Tahitian vanilla or vanille X Tahitensis
Like all vanillas, vanilla x Tahitensis is also hemiepiphytic.
Growers therefore need to channel the vines to facilitate harvesting.
In fact, the plants can reach heights of over 20 metres to capture the light.
However, this variety has thinner stems and leaves than the other varieties discussed in this article.
Unlike Planifolia vanilla, vanilla x Tahitensis is an indehiscent fruit.
Tahitian split vanilla is therefore unavailable.
This explains why steaming and scalding are not necessary to halt the pod’s evolution.
The story of Tahiti’s “black gold” began in 1848.
The Vanilla x Tahitensis orchid first appeared in a private garden in Tahiti, before being planted on the island.
This variety, particularly prized by chefs, is a rarity.
It represents no more than 0.25% of the world’s vanilla production!
The x in this orchid’s name means that it is a cross between two vanilla varieties.
It would appear to be a hybridization between Vanilla Planifolia and Vanilla Odorata.
This variety of vanilla is mainly grown in French Polynesia and Papua New Guinea.
Among the vanillas found on the island of Tahiti, there are 14 cultivars of Vanilla x Tahitensis. However, only 2 cultivars are destined for regular gourmet production. NOROHY vanilla is grown on the island of Tahaa and prepared on the island of RaIatea. We have chosen to offer you the two leading Tahitian cultivars:
- The variety known as “Tahitian vanilla”: smaller pods, highly concentrated in floral and aniseed aromas;
And the ” Haapape ” variety, with its longer, fatter, thicker pods and chocolate notes.
Tahitensis vanilla beans are almost twice as wide as those of Planifolia.
Fleshier, they are also fatter and moister.
However, they contain less vanillin than Planifolia.
In fact, another aromatic compound characterizes it.
Anisic alcohol gives this vanilla variety gourmand notes of flowers and anise.
These beans also reveal notes of bitter almond, tonka bean and balsamic.
A gourmet cocktail that delights renowned pastry chefs and pastry lovers alike.
Tahitian vanilla flowers appear during the austral winter, between June and October.
The cool nights are the trigger for flowering.
Hand-pollinated, the flowers gradually metamorphose into pods.
These grow to adult size 2 to 3 months later.
It will take another 5 to 7 months for the pods to reach maturity.
Unlike Planifolia, Tahitian vanilla beans are harvested when fully ripe, as they do not split.
This is when their aromas are at their most intense.
The beans are then dried in alternating sun and shade to achieve their optimum moisture content.
They are matured for around 4 months to develop secondary aromas.
NOROHY has selected a range of beautiful, full-bodied Tahitian vanilla beans. Available in 125g and 250g sizes, as well as in 14 to 17 cm and 18 to 20 cm, you’ll appreciate their aniseed and floral notes in your preparations. You’ll also find vanilla x Tahitensis from Papua New Guinea in the right dose of TADOKA vanilla. It then blends with Madagascar vanilla for an even richer aromatic profile. Finally, VANIFUSION, NOROHY’s vanilla bean paste, is also available with Papua New Guinea vanilla beans.
Exploring the world of vanilla in the Pacific Ocean, we discovered its special characteristics.
Its aniseed and floral aromas, its touch of bitter almond or Tonka bean are an invitation to cook.
Whether savory or sweet, Tahitian vanilla or vanilla x Tahitensis comes in a variety of delicious flavors.
NOROHY has scoured the globe to bring you the very best of vanilla x Tahitensis.
From Tahiti to Papua New Guinea, we carefully select our beans.
What’s more, our by-products, such as VANIFUSION vanilla bean paste or TADOKA, the right amount of vanilla, offer you an inexhaustible source of creativity for your culinary preparations.
But our adventure doesn’t stop there!
If you’re curious about vanilla flavors or varieties like Planifolia, take a look at our blog… There are plenty of articles to help you find out more.