Our Vanilla
At Zazou Emporium, we believe that truly exceptional flavour begins at the source. As a family-run business with over 10 years of experience, we’ve dedicated ourselves to sourcing and supplying the finest vanilla to the UK’s leading culinary professionals.
From Michelin-starred restaurants and luxury hotels to artisan bakeries and premium ice cream makers, our clients trust us to deliver outstanding quality, every time. While we specialise in the deep, rich flavours of Madagascar vanilla, we also import from a curated selection of origins — including Tahiti, Uganda, and Papua New Guinea — each offering its own unique profile.
This variety allows chefs and creators to explore the full spectrum of vanilla, enhancing their menus and products with depth, character, and complexity. At Zazou Emporium, we’re passionate about sharing the story of vanilla — one bean, one origin, one remarkable flavour at a time.
- meet a vanilla legend
Unveiling the Wonder of Vanilla
The Magic of Vanilla
“Vanilla” a term used to describe things as plain and ordinary, but we assure you that this fantastical spice is anything but that.
An Orchid native to Mexico and first used by the Mayans and the Aztecs thousands of years ago to flavour their precious “Xocolatl” drink. Vanilla was the flavour of royalty and warriors.
When the Spanish conquistadors arrived in the 16th Century and discovered this drink of the heavens, they inevitably brought it back to Europe. Of course they then tried countless ways to grow Vanilla at home and although vines blossomed, none bore fruit.
This was due to the absence of the Melipona Bee, native to South America and the only insect capable of pollinating the Orchid. Production of Vanilla outside its homeland was impossible, or so it seemed…….
Edmund The Great!
Introducing Mr Edmund Albius the 12 year old who created the practical process for the pollination of Vanilla. A feat that had beat Europeans for centuries after its discovery. He was an orphan born on the Island of Bourbon, now known as Reunion. A slave, he lived and worked on the estate of Fereol Bellier-Beaumont.
He spent most of his time following Beaumont around learning about flowers, vegetables and fruits and also a Vanilla vine that had been there for many years. French colonists had brought Vanilla to Reunion for production, but it was as with Europe, an alien to the insects of the island and henceforth pollination did not occur!
In 1841, while walking the grounds Beaumont was amazed to find his barren Vanilla vine suddenly bearing fruit! Edmond told him that he had pollinated the plant himself. Asking for a demonstration, Edmond showed how taking a thin stick or blade of grass and a thumb gesture, pollinated the Vanilla orchid! The Vanilla world was changed in that moment! Edmond travelled the island, teaching others his method. His technique spread to Seychelles, Mauritius and Madagascar, which currently produces 80% of the worlds Vanilla. It is down to Edmund that we are able to enjoy Vanilla and the magic of its flavour all over the world.
A few facts about the vine
- Vanilla is an Orchid
- It is a hemiepiphyte (uses other plants for support)
- Vanilla Vines can grow up to 20m long
- Vanilla flowers are yellow an of trumpet shape.
- They only flower for one day during a season!
Main Types of Vanilla
In the culinary world there are really onely two main kinds of vanilla
Vanilla Planifolia
The Classic Black Vanilla. Grown in the Indian Ocean, eg. Madagascar, Maurities, Seychelles, Comoros… The aromas and flavours are creamy and woody with a richness and subtle hint of spice. Coupled with its potency and the ease in which the flavours infuse has made it the most popular variety of Vanilla today.
Zazou Planifolia Vanilla: Madagascar, Bali, Uganda, Indian
Vanilla Tahitensis
The jury is still out on whether this Vanilla was created as a hybrid by the ancient people or via natural selection. However, it is a cross between Planifolia and Vanilla Odorata and occurred in Mayan Cacao Forests. Tahitensis is subtly sweet, floral and aniseedy. I delicateness of flavour is a huge hit with pastry chefs around the world.
Zazou Tahitensis Vanilla: Papua New Guinea, Tahitian, Indian Tahitensis.
Zazou
Emporium
Vanilla
Zazou
Emporium
Vanilla
- From Farm to Pod
Growing and harvesting vanilla
September – December
Pollination
The vines are flowering, farmers walk around the vines and plantations hand pollinating each ready flower quickly
June – September
Harvest
Vanilla does not come off the vine in the state we know and love. Farmers harvest beautiful big green beans that have no taste or aroma.
Immediately after harvesting
Killing
The big green beans are plunged into water heated to 60-65 degrees centigrade. Dipping or “Killing” as it is also known,
48hrs
Sweating
The Beans are pulled from the water and put in wooden crates with a tight lid.
After sweating for 48hrs
Drying
It is time to dry the beans in the sun and shade and get them down to the correct moisture level so they can be transported without inducing Vanillas sworn enemy, mould!
Once the drying process is complete
Refining
The flavour compound still needs to develop. The beans are kept in wooden boxes and wrapped in wax paper for 4-5 months allowing the secondary aromas to mature.
The Vanilla is then sorted into sizes, packaged and shipped to all corners of the world.
What a process, what a journey!
