Reunion island black vanilla

  1. Home
  2. Raw Spices
  3. Cave à Vanilles (“Vanilla Cellar”)
Reunion island black vanilla

Technical guide

Ingredients 1 pod in a glass tube.
Origin Reunion
Net weight 6 g
Conservation / Utilisation Vanilla bean is a very expensive product (the procedure is slow, complex and risky, as the pod could turn mouldy), so nothing should go to waste. I advise you to slip it into an airtight jar with sugar to flavour the sugar or cut it into small lengths of
Price incl. tax €12.50

A fine and delicate flavour. Also without doubt the most beautiful in aspect.

The words of Olivier Roellinger

Vanilla from the French department of Reunion Island is particularly notable for its soft, refined taste.
Both its cultivation and its preparation have been perfectly mastered there. Visually, it is often the prettiest and the best taken-care of. I especially reserve it for warmed milk with vanilla, the soothing childhood drink that everyone loves so dearly.
When I make warmed milk, I put two centimetres of vanilla (split lengthwise and scraped with the back of a knife) in 25 cl of organic whole milk. Then I gently bring the milk to a boil before leaving it to steep for fifteen minutes. Occasionally I reheat it before serving.


In 1521, the Spanish conquistador Cortes brought the first pod back to Europe, to the court of the Holy Roman Emperor, Charles V. It arrived in France for the first time in 1664 and Louis XIV was ravished by the lush flavour of vanilla. The French king decided that vanilla plants would be cultivated on the colony of La Réunion - the called Île Bourbon. The vines grew well and bloomed... but no pod developed. After many attempts, the French abandoned their endeavour, persuaded that the Totonac Indians had kept a secret.
It was only in 1850 that the mystery was solved: a slave child called Edmond Albius discovered how to pollinate the vanilla vine´s flower thanks to the thorn of a wild citrus. Legend goes that this discovery bought Edmond Albius his freedom.