Preparation steps for Tahitian vanilla x Tahitensis
The steps involved in preparing vanilla x Tahitensis transform this fruit into a fragrant spice ideal for patisserie. They are often little-known, yet require genuine local know-how. It’s a real treasure. In fact, this species of vanilla represents no more than 0.20% of the world’s vanilla production.
NOROHY invites you to discover the steps involved in preparing vanilla x Tahitensis, from cultivation to refining, including pollination, harvesting and drying.
To fully understand the steps involved in preparing Vanilla x Tahitensis, we need to look at the specific characteristics of this species. The Vanilla x Tahitensis orchid was first identified in a private garden in Tahiti. It was subsequently cultivated on a larger scale on the island. Today, it is an ingredient of choice for chefs, pastry chefs and chocolatiers.
There are several cultivars of Tahitian vanilla, and NOROHY offers you two of them. The “Haapape” is recognizable by its long, thick, fleshy pods. The “Tahiti” cultivar, on the other hand, has slightly smaller pods, concentrated in floral and aniseed aromas.
These pods are grown on the island of Tahaa and refined on Raïatea.
Tahitian vanilla is a cross between vanilla odorata and vanilla planifolia. It therefore has a low vanillin content, but a high alcohol and anisic acid content. As a result, its organoleptic profile is quite different from that of Bourbon vanilla. It has notes of white flowers, aniseed and bitter almond. Vanilla x Tahitensis does not split when ripe; it is said to be an indehiscent fruit. It is therefore harvested when fully ripe.
Furthermore, the scalding and steaming stages are unnecessary, as they are designed to develop the vanillin content, which is particularly low for this species.
The steps involved in preparing vanilla x Tahitensis or making vanilla :
Flowering and pollinationThe preparation of vanilla x Tahitensis begins with the cultivation of this orchid. Vanilla takes 2 to 3 years to produce its first fruit. The first step is to form a loop with the vine and bury it with substrate. This encourages rooting. The enriched soil is then enriched to strengthen the vine. It’s only then that flowering takes place, during the austral winter from June to October. Hydric and solar stress during this period, as well as cool nights, trigger flowering. The planter uncovers the shades or cuts the plant cover protecting the orchids. This causes water stress, which in turn triggers flowering.
To obtain a pod, each flower must be pollinated. To do this, the pickers only have half a day to operate. After all, the flower only lasts a few hours. This is a painstakingly manual process. The pickers lift the rostellum and pinch the flower, bringing the two organs into contact for pollination. NOROHY reveals the mysteries of manual pollination in an article dedicated to the pollination of Tahitian vanilla.
Many months after fertilization, the pod reaches full maturity. They are then harvested… always by hand and with the greatest care.
Among the steps involved in preparing Tahitian vanilla x Tahitensis, let’s take a closer look at the picking or harvesting of Tahitian vanilla. Tahitensis vanilla is harvested by hand over a period of 6 months, requiring planters to walk the plantation daily. The ripe vanilla control commission sets the harvesting schedule. The beans are then sorted and sold to vanilla processors. For more details, read our article on harvesting Tahitian vanilla.
The vanilla processors then take over. They wash the fruit in clean water, then drain it before drying. They place the vanilla pods alternately in the sun and in the shade to dry them optimally. The aim of this drying process is to reduce the moisture present inside the vanilla pods. One indicator of successful drying is the flexibility of the pod: if you can tie the stem without breaking it, it’s a sign of quality. Drying is of vital importance to the visual appearance of the pod and its aromatic development. To find out more about drying vanilla x tahitensis, click here!
In the islands of French Polynesia, the preparation of vanilla x Tahitensis is a meticulous process. The beans are washed and dried before being graded by hand. Finally, they are meticulously sorted to retain only the very best. Graded according to length and quality, each pod guarantees perfect uniformity in every batch.
To find out how to prepare vanilla x Tahitensis, read NOROHY’s article on grading and sorting vanilla.
The Tahitian vanilla beans, thus sorted and graded, are then locked away in large, padded wooden trunks. This final step marks the end of the vanilla x Tahitensis preparation process. This is how the beans continue their aromatic development. This process is known as refining or maturing Tahitian vanilla. Find out more about this step in our article dedicated to refining Tahitian vanilla!
These essential steps produce an exceptional ingredient, prized the world over for its exquisite aroma. All that remains is to package it to preserve its organoleptic qualities for a long time, and enable you to create great recipes. To do this, the pods are vacuum bagged. They are then packaged according to their size: 14 to 17 cm or 18 to 20 cm, in several weights: 125g or 250g. For private customers, NOROHY packs the pods in pairs in a glass tube. Contact with the air is limited, and the tube is easy to open and close hermetically.
We’ve just explored the steps involved in preparing X Tahitensis vanilla, a meticulous process that guarantees exceptional quality. From pollination to harvesting, from drying to ripening, each stage is carried out by hand. Compare this process to the preparation of Planifolia vanilla, to appreciate its particularities. Many other articles on vanilla, floral waters and coffee are available on our blog.
Tahitian vanilla, with its floral and aniseed aromas, sublimates the recipes of gastronomy professionals and individuals alike. If your mouth is watering, order your NOROHYvanilla x Tahitensis now on valrhona-selection.fr for professionals and valrhon-collection.com for consumers!