About Our Vanilla
About Our Vanilla
Vanilla is one of the world’s most recognizable flavours, but producing it is anything but simple.
Vanilla planifolia is native to Mexico and Central America. Today, much of the world’s vanilla is grown in Madagascar and other tropical regions, where the flowers must be pollinated by hand.
Why Madagascar Vanilla?
Madagascar vanilla is known for its rich, sweet and creamy flavour profile, making it especially well suited to baking, desserts and beverages.
It is the style of vanilla at the heart of many of our most popular products, including our Pure Madagascar Vanilla Extract and Vanilla Bean Paste.
Hand-Pollinated, One Flower at a Time
Outside vanilla’s native growing range, commercial vanilla orchids generally require hand pollination.
The technique still widely used today was developed in 1841 on Réunion by Edmond Albius, who was just 12 years old at the time. His discovery transformed vanilla cultivation throughout the Indian Ocean region, including Madagascar.
From Green Pod to Vanilla Bean
Fresh vanilla pods do not initially have the deep aroma we associate with cured vanilla.
After harvest, the beans undergo a carefully controlled curing and drying process that develops their characteristic colour, aroma and flavour.
How Vanilla Extract Is Made
Vanilla extract is produced by extracting flavour compounds from vanilla beans using water and alcohol.
At Vanillablossom, we use Madagascar vanilla to create a rich, versatile extract suited to everything from everyday baking to professional kitchens.
Vanilla on Vancouver Island
Our vanilla products are made and packaged at our facility in Saanichton on Vancouver Island, British Columbia.
From retail bottles to larger commercial formats, we make vanilla products for home bakers, retailers, restaurants and foodservice customers across Canada.