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Madagascar Bourbon Vanilla – Origin and Use
Learn more about Madagascar Bourbon Vanilla and how it’s used in Kastbergs Gourmet Ice Cream
The Origins of Vanilla
Vanilla comes from the vanilla orchid, which grows in tropical forests with an average temperature of 24°C. This delicate plant requires specific conditions, and climate change poses a threat to its existence. The most popular variety is Madagascar Bourbon Vanilla, known for its rich and aromatic flavor. However, producing those flavorful black seeds involves quite a bit of work.
Bourbon Vanilla is named after Bourbon Island, also known as Réunion Island, where the plant was cultivated during the French colonial period. Originally, vanilla came from Mexico, where it was used to soften the bitterness of chocolate. But since the vine can only be pollinated by a specific species of bee native to Mexico, it would not bloom elsewhere. That changed in 1850, when a young enslaved boy named Edmund on Bourbon Island discovered how to hand-pollinate the vanilla orchid by gently poking and shaking the flower. In recognition of his discovery, he was freed and took the name Albius.
At Kastbergs, Madagascar Bourbon Vanilla Pearls are used in both our Vanilla Ice Cream and Vanilla Soft Serve. Want to taste that luxurious, aromatic vanilla flavor? Then try a scoop of ice cream or soft serve from Kastbergs Gourmet Ice Cream – always made with the finest ingredients.
Production
The same pollination method that Edmund—later known as Albius—discovered is still used today. Since most regions outside of Mexico lack the native Melipona bee, vanilla orchids still have to be pollinated by hand, which contributes significantly to vanilla’s high cost. In fact, vanilla is the second most expensive spice in the world, surpassed only by saffron.
The vanilla we use comes from the Vanilla Planifolia orchid, which is extremely delicate and demands a lot of care. The vines typically grow on support trees—often mango or avocado—and so vanilla farms frequently grow more than one crop. The vanilla plant is highly sensitive and only flowers once a year, and only every 2–3 years. Moreover, once it blooms, farmers have just a few hours to pollinate the flower before it self-fertilizes. It then takes about 9 months for the beans to ripen. They must be harvested within a day, and at this point, the vanilla pods are still green and flavorless.
This begins a lengthy curing process to turn the green beans into the dark, aromatic vanilla pods we know.
Step 1: The green beans are blanched in 60–70°C water for about 3 minutes. This makes the pods pliable and halts further growth. Immediately after blanching, they’re wrapped in warm wool blankets. Over the next 48 hours, the pods begin to brown and develop a sweet aroma—a result of fermentation, which triggers the development of flavor compounds.
Step 2: The beans are then laid out on mats to dry in the sun for 2–3 hours each day for six weeks—but only when the sun isn’t too intense. At night, they’re wrapped again in blankets to protect them. Over these six weeks, the pods lose up to half their weight, while retaining their aroma and color.
Step 3: After sun-drying, the pods are moved to shade drying on open racks to allow airflow.
Final step: They are stored for two more months in wooden boxes, wrapped in wax paper. It’s during this final stage that the pods develop their full flavor profile.
Throughout this process, the beans produce an aromatic compound called vanillin, the main source of vanilla flavor. In addition to vanillin, up to 100 other aroma compounds are found in fully matured vanilla.
Flavor and Use of Madagascar Bourbon Vanilla
Madagascar Bourbon vanilla has a unique and aromatic flavor and fragrance, often used in baking and desserts. At Kastbergs Gourmet Ice Cream, we proudly use Madagascar Bourbon vanilla thanks to its exceptionally rich and nuanced taste—a result of ideal climate conditions, local traditions, and careful cultivation. We always prioritize high-quality ingredients, which is why we use Madagascar Bourbon vanilla in both our Kastbergs Vanilla Ice Cream and Kastbergs Vanilla Soft Serve.
Sustainable Vanilla Initiative
In 2016, our supplier joined a global coalition of companies working to ensure a more sustainable vanilla production in Madagascar, through the Sustainable Vanilla Initiative. This commitment includes improving the quality of vanilla while also enhancing the quality of life and working conditions for local farmers and communities in Madagascar.