About Luna Vanilla
Why Comoros Vanilla Is So Special – And Who Makes It Possible
Our Origins
Luna Vanilla sources all its vanilla from the Comoros Islands—a remote archipelago in the Indian Ocean, nestled between Madagascar and the east coast of Africa. These islands are often called the "Moon Islands" for their crescent shape—hence the name Luna Vanilla.
Comoros vanilla is prized around the world for its rich, complex flavour and intense aroma, a result of the islands' fertile volcanic soil, tropical climate, and the traditional, chemical-free methods used by local farmers. Our vanilla beans are of the Planifolia variety—premium-quality bourbon vanilla—and are known for their high vanillin content and distinctive flavour profile with notes of caramel, figs, berries and floral tones.
The People Behind the Pods
Our vanilla is grown, harvested, and prepared by hand—bean by bean—by skilled farmers across Comoros. These farmers continue to use time-honoured techniques passed down through generations, and we’re proud to support them through local government programs that promote fair trade, sustainable farming, and economic development in the region.
As someone with French-Comorian roots now based in Melbourne, I was surprised to find that Comoros vanilla wasn’t available in Australia—even though it’s widely used by top pastry chefs and gourmet producers in France. That’s what inspired the launch of Luna Vanilla in 2021: to bring this exceptional product to chefs, bakers, and home cooks across Australia who value authentic, high-quality ingredients.
The Vanilla Process: Slow, Skilled, and Satisfying
Producing world-class vanilla takes time, care, and deep knowledge. The process used in Comoros hasn’t changed much since the 1930s, when French colonists introduced the vanilla plant to the islands. Here's how our beans go from vine to kitchen:
1. Echaudage (Blanching)
Fresh green beans are briefly dipped in boiling water to stop sprouting and begin the curing process.
2. Etuvage (Sweating)
The beans are wrapped in wool blankets and placed in wooden boxes to sweat overnight. This step brings out their signature dark colour.
3. Le Séchage (Drying)
The beans dry in the sun for about a week, then continue drying in the shade for a month to gradually reduce moisture.
4. La Mise en Malle (Conditioning)
The beans are wrapped in wax paper and stored in chests for several months, during which their aroma and flavour intensify. Each week, they're checked and sorted by hand.
5. Calibrating
Each bean is graded by length, which determines its quality and price.
6. Packing for Export
Finally, the beans are tied in small bundles with raffia string, wrapped in wax paper, and packed carefully to protect them from humidity—ready to bring their magic to kitchens around the world.
At Luna Vanilla, we're honoured to work with the communities of Comoros and proud to share their exceptional vanilla with you.
