Tahitian Vanilla

LATIN NAME

Vanilla tahitensis

COMMON NAME

Tahitian Vanilla

HABITAT

French Polynesia, Leeward Islands (Raiatea, Tahaa and Huahine)

TOTAL EXTRACT FROM THE TAHITIAN VANILLA DEVELOPED BY OUR LABORATORIES: EVT™ (Extract of vanilla tahitensis)

The richness of the Polynesian black gold

Vanilla tahitensis or Tahitian vanilla is part of the Orchidaceae family and is originally considered a hybrid between Vanilla planifolia and Vanilla odorata.

Tahitian vanilla differs from other aromatic species cultivated by very interesting characteristics.

This species, unlike the others, is indiscriminate, it does not open at maturity and therefore remains fleshy, protecting all its vital capital. 

This vanilla is therefore the only one that can be harvested at maturity, at its peak of taste and aroma. This intense and aniseed flavour is explained by the presence of more than 200 aromatic molecules compared to only 40 for Vanilla planifolia, commonly known as Bourbon vanilla. Bourbon vanilla is the most widely produced and distributed vanilla in the world.

Finally, Tahitian vanilla is characterized by the presence of different cultivars (or varieties) where each cultivar has a unique sensory profile.

This richness of aromatic and therefore molecular diversity makes Tahitian vanilla a quality vanilla, not only in terms of taste but also and above all in biological terms.