Madagascar exports about 80% of the worlds supply of Bourbon vanilla, instantly recognizable and loved by bakers and chefs around the globe. Bourbon vanilla has a creamy, buttery flavor with a signature sweet-spicy, floral aroma and fruity, hay-like undertones. The island country produces vanilla from the genus Vanilla Planifolia, which has a higher concentration of vanillin than beans from other regions. Vanilla is made from the long, slender fruit of the flowering orchid, using a labor-intensive process of hand pollination and the traditional Bourbon curing method. Madagascan vanilla is mainly grown in the humid northern parts of the tropical island, known as the Sava region. This is where youll find Black vanilla, the finest quality vanilla beans in the world. Bourbon-Madagascar vanilla beans have a higher-than-average water and oil content and an abundance of seeds. The spice tolerates high cooking temperatures and is suitable for sweet and savory recipes, adding its distinctive stamp to homemade ice cream, desserts, cakes, pastries, sugary and spicy sauces, stews, seafood, hot beverages and cocktails. The Grade A gourmet beans have a high moisture content and release their aromatics effortlessly. The Grade B whole beans have lower moisture and higher vanillin content, making them perfect for vodka-or white rum-infused vanilla extract and homemade vanilla paste, powder and sugar. Madagascars flowering orchids are native to Mexico and share many classic vanilla traits. The difference is Madagascar\'s well-drained, acid volcanic soils produce a bolder, sweeter, creamier vanilla. Madagascar Vanilla Beans is the perfect introduction to the Native Vanilla extract and flavoring range of products. You will be sure to find top quality ingredients for your baking and cooking creations.