Vanille Caviar

The story of vanilla is an aromatic quest that has journeyed from the tropical forests of Mexico to the red soils of Madagascar. Once cherished by the Totonacs and the Aztecs, it was blended into their chocolate drinks and sacred rituals. It was Cortés who, in the 16th century, introduced vanilla to the world, yet it was human ingenuity that made its cultivation possible. The great revolution came in the 19th century with Edmond Albius, on the island of Réunion, who developed the method of manual pollination. Without this technique, vanilla could never have spread beyond Mexico.

Since then, Madagascar has established itself as the beating heart of this fragrance, thanks to its ideal climate and ancestral savoir-faire.

For the perfumer, vanilla is a muse, warm and creamy, evoking wood, cocoa, and a subtle touch of spice that unfolds over time. Incorporating vanilla into a composition requires patience and precision, like the perfect tuning at the heart of an olfactory symphony. Our vanilla harvest was carried out by LMR Naturals by IFF, following an eco-responsible approach that favors sustainable practices and respect for the land. This philosophy ensures a raw material of exceptional quality, cultivated in harmony with both the producers and Madagascar’s fragile ecosystem.

Harvest & Transformation

In Madagascar, vanilla is born in the intimacy of tropical forests. Its vines climb along protective trees and flourish in a delicate balance of shade, warmth, and humidity. Here, every gesture of the cultivators is imbued with patience and respect, tending, tying, watching, to guide this demanding plant toward maturity.

When the time of flowering comes, a unique savoir-faire takes the stage: that of the “marieuses.” At dawn, these women perform a delicate ritual, manually uniting the organs of the flower. Without them, vanilla would remain sterile in Madagascar, deprived of its natural pollinators. Their precise touch, their measured breath, hold the secret to the birth of each pod.

Nine months later, the pods, harvested one by one, already carry within them the promise of aroma. But it is through artisanal transformation that they gain their full intensity. Scalded, wrapped in blankets to ferment, then slowly dried in the sun and shade, they gradually develop vanillin, the precious molecule that defines the depth and sensuality of their scent.

Thus, through this patient cycle, Malagasy vanilla is transformed into a rare raw material, coveted by fine perfumery. It embodies the meeting of nature and human craft, of tradition and refinement, offering an enchanting essence, a true symbol of elegance and timelessness.

Photo credits: IFF / LMR — Photographer: Grégoire Mahler