Understanding Vanilla and Vanillin: Two Often-Confused Concepts

Talking About Natural Vanilla Aroma or Natural Vanillin

Vanilla is one of the most widely used aromas in the world. It can be found in ice creams, yogurts, detergents, soaps, and even perfumes. But did you know that only 2% of the vanilla consumed comes from natural vanilla?

Without synthetic vanillin, it would be impossible to meet global demand. Imagine a yogurt or detergent made with only natural vanilla—their price would be at least twice as high!

Vanilla: A Gem from a Tropical Orchid

Originally from Mexico, vanilla comes from the Vanilla Planifolia orchid. Grown in tropical regions like Madagascar, its cultivation relies on ancestral expertise. Bourbon vanilla from Madagascar is especially renowned for its exceptional quality.

From Flower to Pod: An Artisanal Process

Each vanilla pod undergoes a lengthy transformation process:

• Manual pollination: Flowers must be hand-pollinated.
• Early harvest: Pods are picked before they fully ripen.
• Meticulous transformation: Scalding, fermentation, and drying allow the aromas to develop.

This meticulous work is essential to guarantee an exceptional product.

An Explosion of Flavors

Vanilla contains over 200 aromatic compounds, including vanillin, which gives it its sweet and smooth notes. It is the interaction between these compounds that creates the complexity of natural vanilla.

Vanillin: A Key Component, But Not the Only One

Vanillin, or vanillaldehyde, represents only 1 to 2% of the weight of vanilla pods. It can be extracted from natural vanilla but is also produced synthetically from sources like wood lignin or rice bran. This synthetic version is widely used in the food and cosmetics industries due to its low cost.

Vanillin is also known by other names, such as white vanilla, vanillic aldehyde, or 4-hydroxy-3-methoxybenzaldehyde. These names are commonly used in the food and cosmetics industries to describe different natural or synthetic forms of this aromatic molecule.

Natural Vanilla vs. Synthetic Vanillin: What Are the Differences?

• Natural vanilla: Complex and rich, its aromatic profile depends on the terroir, climate, and cultivation methods.
• Synthetic vanillin: Although chemically identical, it does not replicate the aromatic diversity of a vanilla pod.

Why Choose Bourbon Vanilla from Madagascar?

Our Bourbon vanilla pods from Madagascar are carefully cultivated using artisanal methods. Their high natural vanillin content guarantees an unparalleled aromatic intensity.

Whole Pods or Vanilla Powder: The Choice Is Yours!

• Whole pods: Ideal for infusing your preparations.
• Vanilla powder: A practical and additive-free alternative.

Rediscover Vanilla in All Its Glory

By choosing natural vanilla, you are valuing an exceptional product and authentic craftsmanship. Discover our selection of Bourbon vanilla pods and powder from Madagascar to elevate your recipes and delight your senses!