Why use Madagascar vanilla beans?
It’s true that Madagascar vanilla beans are the rawest, most natural form of vanilla used in cooking and baking. Renowned for their camphorated, woody notes, these vanilla beans account for 85% of the world’s vanilla production. This makes Bourbon vanilla THE vanilla of choice in gastronomy.
Applications
NOROHY Madagascar vanilla beans are designed for both sweet and savory gastronomy. They are ideal for pastries, ice cream and chocolate. Our NOROHY organic Madagascar vanilla pods are designed for professionals as well as individuals in search of quality and reliability. Our vanilla beans boast an aromatic profile sought after by top chefs: a natural vanillin content of over 1.5%, complemented by camphor and woody notes.
Madagascar vanilla bean dosage
To flavour your recipes, add one or two Madagascar vanilla beans per kilo of preparation. Vanilla beans can transfer their aromas to your recipes by infusion (particularly in fats such as cream, milk or butter) or maceration. They can also be washed and ground to create a vanilla paste, or dried and ground to powder. They are then perfect for decoration (topping) or incorporated into dry pasta.
At NOROHY, we have chosen organic certification for our Madagascar vanilla beans. We select and encourage producers who respect organic farming criteria. The organic label certifies the entire chain: from the plantation to our storage warehouses.
This label guarantees that no pesticides have been used on the farm. It also guarantees the absence of GMOs and, in this case, improved traceability. In fact, we have restricted our sourcing to the Maroantsetra and Mananara regions, in the north-east of the island of Madagascar.
Best Before: 30/06/2026