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Madagascar
Vanilla planifolia Bourbon from Madagascar
V. planifolia — Vintage 2024/2025 ★★★★★ 5.0 101 verified reviews- 1 bean 17/19cm: 4,50€
- 5 beans 17/19cm: 20,00€ (4,00€ per bean)
- 10 beans 17/19cm: 35,00€ (3,50€ per bean)
- 20 beans 17/19cm: 50,00€ (2,50€ per bean)
- 250g 17/19cm: 93,50€ (374,00€ per kilo)
- 500g 17/19cm: 128,00€ (256,00€ per kilo)
- 1kg 17/19cm: 230,00€ (230,00€ per kilo)
- 1 bean 13/15cm: 3,50€
- 5 beans 13/15cm: 15,00€ (3,00€ per bean)
- 10 beans 13/15cm: 25,00€ (2,50€ per bean)
- 20 beans 13/15cm: 40,00€ (2,00€ per bean)
- 250g 13/15cm: 55,00€ (220,00€ per kilo)
- 500g 13/15cm: 96,00€ (192,00€ per kilo)
- 1kg 13/15cm: 185,00€ (185,00€ per kilo)
1
Vintage2024 / 2025
TerroirSambava — Sava
Curing6 months
Moisture30 %
NotesCocoa · Caramel · Butter
Ideal forCreams, flans, caramels
Madagascar
Vanilla planifolia Bourbon from Madagascar
V. planifolia — Vintage 2024/2025
A vanilla in the service of flavor
Intense and generous, Planifolia Bourbon vanilla from Madagascar develops a rich aromatic profile: indulgent, buttery notes, chocolatey and caramelized nuances, with a hint of ripe fruit reminiscent of plum.
It naturally finds its place in pastry creams, ganaches, ice creams and pastries, but also shows its full worth in cooking: in a vanilla butter to accompany fish or shellfish, with roasted fruit, or to bring roundness to a sauce or jus.
One well-infused bean is enough to flavor a preparation, without dominating the other ingredients.
A gourmet selection, for a clean aromatic profile
The beans are chosen for their suppleness, their abundance of seeds and their balanced moisture. This gourmet quality corresponds to the finest harvests, those that offer the best aromatic release and great consistency in use, whether you cook occasionally or every day.
Madagascar, Sava region
The vanilla comes from north-eastern Madagascar, in the Sava region, where the hot and humid climate, the soils and the preparation methods shape the character of the beans.
After harvest, the vanilla is slowly cured according to traditional know-how. This time is essential: it is what allows the aromas to take structure and gain depth.
The Bourbon appellation
The “Bourbon” appellation designates Indian Ocean vanillas from the Vanilla planifolia species. It refers to a style of vanilla known for its roundness, its aromatic richness and its great versatility in cooking.
A word from Paul Galand
“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, a true symbol of indulgence, Bourbon vanilla awakens in each of us the tender, comforting memory of childhood flavors.”
Characteristics
VarietyV. planifolia
Harvest2024 - 2025
TerroirSambava
Curing12 months / scalded > sun-dried
Moisture35 %
Weight+3 g
PackagingZip pouch
Aromatic notesvanilla, woody, chocolatey, prunes, raisins, caramel
A word from Paul“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, a true symbol of indulgence, Bourbon vanilla awakens in each of us the tender, comforting memory of childhood flavors.”
Paul Galand
Verified reviews
5.0
101 reviews of this vanilla
Across the whole shop: excellent 4.9 from more than 4,500 orders.
A selection of the most detailed 4- and 5-star reviews.Reviews of this vanilla, supplemented by 4- and 5-star reviews of vanillas from the same family.A selection of the most detailed 4- and 5-star reviews of vanillas from the same family.
They talk about us
The guide to this vanilla
The Madagascar Bourbon vanilla bean, the benchmark in the kitchen
It is hard to find anything more versatile than a Madagascar Bourbon vanilla bean. From the Vanilla planifolia species, this Madagascar vanilla is the one found in most great recipes: pastry cream, ice cream, crème anglaise, ganache. Its buttery roundness and controlled power make it the benchmark bean for beginners and everyday cooks alike. It is also the most widely produced vanilla in the world, but quality varies enormously from one batch to another, hence the importance of rigorous selection.
01
A buttery, chocolatey and slightly fruity profile
Madagascar Bourbon vanilla develops an indulgent, generous aroma: buttery notes, hints of chocolate and caramel, and that touch of ripe fruit reminiscent of plum. It is a warm fragrance, instantly recognizable, that evokes childhood desserts without ever overpowering the other ingredients of a preparation.
