{"title":"Vanilla Tahitensis","description":"\u003cp\u003eVanilla tahitensis, or Tahitian vanilla, captivates with its delicacy. Where other vanillas impose themselves through power, it suggests: floral, aniseed and fruity scents that, depending on the terroir, evoke monoï, cherry, almond or jasmine. At Galand Vanille, each batch is selected and tasted by Paul Galand, so that we only offer you plump, supple and truly expressive beans.\u003c\/p\u003e\n\n\u003ch2\u003eTahitian vanilla: a species in its own right\u003c\/h2\u003e\n\u003cp\u003eContrary to popular belief, Tahitian vanilla is not simply a geographical origin: it is a distinct botanical species, \u003cem\u003eVanilla tahitensis\u003c\/em\u003e, born in Polynesia. It has one decisive characteristic: its beans do not split open when ripe. While other vanillas must be picked before they split, tahitensis can stay on the vine until the end of its cycle. It is therefore harvested whole and fully ripe, full of aromas that no early harvest cuts short.\u003c\/p\u003e\n\u003cp\u003eThis complete ripeness largely explains its singular profile: a plump, oily, almost soft bean whose fragrance comes through as soon as the pouch is opened.\u003c\/p\u003e\n\n\u003ch2\u003eWhy vanilla tahitensis is unique\u003c\/h2\u003e\n\u003cp\u003eAromatically, tahitensis is naturally low in vanillin but rich in floral and aniseed compounds. This is the exact opposite of the vanillas from \u003ca href=\"\/en\/collections\/planifolia\"\u003eVanilla planifolia\u003c\/a\u003e, whose indulgent, cocoa-like signature relies on vanillin. Tahitian vanilla does not play the same score: it brings elegance, freshness and a floral length found nowhere else. This is why pastry chefs reserve it for preparations where it can express itself without being masked.\u003c\/p\u003e\n\n\u003ch2\u003eOur Tahitian vanilla beans\u003c\/h2\u003e\n\u003cp\u003eWe work with four tahitensis origins, each with a strong personality:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/vanille-tahitensis-tahaa\"\u003eVanilla tahitensis from Tahaa\u003c\/a\u003e: the vanilla island par excellence, notes of monoï and a floral bouquet of great purity.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/vanille-tahitensis-raiatea\"\u003eVanilla tahitensis from Raiatea\u003c\/a\u003e: the Haapape cultivar, recognizable by its notes of bitter almond and cherry.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/vanille-tahitensis-papouasie\"\u003eVanilla tahitensis from Papua New Guinea\u003c\/a\u003e: the boldest, with anise, chocolate and leather.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/vanille-tahitensis-equateur\"\u003eVanilla tahitensis from Ecuador\u003c\/a\u003e: the most surprising, between jasmine and gingerbread.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eComparison of the four origins\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003cth\u003eDominant notes\u003c\/th\u003e\n\u003cth\u003eRecommended use\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eTahaa (Polynesia)\u003c\/td\u003e\n\u003ctd\u003eMonoï, floral notes\u003c\/td\u003e\n\u003ctd\u003eCold infusions, creams, whipped cream, dairy desserts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaiatea (Polynesia)\u003c\/td\u003e\n\u003ctd\u003eBitter almond, cherry\u003c\/td\u003e\n\u003ctd\u003ePanna cotta, red berry desserts, ice creams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePapua New Guinea\u003c\/td\u003e\n\u003ctd\u003eAnise, chocolate, leather\u003c\/td\u003e\n\u003ctd\u003eGanaches, chocolate desserts, bold creations\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEcuador\u003c\/td\u003e\n\u003ctd\u003eJasmine, gingerbread\u003c\/td\u003e\n\u003ctd\u003eSavory cooking, fish, sauces, spiced biscuits\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eIdeal for cold infusion\u003c\/h2\u003e\n\u003cp\u003eThe floral compounds that give Tahitian vanilla its charm are also the most volatile: high heat dissipates them. The best way to enjoy it is still a cold infusion or one at a gentle temperature. Split the bean, scrape out the caviar, then leave it to infuse for several hours in milk, cream, syrup or rum. The result has remarkable aromatic clarity: monoï, cherry or jasmine reach the palate intact, without the slightest bitterness.