Organic Bourbon Vanilla Pods from Madagascar — 2.5 kg by Norohy (a Valrhona subsidiary). Vanilla planifolia variety, long black pods measuring 15–23 cm, plump and supple. Moisture 32–40%, vanillin 1.5% ± 0.3% — intensely vanilla-forward aromatic profile with camphoraceous notes. Professional format for pastry, chocolate-making, and ice cream production. Certified organic, non-ionized, non-GMO. No mandatory allergens to declare.
Complete technical sheet
| Characteristic | Value |
|---|---|
| Brand | Norohy (Valrhona Group, France) |
| Reference | 45675 |
| Origin | Madagascar (Sava production region) |
| Variety | Vanilla planifolia — Bourbon |
| Pod length | 15 to 23 cm |
| Appearance | Whole black, shiny, supple, plump pods |
| Moisture | 32 to 40% |
| Vanillin content | 1.5% ± 0.3% |
| Packaging | 2.5 kg bag |
| Certifications | Organic farming, non-ionized, non-GMO, B Corp company |
| Allergens | No mandatory allergens to declare |
| Storage | In the original packaging, in a dry place away from light and heat |
Why choose Norohy Bourbon vanilla?
Norohy is Valrhona’s vanilla subsidiary, founded through a direct commitment to Malagasy producers. What sets these pods apart:
- Long pods 15–23 cm: longer than the market average (12–14 cm), indicating maturity and a high caviar content
- Moisture 32–40%: plump and supple pods — dry or brittle pods indicate harvesting too early or inadequate storage
- Vanillin 1.5%: high content ensuring a powerful infusion even at a low dose
- Certified organic: free from synthetic pesticides, with complete 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 250–350 pods, depending on size
Pastry applications — extraction technique
| Application | Suggested amount | Technique |
|---|---|---|
| Crème anglaise / pastry cream | 1 pod per 500 ml of milk | Split, scrape, and infuse in cold milk; bring to a boil, then strain |
| Vanilla ice cream | 2 pods per 1 L of mixture | Cold-infuse for 12–24 hours for maximum flavor, 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 per 500 ml of water + 500 g of sugar | Cook with the pods and leave to infuse for 24 hours |
| Homemade vanilla sugar | Rinsed + dried pods | Blend dried pods into sugar — keeps for months in an airtight jar |
Norohy cold infusion: for maximum extraction, split the pods, scrape out the caviar, place the pods and caviar in the cold cream or milk, cover with plastic wrap directly on the surface, and leave to mature for 12 to 24 hours in the refrigerator before heating. The cold preserves the finest volatile aromas that heat would destroy.
Reusing pods after infusion
A high-quality Norohy pod can be reused 2 to 3 times after the first infusion:
- After infusion: rinse the pod with cold water, then gently dry with a paper towel
- Drying: leave to dry for 24 hours in the open air on a rack or paper towel — do not expose to direct sunlight
- Second use: infuse again in milk or cream — the flavor is less intense, perfect for less demanding preparations (sponge cake, choux pastry)
- Third use — vanilla sugar: blend the dried pods with sugar in a blender → homemade vanilla sugar of incomparable quality
- Fourth use — vanilla powder: finely grind the dried pods to obtain a spectacular black powder to incorporate directly into batters
Optimal storage
- Original packaging: keep in the bag, resealed airtight
- Dry place: protected from moisture — excess humidity encourages mold growth on the pods
- Protected from light: light degrades vanillin and alters the flavor
- Temperature: ideally 18 to 22°C — avoid the refrigerator (condensation) and hot areas (oven, sunlight)
- Long-term alternative: airtight glass jar with a little sugar around the pods, at 18–20°C
Norohy / Valrhona complementary products
- Complete Valrhona collection — couverture chocolates, pralines, and derived products
- Valrhona Ivoire 35% fèves — classic vanilla–white chocolate pairing for ganaches
- 200 Bloom Gelita gelatin — for set vanilla creams and entremets inserts
- Vanilla flavors and extracts — liquid alternatives for large quantities
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.
