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Ecuador
- 1 bean: 4,50€
- 5 beans: 20,00€ (4,00€ per bean)
- 10 beans: 35,00€ (3,50€ per bean)
- 20 beans: 60,00€ (3,00€ per bean)
1
Vintage2024/2025
TerroirManabí
Curing12 months / scalded > sun-dried
Moisture30-35%
Notesjasmine, olive oil, mirabelle plum, floral, aniseed, red berries, gingerbread
Ideal forPastry, infusions, creative desserts
Ecuador
Vanilla Tahitensis from Ecuador
X.tahitensis — Vintage 2024/2025
A singular expression of tahitensis
Tahitensis 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.
This 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.
In preparations, it will suit a crème anglaise, an ice cream, a crème brûlée, a fruit salad… In savory dishes, with fish or white meat.
A living equatorial terroir
Introduced to Ecuador, tahitensis has adapted perfectly to the equatorial forest, a rich, dense and still largely wild environment.
The 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.
The preparation process (scalding, sweating, then sun-drying) also differs from that of French Polynesia, further strengthening its own identity.
A word from Paul Galand
“I am not always drawn to tahitensis grown outside French Polynesia. But this one clearly surprised me.
It has very particular aromatics, truly different: white flowers, jasmine, olive oil, floral and aniseed notes, with a touch of red berries and gingerbread.
It 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.”
Characteristics
VarietyX.tahitensis
Harvest2024 - 2025
TerroirManabí
Curing12 months / scalded > sun-dried
Moisture30-35%
Weight+3 g
PackagingZip pouch
Aromatic notesjasmine, olive oil, mirabelle plum, floral, aniseed, red berries, gingerbread
A word from Paul“I am not always drawn to tahitensis grown outside French Polynesia. But this one clearly surprised me. It has very particular aromatics, truly different: white flowers, jasmine, olive oil, floral and aniseed notes, with a touch of red berries and gingerbread. It 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.”
Paul Galand
Verified reviews
4.8
5 reviews of this vanilla
Across the whole shop: excellent 4.9 from more than 4,500 orders.
A selection of the most detailed 4- and 5-star reviews.Reviews of this vanilla, supplemented by 4- and 5-star reviews of vanillas from the same family.A selection of the most detailed 4- and 5-star reviews of vanillas from the same family.
They talk about us
The guide to this vanilla
Vanilla Tahitensis from Ecuador: a singular expression
Tahitensis from Ecuador stands out immediately. The same species as in Tahiti, but another face: greener, more floral, decidedly unexpected.
01
A very aniseed signature, little vanillin
Unlike planifolia, very little vanillin, but a high concentration of aniseed molecules (anisyl alcohol/anisic acid, anisyl acetate) and parahydroxybenzoic acid.
02
White flowers, jasmine, olive oil and gingerbread
A signature of white flowers, jasmine, olive oil, mirabelle plum, red berries, with a depth reminiscent of gingerbread.
03
When the equatorial terroir changes everything
Introduced to Ecuador, Tahitensis has adapted to the equatorial forest. A different preparation (scalding, sweating, sun-drying) strengthens its identity.
How to use it
- 1Split, scrape: a very floral, aniseed profile.
- 2In sweet dishes: crème anglaise, ice cream, crème brûlée, fruit salad (cold infusion for 24 to 48 h).
- 3In savory dishes: fish or white meat.
It comes from an equatorial terroir and undergoes a different preparation: this gives it a greener, more floral profile.
Very little vanillin, in favor of aniseed molecules.
In sweet dishes (crème brûlée, ice cream) as well as savory ones (fish, white meat).
Would you like a custom quote? Email us: paul@galand-vanille.com
Rare vanillas grown with passion and expertise
The Galand Vanille commitment
01Selection and curing
At Galand Vanille, there is no such thing as a “lesser vintage”. Every vanilla bean is the result of the passionate work of growers from around the world. We keep only the most remarkable beans, rich in flavor. Paul Galand then tastes every batch to guarantee exceptional vanilla.
02Direct from Growers & Ethics
We cut out the middlemen to guarantee two things: full traceability for you, and fair pay for the grower. Our partners grow vanilla in harmony with natural cycles, without chemicals, for absolute aromatic purity.
03Grand Cru Vanilla
Every Grand Cru Vanilla bean is selected for its organoleptic quality — unique shape, color, moisture and aromatic profile. Vintage-dated so they can evolve as they keep, our beans can crystallize naturally and develop new aromas after years. Ideal for fine pastry and perfumery, they guarantee pure, natural and exceptional vanilla.
More to discover
Other stops
PAPUA NEW GUINEAOroVanilla tahitensis from Papua New GuineaThe same species, under a more chocolatey climate.★ 4.9 (17 reviews)
From 3,50€ /bean
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French PolynesiaTahaaVanilla tahitensis from Tahiti TahaaThe benchmark Polynesian Tahitensis.★ 5.0 (6 reviews)
From 16,50€ /bean
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Native
EcuadorManabíVanilla Odorata from EcuadorAnother Ecuadorian vanilla, from a different species.★ 5.0 (3 reviews)
From 10,00€ /bean
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MadagascarSambavaVanilla planifolia Bourbon from MadagascarOur customers’ favorite.★ 5.0 (101 reviews)
From 4,50€ /bean
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FREE DELIVERYPickup point 4 € · Free from 45 €
Home delivery 6,90 € · Free from 80 €
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CUSTOMER SERVICEA question?
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