Vanilla Odorata from Ecuador

Complexity in the service of taste

Odorata vanilla develops a singular, deep aromatic profile. Very rich in seeds, it offers complex aromatics: notes of smoke, pepper, blond tobacco, matcha, chocolate, cherry, joined by hints of honey and cocoa butter. The whole almost evokes a Black Forest–style dessert, where cocoa and red berries mingle.

In pastry, using it remains simple and direct, identical to using a classic vanilla. It will be very well suited to classic preparations such as a pastry cream, ice creams, a loaf cake… In savory dishes, it pairs wonderfully with red meat.

A rare selection

Odorata is an extremely rare wild species, accounting for less than 1% of world vanilla production. Its beans are particularly rich in caviar, often even more so than those of Planifolia.

Visually, it can in fact recall the latter, with a similar silhouette. But once opened, the aromatics are completely different: deeper, with a very distinctive signature.

The Amazon, a wild land

This vanilla is endemic to Central and South America, mainly in the Amazon forests. It grows in the wild in the jungle, sometimes on the same supports as other species such as Sotoarenasis.

The Odorata flower is also particularly remarkable: very fragrant, it already carries within it the aromatic intensity found later in the bean. In this natural environment, these species have given rise to certain natural hybridizations, notably those that contributed to the emergence of Tahitensis.