Vanilla pod from Tahiti, 1 piece

Vanilla pod from Tahiti, 1 piece

In contrast to the much better-known classic vanilla from Madagascar, Tahitian vanilla surprises with its rather spicy flavor. Its pod is thicker and plumper than that of Bourbon vanilla and its flesh has a characteristic, plum-like smell and a varied taste reminiscent of aniseed. As it is fleshier and more aromatic than its relatives, half or a quarter of a pod is sufficient to enhance savory or sweet dishes. It is also very popular in the perfume industry. Tahitian vanilla: the strong Vanilla tahitensis or Tahitian vanilla is the result of crossing two species. The two varieties Vanilla planifolia and Vanilla odorata were cross-pollinated early on in tropical regions. Vanilla tahitensis was born from these successful crosses. The orchid is rooted in the heart of humid valleys in humus-rich soils and blooms on the shady trees or tender acacias on which the vines climb. Polynesian vanilla is three to four times thicker than Bourbon vanilla. Its special feature is that it does not split, which means that it does not open its capsule and form two pods from one flower like the other types of vanilla. As a result, it retains all the strength of its aromas. It is harvested three months later than Vanilla planifolia (Bourbon vanilla), by which time it is ripe and therefore offers a much richer aroma. Caramel and aniseed The Tahitensis vanilla from Raiatea is larger, brighter and fleshier than the Bourbon vanilla. The overwhelming aromas of caramel and aniseed are immediately noticeable and the flesh smells of plums. It offers floral and buttery-salty notes of surprising delicacy. Alongside Bourbon vanilla, it is the most famous variety and the most sought-after by top chefs. With cream, custard or tropical fruit, it reveals its full flavor. In a savory version, it brings a delicate aroma to your fish dishes or summer salads. The vanilla can be used in the same way as Madagascar vanilla, but the new flavor notes should be handled with care at the beginning, as it is not the typical vanilla flavor known from bourbon vanilla. This is due to the vanillin content. Bourbon vanilla is rich in vanilin, which is responsible for the classic vanilla scent. Tahitian vanilla contains hardly any vaniline, but offers a variety of other components with a typical odor pattern. As these are more prominent than the vanilin, we recommend using only half or a quarter of the pod for most recipes. This will give you a delicious and exciting aroma without overpowering it.