{"product_id":"madagascar-bourbon-vanilla-beans","title":"Madagascar Bourbon Vanilla Beans | Vanilla planifolia","description":"\u003cp\u003e\u003cstrong\u003eGrade A Gourmet • Whole Cured Beans • Madagascar Origin\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch2\u003eChoose Your Pack\u003c\/h2\u003e\n\u003ch3\u003eStandard Pack\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e25 g • $39.95\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch3\u003eBest Value Pack\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e50 g • $69.95 • SAVE 12%\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTwo individually sealed 25 g protective vials.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGST-free — no GST charged\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch2\u003eProduct Highlights\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Madagascar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBotanical Identity:\u003c\/strong\u003e \u003cem\u003eVanilla planifolia\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e Grade A Gourmet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Whole Cured Vanilla Beans\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBean Profile:\u003c\/strong\u003e Approx. 15 cm • Typically 6 to 8 Beans per 25 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack Format:\u003c\/strong\u003e Protective Vial\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eVanilla Profile\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Sweet • Creamy • Deep Vanilla\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour:\u003c\/strong\u003e Rich • Rounded • Full-Bodied\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Warm • Lingering\u003c\/p\u003e\n\n\u003ch2\u003eAbout Madagascar Bourbon Vanilla Beans\u003c\/h2\u003e\n\u003cp\u003eOpen the vial and the aroma arrives immediately: sweet, creamy, rich and unmistakably vanilla.\u003c\/p\u003e\n\u003cp\u003eSplit one cured bean lengthwise and inside you will find thousands of tiny black seeds suspended in glossy aromatic pulp, commonly known as vanilla caviar.\u003c\/p\u003e\n\u003cp\u003eScrape it directly into custards, ice cream, cakes, creams, sauces, coffee or cacao and those characteristic black flecks become part of the recipe itself.\u003c\/p\u003e\n\u003cp\u003eBut the caviar is only the beginning.\u003c\/p\u003e\n\u003cp\u003eThe scraped pod still carries valuable vanilla character. Infuse it through warm milk or cream, add it to syrup, bury it in sugar, or use it when preparing homemade vanilla extract.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst the caviar. Then the pod. One bean, two stages of flavour.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch2\u003eDid You Know?\u003c\/h2\u003e\n\u003cp\u003eIn 1841, a 12-year-old enslaved boy named Edmond Albius, working on a plantation on Réunion Island east of Madagascar, solved the problem that had kept vanilla plantations outside the plant's native Americas from reliably producing pods. Using a fine sliver of wood, he lifted the rostellum, the tiny flap inside the flower, then pressed the pollen-bearing anther onto the stigma with his thumb. His method spread through Réunion, Madagascar and beyond. More than 180 years later, commercial vanilla is still largely hand pollinated using essentially Edmond's technique.\u003c\/p\u003e\n\n\u003ch2\u003eOrigins \u0026amp; Heritage\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eVanilla planifolia\u003c\/em\u003e is a tropical climbing orchid native to the Americas, with its origins centred in Mexico and the surrounding region.\u003c\/p\u003e\n\u003cp\u003eLong before vanilla reached Europe, Indigenous peoples of Mesoamerica were already using the plant in food and drink, including preparations involving cacao.\u003c\/p\u003e\n\u003cp\u003eThe orchid was later carried across the world and eventually reached islands of the Indian Ocean.\u003c\/p\u003e\n\u003cp\u003eOne of those islands was Réunion.\u003c\/p\u003e\n\u003cp\u003eAt the time, Réunion was known as Île Bourbon, meaning Bourbon Island.\u003c\/p\u003e\n\u003cp\u003eThat historic name gave rise to Bourbon vanilla, the tradition now strongly associated with \u003cem\u003eVanilla planifolia\u003c\/em\u003e grown in Madagascar, Réunion and neighbouring Indian Ocean regions.\u003c\/p\u003e\n\u003cp\u003eIt has nothing to do with bourbon whiskey.\u003c\/p\u003e\n\u003cp\u003eOnce Edmond Albius's hand-pollination method solved the problem of producing pods outside vanilla's native range, cultivation expanded dramatically.\u003c\/p\u003e\n\u003cp\u003eToday, vanilla is grown across tropical regions including Madagascar, Indonesia, Papua New Guinea and Mexico, with Madagascar becoming especially famous for the rich, creamy character associated with Bourbon vanilla.\u003c\/p\u003e\n\u003cp\u003eBut growing the pod is only half the story.\u003c\/p\u003e\n\u003cp\u003eFreshly harvested vanilla fruit has little of the deep fragrance associated with a finished vanilla bean.\u003c\/p\u003e\n\u003cp\u003eAfter harvest, the green pods are carefully cured through stages of heating, sweating, gradual drying and conditioning.\u003c\/p\u003e\n\u003cp\u003eDuring that transformation they darken, soften and develop the complex aroma that makes cured vanilla one of the world's most recognisable ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe orchid grows the pod. The curing reveals the vanilla.