Price range: $27.00 through $115.00
Grade A (Prime). V. Planifolia.
Volcanic soil, uncommon vanilla. Comoros vanilla beans are prized for an intensely aromatic, complex flavor distinct from Madagascar’s creamy beans – a character credited to the mineral-rich volcanic soil of the Karthala Volcano, where much of the island’s vanilla grows. Like Madagascar, Comoros carries the “Bourbon vanilla” designation: V. planifolia grown on the Indian Ocean islands, named for Réunion’s historical name.
- Aromatic Profile: Sweet vanilla accented with chocolate and marshmallow.
- Description: Moist, dark, and pliable Grade A beans with visible caviar. A rare origin, available in limited quantities.
- Ideal for: French-style custard bases, crème brûlée, pots de crème, chocolate desserts, caramel, toffee, and vanilla-forward recipes like vanilla simple syrup or whipped cream.
Sourced direct from family farms & co-ops | Importing since 1994 | Free U.S. shipping on all orders
Also in small packs. Gourmet: Madagascar, Uganda, Tanzania, Pompona, Tahitian, Mexican. Extract grade: Madagascar Red Splits, Uganda, Indonesian, Tahitian.
How-To Video
Description
Volcanic Soil, Uncommon Vanilla
The Comoros Islands sit in the Indian Ocean between Madagascar and the coast of Mozambique. The soil here is volcanic — mineral-rich in a way that leaves a distinct imprint on everything grown in it. Vanilla from the Comoros carries that terroir unmistakably: it is smooth, deeply aromatic, and layered in a way that rewards slow, attentive cooking. Learn more about this origin on our Comoros vanilla beans page.
Like Madagascar Bourbon, Comoros vanilla falls under the Bourbon designation, referring to V. planifolia grown in the Indian Ocean island chain. But the flavor is its own. Where Madagascar reads as warm and creamy, Comoros leans toward confectionery richness — chocolate, marshmallow, and brown butter notes that make it a natural choice for French-style desserts.
Flavor Profile
Creamy and sweet at the core, with distinct notes of chocolate, marshmallow, and brown butter layered over a subtle mineral base from the volcanic soil. Deeply aromatic and warm.
Best Used For
- French-style custard bases, creme brulee, and pots de creme
- Chocolate desserts where you want a complementary vanilla warmth
- Caramel, toffee, and brown-butter sauces
- Vanilla simple syrup and whipped cream
Grade A (Prime), V. Planifolia
Moist, dark, and pliable with visible caviar. A rare origin that even experienced vanilla buyers rarely encounter. For a deeper look at origins, grades, and what to look for when shopping, see our guide on buying vanilla beans.
Additional information
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Portion | 2 oz, 1/4 lb, 1/2 lb, 1 lb |
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