What Is Madagascar Bourbon Vanilla Caviar?
- VANILLE BIO
- Oct 10
- 2 min read
And how many kilos of vanilla beans make 1 kg of caviar?
Vanilla caviar is the pure pulp with thousands of seeds scraped from inside gourmet vanilla pods. It’s 100% natural, unsweetened, alcohol-free, and delivers maximum aroma and those iconic black speckles chefs love.Yield rule of thumb: it takes about 5 kg of gourmet vanilla beans to produce 1 kg of vanilla caviar (the exact ratio can vary with bean grade, moisture, and preparation).
What Exactly Is “Vanilla Caviar”?
Despite the name, there’s no fish involved. “Caviar” refers to the speckled appearance of the vanilla seeds suspended in their glossy pulp. This is the most aromatic part of the pod no sugar, no alcohol, no additives just concentrated vanilla flavor and texture.
Why “Bourbon” Vanilla?
“Bourbon” is a geographic denomination covering the Indian Ocean region (including Madagascar). Vanilla planifolia from Madagascar is prized for its creamy, warm,
and round profile ideal for pastry, gelato, sauces, and mixology.
How Is Vanilla Caviar Made?
Careful selection of fully cured, oily gourmet vanilla pods.
Split the pod lengthwise.
Scrape the interior to collect the pulp + seeds (the “caviar”).
Refine & standardize the texture for professional use (no additives).
How Many Kilos of Vanilla Beans for 1 kg of Caviar?
Typical range: 4.5–6.0 kg of high-quality pods → 1 kg caviar.
What affects yield: bean moisture content, size, oiliness, curing quality, and how thoroughly the pulp is extracted.
What it means for buyers: the caviar is naturally concentrated and valuable, explaining its premium position in luxury gastronomy.
Vanilla Caviar vs. Extract, Paste, or Powder
Caviar: pure pulp + seeds; maximum aroma, no carriers, visible speckles.
Extract: alcohol-based; convenient for liquids, but no seeds.
Paste: usually caviar + sweetener/binder; easy dosing, contains sugar.
Powder: great for dry mixes; different volatile profile than fresh pulp.
How to Use Madagascar Bourbon Vanilla Caviar
Pastry & Desserts: crème brûlée, custards, pastry creams, macarons, ice cream.
Beverages: speckled latte, milkshakes, cocktails (stir directly no syrup needed).
Savory: shellfish butter, scallops, white sauces (minute amounts for depth).
Dose guide: start around 1.5–2 g caviar per 100 ml base; adjust to taste.
Storage & Handling
Refrigerate, airtight, away from light.
Use clean utensils to avoid contamination and extend shelf life.
FAQ
Is it sweetened or alcoholic?
No 100% pure pulp, unsweetened and alcohol-free.
Why is caviar more expensive than beans?
Because you’re buying the ready-to-use aromatic heart of the bean.
It takes ~5 kg of pods to make 1 kg of caviar, plus precise selection and preparation.
Can I replace extract ?
Not exactly. Caviar is more intense and changes texture/appearance.
Start with the dose guide and adjust.
About Comptoir Des Epices Madagascar
We are a direct producer with our own cooperative in Madagascar, where 70% of our team are women across farming and preparation. For European clients, our office & warehouse in Cannes (South of France) ensures fast, reliable logistics and professional service. V.S
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