Gourmet Madagascar Bourbon Vanilla Beans

Rodelle Gourmet Vanilla Beans are hand-selected from Madagascar, the world’s premier vanilla-growing region, to bring you plump, aromatic, intensely flavorful vanilla beans. Supple and moist with a rich, creamy scent, each pod is packed with thousands of tiny vanilla bean seeds (caviar) that elevate custards, ice cream, baked goods, and homemade vanilla extract to a level no bottle of extract can match. Bakers and dessert lovers prize whole vanilla beans for their exceptional aroma, beautiful seed flecks, and rich vanilla flavor that creates truly gourmet results.

• Hand-Selected: Each bean is chosen from Madagascar for quality, moisture, and aroma.
• Rich Vanilla Caviar: Thousands of tiny vanilla bean seeds add authentic flavor and premium visual appeal.
• Origin: Madagascar, the world’s most prized vanilla growing region.
• Size: 2-count jar (bulk sizes available for commercial needs, contact our team).
• Ingredients: Whole Gourmet Vanilla Beans.
• Gluten Free | Kosher certified
• Great for: Custard, crème brûlée, pastry cream, ice cream, homemade vanilla extract, vanilla sugar, frostings, cakes, cookies, and specialty desserts.
• Rodelle does not utilize peanuts or tree nuts on its production floor. Contact us for other allergen questions.

Madagascar Bourbon vanilla is the gold standard of vanilla grown along Madagascar’s northeastern coast in a tropical climate that produces some of the world’s most aromatic and flavorful vanilla orchids.

“Bourbon” doesn’t refer to whiskey. The name comes from Réunion Island, formerly called Île Bourbon, where French colonists first developed the technique of hand-pollinating vanilla flowers in the 1840s. That technique spread to Madagascar, and the name stuck. Madagascar Bourbon vanilla is known worldwide for its rich, creamy, caramel-forward sweetness with a long, complex finish. The variety is especially prized by pastry chefs and home bakers because of its intense aroma, abundant vanilla caviar, and ability to add both flavor and visual appeal to desserts. Those iconic black vanilla specks are often considered the hallmark of premium ice creams, custards, frostings, and baked goods.

One of the most popular uses for Madagascar Bourbon Vanilla Beans is homemade vanilla extract. Many home bakers prefer making their own extract because they can control bean quality, customize the flavor profile, and continue replenishing their extract over time.

How to use vanilla beans:

1. Split the pod lengthwise with a paring knife.
2. Use the back of the knife to scrape out the seeds (vanilla caviar).
3. Add seeds and/or pod to your recipe. The seeds provide the iconic vanilla bean specks while the pod contributes additional flavor during infusions. Infuse the pod in warm cream, milk, or custard for 15–30 minutes for maximum flavor.
4. After use, don’t throw the spent pod away! If you have used it in custard, it should be composted or thrown out. But if you have just scraped the seeds, put the pod in sugar to make vanilla sugar, or add it to vodka for homemade vanilla extract.

Check out this video to see how to split and scrape a bean!

Q: How do I use a vanilla bean?
A: Split the pod lengthwise and scrape out the tiny seeds inside (called vanilla caviar or vanilla bean paste) with the back of a knife. Use the seeds directly in your recipe and add the empty pod for extra flavor in custards or cream sauces.

Q: Why use whole vanilla beans instead of vanilla extract?
A: Whole vanilla beans offer the most complete vanilla experience. They provide intense aroma, concentrated flavor, and beautiful vanilla bean specks that simply can’t be replicated by extract alone. They’re especially popular in ice cream, custards, pastry creams, frostings, and specialty desserts.

Q: What do vanilla bean specks add to a recipe?
A: The tiny seeds inside the pod (often called vanilla caviar) contribute flavor while also creating the signature black flecks associated with premium vanilla desserts. They instantly elevate the visual appearance of ice cream, custards, crème brûlée, frosting, and baked goods.

Q: Can I use these beans to make homemade vanilla extract?
A: Absolutely. Homemade vanilla extract is one of the most popular uses for Madagascar Bourbon Vanilla Beans. Combine 5–6 split vanilla beans per 8 oz of 35–40% alcohol vodka or another neutral spirit. Seal and store in a dark place for 6–8 weeks, shaking occasionally. The result is pure, homemade “vanilla extract.”

Q: How do I store vanilla beans?
A: Keep beans in an airtight container at room temperature, away from heat and light. Do NOT refrigerate, as cold temperatures cause vanilla beans to dry out and develop mold. Properly stored, Rodelle vanilla beans remain supple and aromatic for up to 2 years.

Q: What can I do with spent vanilla bean pods?
A: Spent pods are still flavorful. Dry them and bury them in granulated sugar to make vanilla-scented sugar over 1–2 weeks. Alternatively, simmer the pod in cream or milk for pastry cream, or add it to an ongoing vanilla extract infusion.

Q: What is the difference between vanilla beans and vanilla extract?
A: Vanilla beans are the raw ingredient, the pod from the vanilla orchid, containing seeds and all the naturally-occurring flavor compounds. Vanilla extract is made by gently processing vanilla beans in water and alcohol to extract the flavors. It’s more convenient for most baking. Beans are preferred when visual appeal (bean specks) matters or when you want maximum flavor intensity.