Did You Know? »

Vanilla preservation:
Ideally, vanilla beans have to be preserved in a closed glass jar in a dry location with no light, heat or excessive humidity. Never use a cork lid because it will favour the development of moulds. An airtight metal box is also an option.

Vanilla crystallisation:
Under some conditions, crystals can form on vanilla beans; this is an additional hint of quality and improves preservation. This “frost” results from the crystallisation of the vanilla’s essential oil. You can encourage this phenomenon by adding a split bean to your bundle of vanilla.

Vanilla’s properties:
Vanilla eases digestion. Moreover, it helps fight intellectual fatigue, insomnia, stress and low spirit. It is also helpful for prostate problems and heals poisonous animals’ bites.

To profit from its aroma:
1) Into milk: split the bean along its length and grate each half with the dull part of a knife blade. Then put the black seeds and the bean into hot (not boiling) milk for 10 minutes. If possible, cover and let it sit like that overnight; the milk will then be perfectly flavoured with vanilla.
2) Put the split bean and the seeds into fruit juice or alcohol for a few days, for fruits salads or cocktails.
3) Into rum: 2 to 4 beans in a bottle for one month.
4) For your other preparations, split the bean along its length, grating the seeds inside, which are full of vanilla. They release all the vanilla’s flavour. After using it, you can put the open beans (not used or washed and dried) into sugar to make vanilla sugar.

First discovery of vanilla:
Vanilla beans were first harvested from wild orchids. People quickly saw that when they fell on the ground, ripe, the long thin fruits of those plants, fermented and covered by humus, exhaled an exquisite aroma. Christopher Columbus brought vanilla to our continent during his third trip to “India.”

A rare product:
Only 1500 to 2000 tons of vanilla are used around the world every year, about six times more than 50 years ago. Madagascar, the Reunion and Comoros produce a little bit more than the two-thirds of the world’s production.

And also:
- Vanilla is the only orchid whose fruit can be eaten.
- Green vanilla is up to five times heavier than prepared vanilla.
- In its natural environment, vanilla climbs on trees like a creeper.
- Vanilla is the most expensive spice after saffron.
- Vanilla is the world’s first aroma; it is used in many products such as various soaps, tobacco, perfumes, Beaujolais and other foods.

Did you know? »

It is forbidden to sell under the name “vanilla” a product which is not genuine vanilla. Vanilla-flavoured means based on vanilla. Vanillin-based means made with synthetic chemicals.
Did you know?

Vanilla-based Recipes »

Sauces, desserts, cocktails, starters, chicken, scallop-shells… vanilla is used in all kinds of dishes. Here are links to a few websites that offer hundreds of recipes based on natural vanilla:
Homemade Vanilla Extract

Knowing Everything About Vanilla »

In order to discover its history, cultivation, preparation, production and much more, go to the free encyclopedia website The free encyclopedia website

Make Your Own Vanilla Sugar »

Simply put one kg of sugar into an airtight jar with a vanilla bean split into two parts for about eight days. Sugar can be added little by little. You can also use a vanilla bean which has already been split and grated for preparation. This natural vanilla sugar will add flavour to jams, desserts and many more dishes.

The Great Island of Madagascar »

Located a few hundred kilometres from the African continent, the fourth larger island in the world remained isolated from Africa and Asia for more than 90 million years. This isolation has preserved its unique endemic fauna and flora, which make Madagascar a “living conservatory.”

Discover the Red Island, its population and its tourism opportunities, thanks to the Embassy of Madagascar in Canada. Embassy of Madagascar in Canada



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