Bourbon Vanilla
Vanilla planifolia · Bourbon vanilla · vanille de Madagascar
Bourbon Vanilla: what every chef needs to know
Bourbon vanilla comes from Madagascar and the islands of Réunion and Comoros, and is the most widely used vanilla variety in professional pastry. The vanilla pod is the fruit of a climbing plant from the orchid family: flowers are hand-pollinated. CITES Appendix II protects Vanilla planifolia: export requires CITES certification. Vanillin is the primary aromatic compound: authentic Bourbon vanilla contains 250–300 flavour compounds beyond vanillin, while synthetic vanillin (from lignin or guaiacol) contains almost only vanillin and lacks the complexity. EU Regulation 2015/2283 and EU flavouring regulations determine labelling requirements: "vanilla flavouring" may be synthetic; "vanilla extract" is exclusively from the pod.
Bourbon Vanilla: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (extract) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (extract).
Bourbon Vanilla: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Bourbon Vanilla: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Lengtewise cut with sharp knife, merg eruit schrapen with rugzijde of the knife. Lege peul not discard: use for vanillesuiker.
Gebruikte peulen in suikercontainer place: sugar trekt aroma on. after 2 weeks klaar for use in patisserie.
Peul meekoken in cream on low temperature, then remove and cream cool down: classic technique for rich vanillesmaak.
Peul meekoken in butter on low temperature: vanilla-infusion butter as finishing sauce for desserts of fish.
Bourbon Vanilla: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Bourbon Vanilla: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as dried pods (imported from Madagascar, Réunion, Comoros).
Bourbon Vanilla: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Bourbon Vanilla
What is the difference between real vanilla and vanilla flavouring?
Real vanilla extract contains 250+ flavour compounds from Vanilla planifolia. 'Vanilla flavouring' may be synthetic vanillin from lignin or guaiacol: it lacks the complexity and richness of real vanilla.
How do I store vanilla pods optimally?
Airtight in a glass jar in a cool, dark place (15–20°C/59–68°F). Not in the refrigerator: condensation damages the pod. After use, place in a sugar container for vanilla sugar.
Does using vanilla require CITES certification?
The CITES certification covers the export of the plant itself. As a hospitality buyer: purchase from certified traders who hold the CITES documentation for traceability.
At what temperature should you store Bourbon Vanilla?
Store Bourbon Vanilla at 15-20°C (cool and dark); NIET in refrigerator, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Bourbon Vanilla professionally?
The primary professional technique for Bourbon Vanilla is Vanillestokje openkrabben at koud/kamertemperatuur for 2 min. Always verify core temperature with a calibrated probe thermometer.
Does Bourbon Vanilla contain allergens?
Bourbon Vanilla is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
