and refined tobacco, delicate white flowers, with woody nuances and a touch of natural caramel. This composition creates a truly unique vanilla, capable of pairing with a thousand different preparations. Pompona vanillas share a common rarity: they are produced in extremely limited quantities. This one represents less than 2 kg per year, making it a treasure for collectors and chefs in search of authenticity. For an exploration of fruity and floral nuances, the Sotoarenasii from Colombia offers a more delicate, aniseed profile. For radically different volcanic power, the Planifolia from Tanzania offers a deeper roundness. For an even more spectacular sensation, the Chamissonis from Brazil stands out with its impressive size and extreme aromatic complexity.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eStorage and vanillin frost\u003c\/h3\u003e\n\u003cp\u003eStore the beans of Pompona vanilla from Colombia in an airtight glass tube, away from light and at room temperature, between 15 and 20 °C. As rare and precious specimens, they deserve the greatest care. The white crystals that may appear on the surface are pure, naturally crystallized vanillin, indisputable proof of the quality and aromatic concentration of your bean. Absolutely avoid the refrigerator, which alters the delicate, wild compounds characteristic of this vanilla, as well as temperature variations, which cause internal condensation. Air the tube briefly once a week to balance the humidity. Optimal storage: decades, or even longer if storage conditions are rigorous.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA treasure for exploration\u003c\/h3\u003e\n\u003cp\u003eThe Pompona Vanilla from Colombia in the Galand Vanille catalog represents the ultimate expression of rarity and wildness. With fewer than 2 kilograms produced annually, it is a pure collector’s item for the most demanding enthusiasts. Its wild character, shaped by natural pollination and the mountain terroir of the Andes, sets it radically apart from commercial vanillas. This vanilla is aimed at those who have already explored floral Tahitensis and generous Planifolia and are now looking for the authentic, the rare, the fruit of an untouched ecosystem. Its candied skin, which can be enjoyed as is, brings it close to the Brazilian Chamissonis, although the latter is incomparably more voluminous. For a rarity of another kind, the Cribbiana from Guatemala offers a historic rediscovery. For rustic, raw freshness, the fresh Pompona from Peru presents another philosophy of vanilla.\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 Colombia is a wild vanilla that blew me away from the very first tasting. You can eat it like a ripe fruit: its skin is candied, its aromas powerful and varied. The combination of ripe fruit, apple, tobacco and floral notes makes it an exceptional, rare and precious vanilla.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":54806011642120,"sku":null,"price":142.42,"currency_code":"EUR","in_stock":false},{"title":"250g","offer_id":54806011674888,"sku":null,"price":279.58,"currency_code":"EUR","in_stock":false},{"title":"500g","offer_id":54806011707656,"sku":null,"price":553.88,"currency_code":"EUR","in_stock":false},{"title":"1kg","offer_id":54806101557512,"sku":null,"price":1055.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-pompona-colombie-peau-confite..jpg?v=1772709296"},{"product_id":"vanille-planifolia-fendue-givree-de-tanzanie-professionnel","title":"Vanilla planifolia split frosted from Tanzania professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA remarkable aromatic profile\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\u003eDense and concentrated, the frosted Planifolia from Tanzania develops a powerful, controlled aromatic profile — intensity in the service of flavor. Up front, clear notes of creamy marshmallow open broadly, catching the attention without ever tipping into harshness. The heart settles on sweet spices, accompanied by intense red berries — strawberries and blackberries — creating rich, lingering aromatics. The finish stretches out for a long time, carried by an exceptionally powerful and stable vanilla backbone. Rich in essential oils, naturally oily to the touch, it has a particularly high vanillin content, visible on the surface as fine white crystals — the characteristic frost. Over time, the bean continues to crystallize: a fine white film gradually forms, a sign of a consistently accomplished aromatic concentration. In pastry, it gives structure to a ganache, intensifies a cream, adds length to an ice cream or a flan. In cooking, it holds up in reduced jus, accompanies roast poultry, supports a beurre monté or a robust sauce. It is a vanilla for professionals seeking depth without compromise.