Bourbon vanilla pod

EAN-Code: 4024297017738

The Bourbon vanilla is cultivated according to certified organic standards. It is characterised by its balanced, sophisticated aroma and is not surprisingly known as the “queen of spices”. Incidentally, the designation “Bourbon” is protected and may only be used for vanilla which comes from Réunion, Comoros, Mauritius, the Seychelles or – as in this case – Madagascar.


We source our vanilla from a small-farmers' cooperative in Madagascar – from the Sava region in the north-east of the island, to be precise. Thanks to the additional Fairtrade bonuses, we have been able to realise a variety of community projects. New classrooms for local schoolchildren, for example, and a medical centre have been built. Numerous other improvements have been made which directly benefit the farmers and their families. They also profit from long-standing partnerships, technical support and guaranteed minimum prices.

In cooperation with myclimate, we compensate for all CO2 emissions generated during the production and transport of this vanilla pod. Find out more about the sponsored climate protection project at by entering the tracking number 01-20-933547.


Nothing but the best: We only use organic ingredients of highest quality in our products.

Valuable ingredients:

Bourbon vanilla pod*

Piece, 1St
Packaging material:
Glass, PE, Paper
Storage advice:
Store in a cool, dry place.
Origin of the raw material:
Madagascar, Mauritius, Réunion, Seychelles, Comoros
  • Myclimate

beyond organic:

  • High-quality Demeter ingredients, processed naturally
  • Climate-neutral product
  • Selected origin

Average nutritional value & analysis results per 100 g:

1.170 kJ / 282 kcal
of which saturates
9,3 g
1,3 g
of which sugars
27,0 g
11,0 g
5,6 g
0,01 g

Dietary advice/Features:

  • crudités
  • vegan
  • vegetarian


  • Egg
  • Peanut
  • Fish
  • Gluten
  • Crustaceans
  • Lupines
  • Milk
  • Nuts
  • Celery
  • Mustard
  • Sesame Seeds
  • Soybeans
  • SO2
  • Molluscs

Allergy information:

  • not contained
  • traces possible
  • contained


The vanilla orchid only grows in tropical mixed cultivation and, as it is a vine, requires a host plant to climb up. Using a toothpick-like stick, the vanilla blossom is pollinated by hand, usually between December and February. What’s unusual here is the fact that each day only a single blossom on a cluster of flowers opens for a few hours. If it is not pollinated in this time, it drops off. The greenish-yellow pod can be harvested around 7 to 8 months after pollination.

After harvesting, the vanilla pod is briefly blanched in hot water and then packed in boxes for fermentation. In the mornings, the pods are laid out to dry in the sun and in the evening returned to the boxes to “sweat”. This extremely time-consuming process is then repeated many times. It gives rise to vanilla’s typical blackish-brown colour and delicate, complex aroma. The pods are inspected and massaged daily to guarantee the highest quality and ensure that they can develop their aroma to the full.

Tips for preparation

Lay the vanilla pod flat on the chopping board, hold it down at one end and slice in half lengthways with a sharp knife. The vanilla seeds can be scraped out using the back of the knife.

Tip: The scraped-out pod itself has a lot of flavour too. You can make your own aromatic vanilla sugar. Simply cut the pod into small pieces and grind in a blender with a good helping of sugar.

By the way, vanilla seeds don’t only taste great in desserts. Use them to enhance an oriental curry or creamy soup. You’ll find more recipes at