Gousses de vanille Bourbon Premium TK de Madagascar, grade professionnel - Comptoir Manitra

Bourbon Vanilla Premium "TK" - Madagascar (+16cm)

New Harvest Privilege: Limited Stock

€12,90

Format 10 gousses 20 gousses 50 gousses 100 gousses 500 g

Discover our Madagascar Bourbon Vanilla, TK Premium Grade. Cured for longer to reach an exceptional aromatic concentration (vanillin content > 2%), this pod is the essential ally for flavored rum, artisan ice cream and long cooking times. It offers the market's best ratio of aromatic intensity to price for professionals and purists.

The strengths of our Madagascar Bourbon Vanilla, TK Grade

Aromatic power: Vanillin > 2.0% (extreme concentration)
Texture and curing: Dense, concentrated pod (25-28% moisture)
Raw appearance: Authentic brown/black coat with drying streaks
Specific use: Ideal for maceration (rum), ice cream and biscuit making
Robustness: Excellent resistance to thermal shock (high-heat cooking)

Comptoir Manitra expertise: TK vanilla by volume for professionals

In Malagasy, TK stands for "Tsy Kivy" (no sorting). Less "photogenic" than a Gourmet pod because it's drier, this vanilla owns its raw look (streaks, dark brown coat) to focus everything on flavor concentration. It's a true aromatic powerhouse. As a direct importer, we secure the supply for labs, artisans and spirits makers. Whether you need a few bundles or multi-kilo lots for your annual production, our TK guarantees consistent quality and unbeatable yield.

Expert tip: This reduced moisture level (25-28%) means you get far more pods per kilo than with Gourmet quality, drastically optimizing your production costs.

💡 USAGE TIPS: MACERATION AND COOKING +

TK is a "field-grade" vanilla, built for powerful extractions:

Special for flavored rum & extracts: Split it and immerse it whole in your spirits or syrups. Its low moisture avoids diluting your preparations.
Special for cooking (pastry/ice cream): Its cocoa and woody aromas hold up perfectly to rising temperatures when making custards or inserts.

📋 TECHNICAL DATA: TK PREMIUM VANILLA +

Vanillin content: > 2.0% (superior aromatic quality).
Moisture level: 25% - 28% (cured, dense and light pod).
Profile: Intense, warm, woody and cocoa notes.
Origin: SAVA (Sambava), Madagascar.

Comptoir Manitra: The Demand for the Best Value for Money

Comptoir Manitra's ambition has always been to make exceptional spices accessible to everyone. As a direct importer, we work with no middlemen alongside Malagasy producers to offer you genuine Madagascar Bourbon Vanilla, without the excessive margins of traditional supply chains.

We selected this Premium grade for a simple reason: it is the best-kept secret among professionals. Less "photogenic" than a moist pod, it is nonetheless favoured by artisans and spirit-makers for its sheer efficiency. Our aim is to offer you that same aromatic power, whether you are a demanding chef or a passionate home cook. With this vanilla, every penny you spend shows up in the taste of your creations.

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.

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.

It all comes down to the botanical variety and the terroir. Madagascar Bourbon Vanilla (Planifolia variety) is renowned worldwide for its warm, woody notes and deep aromas of cocoa and caramel. It is the traditional vanilla of pastry-making. Tahitian vanilla (the Tahitensis variety), by contrast, offers a far more floral, aniseed profile.

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.

Unlike very moist pods, our Premium vanilla has been cured for a long time to lose its excess water (moisture content between 25% and 28%). The result: the pod is lighter, so you get far more pods per kilo. What's more, as its vanillin concentration is extremely high, a single pod is enough where others would need two.

This is its greatest strength. Its concentration of essential oils is so high that it withstands thermal shock perfectly. It is ideal for custards, baked flans, oven-baked cakes, and any preparation requiring a high temperature that would destroy the aroma of a more fragile vanilla.

The Planifolia Variety: The Soul of Madagascar Bourbon Vanilla

If Madagascar is recognised the world over as the capital of vanilla, it is thanks to one specific orchid: Vanilla Planifolia. Grown with passion in the SAVA region, this vine produces pods of unrivalled aromatic richness.

To achieve our Bourbon Premium grade, the pod undergoes a traditional Malagasy curing process that is far longer than average. Patiently over-dried in the sun, the pod loses much of its water to concentrate its power. It then develops a brown colour flecked with fine striations and, above all, an exceptional natural vanillin content (over 2%). It is this extreme concentration that gives it its intense notes of warm cocoa and precious wood, making it the formidable ally of long cooking times and macerations.

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