Co-founder
Vince Sullivan
Looks after chefs, catering and trade.
The species sets the foundation. Planifolia is rich and creamy, tahitensis is floral and perfumed, and the rare pompona is almost wine-like. Then the soil and climate shape it further, from volcanic South Pacific islands to the hills of East Africa and the forests of Veracruz. Finally, the farmers who hand-pollinate every flower and cure each bean over many months give it a character all its own.
That’s what we exist to celebrate. Most suppliers offer one or two vanillas, but we bring you nine single origins, side by side. Every one is unblended and traceable to where it was grown, so you can taste the full range of what vanilla can be and choose the right one for every dish. New to single-origin vanilla? Start with our Madagascar vanilla pods. Find your vanilla.
Wild Bali
Grown inside West Bali National Park by a co-operative of 215 farmers we’ve worked with for six years. They grow their vines among tutor trees and revived native forest gardens, which protects the park’s habitats while giving the forest community a reliable income. The co-op cures in its own facility, using the traditional Bourbon method with modern precision. The result is a vanilla full of character: smoky and woody, with an earthy sweetness and notes of rich cacao. It makes an unforgettable, toasty ice cream.
Uganda
Grown in the fertile soils of East Africa, Ugandan vanilla is bold and full of personality. It is naturally high in vanillin, rich and earthy, with deep notes of dark chocolate and fig. Its robust flavour holds up well under heat, so it’s a natural choice for baking, chocolate work and anything that needs vanilla to stand out.
Tanzania
Our newest origin, from the hills of East Africa. Tanzanian vanilla has a classic profile, creamy, sweet and well-rounded, with the depth you’d expect from its East African neighbours. It is an outstanding everyday vanilla, single origin and fully traceable, and excellent value for kitchens that use vanilla in volume.
Ecuador
A rare find. This is Vanilla tahitensis, the Tahitian variety, grown on Ecuador’s Pacific coast. It is floral and fruity, with notes of plum, raisin and cherry, and a soft finish like aged rum. It offers the perfume of Tahitian vanilla with a warmer, darker fruit character. Beautiful in custards, fruit desserts and anything with chocolate or caramel.
Papua New Guinea
From the volcanic soils of the South Pacific, this vanilla is clean, bright and floral. It has hints of cherry and star anise, a gentle spice, and a smooth finish. Elegant and aromatic, it shines in creams, ice creams and delicate pastry where its perfume can come through.
Mexican Planifolia
Vanilla from its original home. The planifolia orchid is native to the tropical forests of Veracruz, where vanilla was first cultivated centuries ago. Our beans still come from there. They are deep and creamy, with notes of dried fruit and a warm spice that sets them apart from other planifolia origins. Complex, characterful and rare in the UK.
Mexican Pompona
One of the rarest vanillas in the world, also grown in Veracruz. Vanilla pompona is a different species from planifolia, and its pods are among the biggest and thickest you’ll ever see. It is intensely aromatic, fruity and almost wine-like, with layers of complexity that chefs love to build a dish around. Use it where vanilla is the star.
Choosing an origin
Which vanilla is best for…
| You’re making | Use | Why |
|---|---|---|
| Ice cream and gelato | Madagascar pods or paste; Tahitian for a floral scoop | Creamy, rounded flavour and plenty of seeds to show |
| Custard, crème anglaise, crème pât | Madagascar pods or double-fold paste | Classic, warm vanilla that carries through dairy |
| Chocolate, ganache, brownies | Uganda | Bold and high in vanillin, with dark chocolate and fig notes |
| Cakes, biscuits, enriched dough | Madagascar extract or single-fold paste | Holds up under heat; easy to measure |
| Panna cotta, creams, fruit desserts | Tahitian, Papua New Guinea or Ecuador | Floral, fruity tahitensis perfume that shines in cold desserts |
| Macarons, shortbread, dry mixes | Madagascar vanilla powder | Adds flavour without adding liquid |
| Smoky, toasty ice cream or caramel | Wild Bali | Woody, smoky and cacao-rich |
| Signature dishes where vanilla is the star | Mexican pompona or Tahitian | Rare, intensely aromatic, almost wine-like |
| High-volume production | Tanzania pods, or extract by the jerrycan | Classic flavour and excellent value in volume |
Not sure? Tell us what you’re making and we’ll suggest an origin, or send samples to trade customers. Ask us
Zazou Emporium was born from the creative passion and inspiration of husband and wife team, Vince and Sara Sullivan.
Vince began with a successful career in the music business. His trombone can be heard on several Haircut 100 tracks, those of Paul McCartney, Alison Moyet and The Pasadenas. He then moved on to work in his wife’s family restaurant and wholesale business, growing the business and finally selling it in 2008.
Come 2012, Vince and Sara began trading vanilla and that is where they are today. Life is now all about “the thrilla in vanilla”. Loving what they do, the people that they meet and the many different countries that they journey to, they now trade extensively within the UK.
When they began, their goal was to source and supply ethically sourced vanilla pods of the highest quality — and that is exactly what they are doing. Harry Sullivan is the latest addition to the team, heading up online sales and marketing.
Vanilla is still the passion. Flavour and aroma change with origin — Madagascar, Tahiti, Uganda, Papua New Guinea — the same orchid, then a completely different bean the moment you smell them side by side.
We work directly with the farmers and growers who raise and cure the beans. Then we take that range into kitchens, sitting with chefs and going through the varieties until one of them belongs in the pastry.
Co-founder
Sara Sullivan
Started Zazou Emporium with Vince in 2012.
Sales and Online
Harry Sullivan
The go-to point of contact at Zazou.