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Tahitensis Vanilla Extract with Pastry
Tahitensis Vanilla Extract with Natural Pastry.
Our vanilla extract has been selected with the highest standards in order to offer you the top of the range vanilla extract.
During your recipes it will replace the vanilla pod in a wonderful way.
The natural aromatic extract of vanilla is 100% natural goes into the preparation of pastries, ice cream and yogurts... .
- Main notes: woody and floral vanilla
- Aromatic: An extract of vanilla pod with first notes of spice and leather which will continue with long notes of floral vanilla
The best tahitensis vanilla extract you can buy. A vanilla extract with the characteristic flavor of the tahitensis vanilla pod.
Exceptional Variety
Vanilla Tahitensis: renowned for its suave, naturally heliotropic aroma and unique flavor complexity.
Visual Signature
Formulated with real vanilla bean seeds to offer an authentic flecked appearance in your desserts.
Heat Resistance
Organoleptic structure preserves floral bouquet intensity even after baking or freezing.
Le Comptoir de Toamasina and founder Arnaud Sion present this Tahitensis vanilla extract enriched with real seeds. Crafted from meticulously selected pods, this extract provides a fluid and ready-to-use alternative to elevate your preparations without altering the delicate texture of powders or fragile batters.
Unlike traditional Planifolia (Bourbon) vanilla with its heavily woody and warm vanilla profile, Vanilla Tahitensis is celebrated for its floral, slightly anise-like, and fruity aromatic bouquet. A few drops are sufficient to infuse pastry creams, ganaches, ice creams, or cake batters with a rich and balanced fragrance.
Selected for demanding pastry chefs and cooking enthusiasts, this extract combines convenience with authenticity. You can also learn how to create your own homemade maceration to adjust the dosage according to your preferences.
What you'll see in this video
Arnaud explains the maceration steps and secrets behind successful homemade vanilla extract.
Comparative Sensory Analysis
Tahitensis vs Bourbon Planifolia vs Synthetic Vanillin
Three aromatic profiles for pastry arts
Organoleptic Profile
The Olfactory Pyramid of Tahitensis Vanilla
Aromatic bouquet evolution during tasting
Technical Sheet
Product Characteristics
- Country of OriginTahiti / Papua New Guinea
- Botanical SpeciesVanilla Tahitensis
- Appearance & TextureAmber viscous liquid with vanilla seeds
- Flavor ProfileFloral, anise, tonka bean, fruity
- Recommended Dosage15g to 20g per liter or kg
- ApplicationsPastry creams, batters, ganaches, ice creams
- StorageStore away from light and heat (15-25°C)
- Available Sizes60ml, 120ml, 500ml bottles
Pastry Dosage Guide
Tahitensis vanilla extract allows for precise adjustments. To replace one whole vanilla pod in a recipe, balance your preparation using the recommendations below:
| Preparation | Recommended Dosage | Pod Equivalence | Chef's Tip |
|---|---|---|---|
| Pastry / Custard Cream (1L) | 15g to 20g (2-3 tsp) | ~ 1 to 1.5 pods | Add at the end of cooking to preserve volatile aromas. |
| Ganache & Chocolate (500g) | 10g (1.5 tsp) | ~ 1 pod | Pairs exceptionally well with white or milk chocolate. |
| Ice Cream / Sorbet Base (1L) | 20g (3 tsp) | ~ 1.5 pods | Cold dampens sweet perception; slightly increase dosage. |
| Cake Batter / Biscuits (1kg) | 15g to 20g | ~ 1.5 pods | Seeds provide a highly aesthetic speckled finish. |
Manufacturing Secret of Tahitensis Vanilla
Unlike Planifolia vanilla which is scalded in hot water after harvesting, Tahitensis vanilla is an indehiscent pod undergoing a natural, alternating drying process in shade and sun. This method preserves all essential oils and prevents spontaneous aromatic loss.
How to Make Homemade Vanilla Extract?
If you prefer preparing your own natural extract maceration from whole vanilla beans, follow this simple method recommended by Arnaud Sion:
5 Steps for Artisanal Maceration
- Select your pods: Use 100g of Tahitensis vanilla beans per liter of neutral alcohol (40% vodka or white rum).
- Split the pods: Slice pods lengthwise to expose seeds to the liquid.
- Bottle insertion: Place split and chopped pod pieces in a dark or sterilized glass bottle.
- Pour alcohol: Submerge pods completely. Seal tightly.
- Patience & Shaking: Macerate for at least 2 to 3 months in a cool, dark place, shaking the bottle once a week.
Mixology & Cocktail Ideas
1. Tahitensis Old Fashioned
Mix 60ml Bourbon, 1 tsp cane syrup, and 1/2 tsp Tahitensis vanilla extract. Stir with ice cubes and garnish with an orange twist.
2. Vanilla & Passion Sour
Shake 50ml white rum, passion fruit juice, 15ml lime juice, 15ml simple syrup, and 1 tsp extract. Strain into a chilled glass.
Storage Guidelines
- Ambient Temperature: Store between 15°C and 25°C. Do not refrigerate.
- Light Protection: Keep in a dark cupboard or tinted bottle to avoid altering floral compounds.
- Airtight Seal: Seal tightly after each use to prevent volatile aroma evaporation.
- Shake Before Use: Gently shake bottle before use to evenly distribute suspended vanilla seeds.
Frequently Asked Questions
What is the difference between Tahitensis and Bourbon vanilla?
Tahitensis offers a more floral, fresh, and fruity profile (anise, prune notes), whereas Bourbon Planifolia focuses on warmer caramel, cocoa, and woody notes.
Does it contain real vanilla seeds?
Yes, our formula incorporates real vanilla seeds from extracted pods for an authentic flecked appearance.
Does the extract withstand high baking temperatures?
Yes, Tahitensis aromatic composition maintains excellent stability during oven baking and freezing in ice creams.
What dosage replaces 1 whole vanilla pod?
As a general rule, approximately 10g to 15g (2 teaspoons) of extract replace 1 whole vanilla bean.
« Elevate your creams, ganaches, and pastries with the floral richness and authentic flecks of Tahitensis Vanilla. »
Order My Tahitensis ExtractVanilla Tahitensis · With Seeds · Selection by Arnaud Sion
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