Tahitian Vanilla Bean (Raiatea Island)

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Tahitian Vanilla Bean (Raiatea Island)

Technical guide

Ingredients Tahitian vanilla bean
Origin Tahiti
Net weight 1 vanilla bean (4 g)
Storage / Use Sealed in its glass tube, in a cool, dark, dry place.
Price incl. tax €11.30

The empress of vanilla beans with a floral, anise-like fragrance. Use to flavor chilled desserts and fruit salads.

Recommendations Use to flavor whipped cream and chilled desserts, like fruit salads, sabayons, peach soup…

The words of Olivier Roellinger

Vanilla tahitensis, is a different species from Madagascar vanilla beans. This empress of the vanilla world is at its absolute best when used to enhance the flavors of a fruit salad or other chilled recipes. Tahitian vanilla develops a marvelous fragrance that’s reminiscent of French pain d’épices (a type of gingerbread) with hints of licorice and anise.

I like to add a quarter of a bean (split first, then scraped with the back of a knife to remove the seeds) to berry salads in summer and a winter fruit salads with mango and pineapple. These should be covered and allowed to macerate in the refrigerator at least 2 hours for the flavors to develop.

Story

Our Vanilla tahitensis is grown on Raiatea Island in French Polynesia.

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