With a floral aroma and heady, sweet notes of cherry and star anise, Tahitian vanilla pairs particularly well with pears and tropical fruits. The beans are shorter and broader than their Madagascar relative, with flavor compounds that are more sensitive to heat than Madagascar vanilla, so save these plump pods for short bakes or no-bake recipes.
We recommend submerging whole beans in vodka to preserve them. The exterior oils from the vanilla pod will eventually transform the vodka into a potent vanilla extract for every day use. When you're wanting to really amplify the pronounced vanilla flavor in a recipe, we recommend fishing out a whole bean from the vodka, cutting lengthwise, and scraping out all the internal pulp and seeds from within the bean. This potent pulp can then be mixed into your sauce or mixture.
There are actually only two species of vanilla that are grown for consumption, the Vanilla Planifolia and Vanilla Tahitensis. Vanilla Planifolia is the “original” vanilla species. Originating in Mexico, the French began cultivating it in Madagascar. It is now cultivated in Uganda, Indonesia, Tonga, Hawaii, and India. Like wine and truffles, vanilla does have a terroir! It’s flavor is strongly influenced by the place in which it's grown.
Vanilla Tahitensis is a hybrid variety that evolved from Vanilla Planifolia when it was grown in Tahiti, thus Tahitensis. These outstanding beans are sourced from different groups of farmers located on Java island, Sumatra, and Papua New Guinea.
This item is for 1 oz of Vanilla Beans (approx. half a dozen beans).