Grade A Madagascar Vanilla Beans 20cm — Bourbon

The vanilla beans used by Michelin-starred chefs including Adam Byatt and Claude Bosi.

Plump, oily, 20cm Grade A Bourbon Madagascar vanilla pods — sourced directly from our partner farmers in Madagascar. These are the beans we supply to The Ritz, Claridge's, Hide, J Sheekey, Quality Chop House, Bread Ahead, and Hackney Gelato.

What makes Grade A different

• 20cm length, fully mature, high moisture content
• Plump, oily pods with rich seed payload
• Bourbon Madagascar — the benchmark for sweet, creamy, classic vanilla flavour
• Direct trade with farming co-operatives, not commodity-graded

How chefs use them

Split lengthways, scrape the seeds into your base, then infuse the whole pod for maximum flavour. Ideal for ice cream, crème pâtissière, ganache, panna cotta, custards, vanilla syrups, and infused sugars. The spent pod can be dried and used to make vanilla sugar or homemade extract.

Storage

Keep in an airtight container in a cool, dark place. Do not refrigerate — moisture causes the pods to mould.

Pack sizes

Available from 2 beans up to 250g for serious users and small kitchens.

For wholesale quantities (500g+, 1kg+), email info@zazouemporium.com for trade pricing.