02
Gourmet quality: how it is selected
The beans are chosen for their suppleness, their abundance of seeds and their balanced moisture. This gourmet quality corresponds to the finest harvests: those that offer the best aromatic release and perfect consistency in use. A gourmet bean is oily, glossy, supple and can be tied in a knot without breaking.
03
Madagascar vanilla direct from the growers
The bean comes from north-eastern Madagascar, in the Sava region, where the hot, humid climate, the soils and the know-how shape the character of the vanilla. After harvest, it is slowly cured according to traditional Malagasy methods: this long time structures the aromas and gives them depth. Working directly with the growers makes it possible to follow this quality from start to finish and to ensure fair pay for the planter — that is the meaning of the vanilla sourcer’s craft that Paul Galand stands for.
04
Where the “Bourbon” appellation comes from
The Bourbon appellation designates Indian Ocean vanillas from the Vanilla planifolia species. It does not refer to a single origin but to a style: roundness, aromatic richness and great versatility. Réunion, formerly Île Bourbon, is its historical cradle; Madagascar is today its leading producing country.
05
What to pair it with?
It enhances milk chocolate, yellow fruits (apricot, peach), caramel, citrus fruits and all milk-based desserts. In savory dishes, try it in a beurre blanc, on fish, or in a poultry jus.
How to use a vanilla bean
- 1Split the bean lengthwise with the tip of a knife.
- 2Scrape out the seeds (the “caviar”) and add them to your mixture.
- 3Infuse: hot, plunge the split bean into a liquid (milk, cream) for 10 to 15 minutes off the heat, covered; cold, allow 24 to 48 h for maximum intensity.
- 4Strain if necessary, then continue with your recipe.
- 5Don’t throw the bean away: rinsed and dried, it flavors vanilla sugar or an infused rum (rhum arrangé).
How much vanilla to use?
- 1Cream / milk: 1 bean for 50 cl to 1 liter.
- 2Dough (cake, brioche): 1 bean for 500 g of flour.
- 3For a stronger taste: add half a bean.
- 4Savory (butter, sauce, jus): a few seeds are enough.
Storage
Keep your beans in an airtight glass tube, away from light and heat, not in the refrigerator. Glass is the ideal container: it preserves the suppleness and aromas of the beans over time. A light white bloom on the surface is not mold but crystallized vanillin: a sign of richness.
One well-scraped, infused bean is enough for 50 cl to 1 liter. For a stronger taste, add half a bean.
Madagascar vanilla is a Bourbon vanilla: “Bourbon” designates the style of Indian Ocean planifolias, and Madagascar is their leading producing country.
Yes, and it is even recommended: the skin concentrates a great deal of flavor. Leave it to infuse whole in your preparation, or blend it directly into the mixture for an even deeper intensity. Once dried, it can be reused to flavor sugar or spirits.
Very well: its roundness holds up to cooking, perfect for creams, flans and baked pastries. For maximum intensity and a frank taste, exactly the scent of fresh vanilla, cold infusion is nonetheless the best choice.
Classic Bourbon is perfectly suited; for greater intensity, opt for the frosted version, more concentrated in vanillin.
Several months to several years if kept in an airtight glass tube, away from light and moisture, not in the refrigerator.
Would you like a custom quote? Email us: paul@galand-vanille.com
Rare vanillas grown with passion and expertise
The Galand Vanille commitment
01Selection and curing
At Galand Vanille, there is no such thing as a “lesser vintage”. Every vanilla bean is the result of the passionate work of growers from around the world. We keep only the most remarkable beans, rich in flavor. Paul Galand then tastes every batch to guarantee exceptional vanilla.
02Direct from Growers & Ethics
We cut out the middlemen to guarantee two things: full traceability for you, and fair pay for the grower. Our partners grow vanilla in harmony with natural cycles, without chemicals, for absolute aromatic purity.
03Grand Cru Vanilla
Every Grand Cru Vanilla bean is selected for its organoleptic quality — unique shape, color, moisture and aromatic profile. Vintage-dated so they can evolve as they keep, our beans can crystallize naturally and develop new aromas after years. Ideal for fine pastry and perfumery, they guarantee pure, natural and exceptional vanilla.
More to discover
Other stops
FROSTED
MadagascarAntalahaVanilla planifolia split frosted from MadagascarThe frosted, more concentrated version from the same origin.★ 4.7 (9 reviews)
Bourbon
RéunionSainte-Rose (Bois-Blanc)Vanilla planifolia frosted from RéunionThe historical cradle of the Bourbon appellation.★ 4.5 (6 reviews)
From 25,00€ /bean
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MadagascarAntalahaVanilla pompona Tsy Taitry from MadagascarAnother vanilla from the Sava region, more singular.★ 5.0 (4 reviews)
From 50,00€ /bean
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