I am an exceptional vanilla from Guadeloupe in several respects: of the variety vanilla panifolia, I grow on a plot declared as organic. Certified organic by ECOCERT, I am cultivated in agro-forestry with a lot of love and attention by Jean-Marc Romain, a farmer in tropical horticulture for over twenty years. With a high vanillin content, my floral and woody fragrance brings to all your gourmet preparations that little taste of elsewhere that is so sought after and so appreciated.

I grow high up on coffee trees. My vines benefit from the shade of the large trees that surround me, such as Mahogany, Mahogany and Cocoa. I flower over a period of several months, with a peak in May. Each of my flowers is gently hand-pollinated within a short period of half a day. 

Once harvested, I am prepared for drying using the traditional method of scarification, also known as "griffage". This technique, used exclusively in Guadeloupe, consists of hand-stripping each vanilla pod one by one in order to dehydrate them. Although this technique is more time-consuming than mass scalding (soaking the pods in hot water), which is practised in Réunion for example, it does however preserve all my exquisite flavour.

Would you like to use a little vanilla bean from Guadeloupe to flavour your custard, to give sweetness to your vanilla rum, to make your delicious shortbread or cakes? Or to season your sweet and savoury recipes, such as spicy chicken with vanilla and coconut milk or salmon papillotes with vanilla. Let yourself go because with me the culinary possibilities are endless. 

TIP FOR USE 
    1) Cut my bean in half.
    2) With the back of a knife blade, scrape the inside of my pod, to collect my beans.