\u003c\/p\u003e\n\n\u003ch2\u003eTahitian vanilla or Madagascar vanilla?\u003c\/h2\u003e\n\u003cp\u003eThe question comes up often, and the answer is not a hierarchy: these are two different species, for two different uses. \u003ca href=\"\/en\/collections\/vanille-de-madagascar\"\u003eMadagascar vanilla\u003c\/a\u003e, from \u003cem\u003eVanilla planifolia\u003c\/em\u003e, is the indulgent vanilla par excellence: rich in vanillin, it holds up to baking and enhances warm pastries, crèmes brûlées, cakes and brioches. Tahitian vanilla, floral and delicate, shines in cold or lightly cooked preparations: infusions, whipped creams, fruit, fish. A well-thought-out vanilla drawer holds both, and you choose between them as you would choose a wine to suit the dish.\u003c\/p\u003e\n\n\u003ch2\u003eTexture, curing and storage\u003c\/h2\u003e\n\u003cp\u003eA fine tahitensis can be recognized by touch: it is plump, supple, slightly oily, never dry or brittle. Our beans are slowly cured before shipping, then packed in a zip pouch; the airtight glass tube, offered as an option in the cart, preserves their natural moisture even better. Store them at room temperature, away from light, and never put them in the refrigerator. A white frost may sometimes appear over time — this is rarer on tahitensis, which is lower in vanillin, than on a planifolia: this natural crystallization is a sign of quality, not a flaw.\u003c\/p\u003e\n\n\u003ch2\u003eDiscover more\u003c\/h2\u003e\n\u003cp\u003eTo continue exploring, browse our complete guide to \u003ca href=\"\/en\/blogs\/news\/comment-conserver-ses-gousses-de-vanille-le-guide-complet\"\u003estoring vanilla beans\u003c\/a\u003e: it details the right steps to keep your tahitensis supple and fragrant for months. You will also find our tips for rehydrating a forgotten bean.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eWhy is Tahitian vanilla so expensive?\u003c\/h3\u003e\n\u003cp\u003eBecause it is harvested ripe and whole, at the end of a long cycle, with low yields and demanding sorting. Add to that a very small-scale production and strong demand from pastry chefs around the world: rarity sets the price, and quality justifies it.\u003c\/p\u003e\n\u003ch3\u003eTahaa or Raiatea: which one should you choose?\u003c\/h3\u003e\n\u003cp\u003eChoose Tahaa for its monoï and floral profile, perfect in dairy desserts and infusions. Opt for Raiatea, with its notes of bitter almond and cherry, to accompany red berries, ice creams and creams. The two complement each other more than they compete.\u003c\/p\u003e\n\u003ch3\u003eCan Tahitian vanilla be cooked?\u003c\/h3\u003e\n\u003cp\u003eA gentle infusion, yes: milk or cream heated without boiling suits it very well. However, avoid strong, prolonged cooking, which destroys its floral compounds. For a cake or a crème brûlée, turn instead to a vanilla rich in vanillin.\u003c\/p\u003e","products":[{"product_id":"vanille-tahitensis-papouasie","title":"Vanilla tahitensis from Papua New Guinea","description":"\u003ch3\u003eA floral, spicy, singular vanilla\u003c\/h3\u003e\n\u003cp\u003eMild and intensely floral, this vanilla develops notes of tropical flowers and anise, with a chocolatey and slightly spicy background.\u003c\/p\u003e\n\u003cp\u003eLess rich in vanillin than planifolia, it wins you over with its complexity and finesse rather than its power.\u003c\/p\u003e\n\u003cp\u003eIt expresses itself particularly well in cold infusions: in a crème anglaise, milk, a syrup or a spirit, in order to preserve its naturally aniseed and sweet aromatic molecules.\u003c\/p\u003e\n\u003cp\u003eIdeal for delicate desserts, a chantilly cream, a whipped ganache or a fruit dessert, where you are looking for fragrance more than raw intensity.