15.85 CHF – 63.35 CHF
Unlike Planifolia vanilla, which is found in many countries around the world, Tahitensis is grown mainly in French Polynesia, where it originated. Today, its annual production is very rare: it represents only 0.3% of world production!
Vanilla tahitensis or Tahitian vanilla is the result of the crossing of two species. Between 1848 and 1850, aromatic vanilla and fragrans vanilla were introduced in Polynesia.
Polynesian vanilla is three to four times thicker than Bourbon planifolia vanilla. Its peculiarity is that it is indehiscent, that is, it does not split on its vines. This is what allows it to retain all the power of its aromas. It is harvested three months after the vanilla planifolia. Much appreciated by the great pastry chefs who consider it the exceptional vanilla, it enhances the desserts of the greatest tables in the world.
Vanilla from Tahiti goes well with any recipe you can imagine. Its aromas are so intense that they will reveal themselves on the simplest of applications! Prefer a base of milk or cream to allow the infusion of the pods.
To infuse the vanilla pod, divide it in half, scrape the inside with a knife and then add the whole (pod + seeds) to the milk or cream. Bring to a boil and then strain to remove the pod pieces.
Ingredients : * Vanilla from Tahiti ( vanilla tahitensis )
Origin: Tahiti (Polynesia)
Packaging: Glass tube / Freshness bag
Storage: Keep in a cool and dry place, away from heat sources and away from light
Vanilla has effects against fatigue and insomnia, because it is naturally an anti-stress. For its soothing and relaxing fragrance, but also for its antispasmodic properties.
The information reported on this site never has a medical / prescriptive value as it is entered for informational and informative purposes only, and therefore cannot be substituted for the advice of your doctor.