Description
Comorian Vanilla is one of the best known and most used types of vanilla in the world. The Comoros archipelago, consisting of four main islands in the Indian Ocean, is considered one of the best growing areas for this noble type of spice. Comoros vanilla is also referred to as "Bourbon" vanilla, a reference to the original island of Bourbon (now Réunion), from where the plants were brought to the neighboring Comoros islands in the 1800s.
The Comoros vanilla has large, fleshy pods between 14 and 21 cm in length. The Comoros vanilla affinage process takes a minimum of 6 months and involves blanching and then drying the vanilla beans. This process gives Comoros vanilla its distinctive flavor and aroma.
The Comoros Vanilla has a slightly spicy orange blossom flavor and an intense, sweet aroma. Their vanillin content can vary between 1.5% and 2.5%. The pods are known for their high quality and their use in a variety of applications, from use in desserts and baked goods to cosmetics and perfumes.