Vanilla Tahitensis, ground

Ground Vanille Tahitensis, a floral-aromatic vanilla for patisserie

Fully ground, dried Vanilla Tahitensis pod, a hybrid of Vanilla planifolia and Vanilla pompona. Intriguing flower-like aromas with a long aromatic depth. We grind and pack it in our workshop in Klingenberg am Main.

Taste and aroma

Strongly floral and elegant with notes of anise, cherry and exotic flowers. Less sharply sweet than Bourbon vanilla, but with a long, perfumed finish that makes fine desserts unmistakable.

How to use

Excellent for vanilla sugar, yeast dough, shortcrust pastry and fine patisserie. It refines panna cotta, crème brûlée, ice cream and mousse and adds an accent to fruit salad, marinated berries and exotic fruit. A knife tip is enough, and the powder can be stirred in directly without scraping.

Important: store airtight, cool and dark, and the aroma keeps for a long time. The ground pod may lightly speckle pale dishes - this is intended and a sign of real vanilla.

Vanilla sablés in 4 steps

1. Mix 250 g flour, 100 g sugar, a pinch of salt and 1 tsp ground Vanille Tahitensis.
2. Add 150 g cold butter in pieces and one egg yolk and quickly knead into a smooth dough.
3. Shape the dough into a roll, chill for 30 minutes and cut into slices.
4. Bake at 175 °C top and bottom heat for 12 to 15 minutes until golden.

At a glance

• Ground Vanilla Tahitensis with a floral aroma
• Hybrid of Vanilla planifolia and Vanilla pompona
• Long, perfumed finish with anise and flower notes
• Ground and packed in Klingenberg am Main
• Without flavour enhancers, anti-caking agents or additives

Goes well with

For classic Bourbon vanilla try our Vanille Planifolia MDG from Madagascar; for a balsamic, soft note our Vanille Komoren. For warm, spicy desserts combine it with our tonka beans. You'll find more for baking in our spices and blends for baking collection.

Frequently Asked Questions

What is Vanille Tahitensis?
A vanilla species of its own (Vanilla tahitensis), a hybrid of Vanilla planifolia and Vanilla pompona. It is known for its strongly floral, perfumed aroma with anise and cherry notes.

Is this Bourbon vanilla?
No. Bourbon vanilla is Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros - such as our Vanille Planifolia MDG. Tahitensis is a different species with its own, more floral profile.

What do I use ground Tahitensis vanilla for?
For vanilla sugar, yeast dough, shortcrust pastry and fine patisserie, as well as for panna cotta, crème brûlée, ice cream and mousse. It can be stirred in directly without scraping.

Ground vanilla or a whole pod - which should I use?
Ground vanilla stirs straight into dough, sugar and creams without scraping and spreads evenly. Whole pods such as the Vanille Tahitensis PYF are better when you want to infuse seeds and pod in milk or cream. For quick baking the powder is more practical.

Why does the vanilla speckle pale dishes dark?
Because the whole pod is ground in. The fine dark specks are real vanilla seed and a mark of quality.