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eProcessing and maturation\u003c\/h3\u003e\n\u003cp\u003eOn the fertile lands surrounding Kilimanjaro in Tanzania begins a specific and deliberately extended curing process, a house signature that sets this vanilla apart from all other Tanzanian profiles. The beans are harvested very ripe, sometimes naturally split on the vine — a sign of extreme ripeness and maximum aromatic concentration. After traditional scalding, they undergo patient, controlled sun-drying, then extended curing following a precise protocol, developed beyond the usual standards. This deliberately extended curing, carried out under constant monitoring, encourages the natural crystallization of vanillin — a complex process that requires skill and experience. During this phase, the aromatic compounds take shape, the essential oils balance out, and the flavor profile fully asserts itself. It is patient, technical work, demanding time and constant monitoring. Every parameter — humidity, temperature, duration — is optimized to bring the bean to its most accomplished expression, with full control of the curing.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eTanzania, a volcanic land\u003c\/h3\u003e\n\u003cp\u003eTanzania gives its vanilla a living, exceptional volcanic terroir. The vines grow on the fertile lands surrounding Kilimanjaro, 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 vegetation: coffee trees, sugar cane, mango trees and food crops thrive there with remarkable vigor. Springs from the mountain run through deep volcanic layers, naturally taking on essential minerals — an underground wealth that nourishes every plant. The purity and richness of the soil are such that the water there is renowned for its exceptional quality. For vanilla, this environment is ideal ground: the vine grows slowly and draws deep nourishment from this living, rich soil, further concentrating its aromatic compounds and its vanillin. It is this volcanic terroir that leaves its unique signature — remarkable intensity, rare richness in vanillin, spectacular length on the palate — on every vanilla bean from Tanzania.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eAn aromatic personality of its own\u003c\/h3\u003e\n\u003cp\u003eWhat makes the frosted Planifolia from Tanzania truly singular is this crystallization deliberately pushed to the extreme, the fruit of an incomparable house curing. Where other frosted vanillas favor raw power, this one offers balance and structure — creamy marshmallow, sweet spices, clear red berries, all carried by an exceptional vanilla backbone. It is a vanilla developed the way you would develop a cake: with precision, high standards and a great deal of patience. To explore other frosted and volcanic profiles, the frosted Planifolia from New Caledonia reaches an even more spectacular vanillin content (around 4%). For a non-frosted yet still Tanzanian profile, the standard Planifolia from Tanzania offers a gentler alternative. And to find the vanilla power of another terroir, the Bourbon from Madagascar remains a timeless reference.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eMaintaining quality over time\u003c\/h3\u003e\n\u003cp\u003eStore the frosted Planifolia beans from Tanzania in an airtight glass tube, away from light and at a stable room temperature, between 15 and 20 °C. The frost — those fine white crystals sparkling on the surface — is pure vanillin that has crystallized naturally, a visible sign of exceptional quality and accomplished aromatic concentration. Never confuse frost with mold: crystallized vanillin is white, fine and even, and gives off an intense vanilla scent. Mold appears as green or gray spots, sometimes fuzzy, with an unpleasant smell. Be sure to avoid the refrigerator, which dries out the beans, impairs their suppleness and spoils the delicate spicy and fruity compounds. Air your beans for a few moments each week by opening the container, then close it carefully. Properly stored, the beans keep their superior aromatic qualities for decades, with the crystals continuing to develop slowly over time.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA vanilla for discovery and curiosity\u003c\/h3\u003e\n\u003cp\u003eThe frosted Planifolia from Tanzania at Galand Vanille is a vanilla of mastery and passion — developed to the peak of its potential through an incomparable house curing. It is intended for professional pastry chefs, ambitious cooks, and those looking for a vanilla of exceptional depth with visible crystallization. It is one of Paul Galand’s most personal creations, shaped with precision and high standards. For even greater frosted power, the frosted Planifolia from New Caledonia offers a record vanillin content of around 4%. For a volcanic Tanzanian profile without crystallization, the standard Planifolia from Tanzania remains accessible. And to return to a more indulgent depth, the Bourbon from Madagascar remains a must.