NOROHY Organic Madagascan Vanilla Beans 16-23cm

There is vanilla — and then there is NOROHY Madagascan Vanilla. Developed by Valrhona's sister brand and sourced exclusively from Madagascar's Sava region, the world's premier vanilla-growing area, these certified organic beans represent the very top of what vanilla can be: plump, moist, and generously seeded, with a flavour that is rich, creamy, and deeply aromatic in a way that no extract or paste can replicate.

NOROHY works directly with vanilla farmers through Valrhona's ethical supply chain, ensuring fair partnerships and exceptional quality at every stage. The result is a vanilla bean that professional pastry chefs and serious home bakers reach for when only the best will do.

What to Expect

• Pods 16–23cm in length — long, plump, and generously filled with seeds
• Certified organic and sustainably sourced
• Classic Madagascan flavour: sweet, creamy, and intensely aromatic
• Moist and pliable — easy to split and scrape

Best Used For

• Crème brûlée, crème anglaise, and custards
• Ice creams and sorbets
• Panna cotta, bavarois, and set creams
• Shortbread, sponge cakes, and biscuits
• Vanilla sugar, homemade extract, and infused syrups

Frequently Asked Questions

How do I use vanilla beans?

Split the pod lengthways with a sharp knife and scrape out the seeds (vanilla caviar) using the back of the blade. Add both the seeds and the pod to warm cream, milk, or syrup and infuse off the heat for 20–30 minutes for maximum flavour. Remove the pod before serving or churning.

How many vanilla beans do I need per recipe?

As a general guide, use 1 bean per 500ml of liquid for custards and ice creams. For a more intense flavour — as preferred in professional patisserie — use 1 bean per 250ml. One bean is also sufficient to flavour a standard batch of shortbread or sponge cake.

Can I reuse vanilla pods after infusing?

Yes. After infusing, rinse the pod, allow it to dry, and place it in a jar of caster sugar to make vanilla sugar. You can also add dried pods to a bottle of vodka or rum to make homemade vanilla extract. Pods can typically be reused 2–3 times before their flavour is fully spent.

What is the difference between Madagascan, Tahitian, and Mexican vanilla?

Madagascan vanilla is the classic — sweet, creamy, and rich, it is the benchmark flavour most people associate with vanilla. Tahitian vanilla is more floral and fruity, while Mexican vanilla is spicier and more complex with smoky undertones. For most baking applications, Madagascan is the most versatile choice.

How should I store vanilla beans?

Store in an airtight container or wrapped in cling film at room temperature, away from direct sunlight. Do not refrigerate — this can cause the beans to dry out and develop mould. Properly stored, they will keep for up to 2 years.

Are these vanilla beans organic and sustainably sourced?

Yes — NOROHY Madagascan Vanilla Beans are certified organic and sourced through Valrhona's ethical supply chain, which supports fair partnerships with vanilla farmers in Madagascar's Sava region.

Origin: Madagascar, Sava Region  |  Pod length: 16–23cm  |  Certified organic  |  Format: 2.5kg professional pack