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VANIFUSION Tahitensis vanilla paste

Origin French Polynesia Botanical species
Vanilla x Tahitensis
Notes Aniseed, floral, bitter almond, tonka Weight

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Pot 500g de pâte de gousses de vanille de Papouasie Nouvelle Guinée
  • Pot 500g de pâte de gousses de vanille de Papouasie Nouvelle Guinée
  • Texture pâte de gousse de vanille
  • Recette de verrine à la pâte de gousses de vanille de Papouasie Nouvelle Guinée
  • Pâte de gousses de vanille Vanifusion
  • Recette d'entremets à la pâte de gousses de vanille de Papouasie Nouvelle Guinée Gallery
  • Décomposition des ingrédients de la pâte de gousses de vanille Vanifusion
  • Caractéristiques de la
Characteristics
Ingredients Nutritional values

Cane sugar syrup, vanilla bean powder, vanilla concentrate, exhausted vanilla seeds, cane sugar.
Energy (kcal) 282
Energy (kJ) 1186
Protein (g) 12,6
Fat (g) 3,2
of which saturated fatty acids (g) 0,4
Carbohydrates (g) 53
of which sugars (g) 44
Salt (mg) 0,04
What is NOROHY VANIFUSION Papua New Guinea vanilla paste?

Together with the Valrhona School and a number of customers with a passion for vanilla, we developed this vanilla bean paste. Our aim was to create THE recipe that brings together all the components of the vanilla bean, to reveal its full aromatic complexity.
Indeed, each component of the bean plays a role and brings its own aromatic characteristics to your recipes. In particular, these components help to express this inimitable complexity, revealing a harmonious palette of aromas.
Tahitensis VANIFUSION vanilla paste from Papua New Guinea NOROHY is a clean-label recipe, composed solely of :

  • VANILLA OLEORESIN, from vanilla beans picked when ripe for intense, woody, vanilla aromas;
  • VANILLA BEANS POWDER to reveal the characteristic woody notes of the vanilla bean;
  • but also, CANE SUGAR SYRUP to facilitate its conservation;
  • and finally, SPLIT VANILLA BEANS, for a slight crunch and to flatter the gourmet’s eye.
    NOROHY refers to this as “vanilla bean paste”, not vanilla paste.
Why use vanilla bean paste in your recipes?

We know how important it is to keep up with the pace of production in the lab, but also to control the cost of raw materials in your recipes. It's part of our mission to support you in your day-to-day use of vanilla in a fairer and more informed way. That's why we created Tahitensis VANIFUSION Papua New Guinea vanilla paste: all the components of the vanilla bean are combined in a paste that's easy to dose. In a single gesture, you can instantly bring the delicate character and intensity of Tahitensis vanilla paste from Papua New Guinea to your creations.

Applications

VANIFUSION Papua New Guinea vanilla paste is ideal for flavoring mousses, creams and ice creams. In particular, it reveals its intense fragrance in whipped cream, custard or ganache. Vanilla bean paste also reveals its floral and aniseed notes in marshmallows, macaroons or gourmet ice creams.
Dosage

Easy to store and measure, NOROHY VANIFUSION Papua New Guinea vanilla bean paste is easy to incorporate into your recipes. 5 g vanilla bean paste is equivalent to 3 g vanilla beans. Depending on the desired intensity, add 5 to 12 g of vanilla bean paste per kilo of preparation to your recipes.
To facilitate dosage, some chefs prefer to freeze NOROHY vanilla bean paste. This means no storage problems, and the texture is even easier to measure out with the NOROHY spoon.
A paste of Tahitensis vanilla beans from Papua New Guinea

Papua New Guinea is renowned for its tribal culture, equatorial climate and lush flora. The island is also renowned for its production of vanilla x Tahitensis, a variety highly prized in pastry-making. The singular terroir gives the beans an intense, complex aromatic profile, reminiscent of the typical floral and aniseed notes of Tahitian vanilla. Find all the intensity of the floral and aniseed notes of this vanilla in a recipe that combines all the components of the vanilla bean, to instantly perfume your recipes.

Made in France

NOROHY receives its Papua New Guinea vanilla beans directly in France. Our beans are then transformed into an intense vanilla bean paste.
CSR commitments

Social and climatic issues have prompted NOROHY to invest in limiting its environmental impact and improving the living conditions of vanilla producers and processors. For example, vanilla cultivation respects good agroforestry practices.
A chef's word

"As a fan of the aromatic power of Tahitensis vanilla beans, I was seduced by NOROHY's new vanilla bean paste, which is easy to use but also rich in aniseed and floral notes!" Baptiste Sirand, Pastry Chef Trainer at the Valrhona School.

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