\u003c\/p\u003e\n\u003ch3\u003eAnother reading of vanilla\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eTahitensis\u003c\/strong\u003e variety stands out for the natural presence of aniseed molecules (anisyl alcohol, anisic acid, anisyl acetate), almost absent in planifolia.\u003c\/p\u003e\n\u003cp\u003eOn the other hand, it contains less vanillin, which gives it a more floral, airier, less linear profile.\u003c\/p\u003e\n\u003cp\u003eHere we find the X. Tahitensis variety, native to French Polynesia, introduced to Papua New Guinea. While the genetics are the same, terroir and preparation shape a different expression.\u003c\/p\u003e\n\u003ch3\u003eBorn on a preserved land\u003c\/h3\u003e\n\u003cp\u003eA humid, hot, intensely green land.\u003c\/p\u003e\n\u003cp\u003eThe vanilla grows in a still wild, hard-to-reach environment, where some tribes still live in rhythm with nature. Little tourism, little infrastructure: it is a preserved, almost raw territory.\u003c\/p\u003e\n\u003cp\u003eThis dense tropical climate and this biodiversity give birth to an expressive vanilla, with a more pronounced chocolatey and spicy dimension than its Polynesian cousin.\u003c\/p\u003e\n\u003ch3\u003eProcessing and maturation\u003c\/h3\u003e\n\u003cp\u003eIn Papua New Guinea, the ripe beans are scalded after harvest, plunged for a few minutes into hot water to start the enzymatic process.\u003c\/p\u003e\n\u003cp\u003eThis is followed by several days of sweating and fermentation, which develop the first aromatic notes characteristic of the region.\u003c\/p\u003e\n\u003cp\u003eDrying then alternates between shade and sun for several months, until supple, concentrated and structured beans are obtained.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“It is one of the most difficult vanillas to source. Papua New Guinea is on the other side of the world: several flights, sometimes boats, to reach these isolated plantations. But this wild land gives a unique vanilla: floral, aniseed, with a depth different from Tahiti. I am attached to it because it comes from a territory that has remained raw, almost intact.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":51148354191624,"sku":"0003","price":3.5,"currency_code":"EUR","in_stock":true},{"title":"5 beans","offer_id":51148354224392,"sku":"0003","price":17.5,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":51148354257160,"sku":"0003","price":30.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":51148354289928,"sku":"0003","price":50.0,"currency_code":"EUR","in_stock":true},{"title":"125g","offer_id":51148354355464,"sku":"0003","price":76.0,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":51148354388232,"sku":"0003","price":112.5,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":51148354421000,"sku":"0003","price":200.0,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":51148354453768,"sku":"0003","price":405.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-tahitensis-papouasie-nouvelle-guinee-gousse..jpg?v=1775081438"},{"product_id":"vanille-tahitensis-raiatea","title":"Vanilla tahitensis haapape from Tahiti Raiatea","description":"\u003ch3\u003eA floral caress from the Leeward Islands\u003c\/h3\u003e\n\u003cp\u003eIn the heart of the Leeward Islands, on Raiatea, this Tahitensis Haapape unfolds a singular score, broad and enveloping.\u003c\/p\u003e\n\u003cp\u003eHere, vanilla does not seek head-on power; it prefers depth, nuance, a slow conversation with the senses.\u003c\/p\u003e\n\u003cp\u003eIts fragrance opens on delicate floral notes, then come sweet anise, fresh almond and morello cherry, with underlying hints of ripe prune. Less focused on vanilla strength than planifolia, it wins you over with its complexity and natural suavity.\u003c\/p\u003e\n\u003cp\u003eIt finds its truest expression in milk-based desserts, creams, rice puddings, entremets or cold infusions. Its floral freshness blossoms without being rushed by heat, letting its aniseed and fruity nuances come through.