Frosted vanilla
Marokintana
Marokintana, an ANTOKALY Planifolia lot, was born in an inland valley, on volcanic soil, framed by massifs. Very long maturation brings vanillin crystals to the surface: the frost that gives the lot its name and covers the pod like snow. Intense, very vanilla, on herbaceous wood, caramel, leather and floral notes.
A frosted vanilla.
Marokintana belongs to the deep and structuring family of ANTOKALY Planifolia, a house of rare vanillas from Madagascar rooted in the SAVA. On this single territory, 3 varieties open the map and 10 lots fill it, each with the signature of its terroir. Marokintana takes its own from an inland valley framed by the massifs, where the very long maturation raises the frost.
Characteristics
- Variety
- Vanilla planifolia
- Harvest
- 2025
- Ageing
- Very long
- Pod size
- 14 to 18 cm
- Humidity
- 28 to 32%
- Vanillin level
- Above 2.4%
The terroir
In Malagasy, Marokintana means many stars. The word also names the whale shark, a visitor to Madagascar's coasts. Here it evokes the countless frost grains that glisten on the surface of the pods after very long maturation. The terroir itself is an inland valley, at moderate altitude. The soil is volcanic, rich in phosphorus, potassium and magnesium. The surrounding massifs protect the vine from excess heat, while the humid tropical climate feeds it continuously, without a true dry season.
The vine finds its rhythm under the dense canopy of agroforestry: cinnamon, clove, banana, pepper, pink peppercorn and, depending on the plot, fruit trees and associated crops: mango, lychee, coconut, cacao and pineapple.
The expression
The opening is intense and clearly vanilla. The base is woody and herbaceous, punctuated by caramel and leather. A floral note appears mid-palate. The vanilla dominance runs through everything, signed by the crystals covering the pod.
A frosted vanilla.
The maturation craft
Like all the vanillas of the Maison, Marokintana matures in Malagasy rosewood chests. But it stays there far longer. Rosewood holds humidity and accompanies the woody base while vanillin migrates to the surface.
Bringing a pod to full frost, covered like snow, requires rare mastery. This is the stage at which ANTOKALY offers Marokintana.
In the kitchen
Combined with other varieties, Marokintana raises the vanilla note of a blend. It can also stand alone in signature desserts.
References
The very long maturation of some of our vanillas allows us to accompany the appearance of crystals called frost. This is vanillin. On Marokintana, frost covers the whole pod. Split or whole, they come out fully frosted, as if dipped in snow. Few know how to reach this stage, and it is the signature of Marokintana at ANTOKALY.
Yassine HAMMICHE PATEL, co-founder ANTOKALY