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New Caledonia
Vanilla pompona from New Caledonia
V. pompona schiede — Vintage 2024/2025 ★★★★★ 4.9 12 verified reviews- 1 bean 2/4g: 10,00€
- 1 bean 5/7g: 20,00€
- 1 bean 8/10g: 40,00€
- 1 bean 12/14g: 60,00€
1
Vintage2024/2025
TerroirPaïta
Curing12 months / scalded > sun-dried
Moisture35 %
Notesstrawberry, dried banana, lilac, apricots, cinnamon
Ideal forInfused cream, whipped ganache, red-berry or exotic fruit desserts, rice pudding
New Caledonia
Vanilla pompona from New Caledonia
V. pompona schiede — Vintage 2024/2025
A vanilla with character
Singular and expressive, Pompona vanilla from New Caledonia develops an aromatic profile of ripe strawberry, fresh banana, a touch of aniseed, a delicate floral note and a hint of cinnamon.
Less rich in vanillin than a planifolia, it stands out for a different aromatic composition, more concentrated in anisic acid and parahydroxybenzoic acid. The former brings that slightly aniseed freshness, the latter extends the floral finish.
In pastry, it lets you build an entire dessert around it: infused cream, whipped ganache, red-berry or exotic fruit dessert, rice pudding.
It works particularly well cold, where its complexity remains intact.
A rare production, small-scale sourcing
Pompona is naturally rarer than planifolia. In New Caledonia, production is very limited. A few kilograms per batch, no more.
The vines grow on rich volcanic soils, in a preserved environment. The harvest is selective, the curing carefully controlled.
The result is wide, plump, very aromatic beans.
A word from Paul Galand
“Pompona is a real favorite of mine. These are aromas completely different from what we know in vanilla: ripe fruit, cinnamon, a note of lilac, almost a slightly alcoholic sensation. It is broad, enveloping, unexpected. What’s more, the skin is edible, almost candied. You can eat it as is, like a dried fruit.
When I was little, my grandmother made me rice pudding, but with Tahiti vanilla. She added candied fruit and mandarin peel. When I make rice pudding with Pompona from New Caledonia, I find the same flavors as my childhood dessert, thanks to the unique aromas of this vanilla.”
Characteristics
VarietyV. pompona schiede
Harvest2024 - 2025
TerroirPaïta
Curing12 months / scalded > sun-dried
Moisture35 %
Weight2-14 g
PackagingZip pouch
Aromatic notesstrawberry, dried banana, lilac, apricots, cinnamon
A word from Paul“Pompona is a real favorite of mine. These are aromas completely different from what we know in vanilla: ripe fruit, cinnamon, a note of lilac, almost a slightly alcoholic sensation. It is broad, enveloping, unexpected. What’s more, the skin is edible, almost candied. You can eat it as is, like a dried fruit. When I was little, my grandmother made me rice pudding, but with Tahiti vanilla. She added candied fruit and mandarin peel. When I make rice pudding with Pompona from New Caledonia, I find the same flavors as my childhood dessert, thanks to the unique aromas of this vanilla.”
Paul Galand
Verified reviews
4.9
12 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
Pompona vanilla from New Caledonia: an unexpected profile
Singular and expressive, Pompona vanilla from New Caledonia is nothing like a “classic” vanilla. Its profile is surprising: ripe strawberry, fresh banana, a touch of aniseed, a floral note and a hint of cinnamon.
01
Another kind of vanilla, fruity and spicy
Where a planifolia plays on roundness, Pompona unfolds a palette of ripe fruit and mild spices. The plump skin of the bean can even be eaten.
02
A different molecular signature
Less rich in vanillin than a planifolia, Pompona is more concentrated in anisic acid and parahydroxybenzoic acid: hence its aniseed freshness and floral finish.
03
A rare, small-scale production
In New Caledonia, production is very limited: a few kilograms per batch. The vines grow on volcanic soils, in a preserved environment.
How to use it (cold)
- 1Split the wide, plump bean.
- 2Infuse cold for 24 to 48 h to preserve the strawberry, banana and cinnamon.
- 3Build a dessert around it: whipped ganache, rice pudding, red berries.
Yes, a species in its own right (Vanilla pompona), with a fruitier and spicier profile.
Yes, the plump skin can be eaten and concentrates part of the aromas.
Its fruity and aniseed complexity is better preserved without strong cooking.
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.
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FREE DELIVERYPickup point 4 € · Free from 45 €
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