Tahitian vanilla (botanically Vanilla tahitensis) is a cross between the planifolia and odorata species, and it made its name in French Polynesia. Its origin is what gives the pods their signature plumpness and unusual suppleness. It contains less vanillin than Madagascan or Ugandan vanilla, but makes up for it with a wealth of other aromatic compounds that give desserts a depth you simply won't get from everyday vanilla.
Tahiti pods stand out at first glance – plumper, meatier, with a distinct natural sheen. They're soft and pliable to the touch, so they're a joy to work with and the caviar scrapes out easily. What they lack in vanillin, they more than make up for with dozens of other aromatic compounds you won't find anywhere else.
Thanks to its fruity, floral undertones, Tahitian vanilla pairs exceptionally well with fresh fruit. Try it in a strawberry tartare, with poached pears, or in an exotic sorbet. It bridges the sweetness of fruit with spiced depth, creating flavours you simply can't achieve with ordinary vanilla.
You're getting whole, plump, moisture-rich pods of the highest grade. "Noire" means black and denotes the top moisture grade (over 30%) and quality tier. The glass vial helps the pods retain their moisture and intensity. Tahitian vanilla is also inherently rare, making up only a small fraction of the world's vanilla production.
Slit the pod lengthwise with a sharp knife and scrape out all the seeds (caviar) using the blunt side of the blade. Don't throw away the empty pod, though! Drop it into a jar of sugar and in a few days you'll have your own fragrant homemade vanilla sugar. Or let it steep in alcohol to make your own extract.
Patisdécor Tahiti Vanilla Beans / Contents: 2 pcs / Ingredients: Vanilla beans (100%). Variety: Vanilla tahitensis. / Recommended dosage: 1–3 pods per 1 litre of preparation (adjust to taste). / Storage conditions: Store in the original, hermetically sealed packaging at room temperature, away from light. Once opened, keep in an airtight glass or tin container. / Best before date: See packaging. / Country of origin: Tahiti.
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Discover true Tahitian vanilla, prized by pastry chefs as a rare gem. It's noticeably plumper, meatier, and has a striking natural sheen. The pods are soft and pliable rather than dried out, making them perfect for the most delicate recipes where fragrance needs to shine. This is one of the true rarities you'll come across in a pastry kitchen.
