Norohy - Bourbon Vanilla from Madagascar
Organic Bourbon Vanilla Pods from Madagascar - 2.5 kg
Long pods, 15-23 cm, professional size for regular production.
These organic Bourbon vanilla pods from Madagascar by Norohy, a Valrhona subsidiary, are the Vanilla Planifolia variety: long, black pods measuring 15 to 23 cm, plump and supple, with an intensely vanilla aroma and camphor notes. Professional size for pastry, chocolate-making and ice cream production.
- Format
- 2.5 kg
- Professional pouch
- Length
- 15-23 cm
- Whole pods
- Vanillin
- 1.5% ± 0.3%
- Moisture 32-40%
Complete technical data sheet
| Brand | Norohy (Valrhona Group, France) |
|---|---|
| Origin | Madagascar, Sava production region |
| Variety | Vanilla Planifolia, Bourbon |
| Appearance | Whole black, shiny, supple and plump pods |
| Packaging | 2.5 kg bag |
| Certifications | Organic farming, non-irradiated, non-GMO, B Corp company |
| Allergens | No allergens that must be declared |
| Storage | Original packaging, store in a dry place away from light and heat |
Why Norohy Bourbon vanilla
- Long pods, 15-23 cm: longer than the market average (12-14 cm), indicating ripeness and a wealth of caviar.
- Moisture 32-40%: plump, supple pods; dry or brittle pods indicate premature harvesting or poor storage.
- Vanillin 1.5%: high content ensures a strong infusion even at a low dose.
- Certified organic: no synthetic pesticides, with full traceability from plantation to packer.
- B Corp: certified social and environmental commitment, with fair compensation for Malagasy growers.
- 2.5 kg format: designed for regular production, equivalent to approximately 250 to 350 pods, depending on size.
Pastry uses, extraction technique
| Crème anglaise / pastry cream | 1 pod per 500 ml of milk: split, scrape, infuse in the cold milk, bring to a boil, and strain |
|---|---|
| Vanilla ice cream | 2 pods per 1 L of mixture; cold-infuse for 12-24 hours, then strain before churning |
| Vanilla ganache | 1 pod per 200 g of cream; infuse the hot cream with the caviar, strain, and pour over the chocolate |
| Vanilla syrup | 2 pods for 500 ml of water and 500 g of sugar; cook with the pods, then leave to steep for 24 hours |
| Homemade vanilla sugar | Rinsed and dried pods, blended with sugar, keep for months in an airtight jar |
Reusing pods after infusing
- After infusing: rinse the pod in cold water and gently pat dry with a paper towel.
- Drying: leave to dry for 24 hours in the open air on a rack, away from direct sunlight.
- Second use: infuse again in milk or cream for less demanding preparations (sponge cake, choux pastry).
- Third use: blend the dried pods with sugar to make homemade vanilla sugar.
- Fourth use: finely grind the dried pods into a black powder to mix directly into batters.
Frequently asked questions
Your questions, our advice
How many pods are in a 2.5 kg bag?
Approximately 250 to 350 pods, depending on their size; a format designed for regular production in a professional workshop.
Can a pod be reused after a first infusion?
Yes, up to 2 or 3 times: rinsed and dried, it retains enough flavor for less demanding preparations before being used to make homemade vanilla sugar or powder.
What is the difference compared to the 3-pod tube?
The composition and origin are identical; only the packaging differs: the tube is suitable for occasional use, while the 2.5 kg bag is for regular professional production.
Additional resources
Explore the Valrhona collection, vanilla flavorings and extracts, or pair with Valrhona Ivoire White Chocolate Feves 35% for a vanilla ganache, and 200 Bloom Bovine Gelatin for set vanilla creams.
Explore further
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
