Beans that survive the oven
What matters in a bake is what is left of the aroma after the heat, not what the pod smells like in the bag. That is a moisture and vanillin question, and it has a number.
How to compare two offers →Independent sourcing desk
Wholesale Madagascar vanilla beans, matched to what you make
Tell us what you make, and we tell you which vanilla you need. Not just the best beans on the market: the ones that fit your process, your volume and your budget. Gourmet and extraction grades from the SAVA region, with the figures your quality team will ask for.
Quotes answered within 48 hours, Monday to Friday.
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What you are actually looking for
Nobody wakes up wanting a vanilla supplier. You want a batch that behaves the way the last good one did — and a way of knowing before it ships.
Yield you can put in a costing sheet
Extraction is bought by the kilo and paid for in litres of finished extract. Two lots at the same price per kilo rarely give the same yield.
What drives extraction yield →Specks that show in the ice cream
Visible seeds are a marketing decision as much as a flavour one. Whole pods, caviar and seeds do not give the same result — or the same cost per litre.
Seeds, caviar and powder →Paperwork that clears customs
A shipment held at the border costs more than the discount that justified it. Certificate of analysis, phytosanitary certificate, statement on origin — all of it travels with the goods.
What comes with a shipment →Grades we source
All specifications →Grade A gourmet beans
Black vanilla · Bourbon Black · Gourmet grade
Pastry chefs, chocolatiers, premium food brands
TK grade beans
Top Kitchen · Black TK
Professional kitchens, bakeries, food processors
Red EU extraction beans
Rouge Europe · Grade B Europe · Extract grade
Extract manufacturers, flavour houses, ice cream producers
Red US extraction beans
Rouge US · Grade B US
US extract manufacturers, flavour houses
Mexique variety beans
Variété Mexique · Long beans
Premium retail, gastronomy, gift packaging
Vanilla seeds
Vanilla grains · Vanilla Seed
Ice cream producers, dairy, premium desserts
Vanilla caviar
Vanilla paste · Scraped vanilla
Pastry, chocolate, premium dairy
Vanilla powder
Ground vanilla · Micronised vanilla
Food manufacturers, supplement and cosmetic formulators
Vanilla cuts and shorts
Grade C · Cuts · Splits
Extract manufacturers, grinders, industrial buyers
Vanilla extract
Double-strength extract · Two-fold extract
Beverage and dairy manufacturers, bakeries, ready-to-use buyers
What a desk gets you that a catalogue does not
You are told where the beans come from
One exporter in the SAVA region, and the grower behind the lots. Not an anonymous supply chain with a stock photo of a plantation.
Someone answers in your time zone
The paperwork gets prepared, the grades get compared against your specification, the landed cost gets calculated. Without a nine-hour wait between each question.
Numbers, and the gaps between them
We publish what has been measured — and we say so when a figure is not available yet. A supplier who has an answer to everything has not measured much.
What matters depends on what you make
The criteria that decide a purchase are not the same from one trade to the next. These pages answer the questions that actually come up.
- Extract manufacturersYield per kilo, vanillin consistency, and the grades that make sense at volume.
- Repackers and distributorsConsistency between lots, and documentation that transfers to your own customers.
- Ice cream and dairySpecks that show, aroma that survives pasteurisation, and the cost per litre.
- Chocolate and confectioneryWhat holds up to conching and shelf life, in workshop quantities.
- Cosmetics and fragranceWhat actually carries the note, and why cuts often beat gourmet pods.
- Private labelRetail formats under your own brand, without becoming an importer.
We are an intermediary. Here is why that helps you.
Almost every vanilla website claims to be the direct exporter. Most are not. We would rather tell you what we are: a sourcing desk that connects professional buyers to a partner exporter in Madagascar, and is paid for the volume that actually ships.
That means we have no stock to clear and no reason to push a grade that does not fit your process. What we do have is a reason to make sure the first shipment goes well enough that you order a second one.
One thing rarely spelled out: our terms rest on a relationship built on the ground in the SAVA region, and on the recurring business we bring the growers we buy from. Approaching the same exporter as an unknown account does not transfer those terms to you. Do not take our word for it — ask us for a price, ask elsewhere, and compare like for like.
More about how we work →
Where the market stands this season →