Tahitian vanilla bean, 1 piece

Vanilla Tahitensis

Let yourself be surprised by the anise flavour of Tahitian vanilla! Unlike the far more familiar classic vanilla from Madagascar, Tahitian vanilla surprises with its rather spicy taste. Its pod is thicker and plumper than that of Bourbon vanilla, and its flesh has a characteristic, plum-like scent as well as a complex flavour reminiscent of anise. Since it is fleshier and more aromatic than its related varieties, even half or a quarter of a pod is quite enough to refine savoury or sweet dishes. It is also very popular in the perfume industry.

Tahitian Vanilla: the Bold One

Vanilla tahitensis, or Tahitian vanilla, is the result of crossing two species. The two varieties Vanilla planifolia and Vanilla odorata were cross-pollinated early on in tropical regions. Through these successful crosses, Vanilla tahitensis was born. The orchid is rooted in the heart of humid valleys in humus-rich soils and thrives on the shady trees or delicate acacias up which the vines climb.

Polynesian vanilla is three to four times thicker than Bourbon vanilla. Its special characteristic is that it does not split — meaning it does not open its capsule like other vanilla varieties to form two pods from a single flower. This allows it to retain the full intensity of its aromas. It is harvested three months later than Vanilla planifolia (Bourbon vanilla), at which point it is fully ripe and thus offers a far richer aroma.

Caramel and Anise

Tahitensis vanilla from Raiatea is larger, lighter in colour, and fleshier than Bourbon vanilla. The overwhelming aromas of caramel and anise are immediately perceptible, and the flesh smells of plums.

It offers floral and buttery-salty notes of surprising delicacy. Alongside Bourbon vanilla, it is the most renowned variety and the most sought-after among top chefs. Thanks to its anise note, Tahitian vanilla can be used in both sweet and savoury recipes. With cream, custard, or tropical fruits it develops its full flavour. In a savoury version, it brings a delicate aroma to your fish dishes or summer salads.

Tahitian vanilla can be used in the same way as Madagascar vanilla; however, one should approach the new flavour notes with some caution at first, as for the palate it is simply not the typical vanilla taste familiar from Bourbon vanilla. This is due to the vanillin content. Bourbon vanilla is rich in vanillin, which is responsible for the classic vanilla scent. Tahitian vanilla contains hardly any vanillin; instead, it offers a variety of other components with a distinctive aromatic profile.

Since these come through more strongly than vanillin, we recommend using only half or a quarter of the pod for most recipes. This way you get a delicious and exciting aroma without it becoming overpowering.

A Historical Excursion

Tahitian vanilla was born in the mid-19th century in the heart of Polynesia. In 1848, an admiral introduced Aromatica plants to Tahiti. He was followed two years later by Admiral Bonnard, who imported further vanilla plants. The crossing of these two species gave rise to Vanilla tahitensis, which was initially cultivated in private gardens.

Large-scale cultivation began in 1880. It was grown on most of the mountainous islands, which offer an exceptionally warm and humid climate, cooled by the light breeze of the trade winds. This vanilla is grown primarily in the Society Islands archipelago on the island of Raiatea, also known as the "sacred island" and considered the cradle of the Polynesian people.

Cultivation of Tahitian Vanilla

Cultivating Tahitian vanilla requires patience, sensitivity, and attention to detail. The flowering season takes place between June and October, stimulated by the cool southern winter. Surprisingly, the flowers have a very short lifespan of just a few hours and open at sunrise. On the islands there are no pollinating insects for these human-introduced plants, so the farmers must take on this task themselves. Hand-pollination must be carried out quickly and very efficiently due to the short flowering period. If done well and swiftly, one can even hope that every flower produces a pod.

After nine months of ripening following the "marriage" by human hand, the ripe pods are carefully picked and dried in the shade in large piles until they turn brown. They are then washed repeatedly over several weeks, dried again in the mild morning sun, and packed while still warm into crates to promote sweating. For the best quality, the vanilla is then smoothed and worked by the farmers with their fingers to regulate the moisture content. Once perfectly processed, they are packaged and shipped.