Madagascar, located in the Indian Ocean and sometimes nicknamed the Bourbon Islands, is the world leader in the production of Bourbon vanilla. This vanilla comes from orchids, each flower producing a pod following pollination. Local farmers practice vanilla cultivation, without the use of chemical fertilizers.

The harvest begins in May, during which time the pods are picked and selected for their maturation. Once ripe, they are processed to become creamy and aromatic pods, typical of bourbon vanilla.

These pods, black in color, have a high moisture content and their weight varies between 2 and 12 grams.

Cooks use this vanilla to prepare desserts, by opening the pods to remove the seeds. It can also be made into essence or extract, or macerated in rum. To preserve their fragrance, it is recommended to store the pods in an airtight container away from light.