\u003c\/p\u003e\n\u003ch3\u003eA mixed botanical origin\u003c\/h3\u003e\n\u003cp\u003eTahitensis is a living hybrid, born of a natural cross between Vanilla sotoarenasis and Vanilla odorata, two wild vines that once grew side by side in tropical forests. Introduced to French Polynesia, they found a new cradle there.\u003c\/p\u003e\n\u003cp\u003eThe Haapape variety, a subspecies of Tahitensis, gives longer, denser, particularly plump beans. On the island of Raiatea, the marine terroir leaves a deep mark on the plant: rich soils mixed with the remains of coral and fish bones, proximity to the ocean, constant humid heat. From this alliance comes a broad, supple, intensely aromatic vanilla, carrying an island signature within it.\u003c\/p\u003e\n\u003ch3\u003eExtreme ripeness, patient preparation\u003c\/h3\u003e\n\u003cp\u003eUnlike other origins, Tahitensis does not split open at full ripeness. The beans are therefore left on the vine for nine months, until they reach extreme ripeness. They are harvested black, fully mature, gorged with their essential oils.\u003c\/p\u003e\n\u003cp\u003eHere, there is no scalding as in Madagascar. Polynesian preparation follows a different rhythm: drying alternately in the shade and in the sun, then daily massaging by hand for two to three months. This patient gesture concentrates and evenly distributes the essential oils at the heart of the bean. This slow process gives rise to an aroma that is both deep and fresh, of great purity.\u003c\/p\u003e\n\u003cp\u003eIn Tahiti, strict specifications govern this production: the moisture content must remain high, between 38 and 50%, guaranteeing suppleness, gloss and intensity. Neither below, nor above.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“I absolutely love this vanilla. It reveals notes of cherry, almond, prune and anise, very different from the Tahiti vanilla I have always known and smelled. It is like discovering two Polynesias that are nothing alike. Between Tahaa and Raiatea, there are similarities, but also distinct personalities. It moves you as much as it perfumes. It is a vanilla of memory and emotion, a vanilla that tells the story of its island.” \u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean 14\/16cm","offer_id":51148357828872,"sku":"0008","price":13.5,"currency_code":"EUR","in_stock":false},{"title":"5 beans 14\/16cm","offer_id":51148357861640,"sku":"0008","price":60.0,"currency_code":"EUR","in_stock":false},{"title":"10 beans 14\/16cm","offer_id":51148357894408,"sku":"0008","price":115.0,"currency_code":"EUR","in_stock":false},{"title":"20 beans 14\/16cm","offer_id":51148357959944,"sku":"0008","price":210.0,"currency_code":"EUR","in_stock":false},{"title":"1 bean 18\/20cm","offer_id":51148357992712,"sku":"0008","price":25.0,"currency_code":"EUR","in_stock":true},{"title":"5 beans 18\/20cm","offer_id":51148358025480,"sku":"0008","price":110.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans 18\/20cm","offer_id":51148358058248,"sku":"0008","price":200.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans 18\/20cm","offer_id":51148358123784,"sku":"0008","price":300.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/caviar-vanille-tahiti-grains-noirs-brillants.jpg?v=1772565851"},{"product_id":"vanille-tahitensis-tahaa","title":"Vanilla tahitensis from Tahiti Tahaa","description":"\u003ch3\u003eA sweet, floral vanilla\u003c\/h3\u003e\n\u003cp\u003eTahaa vanilla develops an instantly recognizable aromatic profile: very floral, aniseed, with notes of prunes, raisins, almond and monoï, supported by a light touch of chocolate.\u003c\/p\u003e\n\u003cp\u003eIt is an ideal vanilla for cold preparations: crème anglaise, syrups, infusions in alcohol, but also to accompany ripe fruit such as pineapple or to enrich a hot chocolate.\u003c\/p\u003e\n\u003ch3\u003eAn exceptional selection\u003c\/h3\u003e\n\u003cp\u003eFrom the species Vanilla tahitensis (haapape), this vanilla stands out for its long, plump beans, often over 18 cm, very rich in caviar. Their glossy dark brown color reflects a high aromatic concentration.