6 Bourbon vanilla pods from Madagascar, 18/20 cm, gourmet

Bourbon vanilla from Madagascar is the aromatic backbone of a good half of French pastry making. This lot of six pods in 18/20 cm Gourmet grade is what we keep on the shelf for pastry chefs who come to restock their supplies with in-store pickup at our Paris location.

When you open the tube, a proper pod should be supple, slightly oily to the touch, and split along a dark seam of pure aroma. That texture is exactly what you're looking for — a brittle, dried-out pod will never deliver the result you need for a proper crème anglaise.

What to know about this vanilla

The manufacturer's label clearly states the Madagascar origin, the Bourbon designation, and the Grade A Gourmet quality. Gourmet grade means plump, full-length pods with high moisture content — the benchmark for infusion work.

The 18/20 cm size is the standard length for pastry-grade vanilla in France. Shorter pods mean less scrapable flesh. Longer ones edge into decorative territory, sold individually. Six pods in a sealed tube will last an amateur or semi-professional kitchen several weeks, depending on the recipes.

Grade A Gourmet is the highest commercial classification for Malagasy vanilla. It distinguishes pods with moisture content above 30%, uniform dark brown-to-black color, and the suppleness of fresh leather. A properly sorted pod should be able to wrap around your finger without snapping — that's the test seasoned buyers run before approving a lot.

How to use it

Split the pod lengthwise, scrape the seeds out with the back of a knife, then steep both seeds and pod in hot milk off the heat, covered, for at least twenty minutes. That's the process that delivers the classic "bakery pastry cream" aroma.

For a vanilla ice cream, bring the crème anglaise to 82–85 °C, then leave it to steep overnight in the refrigerator before churning. The flavor gains depth and loses its volatile edge.

The spent pod recovered after infusion can be dried in a low oven, then slipped into a jar of sugar: after a week, you have a homemade vanilla sugar.

For a more pronounced ice cream flavor, combine half an infused pod with three drops of 200 g/L extract at the churning stage. The pairing of fresh pod and concentrated extract delivers an aromatic depth that neither achieves on its own. A number of Parisian pastry chefs use this technique for their signature ice creams.

In practice, many pastry chefs use a trick we've been sharing at the shop for years: reserve the scraped black seeds for pastry cream, and use the already-infused split pod to flavor a homemade vanilla sugar for yogurts or whipped cream. It's zero waste, and you easily double the aromatic yield.

Madagascar's climate — humid, warm, and sunny — is exceptionally well suited to growing Vanilla planifolia. The harvest is done by hand, and each flower is individually pollinated by hand using a fine brush — a rare, exacting task that partly explains why fine vanilla commands such a high price worldwide.

Delivery and G. Detou stores

This tube of six pods is available for in-store pickup at our Paris location and for shipping anywhere in France. If you stop by the shop, we're happy to open a tube so you can smell the aroma before you decide — it's a habit we've kept since 1951.

At home, store the sealed tube away from light, in a dry cupboard. The manufacturer indicates a 24-month best-before date. A properly stored pod holds its aroma well beyond that.

A tip we're always glad to share at the shop: to preserve the moisture of a pod you've already cut into, slip it into a jar of neutral spirit (vodka or rum) for one to two weeks. The alcohol absorbs the aromas, giving you a homemade extract, while the pod stays supple and can be used again.

It's worth remembering that a Gourmet-grade vanilla pod doesn't need to be used quickly: properly stored, it holds its aroma for at least two years. At our Paris store, we always keep one out on the counter to show customers who have never handled fresh vanilla what it should look and feel like. A quality pod should have a slight sheen in the light without being sticky. If it's dry and brittle, the aroma will be diminished. If it's soft and wet, be cautious — that can sometimes indicate incomplete drying and may lead to mold.

Frequently asked questions

What's the difference between Bourbon vanilla and Tahitian vanilla?

Bourbon is Vanilla planifolia grown in the Indian Ocean region, primarily Madagascar. Its aroma is round, warm, creamy, and woody. Tahitian vanilla (tahitensis) is more floral, more anise-forward, and more expensive — best reserved for raw or uncooked applications.

How many pods per liter of milk?

One pod per liter is the classic ratio for pastry cream. Use two for a deeply flavored infusion, like a shop-quality ice cream.

My pod has a white film on it — is that mold?

A white crystalline film on the surface is vanillin crystallizing out — actually a sign of quality. True mold is green or black and means the pod should be discarded.

Can the pods be frozen?

It's not the method we recommend: the flesh loses its elasticity when thawed. We prefer storing the sealed tube at room temperature.

What can I do with a pod that has dried out?

It's still usable. Extend the infusion time to thirty minutes and increase the ratio to two pods per liter. Alternatively, blend it into sugar to make a concentrated vanilla sugar.

Where does the 18/20 cm size exactly come from?

The size refers to the average length of a pod in the lot, in centimeters. 18/20 cm is the standard pastry grade: long enough to have plenty of flesh, consistent enough for tube packaging. Longer sizes (22 cm and above) are rare, expensive, and sold individually. Shorter ones (14/16 cm) are intended for grinding or extract production.