Less famous than its cousin from Madagascar, Tahitian vanilla surprises with its more aniseed aroma. Its pod is thicker than bourbon vanilla and its more aniseed aroma will seduce you! Its flesh has a characteristic prune smell. Use as desired with sweet or savoury dishes.

A vanilla with incomparable aromatic richness

Vanilla tahitensis or Tahitian vanilla is the result of the crossing of two species. This orchid grows in the heart of humid valleys, on soils rich in humus and thrives under shade or tender acacia trees from which it absorbs the most heady juices. Tahitian vanilla is three to four times thicker than Bourbon planifolia vanilla. Its particularity is to be indehiscent, that is to say that it does not split on its vine. This is what allows it to retain all the power of its aromas. It thus retains its aromatic power over the long term. We immediately notice its stunning aromas of caramel and anise, and its flesh has a prune-like smell. Intoxicating, it offers floral and butyric (salty buttery) notes of surprising subtlety. It is the most famous vanilla and the most sought after by great chefs. It is harvested with three months more maturity than vanilla planifolia.

This powerful and subtle vanilla with floral and aniseed aromas is grown on the island of Tahaa and processed on the island of Raiatea. Tahitian vanilla broadens the aromatic palette of the Norohy range. Norohy has favored the short circuit by limiting intermediaries. Sourcing as close as possible to the producer in the same philosophy of quality and traceability that Norohy wanted to initiate: 200 planters on the island of Tahaa and 1 preparer on the island of Raiatea.

Recipe ideas based on Tahitian Vanilla

Vanilla is a must in pastry. It is found in the most sophisticated of desserts as well as in the simplest of pastries. Its richness means that it can be used to enhance a recipe or simply to be the “star” of a creation. With creams, flans or tropical fruits, it expresses all its flavor. Soft Pineapple, Coconut and Tahitian Vanilla, Tahitian Vanilla Cannelés etc… Thanks to its aniseed notes, Tahitian vanilla flourishes in both a sweet and savory recipe. In a savory version, it brings delicacy to your fish or summer salads, so dare a papaya salad with white beans and Tahitian vanilla, or Monkfish cheeks, crunchy fennel and Tahitian vanilla butter

Usage tips

Split the pod lengthwise using a sharp knife. Scrape the inside of the pod to collect the vanilla seeds. Add the beans and pod to the liquid to infuse. Leave to infuse for at least 30 minutes or until boiling. After infusion, rinse the pod carefully, dry it and mix it with your sugar, you will obtain a delicious vanilla sugar!

Each vial contains 2 whole 16-23cm vanilla beans.

Best for use: Ice creams & sorbets, Mousse, Cream mix & Ganache.  Pairs perfect with: chocolate, ice-cream, coffee, nuts, caramel, fruits and pastries.

This product is Gluten-Free.

Valrhona's sister brand Norohy belongs to a group of brands collectively known as Valrhona Sélection, all of which are committed to ethical gastronomy.  Norohy sources its vanilla directly from committed planters and is involved throughout the processing in order to guarantee fair and sustainable practices and the highest quality beans.