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch2\u003eHow to Use\u003c\/h2\u003e\n\u003ch3\u003e01 • Split\u003c\/h3\u003e\n\u003cp\u003ePlace one vanilla bean on a clean, dry cutting surface.\u003c\/p\u003e\n\u003cp\u003eUsing a sharp paring knife, carefully split the pod lengthwise.\u003c\/p\u003e\n\n\u003ch3\u003e02 • Scrape\u003c\/h3\u003e\n\u003cp\u003eGently open the pod and draw the back of the knife along the inside to collect the glossy vanilla caviar.\u003c\/p\u003e\n\n\u003ch3\u003e03 • Add the Caviar\u003c\/h3\u003e\n\u003cp\u003eStir it directly into custards, creams, ice cream, cakes, biscuits, sauces, coffee, cacao or other recipes.\u003c\/p\u003e\n\u003cp\u003eFor baking, add the caviar with the wet ingredients so it disperses evenly.\u003c\/p\u003e\n\n\u003ch3\u003e04 • Infuse the Pod\u003c\/h3\u003e\n\u003cp\u003eFor custards, ice cream bases, milk or cream, add the scraped pod as well as the caviar while the liquid warms.\u003c\/p\u003e\n\u003cp\u003eAllow the pod to infuse, then remove it before finishing the recipe.\u003c\/p\u003e\n\n\u003ch3\u003e05 • Give the Pod a Second Life\u003c\/h3\u003e\n\u003cp\u003eA freshly scraped pod still has plenty of aroma to give.\u003c\/p\u003e\n\u003cp\u003eUse it to infuse sugar, syrup, coffee or cacao, or reserve it for homemade vanilla extract.\u003c\/p\u003e\n\n\u003ch2\u003eProduct Details \u0026amp; Storage\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Whole Cured \u003cem\u003eVanilla planifolia\u003c\/em\u003e Beans\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Madagascar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e Grade A Gourmet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTypical Length:\u003c\/strong\u003e Approximately 15 cm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTypical Bean Count:\u003c\/strong\u003e Approximately 6 to 8 beans per 25 g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade A Quality:\u003c\/strong\u003e Our beans are dark, plump and supple, with a strong aroma and glossy vanilla caviar that scrapes cleanly from the pod.\u003c\/p\u003e\n\n\u003ch3\u003eNatural Variation\u003c\/h3\u003e\n\u003cp\u003eVanilla beans are packed and sold by net weight rather than guaranteed bean count.\u003c\/p\u003e\n\u003cp\u003eIndividual beans naturally vary in length, thickness, colour, surface texture, moisture and oiliness.\u003c\/p\u003e\n\u003cp\u003eThat natural variation is part of genuine cured vanilla.\u003c\/p\u003e\n\n\u003ch3\u003eNatural Vial Residue\u003c\/h3\u003e\n\u003cp\u003eA small amount of dark aromatic residue may occasionally collect at the base of the vial from the naturally moist cured beans.\u003c\/p\u003e\n\u003cp\u003eThis is normal.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Care\u003c\/h3\u003e\n\u003cp\u003eKeep the protective vial firmly closed between uses.\u003c\/p\u003e\n\u003cp\u003eStore in a cool, dark and dry cupboard away from direct sunlight, excessive heat, steam, moisture and strong surrounding odours.\u003c\/p\u003e\n\u003cp\u003eHandle the beans with clean, dry hands or utensils and return unused beans to the vial promptly.\u003c\/p\u003e\n\u003cp\u003eRefrigeration is generally unnecessary and repeated movement between cold storage and room temperature can encourage condensation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo not freeze.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch2\u003eShipping \u0026amp; Biosecurity\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAustralian Capital Territory\u003c\/strong\u003e • ✅ AVAILABLE\u003cbr\u003e\n\u003cstrong\u003eNew South Wales\u003c\/strong\u003e • ✅ AVAILABLE\u003cbr\u003e\n\u003cstrong\u003eNorthern Territory\u003c\/strong\u003e • ✅ AVAILABLE\u003cbr\u003e\n\u003cstrong\u003eQueensland\u003c\/strong\u003e • ✅ AVAILABLE\u003cbr\u003e\n\u003cstrong\u003eSouth Australia\u003c\/strong\u003e • ✅ AVAILABLE\u003cbr\u003e\n\u003cstrong\u003eTasmania\u003c\/strong\u003e • ✅ AVAILABLE\u003cbr\u003e\n\u003cstrong\u003eVictoria\u003c\/strong\u003e • ✅ AVAILABLE\u003cbr\u003e\n\u003cstrong\u003eWestern Australia\u003c\/strong\u003e • ✅ AVAILABLE\u003cbr\u003e\n\u003cstrong\u003eInternational\u003c\/strong\u003e • ⚠️ CONDITIONS APPLY\u003c\/p\u003e\n\u003cp\u003eInternational postage is available where permitted. Customers are responsible for confirming destination-specific import requirements before ordering.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLast Reviewed:\u003c\/strong\u003e 8 October 2026\u003c\/p\u003e\n\n\u003ch2\u003eSecure Payments\u003c\/h2\u003e\n\u003cp\u003eSecure payment options are available at checkout.\u003c\/p\u003e","brand":"Sacred Plants Australia","offers":[{"title":"Standard Pack • 25 g","offer_id":53803797020966,"sku":"MVB-25","price":39.95,"currency_code":"AUD","in_stock":true},{"title":"Best Value Pack • 50 g • Save 12%","offer_id":53803797053734,"sku":"MVB-50","price":69.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1035\/7656\/8102\/files\/sacred-plants-australia-vanilla-planifolia-madagascar-bourbon-vanilla-beans-glossy-cured-beans-labelled-vial-black-marble.png?v=1791600620","url":"https:\/\/sacredplants.com.au\/products\/madagascar-bourbon-vanilla-beans","provider":"Sacred Plants Australia","version":"1.0","type":"link"}