\u003c\/p\u003e\n\u003cp\u003eThe harvest takes place after 13 months of ripening on the vine, well beyond the standards for Planifolia. The beans are then cleaned, gently dried and exposed to the sun for several hours a day for at least five months. Each step, massaging, grading, curing, demands extreme precision to reveal the full finesse of this vanilla.\u003c\/p\u003e\n\u003ch3\u003eA hybrid botanical origin\u003c\/h3\u003e\n\u003cp\u003eTahitensis is a living hybrid, born from a natural cross between Vanilla sotoarenasis and Vanilla odorata, two wild vines growing side by side in tropical forests. Introduced to French Polynesia, they found a new terroir there in which to thrive.\u003c\/p\u003e\n\u003cp\u003eThe Haapape variety, a subspecies of Tahitensis, gives longer, denser, particularly plump beans.\u003c\/p\u003e\n\u003ch3\u003eTahaa, French Polynesia\u003c\/h3\u003e\n\u003cp\u003eNicknamed “the vanilla island”, Tahaa, in French Polynesia, offers an ideal environment: a hot climate, constant humidity and traditional expertise.\u003c\/p\u003e\n\u003cp\u003eThis vanilla is grown there with respect, in a balance between nature and human intervention. Its unique aromatic profile, very different from Planifolia, makes it an essential reference for chefs looking for a more floral, more expressive vanilla.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“Tahaa vanilla is a very personal vanilla for me. It’s the vanilla of my childhood.\u003c\/p\u003e\n\u003cp\u003eI find notes of prunes and raisins, that very aniseed, floral side. It’s my grandmother’s vanilla, the one in her rice puddings and crème caramels.\u003c\/p\u003e\n\u003cp\u003eIt’s perfect cold, in a gentle infusion, in a crème anglaise or with fruit. It’s a very expressive vanilla, with plenty of caviar and real aromatic elegance.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":51148365267208,"sku":"","price":16.5,"currency_code":"EUR","in_stock":true},{"title":"5 beans","offer_id":51148365299976,"sku":"","price":75.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":51148365332744,"sku":"","price":145.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":51148365398280,"sku":"","price":280.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-tahiti-tahaa-noir-mat-profond.jpg?v=1775080267"},{"product_id":"vanille-tahitensis-equateur","title":"Vanilla Tahitensis from Ecuador","description":"\u003ch3\u003eA singular expression of tahitensis\u003c\/h3\u003e\n\u003cp\u003eTahitensis from Ecuador immediately stands out for its aromatic composition. Unlike Planifolia, it contains very little vanillin, but a high concentration of aniseed molecules (anisyl alcohol, anisic acid, anisyl acetate), as well as parahydroxybenzoic acid.\u003c\/p\u003e\n\u003cp\u003eThis vanilla reveals a very distinctive signature of white flowers, jasmine, olive oil, mirabelle plum and red berries, with a slightly spicy depth reminiscent of gingerbread.\u003c\/p\u003e\n\u003cp\u003eIn preparations, it will suit a crème anglaise, an ice cream, a crème brûlée, a fruit salad… In savory dishes, with fish or white meat.\u003c\/p\u003e\n\u003ch3\u003eA living equatorial terroir\u003c\/h3\u003e\n\u003cp\u003eIntroduced to Ecuador, tahitensis has adapted perfectly to the equatorial forest, a rich, dense and still largely wild environment.\u003c\/p\u003e\n\u003cp\u003eThe terroir plays an essential role here: it shapes a vanilla very different from those of Tahiti or Papua, with a greener, more floral and more unexpected expression.\u003c\/p\u003e\n\u003cp\u003eThe preparation process (scalding, sweating, then sun-drying) also differs from that of French Polynesia, further strengthening its own identity.\u003c\/p\u003e\n\u003cdiv style=\"background:#eeeeee;border-left:5px solid #999999;padding:15px;margin-top:18px\"\u003e\n\u003ch3 style=\"margin:0 0 8px\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“I am not always drawn to tahitensis grown outside French Polynesia. But this one clearly surprised me.\u003c\/p\u003e\n\u003cp\u003eIt has very particular aromatics, truly different: white flowers, jasmine, olive oil, floral and aniseed notes, with a touch of red berries and gingerbread.