Understanding the vanilla before choosing

Our vanillas come from Madagascar, with a strong anchorage in the north-east of the island, around Antalaha and the SAVA region. Depending on the profiles sought, we work different areas and micro-lots to offer distinct aromatic signatures.

ANTOKALY is a Maison that grows, prepares and ages its vanillas. Our work begins at the source, with the care of the plant and the pod, then continues through preparation, ageing, selection and support for professionals.

Speaking of rare vanillas means speaking of lots whose aromatic signature deserves to be isolated, followed and revealed. At ANTOKALY, Planifolia itself offers several expressions depending on the terroir, the maturity, the preparation and the ageing, with intense, woody, cocoa or hazelnut profiles, notes of rum, raisin and naturally roasted nuances. The Maison also works rare varieties such as Tahitensis and Pompona, each opening a very wide palette of aromatic references. This diversity is selected lot by lot to offer professionals vanillas that are identifiable, expressive and precise.

All our plots are tended within agroforestry, with a standard close to the organic specifications. More than 40% are already certified organic, the others follow the same principles and are in conversion.

After preparation, vanilla continues to evolve. Maturation allows the oils to blend, the aromas to gain depth and the lot signature to become more precise. When led at the right pace and in the right conditions, it elevates the pods and lets them express their full aromatic potential.

A beautiful vanilla brings several qualities together. Beyond the black colour and the oily texture, it offers aromatic structure, length on the palate, fine diffusion and coherence with the intended use. This combination reveals its quality.

Vanilla is a living product. Its texture can vary with humidity, oil content, maturity, preparation and storage conditions. A supple, black, oily texture may be sought, but the pod should always be tested in infusion to assess its aromas, persistence and length on the palate.

Yes, and that is part of its richness. Vanilla remains an agricultural product: its profiles evolve slightly with the harvest, the zone, the weather and the maturation. Our work is to keep a consistent selection while respecting the living nature of the product.

Frost is a crystallisation of vanillin on the surface of the pod, in the form of fine crystals. It appears after a long maturation, from a vanillin content of 2.3%. We call them marokintana, split or unsplit. Richer in vanillin, they offer a particular intensity and use, within lots already selected for their quality.

All our vanillas carry a superb aromatic length and enter every preparation. The choice rests on the aromatic direction you are looking for: depth, florality, roundness, breadth. Describe your creation to us and we guide you to the profile that carries it.

All of them. Planifolia brings a woody, cocoa depth that extends the bean, Tahitensis a florality that lightens the ganache, Pompona a spiced breadth that signs the palate. The choice depends on the chocolate used, its intensity, its origin and the effect sought.

Planifolia remains the reference of pastry, with a depth that holds through baking and long infusion. Floral, aniseed or fruity profiles bring diffusion and finesse when the preparation must stay light. Each of our lots enters one as readily as the other, and the dosage does the rest.

Ice cream is read at serving temperature: cold tightens the aromas and calls for a more generous dosage. All our vanillas carry a superb aromatic length, which stays perceptible right through the cold. Our lots all pass through it, each with its own direction, from the most enveloping roundness to the freshest profiles.

These are three distinct varieties, each carrying its own aromatic family. Planifolia, Tahitensis and Pompona open different palettes, which our terroirs then nuance across more than 10 aromatic references. The choice is made according to the direction sought for a creation.

ANTOKALY works exclusively with professionals. After a first conversation about your business, your uses and your needs, we open your customer account and send you our tailored offer. Orders are then handled directly by email or WhatsApp.

For now, ANTOKALY works only with professionals. Several projects for private customers are under study.

We offer discovery packs designed for professional use.

Our prices are set on a bespoke basis. They depend on the reference, the volume, the regularity, the packaging and the delivery framework. This is how we build a response fitted to each project.

Volumes depend on the references. Some lots are available in regular quantities, others are limited micro-lots. We always state the real availability before building a proposal.

Yes. ANTOKALY can accompany requests in France, in Europe and internationally, according to the volumes, the documents required and the constraints of the destination country.

Each lot passes a first quality control in our centre in Antalaha, Madagascar, then a second check before shipping from Paris. We ship by tracked parcel or express, according to the needs of our clients.

Packaging adapts to the needs of our clients, most often in 500 g, 1 kg and 5 kg for the pods. Grades vary within the same lot, with every size represented. This is the nature of a natural and non-GMO production, where each pod keeps its original size.

Pods are kept vacuum-sealed, between 15 and 25°C, away from light, humidity, heat, cold and air. Good storage preserves their suppleness and lets the aromas continue to develop. Vanilla is a living product that is never fixed, its aromatic palette evolves with time.

Vanilla is best kept at a stable room temperature, between 15 and 25°C. This range protects the internal oils of the pod and preserves its aromas. A temperate, dry location lets the pod evolve at its best.

Yes, depending on the use. An infused pod can still pass aromas to a syrup, a maceration, a sugar or a secondary preparation. It all depends on the initial infusion time and the pod used.

Because the island offers a great diversity of zones, soils, climates, practices and varieties. Preparation and maturation also strongly shape the final expression.

Dosage depends on the recipe and the intensity sought. Depending on the use, one to three pods per litre of preparation is a common starting point. The final adjustment is made by tasting the finished creation.

Frost appears as fine crystals, like tiny hairs. Mould forms more of a fuzz or a down and gives off a recognisable musty smell. It can appear even on the most beautiful lots, often after a sudden change of temperature or pressure during transport or storage, sometimes in a fridge under the effect of humidity. If you spot it, write to us and we will guide you.