Vanilla planifolia frosted from New Caledonia

Pure power

This vanilla’s profile is clean, precise and bright. A record vanillin content of around 4%, rare at this level. This gives it remarkable aromatic power without ever upsetting the balance.

On opening, aromas of vanilla caramel, mild coffee, ripe cherry, black tea and raisin. Then come delicate floral notes that lengthen the finish and bring freshness and depth.

The beans show crystallization in flakes and fine filaments; they catch the light and almost shine. Highly fragrant and superb on the palate, they are equally at home in fine pastry and in savory dishes. Creams, ganaches, flan mixtures, ice creams, but also white fish or roast poultry: their floral character and structure allow them to accompany without dominating.

An exceptional volcanic terroir

On Grande Terre and the neighboring islands, the vines grow on rich volcanic soils, bordered by turquoise waters. This striking contrast between the red soils and the dazzling sea shapes a terroir of rare density.

Curing is now perfectly mastered there. Production remains limited, known to only a few, which adds to the value of these exceptional beans.

It’s a little gem. A sector I wholeheartedly support: despite a complex political context, New Caledonia has one of the greatest terroirs in the world for vanilla. The richness of its soils, the technical mastery and this extraordinary natural intensity make it a major origin, set to grow.