\u003c\/p\u003e\n\u003cp\u003eIt is a vanilla that won me over with its unique profile. The Ecuadorian terroir has a lot to do with it: it gives it an identity you won’t find anywhere else.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"1 bean","offer_id":52869072617736,"sku":null,"price":4.5,"currency_code":"EUR","in_stock":true},{"title":"5 beans","offer_id":52869072650504,"sku":null,"price":20.0,"currency_code":"EUR","in_stock":true},{"title":"10 beans","offer_id":52869072683272,"sku":null,"price":35.0,"currency_code":"EUR","in_stock":true},{"title":"20 beans","offer_id":52869072748808,"sku":null,"price":60.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-tahitensis-equateur-gousse-prestige.jpg?v=1775079347"},{"product_id":"vanille-tahitensis-de-lequateur-professionnel","title":"Vanilla Tahitensis from Ecuador professional","description":"\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA singular expression\u003c\/h3\u003e\n\u003cp\u003eThe Tahitensis Vanilla from Ecuador reveals a singular and unexpected expression of tahitensis, radically different from its Polynesian cousins. Unlike Planifolia, it contains very little pure vanillin, but concentrates a high proportion of aniseed molecules (anisyl alcohol, anisic acid, anisyl acetate) and a unique parahydroxybenzoic acid. This particular chemical composition gives rise to a vanilla that unveils a truly singular and memorable signature: elegant white flowers, enveloping night jasmine, subtle and luxurious olive oil, mirabelle plum as fresh as autumn, vibrant red berries, accompanied by a slightly spicy depth that gently evokes French gingerbread. It is a vanilla generous in caviar, expressing itself particularly well in delicate crème anglaise, refined ice cream, architectural crème brûlée, or in savory pairings with white fish or delicate meat. It brings an unexpected aromatic signature, an invitation to discovery.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eFrom the tropical forest to your kitchen\u003c\/h3\u003e\n\u003cp\u003eThe Tahitensis Vanilla from Ecuador follows a curing process distinct from the one practiced in French Polynesia, reflecting the very different equatorial terroir. Introduced to Ecuador, tahitensis has adapted perfectly to the lively, dense and rich equatorial climate, and to an ecosystem that is still largely wild and preserved. After the ripe beans are harvested, the process combines delicate scalding — a brief immersion in hot water to start the enzymatic transformations — followed by sweating and gradual fermentation, which develop the first aromatic notes particular to the region. Drying alternates between shade and sun over several months, allowing the aniseed molecules specific to this ecology to take full shape. This curing process, different from that of French Polynesia, significantly strengthens the distinct identity of this Ecuadorian tahitensis, creating a vanilla unlike any other.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA living equatorial terroir\u003c\/h3\u003e\n\u003cp\u003eThe Tahitensis Vanilla from Ecuador flourishes in the dense equatorial forest, a rich, living and largely wild environment. Ecuador embodies the botanical wealth of the world, home to incomparable biodiversity. Terroir plays a truly essential role here: it shapes a tahitensis very different from those of Tahiti or Papua New Guinea, with a greener, more floral and truly unexpected expression. The equatorial soil, the constant humidity, the proximity of the Amazon — all of this leaves its deep aromatic mark on every bean. It is a vanilla born of a natural cross (which constitutes the tahitensis species) in an exceptional equatorial terroir, producing aromatics that no other tahitensis can match. This Ecuadorian vanilla embodies a unique harmony between a botanically exotic species and a living equatorial terroir.