Comoros Vanilla

Vanille Komoren, balsamic and soft Bourbon vanilla from the Comoros

Vanilla planifolia from the Comoros with a soft, balsamic aroma reminiscent of sourdough bread. Classic Bourbon character with a fine depth. We sort and pack the pods in our workshop in Klingenberg am Main.

Taste and aroma

Soft, balsamic and full-bodied with the typical Bourbon depth. Less sharply sweet than Madagascar vanilla, but with a slightly tart, bready note that shows beautifully in creamy desserts.

How to use

A classic for vanilla sauce, panna cotta, crème brûlée and vanilla ice cream. It seasons baked goods, yeast dough, pudding and fruit compote and adds a fine accent to fish, poultry, curries and creative sauces.

Important: store airtight, cool and dark, and the pod stays aromatic and supple for a long time. Scrape out the seeds with a knife tip and do not throw the empty pod away, use it on in sugar or milk.

Vanilla quark cream in 4 steps

1. Stir 500 g quark smooth with the seeds of half a Vanille Komoren, 2 tbsp sugar and 1 tsp lemon juice.
2. Whip 200 ml cream until stiff.
3. Fold the cream gently into the quark mixture.
4. Layer with fresh berries or compote in glasses and serve chilled.

At a glance

• Planifolia vanilla pod from the Comoros
• Balsamic and soft with a classic Bourbon character
• Sorted and packed in Klingenberg am Main
• Versatile for desserts, baking and creative cooking
• Without flavour enhancers, anti-caking agents or additives

Goes well with

For a sharper, classically sweet Bourbon note try our Vanille Planifolia MDG from Madagascar, for a creamy and fruity one the Vanille Planifolia IDN from the island of Alor. For something floral and perfumed reach for the Vanille Tahitensis. For warm, spicy desserts combine it with our tonka beans. You'll find more for baking in our spices and blends for baking collection.

Frequently Asked Questions

What makes vanilla from the Comoros special?
It is Vanilla planifolia with a real Bourbon character: soft, balsamic and full-bodied, with a slightly tart, bready note. A little less sharply sweet than Madagascar vanilla.

Comoros, Madagascar or Tahiti - which vanilla should I use?
The Comoros vanilla is balsamic, soft and mild, the Vanille Planifolia MDG from Madagascar sharper and classically sweet, and the floral, perfumed Vanille Tahitensis suits fruity desserts best.

How do I use the vanilla pod?
Slit the pod lengthways, scrape out the seeds and add them to sauce, ice cream, dough or pudding. Use the empty pod on in sugar or milk.

How do I store vanilla correctly?
Airtight, cool and dark. The pod then stays supple and aromatic for a long time.

Is Comoros vanilla the same as Bourbon vanilla?
Yes. Bourbon vanilla refers to Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros. Comoros vanilla belongs to this group.