Vanilla Tahitensis PYF

Vanille Tahitensis PYF, a floral-sweet vanilla pod for patisserie

Vanille Tahitensis brings a strong, floral aroma with notes of almond, cherry and anise to your desserts - finer and more perfumed than classic Bourbon vanilla. It comes from French Polynesia and is a hybrid of Vanilla planifolia and Vanilla pompona. We produce the pods in our workshop in Klingenberg am Main and pack them there. The profile: a floral opening, a full-bodied middle and a long aromatic depth.

How to use

Spectacular for desserts, panna cotta, crème brûlée, ice cream and mousse. It refines fruit salad, marinated strawberries, exotic fruit and fine patisserie. Also for vanilla sugar, soufflés and champagne cocktails. Its floral aroma shows best in cold and fruity dishes.

Important: slit the pod lengthways, scrape out the seeds and let both infuse - the empty pod still gives plenty of aroma to milk, cream or sugar. Do not heat Tahitensis vanilla strongly; its delicate aroma develops best in cold or lukewarm dishes.

Vanilla panna cotta in 4 steps

1. Gently warm 500 ml cream with the seeds of half a vanilla pod and the scraped pod, without boiling.
2. Stir in 60 g sugar, dissolve three soaked sheets of gelatine in it and remove the pod.
3. Pour the cream into moulds and chill for at least four hours.
4. Turn out and serve with marinated strawberries or a fruit coulis.

At a glance

• Vanilla Tahitensis from French Polynesia, a hybrid of planifolia and pompona
• Floral-sweet profile with almond, cherry and anise notes
• Whole pods, produced in our workshop in Klingenberg am Main
• Versatile for patisserie, desserts and fruit
• Without flavour enhancers, anti-caking agents or additives

Goes well with

If you want the classic, creamy vanilla taste, reach for the Vanille Planifolia MDG from Madagascar; for something darker and more chocolatey try the Vanille Pompona MDG. For quick seasoning without scraping, our vanilla sugar with tonka bean fits well, and the tonka beans add a related, hay-sweet accent. You'll find more for baking in our spices and blends for baking collection.

Frequently Asked Questions

What is Vanille Tahitensis best for?
For cold and fruity desserts such as panna cotta, ice cream, mousse, marinated strawberries and fine patisserie. Its floral, perfumed aroma shows more there than when baking at high heat.

What is the difference between Tahitensis and Planifolia?
Tahitensis is more floral and perfumed with notes of almond and cherry, while the Vanille Planifolia from Madagascar tastes creamier, rounder and classically of Bourbon vanilla. For fruity desserts choose Tahitensis, for classics like vanilla sauce the Planifolia.

How do I get the most aroma from the pod?
Slit the pod lengthways, scrape out the seeds and let both seeds and pod infuse. The scraped pod keeps giving aroma to sugar, milk or cream, so do not throw it away.

How do I store vanilla pods?
Airtight, cool and dark, for example in a sealed jar. The pods stay supple for a long time; a jar of sugar with a pod becomes vanilla sugar on the side.