Tahitian Vanilla Bean (Tahaa Island)

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Tahitian Vanilla Bean (Tahaa Island)

Technical guide

Origin Tahiti
Net weight 1 vanilla bean (5 g )
Storage / Use Sealed in its glass tube, in a cool, dark, dry place.
Price incl. tax €11.30

The queen of fragrant vanilla beans. Use to flavor whipped cream.

The words of Olivier Roellinger

This Tahitian vanilla is the queen of fragrant vanilla beans with one of the loveliest vanilla fragrances. Rich in jasmine and cherry notes it is the secret to the most delicious whipped creams.

To make whopped cream, use 1/5 of a vanilla bean, split and scraped with the back of a knife to remove the tiny seeds, per 25 cl (cup) of heavy cream or whipping cream. Add the seeds to the chilled cream in a bowl, and whip it until soft or stiff peaks form. (Soft peaks are for “crème fouetté; stiff peaks are for “crème Chantilly.”) Cover the bowl, and chill 2 hours in the refrigerator to develop the flavors.


This Vanilla tahitensis is sustainably grown on Taha’a Island in French Polynesia.

First, the vanilla beans are washed and dried. Over the next 5 months, the beans are set out in the sunshine for several hours each day. The beans are then massaged, sorted, and cured with great skill.

The Guerlain French perfume house commissioned Admiral Hamelin to go to the Chinantla Forest in Mexico to bring back a vanilla variety that Aimé Guerlain had selected himself for its intense fragrance. Guerlain then began growing the variety in French Polynesia, primarily in the Tahitian Islands.