The different varieties of vanilla
The Planifolia vanilla variety
Its historyAmong vanilla varieties, this is probably the best known. Its history began in Mexico and crossed the oceans with the Spanish conquests. Exported to Europe, vanilla Planifolia was acclimatized in the Indian Ocean in the 19th century. However, without the Euglossa bee from Mexico, pollination was impossible and the plants failed to produce any pods. The discovery of manual pollination in 1841 revolutionized the plant’s expansion.
Vanilla beans Planifolia are characterized by their length and finesse. When ripe, their green hue changes to yellow. And when they’re overripe, they naturally split, releasing their seeds. This phenomenon is known as dehiscence. During steaming, the beans turn a deep black and develop vanillin molecules. Among all vanilla varieties, it is this aroma that characterizes the Planifolia through woody, camphorous nuances.
Terroir influences aromas. For example, rum-raisin notes may emanate from Madagascar pods, while those from Mexico offer cocoa accents or notes of dried prunes.
The preparation of Planifolia vanilla follows a rigorous process. After harvesting, the beans are washed, scalded, steamed, dried and refined. These steps take several months to allow the aromas to develop. During the final sorting, the red vanilla beans (extraction quality) are separated from the black vanilla beans (Gourmet quality). Finally, it’s time to pack the beans for tasting.
NOROHY Planifolia vanilla
NOROHY offers vanilla beans Planifolia from the Mananara / Maroantsetra region in Gourmet quality in 125g, 250g and 2.5kg.
Instantly flavour your recipes with the even more woody notes of vanilla bean powder NOROHY. Ideal as a topping or in your dry pasta to avoid adding moisture when flavoring.
NOROHY Bourbon vanilla extract guarantees a high vanillin content thanks to the quality of the beans used.
VANIFUSION, vanilla bean pastevanilla bean paste, a blend of vanilla powder and vanilla concentrate, offers an instantly wider range of aromas.
For even easier use, TADOKAthe right amount of vanilla, combines vanilla bean powder from Madagascar with Papua New Guinea vanilla beans.
The vanilla variety x Tahitensis
Its historyThe story of this variety, nicknamed Tahiti’s black gold, begins in 1848, when it first appeared in a private garden in Tahiti, before being cultivated in plantations. It is a rarity, accounting for just 0.25% of the world’s vanilla production. The “x” in its name indicates that it is a hybrid between Vanilla Planifolia and Vanilla Odorata.
Vanilla x Tahitensis is mainly grown in French Polynesia and Papua New Guinea. Of the 14 cultivars found on the island of Tahiti, only two vanilla varieties, “Tahiti” and “Haapape”, are regularly produced for the gourmet market.
It’s easy to tell the difference between Tahitensis and Planifolia vanilla beans: the Tahitensis variety is almost twice as wide as the Planifolia variety, and is fleshier, fatter and moister. Nevertheless, these pods contain little vanillin. Indeed, the main aromatic molecule of vanilla x Tahitensis is anisic alcohol. Instead, it reveals very different notes, juggling aniseed and floral, slightly balsamic, with a hint of bitter almond and tonka bean.
The harvesting process differs from that of other vanilla varieties. The flowers of vanilla x Tahitensis bloom during the austral winter between June and October. After hand pollination, the pods take 5 to 7 months to reach full maturity. Unlike Planifolia vanilla, vanilla x Tahitensis is an indehiscent fruit, which does not split naturally. This feature makes the processes of scalding and steaming superfluous to halt the pod’s evolution. The vanilla beans are then dried in alternating sun and shade, to achieve the optimum moisture content. This process is characteristic of the Tahitensis variety.
Tahitensis NOROHY vanilla
NOROHY offers a range of vanilla products Tahitensis. Our vanilla beans come from French Polynesia, and include the famous Tahitian vanilla, available in 125g or 250g.
To facilitate the use of vanilla in your recipes, VANIFUSION Tahitensis offers a vanilla bean paste from Papua New Guinea. Available to professionals in 500g potsThis paste provides instant flavoring.
Finally, TADOKA combines, as previously mentioned, vanilla Planifolia vanilla and Tahitensis to further broaden the aromatic palette. The right amount of vanilla, grated or melted, helps professionals to control their food costs through the right dosage. Available in 250g (i.e. around 60 doses and therefore 30 to 60 kg of preparation), TADOKA is also available in small format ( 3 doses) ready-to-sell or for individuals.
Vanilla Pompona thrives in the tropical regions of Central and South America. It is the emblematic vanilla of the Caribbean, particularly Guadeloupe. It thrives in a warm, humid climate, giving its pods a unique, bewitching aroma.
Its particularly long, fleshy pods can reach up to 27 cm! This is why it’s known as “banana vanilla” or “vanillon”. Its characteristic notes are sweet, floral and fruity, with strong accents of coumarin. Some find notes of fresh tobacco leaves and licorice when infusing these pods.
However, its low production and delicate aromas mean that this species is essentially destined for the perfume industry, a big difference from the previous two. Of all the vanilla varieties, vanilla Pompona is more for… primping! Even so, it’s gradually finding its way into pastry-making.
You’re now more familiar with the different varieties of vanilla. But perhaps you’d like to know a little more about vanilla Planifolia or vanilla x Tahitensis? Click on the links above to discover with NOROHY the secrets of these two leading vanilla varieties. You can also find out more about vanilla flavours here!
Would you prefer to order beautiful pods to experience their differences for yourself? If you’re a professional, go to valrhona-selection.com, but if you’re an individual, go to valrhona-collection.fr. Happy tasting!