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Frosted Vanilla
Madagascar
Paul’s selection · −15%
Until Sunday night, on all sizes.
Discount applied automatically in your cart; cannot be combined with a promo code.
Vanilla planifolia split frosted from Madagascar
Pure vanillin crystals on the surface. On the nose, an explosion of aromas: woody base, herbaceous and floral notes and a coppery hint. Very intense.
Brittany
Vanilla planifolia frosted from Brittany
Very rare, first vintage. Brown, oily, rich in vanillin. A woody, intensely vanilla base with notes of salted butter. All in balance, with remarkable length on the palate.
Tanzania
Paul’s selection · −15%
Until Sunday night, on all sizes.
Discount applied automatically in your cart; cannot be combined with a promo code.
Vanilla planifolia split frosted from Tanzania
Dense and concentrated. Clear notes of marshmallow, sweet spices and red berries (strawberries, blackberries). Rich in essential oils, naturally oily, high vanillin content.
New Caledonia
Vanilla planifolia frosted from New Caledonia
Record vanillin content (~4%). A clean, precise, bright profile. Vanilla caramel, mild coffee, ripe cherry, black tea, raisin, then floral notes on the finish.
Indonesia
Vanilla planifolia split frosted from Indonesia Sulawesi
Volcanic power. Spiced red berries, orange peel, deep vanilla, muscovado sugar, smoky, almost leathery accents. Concentrated to the core.
Réunion
Vanilla planifolia frosted from Réunion
Powerful, structured aromatics: spicy notes, muscovado sugar, red berries. A marked and lingering vanilla presence. Natural crystallization on the surface.
Guadeloupe
Vanilla planifolia frosted from Guadeloupe
Powerful and concentrated. Coffee and pistachio up front, spices and roasted hazelnuts, a hint of passion fruit. Flake-like crystallization.
On orders from 45 €
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The Galand Vanille guide
Frosted Vanilla
Frosted vanilla, the signature of truly great vanillas
Frosted vanilla is recognizable at first glance: its beans are covered in fine white crystals, like a veil of frost. This rare phenomenon, called vanilla frost or crystallization, occurs when natural vanillin is so concentrated that it migrates to the surface of the bean and crystallizes. No additives, no tricks: only a bean exceptionally rich in aromas, harvested fully ripe and patiently cured, can frost naturally.
Why frost is a mark of the exceptional
On the world market, fewer than one bean in a thousand frosts. Frost is therefore one of the most reliable quality indicators there is: it signals an extraordinary vanillin content (up to 4% compared with 1 to 2% for a fine classic vanilla), a long curing and perfectly controlled drying. On the palate, a frosted vanilla offers incomparable intensity, length and aromatic depth — it is pastry chefs’ favorite vanilla for creams, ice creams and ganaches where vanilla is the star.
Our frosted vanilla origins
Galand Vanille is one of the few French houses to offer six origins of frosted vanilla, selected by Paul Galand: the frosted vanilla from Madagascar (the great Bourbon classic taken to its peak), the frosted vanilla from Réunion, the split frosted vanilla from Tanzania with its record vanillin content, the frosted vanilla from New Caledonia, the frosted vanilla from Indonesia Sulawesi and the astonishing vanilla from Brittany, frosted and grown in France — a feat we recount in the story of the vanilla grown in Brittany.
How to use frosted vanilla?
Like a classic vanilla — split, scrape, infuse — but with a lighter hand: its aromatic power often lets you use half a bean where a whole bean would otherwise be needed. Never brush off the frost: these crystals are pure vanillin, so add them to your preparation. To understand the phenomenon fully, read our article on vanilla crystallization, and to store your beans properly, our storage guide.
