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Tahitian vanilla beans are full-bodied, rare and exhale floral and aniseed aromas to enhance your pastries.
Tahitian vanilla beans, vanilla x Tahitensis 100%.
Vanilla beans are in fact the rawest form of vanilla used in cooking. This natural material is therefore highly fragrant. Vanilla x Tahitensis offers a singular aromatic palette, with floral, aniseed, almond and tonka bean notes. However, Tahitian vanilla represents less than one percent of the world's vanilla production: a delicious rarity! A jewel to be savored in both sweet and savory recipes.
First of all, NOROHY Tahitian vanilla beans are ideal for cooking. This noble ingredient naturally flavors sweet and savory dishes. In fact, vanilla beans are perfect for baking, making homemade chocolates or DIY ice creams. Vanilla beans can be used in several ways. Firstly, by scraping out the seeds and secondly, by infusing them. Then, a second use is possible by washing and drying the beans. You can also add them to your sugar jar to make your own vanilla sugar.
NOROHY recommends using one to two Tahitian vanilla beans per kilo of preparation, depending on the desired aromatic intensity. Whether used in infusion or maceration, these beans add surprising floral and aniseed notes to your recipes.
To preserve the aromatic profile of your Tahitian vanilla beans, make sure they remain supple and shiny. For this, there’s nothing like vacuum-packed storage. Alternatively, store your beans in a glass tube of the smallest possible dimensions. By minimizing contact with the air, you’ll prevent the beans from drying out. Remember to screw the lid on tightly and avoid using corks.
The history of Tahitian vanilla began in 1848. Admiral Hamelin planted Vanilla Aromatica, followed in 1850 by Admiral Bonnard, who introduced Vanilla Fragrans. The two varieties were crossed to become Vanilla x Tahitensis. Cultivation of this orchid only began in 1880 on a few islands in French Polynesia. Vanilla x Tahitensis has a thinner stem and leaves than the other, better-known varieties. The special feature of this vanilla is that the fruit does not split when ripe. It is said to be indehiscent, which means that it can be harvested at full maturity, when its aromas are at their most developed.
NOROHY Tahitian vanilla beans are grown on the island of Tahaa by some 200 small-scale planters. The beans are then processed on the island of Raiatea by our partner processor. Tahitian vanilla features an aromatic bouquet of over 200 molecules. Its highly aromatic beans reveal aniseed and floral notes. The most discerning palates will also detect a hint of almond, tonka bean and balsamic.
Among the vanillas found in French Polynesia, there are 14 different cultivars. NOROHY wanted to offer you two different ones. To help you discover this subtle vanilla, NOROHY offers you the two main Tahitian cultivars:
- The “Tahiti” variety: small, fleshy beans, very aromatic with floral and aniseed notes;
- The “Haapape” variety: longer, fat, fleshy beans with slightly chocolaty notes.
While Madagascar vanilla is renowned for its high vanillin content, vanilla x Tahitensis is known for its floral and aniseed notes. Vary your flavors by flavoring your desserts and ice creams with Tahitian vanilla. Surprise your guests with these fleshy, shiny beans. Finally, dare to combine Tahitian vanilla with savory dishes such as seafood or shellfish.
The Tahitian vanilla bean is a rare ingredient. The variety accounts for no more than one percent of the world’s vanilla production. Growing Tahitian vanilla therefore requires expertise and patience. Each flower is pollinated by hand. The beans are harvested at full maturity 10 months later. After browning, they are dried in alternating sun and shade for several weeks. In this way, they gradually take on their final supple, glossy appearance. Finally, refining allows the secondary aromas to develop and ensures that the beans keep well.
"When you have a beautiful product like vanilla, it's important to give it the importance it deserves. In terms of aromas, the balance is already there. So I prefer not to combine it with other aromas, to let it express itself better."