\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 Frosted Planifolia from Tanzania, for me, is at the peak of its potential. I developed it the way I would develop a cake: with precision, high standards and a great deal of patience. It is a true pastry vanilla, one that takes time to reach this level of depth and concentration.”\u003c\/p\u003e\n\u003cp\u003e“This curing is my own. Work carried out hand in hand with the growers to bring the bean to its most accomplished expression. Today, it is clearly one of my very favorites. And you can taste it.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":55704997822728,"sku":null,"price":89.68,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":55704997855496,"sku":null,"price":174.08,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":55704997888264,"sku":null,"price":348.15,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":55704997921032,"sku":null,"price":685.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-tanzanie-givree-fendue-planifolia._deae6516-8132-4555-b42b-31dcb0cc3c54.jpg?v=1775170409"},{"product_id":"caviar-de-vanille-bourbon-madagascar-professionnel","title":"Vanilla caviar Bourbon from Madagascar professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eBourbon vanilla caviar from Madagascar, ready to use\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\u003eVanilla caviar is the thousands of shiny black seeds scraped from inside the bean, coated in their aromatic pulp. It is the most precious part of the vanilla: the part that deeply flavors a cream and marks a dessert with its fine black specks. This professional format delivers Bourbon vanilla caviar from Madagascar ready to use, without splitting or scraping dozens of beans for every production run. Its natural, highly fragrant recipe is the one developed by \u003ca href=\"\/en\/pages\/notre-histoire\"\u003ePaul Galand\u003c\/a\u003e, pastry chef and founder of Galand Vanille.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eWhy choose vanilla caviar in professional format\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTime saved in production: no more beans to split, scrape or infuse.\u003c\/li\u003e\n\u003cli\u003eDosage accurate to the gram, for a consistent result from one production run to the next.\u003c\/li\u003e\n\u003cli\u003eNo waste: all of the product goes into your preparations.\u003c\/li\u003e\n\u003cli\u003eTiered pricing from 250 g to 1 kg, reserved for professionals in our \u003ca href=\"\/en\/collections\/professionnel\"\u003eprofessional area\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA vanilla from Madagascar\u003c\/h3\u003e\n\u003cp\u003eThis caviar is made from \u003ca href=\"\/en\/collections\/vanille-de-madagascar\"\u003eBourbon vanilla from Madagascar\u003c\/a\u003e, the world’s leading vanilla-producing country. To learn all about this origin, read our \u003ca href=\"\/en\/blogs\/news\/la-vanille-de-madagascar-tout-savoir-sur-la-reine-des-vanilles\"\u003eguide to Madagascar vanilla\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eHow to use vanilla caviar\u003c\/h3\u003e\n\u003cp\u003eCaviar replaces the scraped bean in all your recipes: pastry cream, crème anglaise, crème brûlée, ice creams, panna cotta, ganaches, whipped cream, entremets, sablé doughs and biscuits. Loosen it in a little sugar, cream or milk before adding it: it spreads better through the mixture. Add it during a gentle infusion or at the end of cooking to preserve its finest aromas. In cooking, a touch of caviar lifts a beurre blanc for scallops, poultry in cream sauce or roasted fruit. More ideas in our article \u003ca href=\"\/en\/blogs\/news\/comment-utiliser-une-gousse-de-vanille-en-patisserie-techniques-et-astuces\"\u003eon using vanilla in pastry\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eDosage\u003c\/h3\u003e\n\u003cp\u003eWe recommend using 1 gram per liter. As a guide, a well-scraped bean yields about 1 gram of caviar.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eClose the container after each use and keep the caviar away from air, light and heat. All our advice: \u003ca href=\"\/en\/blogs\/news\/comment-conserver-ses-gousses-de-vanille-le-guide-complet\"\u003estoring your vanilla properly\u003c\/a\u003e.\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“Since I started out, I have been looking for the ideal vanilla caviar. In every house I worked in, the paste used had nothing to do with real vanilla. A pastry chef by training, I ended up creating my own recipe for this caviar: natural, highly fragrant, as close as possible to the authentic taste of vanilla, and designed for pastry professionals.