Gousses de vanille Bourbon Grand Cru XXL +17cm de Madagascar - Comptoir Manitra

Bourbon Vanilla Gourmet "Grand Cru" XXL (+17cm)

New Harvest Privilege: Limited Stock

€21,90

Format 10 gousses 20 gousses 50 gousses 100 gousses 500g

Looking for aromatic excellence? Discover our Bourbon Vanilla Gourmet Grand Cru XXL (+17cm). Imported directly from SAVA, Madagascar, these black, oily vanilla pods come from rigorous selection. Their exceptional size delivers an outstanding caviar yield, making them the go-to signature for fine pastry recipes.

Why choose our Bourbon Vanilla Gourmet XXL?

Rare sizing: +17 cm (giant Madagascar pods)
Optimal yield: 1 XXL pod ≈ 2 standard pods
Gourmet quality: Ideal moisture level (33-38%), very oily pod
Aromatic profile: Intense, round, warm, cocoa-forward notes
"Haute couture" sorting: Rigorous Comptoir Manitra selection

Comptoir Manitra expertise: from SAVA straight to your lab

Our commitment is to provide full traceability and impeccable quality. This Bourbon Vanilla Gourmet isn't just used, it's savored. Its seed density is such that a single section intensely flavors your preparations. Ideal for artisans, restaurateurs and demanding labs requiring consistent volumes, this "Grand Cru" quality guarantees maximum aromatic saturation for desserts where the pod is visually showcased.

💡 USAGE TIPS (PASTRY CHEF) +

Dosage: A single XXL pod is enough for 10 to 12 servings.
Cold infusion: Split the pod and steep it in your liquid cream for 24 hours in the fridge to capture the subtle aromas.
Second life: Rinse and dry the spent pod to make your own homemade extract or vanilla sugar.

📋 TECHNICAL DETAILS & ORIGIN +

Variety: Vanilla Planifolia
Moisture level: 33% - 38% (plump texture)
Vanillin content: Natural and balanced
Origin: SAVA, Madagascar
Storage: 24 months (away from light and air)

Comptoir Manitra: The Rigour of Direct Importation

In Malagasy, Manitra means "fragrant". That is the very essence of our mission. Far from industrial supply chains and the many middlemen who dry out the spice, Comptoir Manitra was born of a simple ambition: to bring the excellence of Madagascar directly into professional kitchens and the homes of passionate cooks.

As a direct-importing company, we travel throughout the SAVA region to work hand in hand with local producers. Our selection for the Gourmet XXL Range is uncompromising: we hand-sort every harvest to keep only the most exceptional pods. Our fully licensed logistics network now allows us to serve the most demanding professionals, ship our products with flawless traceability, and guarantee large-volume supply for artisans and pastry chefs who refuse to compromise on taste.

Frequently Asked Questions

A premium pod is recognised first by its suppleness and its moisture content (between 33% and 38%). Visually, it should display a magnificent deep vanilla-black colour, sometimes with subtle coppery-gold highlights, and be lightly glossy. The ultimate test: you should be able to tie it around your finger without it snapping. If the pod is hard or brittle, it is too dry.

Vanilla Planifolia is the original orchid, the one that built the worldwide reputation of the "Bourbon" label. Unlike the Tahitensis variety (Tahitian vanilla), which has more floral, aniseed notes, Planifolia grown in Madagascar develops a deep, rounded aromatic profile, with warm notes of cocoa, caramel and candied fruit. It is the absolute standard of fine French pastry-making.

The term "Gourmet" (sometimes called "Grand Cru") denotes the highest quality grade of vanilla. It guarantees a high moisture content (between 33% and 38%). Visually, this translates into a plump, glossy, extremely supple pod that can be bent without breaking. This exceptional moisture content makes splitting easy and yields a far greater quantity of black caviar than standard pods.

The major difference lies in the moisture content. Gourmet Vanilla is rich and moist (33-38%), which makes it perfect for splitting and scraping into cold preparations or delicate pastries. TK vanilla (Tsy Kivy) is more refined and drier (25-28%). As its vanillin concentration is stronger, it is the ideal pod for long macerations such as flavoured rums or extracts.

The secret is to shield them from air, light and temperature swings. Place your pods in a perfectly airtight glass jar or tube, and keep it in a cupboard at room temperature (between 15°C and 20°C). Above all, never put your pods in the fridge: cold halts aromatic development and dries the product out.

Absolutely. As a direct importer, our business is built to support food-industry professionals. Whether you need to secure your stock with orders of 10 kg, 30 kg or more, we hold the volumes required to ship your batches quickly. Do not hesitate to contact us for access to our tiered pricing for professionals.

Never throw it away! After infusing it, rinse it in clean water and let it dry completely in the open air. Once dry and firm, you can blend it with brown sugar to make a genuine homemade vanilla sugar, or drop it into a bottle of rum to extend its aromatic life.

The Orchid's Long Journey: From Flower to XXL Pod

Bourbon Vanilla is not simply a spice, it is the fruit of painstaking craftsmanship and great patience. It all begins with the orchid Vanilla planifolia, a climbing vine of the tropical forests. Since no natural pollinating insect exists in Madagascar, each greenish-yellow flower must be hand-married, one by one, with a fine thorn.

To obtain our XXL size (+18cm), the magic happens on the vine: we let the finest pods ripen for longer under the SAVA region's sun. This extra time allows the pod to lengthen, thicken and fill its core with an astonishing quantity of black caviar and vanillin. Next comes the traditional Malagasy process: blanching, sweating, and long months of sun-drying. It is this ancestral know-how that transforms a simple green pod into this fragrant black jewel that elevates your pastries.

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