Madagascar Vanilla Beans

Madagascar produces more than 80% of the world’s vanilla — and the best of it never passes through a broker.

Amadeus has sourced directly from grower co-operatives in Madagascar’s Sava region since 1994. No commodity traders. No intermediaries. The same families that hand-pollinate the orchid flowers, harvest the pods, and oversee the curing process ship their beans directly to us. That supply chain is the reason our Madagascar vanilla arrives plump, moist, and genuinely fresh — not warehouse-aged.

What Makes Madagascar Vanilla Special

Madagascar Bourbon vanilla (Vanilla planifolia) is the variety that defined vanilla for the rest of the world. The name “Bourbon” comes from the island of Reunion — formerly Ile Bourbon — where French colonists first transplanted the orchid from Mexico in the 19th century. Madagascar’s climate, soil, and traditional curing methods produce the richest expression of this variety.

The Sava region — a narrow strip of humid, tropical coastline in northeastern Madagascar — provides near-ideal growing conditions: consistent rainfall, well-drained volcanic soil, and shade from the forest canopy. Vanilla orchids are hand-pollinated by farmers using a thin stick or grass blade — a technique still performed by hand on every single flower.

After harvest, the pods go through a four-to-five month curing process: blanching in hot water to halt enzymatic activity, sweating under blankets to develop vanillin, slow sun-drying on drying mats, and months of slow conditioning in wooden boxes. Done correctly, the pods emerge dark brown, supple, and coated with the vanillin crystals that mark the highest quality.

Flavor profile: Rich, creamy, sweet, and warm — with a slight woodiness in the finish. High in vanillin, which is why Madagascar Bourbon is the standard reference point for vanilla flavor. When a recipe says “vanilla,” it almost certainly means this.

Our Madagascar Sourcing

We have worked with the same co-operatives in the Sava region for over three decades. These are not spot-market purchases. When the harvest comes in, we know the farmers, we know the quality, and we know the cure.

What that means for you: the beans that arrive at your door were not sitting in a warehouse for eight months. They were cured, quality-checked, and shipped within the season they were harvested. Freshness is the difference you taste.

We do not buy from commodity traders or brokers. We pay directly to the co-operative, at prices that reflect the labor involved in vanilla cultivation — one of the most hand-intensive agricultural products in the world.

Madagascar Vanilla Products

Grade A Gourmet Vanilla Beans
Long, plump pods — 14cm+ — with 30-35% moisture content. Best for culinary use: split and scraped into custard, ice cream, creme brulee, or panna cotta. Also excellent for vanilla sugar and infused cream. Available in quantities from 1oz to 1lb.

Grade B Extract-Grade Vanilla Beans
Shorter, drier pods with higher vanillin concentration per pound. The right choice for making vanilla extract at home or at scale. More economical than Grade A and more effective for infusion. Available in 1oz to 1lb quantities.

Madagascar Vanilla Powder
Ground Madagascar Bourbon pods — no fillers, no additives, 100% pure. Use in dry rubs, spice blends, baked goods, and anywhere you want vanilla flavor without added liquid. Dissolves cleanly.

Madagascar Pompona Vanilla
A rarer variety (Vanilla pompona) grown in a small region of Madagascar. Shorter, wider pods with a distinctly different aromatic profile — sweeter, more figgy, less linear than Bourbon. For cooks and extract makers who want something genuinely different.

Shop all Madagascar vanilla at amadeusvanillabeans.com/shop/

Frequently Asked Questions

What is Bourbon vanilla?

Bourbon vanilla refers to Vanilla planifolia grown on the islands of the western Indian Ocean — primarily Madagascar and Reunion. It has nothing to do with bourbon whiskey. Bourbon vanilla is the most widely grown and traded vanilla variety in the world, and Madagascar Bourbon is considered the benchmark for quality. Its flavor is rich, creamy, and classically sweet.

What is the difference between Madagascar and Tahitian vanilla?

Madagascar Bourbon (Vanilla planifolia) and Tahitian vanilla (Vanilla tahitensis) are different species with different flavor profiles. Madagascar Bourbon is high in vanillin — the compound responsible for the classic, sweet vanilla flavor. Tahitian vanilla is lower in vanillin but rich in heliotropin, which produces a floral, cherry-anise aroma. Madagascar is the all-purpose workhorse. Tahitian is a specialty ingredient used in pastry work and applications where you want a non-traditional vanilla character.

How should I store Madagascar vanilla beans?

Store vanilla beans at room temperature in an airtight container, away from direct light and heat. A sealed glass jar or the resealable pouch they arrive in works well. Do not refrigerate — the cold draws moisture from the pods and can cause mold. Stored correctly, Grade A beans stay supple for 6-12 months.

What is the difference between Grade A and Grade B Madagascar vanilla?

Grade A beans are long, plump, and moist — ideal for culinary applications where you see and taste the bean directly. Grade B beans are shorter, drier, and carry more vanillin per pound — ideal for making vanilla extract. Both are genuine Madagascar Bourbon vanilla from the same source; the grade reflects moisture content and intended use, not quality of origin.