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"250g","offer_id":58775698309384,"sku":null,"price":68.58,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":58775698342152,"sku":null,"price":131.88,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":58775698374920,"sku":null,"price":253.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/caviar-de-vanille-madagascar-professionnel.jpg?v=1789648354"},{"product_id":"poudre-de-vanille-bourbon-madagascar-professionnel","title":"Vanilla powder Bourbon from Madagascar professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eBourbon vanilla powder from Madagascar: the power of the whole bean, in powder form\u003c\/h3\u003e\n\u003cp\u003eOur vanilla powder is made by grinding whole Bourbon planifolia vanilla beans from Madagascar, cured and then dried. Nothing is added or removed: the skin, the pulp and the seeds are kept together. It is this integrity that gives it its power: you are not working with just the bean’s caviar, but with all of its aromatic compounds.\u003c\/p\u003e\n\u003cp\u003eUnlike a bean, the powder needs no infusion or resting time. It disperses directly into the preparation and releases its aroma immediately.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eWhy choose vanilla powder\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNo infusion: the aroma is available straight away, with no preliminary step.\u003c\/li\u003e\n\u003cli\u003eIt adds neither water nor fat, which is valuable in a chocolate, a ganache or a dry mix, where the slightest liquid is a problem.\u003c\/li\u003e\n\u003cli\u003eIt holds up to baking: where an extract evaporates in the oven, the powder stays.\u003c\/li\u003e\n\u003cli\u003eDosage by weight, consistent from one batch to the next.\u003c\/li\u003e\n\u003cli\u003eThe fine black specks remain visible in the preparation.\u003c\/li\u003e\n\u003cli\u003eZero waste: the whole bean is used.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA vanilla from the Sava region of Madagascar\u003c\/h3\u003e\n\u003cp\u003eThis powder comes from our Bourbon planifolia vanilla beans from Madagascar, grown in the Sava region, in the northeast of the island, where the hot, humid climate and the soils shape the character of the beans. After harvest, the vanilla is cured slowly following traditional Malagasy know-how: this long process structures the aromas and gives them depth.\u003c\/p\u003e\n\u003cp\u003eThe powder carries the signature of this origin: a round, indulgent vanilla with buttery, chocolatey and caramelized notes, and a hint of ripe fruit reminiscent of plum. Grinding makes it more direct.\u003c\/p\u003e\n\u003cp\u003eWe buy this vanilla directly from the Malagasy growers we work with.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eHow to use vanilla powder\u003c\/h3\u003e\n\u003cp\u003eIt replaces the scraped bean wherever infusion is not possible or not desirable. In pastry: sablé doughs, loaf cakes, financiers, madeleines, brioches, macarons, ice creams, whipped cream. In chocolate making, it flavors a ganache or a coating without breaking the emulsion. Every day: a yogurt, a coffee, a hot chocolate, a porridge or a homemade vanilla sugar, simply by mixing it with sugar.\u003c\/p\u003e\n\u003cp\u003eIn savory cooking, it is used like a dry spice: in a marinade blend, on white fish, poultry, or roasted carrots or red kuri squash.\u003c\/p\u003e\n\u003cp\u003eTo add it without lumps, first mix it with the dry ingredients (flour, sugar), or loosen it in a little fat.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eDosage\u003c\/h3\u003e\n\u003cp\u003eAllow about 1 to 2 g per liter of preparation, or half a level teaspoon. As the powder is more concentrated than an infused bean, start low and adjust.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eThe powder comes in a zip pouch, like our vanillas. Close it tightly after each use and keep the powder away from air, light and heat.\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“In pastry, I always found it a shame to throw away a bean after using it: a large part of the aroma is in the skin, not just in the seeds. Powder solves this problem because the whole bean is used. I chose Bourbon vanilla from Madagascar because it is the most versatile vanilla I work with myself, and because its power stands up very well to grinding.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":59023147565320,"sku":null,"price":26.38,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":59023147761928,"sku":null,"price":47.47,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":59023147794696,"sku":null,"price":89.68,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":59023147827464,"sku":null,"price":168.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/poudre-de-vanille-gousses-moulues.jpg?v=1789991463"}],"url":"https:\/\/galand-vanille.com\/en\/collections\/professionnel.oembed","provider":"Galand Vanille","version":"1.0","type":"link"}