Vanilla Beans, Tahitian

These aged whole dried Tahitian vanilla beans (Vanilla tahitensis) are preferred for perfumery use.

Vanilla tahitensis is a polyploid species and has been shown to be a cross between Vanilla planifolia and Vanilla odorata.

Tahitian Vanilla comes from the fruit of an orchid variety called Vanilla Tahitensis which is a completely different species than the Bourbon (Planifolia) varieties from Madagascar. Tahitian beans are more delicate than Bourbon beans with completely different flavor profile - they are flowery, fruity and anisic with a smooth flavor.

Tahitian Vanilla Beans are unlike any other vanilla bean. Their aroma is fruity and floral and can smell like licorice, cherry, prunes and even wine. Unlike Bourbon beans, Tahitian Vanilla Beans are shorter, plumper and contain a higher oil and water content. Their skin is thinner and they contain fewer seeds. One bean is equal to approximately one tablespoon vanilla extract.

Perfumery:

To plump, place in brandy or other spirits for 24-48 hours. Cut lengthwise and scrape fruit/seeds. Discard skin or add to gently scent or flavor alcohol. One bean equals approximately 1 tablespoon of extract.

Arctander calls Vanilla (Vanilla planifolia "one of the most intriguing and inimitable flavor and perfume materials." The vanilla plant is an orchid that grows on a supporting tree or trunk and gets its nourishment from the soil and the air directly. Vanilla planifolia is a native of Mexico where it is pollinated in the wild by a local insect with a particularly long trunk. It was taken to Europe by Cortez shortly after the conquest, but mysteriously it did not produce fruits outside its native country. It took over 300 years before a method of hand pollination was developed on the island of Reunion that resulted in the production of fruit outside its native range.

Vanilla tahitensis is a polyploid species and has been shown to be a cross between Vanilla planifolia and Vanilla odorata.

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