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Tahitian vanilla beans

Origin French Polynesia Botanical species
Vanilla x Tahitensis
Humidity level 45 - 60 % Notes aniseed, floral with a hint of almond, tonka bean and balsamic. Sizes
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Packshot gousses de vanille de Tahiti 250g
  • Packshot gousses de vanille de Tahiti 250g
  • Gousse de vanille de Tahiti séchées
  • Fleur de vanille du Mexique
  • Recette de dessert à l'assiette à la vanille de Tahiti
  • Recette de riz au lait et à la vanille de Tahiti Gallery
  • Bottillon de gousses de vanille de Tahiti
  • Caractéristiques des Gousses de vanille Tahiti B2B NOROHY FR
Characteristics
Ingredients Nutritional values

Tahitian vanilla beans, vanilla x Tahitensis 100%.
Energy (kcal) 132
Energy (kJ) 554
Protein (g) 3,6
Fat (g) 4,3
of which saturated fatty acids (g) 0,8
Carbohydrates (g) 19,6
of which sugars (g) 14,3
Salt (mg) 0.1
Why flavor your recipes with Tahitian vanilla beans?

French Polynesia is a small vanilla producer, accounting for less than one percent of world production. These rare vanilla beans are highly prized for their exceptional aromas. Indeed, this specific variety of vanilla unfurls aniseed and floral notes with accents of bitter almond and tonka bean. Last but not least, working with Tahitian vanilla beans allows us to enhance an exceptional natural flavoring material in its rawest form. A must-have for gourmet purists!

Applications

NOROHY Tahitian vanilla beans are dedicated to professional gourmet use. These genuine aromatic treasures will delightfully perfume your sweet and savory culinary creations. Vanilla beans are ideal for pastry, chocolate and ice cream. Finally, vanilla can be used in a number of ways: scraped, infused, then washed and dried, and even ground or smoked.
Dosage, method

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.
History of Tahitian vanilla :

The story of what is known as the black gold of French Polynesia began in 1848. The Vanilla x Tahitensis orchid first appeared in a private garden in Tahiti, before being cultivated on a larger scale on the island. Unlike Vanilla Planifolia and Vanilla Pompona, Vanilla x Tahitensis has a thinner stem and leaves. The distinctive feature of Tahitian vanilla is that the fruit does not open spontaneously when ripe - it is said to be indehiscent. Among the vanillas found on the island, there are no fewer than 14 cultivars of Tahitian vanilla.

Tahitian vanilla cultivars

To help you discover this subtle vanilla, NOROHY presents the two main Tahitian cultivars, among the 14 grown in Tahiti: – Firstly, the “Tahiti” variety: smaller beans, highly concentrated in floral and aniseed aromas; – Secondly, the “Haapape” variety: longer, fatter and thicker beans with slightly more chocolate aromas. Unlike Madagascar vanilla, Tahitian vanilla is not renowned for its high vanillin content. In fact, this variety is better known for its delicate, flowery notes with accents of aniseed. Discover a whole new palette of aromas for your desserts and ice creams with vanilla x Tahitensis. Its beans, fuller-bodied and moister than those of Madagascar, also bring delicate notes to savory dishes. Think of pairing them with seafood or shellfish to vary the pleasures and give your dishes an original, exotic touch.
Tahiti vanilla cultivation

NOROHY Tahitian vanilla is grown on the island of Tahaa by 200 planters and then processed on the island of Raiatea by our partner processor. Tahitian vanilla is thus composed of an aromatic bouquet of over 200 molecules. Its fat, aroma-saturated beans reveal intense aniseed and floral notes, with a hint of almond, tonka bean and balsamic.
Preparation of Tahitian vanilla

Tahitian vanilla is a rare and precious jewel. This variety accounts for less than 1% of the world’s vanilla production, compared with over 85% for Madagascar. Growing Tahitian vanilla takes time and precision. Each flower is pollinated by hand, and the fruit is harvested at full maturity 10 months later. Once the beans have turned brown, they are dried alternately in the sun and shade for several weeks. They then gradually take on their supple, shiny appearance. Finally, refining allows the secondary aromas to develop, and ensures that the pods keep well.
Preserving TAHITI vanilla beans

To preserve the organoleptic qualities of your TAHITI vanilla beans, it’s essential to store them correctly. Make sure your beans remain supple and shiny. Ideally, they should be vacuum-packed. Failing that, store your beans in a jar with the smallest possible dimensions. By avoiding contact with the air, you’ll limit the drying out of the beans. Remember to screw the lid on tightly! Vanilla beans also stand up well to deep-freezing. However, be careful when storing them: it’s important to isolate them from any parasitic aromas they may become impregnated with…
A chef's word

"NOROHY Tahitian vanilla beans are very easy to work with for ice cream because they have a natural gelling effect and give a perfect texture to my ice creams. I've always been very satisfied with the consistency of the product and on the flavors and aromas that the beans release."

Christophe-DOMANGE-Norohy-75x75 Christophe DOMANGE

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