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eNotes found nowhere else\u003c\/h3\u003e\n\u003cp\u003eThe Tahitensis Vanilla from Ecuador has a remarkably distinct aromatic signature: delicate white flowers, night jasmine, olive oil, mirabelle plum, red berries, gingerbread. It is a vanilla for palates in search of the different, the surprising, the unexpected. It conveys its Ecuadorian terroir with every infusion, revealing layer after layer this extremely rare green and spicy signature. It is also very rich in aromatic caviar, expressing itself fully in cold preparations where its precious molecules are not destroyed. For another, radically different tahitensis, the Tahitensis from Tahaa brings a sweeter, licorice-like smoothness. For an Ecuadorian floral vanilla of another kind, the Odorata from Ecuador offers a very different woody depth. For a more classic tahitensis, the Tahitensis from Papua New Guinea displays a stricter floral character.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003ePreserving all the aromatic power\u003c\/h3\u003e\n\u003cp\u003eStore the beans of Tahitensis Vanilla from Ecuador in an airtight glass tube, away from light and at a stable room temperature, between 15 and 20 °C. This singular vanilla preserves its particular properties when storage conditions remain rigorous. White crystals are extremely rare on this variety — this is not a sign of lower quality; it is simply its particular chemical composition, dominated by aniseed molecules rather than by vanillin. Be sure to avoid the refrigerator, which alters the delicate notes of jasmine, olive oil and gingerbread. Temperature variations must be strictly avoided. Air briefly once a week. Optimal storage: decades, with excellent aromatic stability if conditions remain rigorous.\u003c\/p\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eThe vanilla of Paul’s childhood\u003c\/h3\u003e\n\u003cp\u003eThe Tahitensis Vanilla from Ecuador at Galand Vanille is a choice for the curious explorer who is not afraid of surprising vanillas. This is not the classic, mellow, licorice-like Polynesian tahitensis; it is an illuminating variation, green and spicy, revealing what the Ecuadorian terroir can achieve with a botanically classic species. It is aimed at those who have mastered the great classics — Madagascar, Tahiti, Tanzania — and are now looking for a new expression, an equatorial terroir revealed by a vanilla rich in aromas. It differs from the Tahitensis from Tahaa in its lack of sweet linearity. It also differs from the Sotoarenasii from Colombia, although the two share a floral character. For a radically different but complex Ecuadorian vanilla, the Odorata from Ecuador brings an entirely opposite woodiness.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #eeeeee; border-left: 5px solid #999999; padding: 15px; margin-top: 20px;\"\u003e\n\u003ch3 style=\"font-size: 1.1em; font-weight: bold;\"\u003eA word from Paul Galand\u003c\/h3\u003e\n\u003cp\u003e“I am not always drawn to tahitensis from outside French Polynesia. But this one clearly surprised me.\u003c\/p\u003e\n\u003cp\u003eIt has a very particular aromatic profile, truly different: white flowers, jasmine, olive oil, floral and aniseed notes, with a touch of red berries and gingerbread.\u003c\/p\u003e\n\u003cp\u003eIt is a vanilla that won me over with its unique profile. The Ecuadorian terroir has a lot to do with it: it gives it an identity found nowhere else.”\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Galand vanille","offers":[{"title":"125g","offer_id":55253602500872,"sku":null,"price":68.58,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":55253602566408,"sku":null,"price":126.6,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":55253602631944,"sku":null,"price":242.65,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":55253602697480,"sku":null,"price":474.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/files\/vanille-tahitensis-equateur-gousse-prestige.jpg?v=1775079347"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0946\/9955\/3032\/collections\/vanille-tahitensis-papouasie-nouvelle-guinee-gousse..jpg?v=1782253106","url":"https:\/\/galand-vanille.com\/en\/collections\/tahitensis.oembed","provider":"Galand Vanille","version":"1.0","type":"link"}