Vanilla

Vanilla planifolia, native to Mexico, was used by the Aztecs to make chocolate-based beverages. It was also recognized as a medicinal plant in Aztec pharmacopoeia. As soon as they arrived in the country in 1516, the Spaniards were won over by its aroma. They imported it into their country and made it known throughout Europe. The French court in turn adopted it, and the greenhouses in the king’s gardens were the first to host vanilla plants. In 1692, a royal edict even established a monopoly on the sale of vanilla. For a long time, however, Europeans knew vanilla only by its fruit. It wasn’t until the 18th century that an attempt was made to acclimatize a vanilla plant in a greenhouse. This was a Vanilla pompona plant, whose flower has a delicate lemon fragrance. But despite the care given to the plants, they remained sterile. The flowers bloomed but never reached the fruit stage.

Our products

Vanilla Planifolia Bourbon: Renowned for its rich, creamy aroma, Madagascar vanilla is considered one of the world’s finest. It is characterized by warm notes of cocoa, caramel and exotic wood.

Vanilla Tahitensis: More floral and fruity, Tahitian vanilla offers notes of cherry, almond and licorice. It is prized by chefs and pastry chefs for its delicate aromas and unique qualities.