The world's most valued natural vanilla.
Bourbon vanilla from Madagascar is the reference standard of the fine-food world: creamy, deep and lingering, with more than four hundred aromatic compounds that no synthetic can imitate.
A sense of place
Our vanilla grows in the SAVA region of north-eastern Madagascar, where humid trade winds, volcanic soils and dense forest create ideal conditions for Vanilla planifolia.
This narrow band of coastline produces the majority of the world's finest vanilla — and has done so for well over a century.
Grades & character
We select across grades: plump Grade A gourmet beans rich in moisture and aroma for whole-bean use, and Grade B extraction beans prized by manufacturers for their concentrated vanillin.
Every lot is chosen for flavour first — warm, rounded and true to origin.
Beyond vanilla
Vanilla is the beginning of a broader promise. The same principles of origin, craft and traceability will guide every ingredient Makira House introduces in the years ahead.
From flower to finished bean.
Vanilla is the second most labour-intensive spice on earth. Behind every bean lies close to a year of patient, deliberate work.
Pollination
Each orchid opens for a single day. Growers pollinate every flower by hand, one by one, at dawn.
Growth & harvest
Green pods mature on the vine for eight to nine months and are harvested only at perfect ripeness.
Curing
Beans are blanched, sweated, sun-dried and conditioned over many months to develop their aroma.
Selection & grading
Each bean is sorted by hand for length, moisture and quality before it earns the Makira House mark.