Makira House — From Madagascar
Rare, single-origin vanilla — cured by hand, traced to the grower, and delivered to the world's most demanding kitchens and manufacturers.
Makira House is a premium origin house. We begin with Madagascar vanilla and a single conviction: that the finest ingredients carry the story of the people and places behind them.
We work directly with a small circle of growers in the north-east of Madagascar, where the climate, the soil and generations of craft produce vanilla of extraordinary depth. Nothing is anonymous. Every kilo can be traced to the hands that tended it.
We are not a trading company. We are a sourcing house — committed to preserving origin, supporting growers and delivering natural products of uncompromising quality to the global food industry.
More than three quarters of the world's vanilla begins here — but geography is only the beginning. It is the volcanic soil, the tropical rains and the patient, generational craft of hand-pollination and slow curing that make Madagascar vanilla the benchmark by which all others are judged.
Rich volcanic soils and a humid tropical climate along the SAVA region create beans of rare aromatic complexity.
Each flower is pollinated by hand in a single morning window. Curing then unfolds slowly over many months.
Knowledge passed through generations of growers — a living craft, not an industrial process.
Vanilla is the second most labour-intensive spice on earth. Behind every bean lies close to a year of patient, deliberate work.
Each orchid opens for a single day. Growers pollinate every flower by hand, one by one, at dawn.
Green pods mature on the vine for eight to nine months and are harvested only at perfect ripeness.
Beans are blanched, sweated, sun-dried and conditioned over many months to develop their aroma.
Each bean is sorted by hand for length, moisture and quality before it earns the Makira House mark.
From whole gourmet beans to extract-grade lots and pure Bourbon paste — selected for chefs, artisans and manufacturers who accept nothing less than the source.
We build direct, long-term relationships with the families who grow our vanilla. Their craft is the reason our beans taste the way they do — and their livelihoods are part of every partnership we make.
Sambava, SAVA
“Vanilla teaches you patience. You cannot rush what the forest makes slowly.”
Hasina tends a small plot of Vanilla planifolia inherited from his grandfather, hand-pollinating every flower at first light and curing his harvest with methods passed down through three generations.
Andapa Valley
“When the price is fair and the buyer stays, a family can plan for the future.”
Voahangy coordinates a growers' cooperative in the Andapa valley, championing careful curing and fair value for the families who tend the vines around her.
Antalaha
“The aroma is not added. It is coaxed out, day by day, in the sun and the shade.”
Tahiry oversees the long curing season in Antalaha — blanching, sweating and sun-drying each batch until the beans reach the depth of flavour that defines Bourbon vanilla.
Every lot is documented from grower to delivery, with full origin and quality records.
Beans are graded to international standards and selected by hand, never by machine.
We source directly — no anonymous middlemen — protecting quality and grower livelihoods.
Structured contracts and careful planning ensure consistent volumes, season after season.
Makira House supplies both the professionals who build products and the people who love to cook with the very best.
Manufacturers, distributors and premium brands who need documented quality, traceability and dependable supply at scale.
Chefs, patissiers and discerning home cooks seeking whole beans, paste and extract of exceptional character.
Responsible sourcing is not a programme for us — it is the only way we know how to work. Fair, long-term relationships with growers and respect for the forests of Makira are woven into every partnership.
Our commitmentWhether you are sourcing for a global brand or a single kitchen, we would be glad to introduce you to our vanilla — and the people behind it.