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Tahitian Vanilla Bean - Tahiti

Le Comptoir de Toamasina gives you the possibility to touch excellence with the premium Tahitian vanilla bean Tahiti. This vanilla from Tahiti is unique and incredible. It offers a beautiful and well shaped bean. It’s fleshy, supple and soft. When it touches your palette, our tahitian vanilla bean Raiata. The flavour is rich, unctuous and floral with tones of ripe fruit.

Main notes: anise and prunes which gives way to a taste of floral vanilla.
Aromatic: The star of pastry. A vanilla pod with an intense fragrance of gourmet vanilla, the most intense of vanilla
Quality: Gourmet - Extra
Grand Cru

Discover an exceptional vanilla, the best vanilla in the world. Buy the best high quality vanilla pods at the best price per kilo.

Packaging

Reference VTRPSGC1

€8.50

Legendary Flavor

Concentrated notes of prune and anise typical of the Tahitensis variety, featuring remarkable length on the palate.

Gourmet Quality

Large, plump, oily beans that undergo no scalding—sun-cured on the vine to 50% moisture.

Rigorous Selection

Sourced directly since 2013 to bring you this Polynesian treasure at the best value for money.

What you will see in this video

Arnaud presents the Tahitian vanilla bean: its suppleness, oily texture, characteristic wrinkled husk, and intoxicating aroma upon unsealing.

Comparative Sensory Analysis

Tahiti vs Bourbon Madagascar

Two profiles, two distinct aromatic worlds

Anise

Floral

Fruity · Prune

Pure Vanilla

Length on Palate

Tahitian Vanilla

Madagascar Bourbon

Arnaud's Note: "Tahitian vanilla contains less vanillin than Bourbon, but it unlocks an entire register of anise and floral notes that Bourbon lacks. It is complexity through subtlety: without the heavy phenolic notes of Bourbon, a light, fruity bouquet can fully express itself."

Tahiti · Bourbon Madagascar

Gourmet Grade Tahitian vanilla bean, measuring 14 to 20 cm in length. Extremely plump, oily, and supple with a beautiful wrinkled skin. Highly lustrous with an extraordinary fragrance—initial notes of prune and anise giving way to an intensely floral, smooth finish.

Main Notes: Anise and prune, resolving into floral vanilla notes
Size: 14 to 20 cm
Aromatics: The star of pastry. A vanilla bean featuring an intense, floral, and luxurious aroma
Quality: Gourmet Grade

A note from Arnaud: "Personally, while I find Tahitian vanilla exceptional, I consider Bahian vanilla from Bahia, Brazil, to be the absolute finest in the world. However, Tahitian vanilla remains an essential classic for its floral elegance."

Technical Sheet

What You Receive

One Gourmet Grade Tahitian vanilla bean.

Country of originFrench Polynesia
Botanical speciesVanilla tahitensis
Size14 to 20 cm
Aromatic power7/10
MethodIndehiscent — ripens and browns naturally on the vine, without scalding
AllergensNone — no trace elements

A Three-Stage Flavor Journey

Upon opening, the pod reveals an anise-like freshness and intense floral spring accents—orange blossom, frangipani, and ylang-ylang. Next comes the core tasting note: a fruity, rich character reminiscent of candied cherry, dried prune, and red fruit jam, paired with sweet almond nuances. Finally, it leaves a creamy, balsamic trail that lingers pleasantly without any bitter phenolic aftertaste.

French Polynesian Terroirs

This vanilla originates from across French Polynesia—Tahiti, Raiatea, Tahaa, and Moorea. Each island contributes subtle differences: Raiatea produces a distinctly aniseed, fine woody profile due to basaltic soils and valley breezes. Tahaa leans toward a more floral, caramel bouquet.

It was on the island of Raiatea (Faaroa) that this species was first scientifically described in 1933 by botanist J.W. Moore.

How It Differs from Madagascar Bourbon

Tahitian Vanilla	Madagascar Bourbon Vanilla
Floral and anise-flavored	Pure vanilla and cocoa notes
Notes of prune and ripe fruit	Notes of caramel, cocoa, and cream
Indehiscent pod, vine-ripened (10 months on vine)	Dehiscent pod, harvested green (7-8 months on vine)
Large, plump, oily pod — 9 to 12 g	Slender, supple pod — 3 to 5 g
Excels in cold / gentle preparations (<80°C)	Highly versatile, heat-resistant in baking

The Unique Craft of Polynesian Farmers

Tahitian vanilla transcends typical spice grading. Unlike Bourbon vanilla, Vanilla tahitensis is indehiscent—it does not split open at maturity. This allows farmers to leave the pods to ripen and brown directly on the vine for up to 10 months. The result is a bean that avoids thermal scalding, remaining plump, oily, and saturated with essential oils.

Protected under the Protected Geographical Indication (PGI) "Vanille de Tahiti", growers adhere to hand-pollination, chemical-free weeding, and mandatory vine-ripening without thermal scalding.

How to Spot Premium Beans

Oily Touch: Gentle massaging should leave a lustrous, oily film on your fingertips.
Flexibility: The pod should bend around your finger without cracking or splitting.
Frost vs Mold: Unlike Bourbon, white "frosting" (pure vanillin crystals) is chemically impossible on Tahitian vanilla due to its lower vanillin ratio. Any fuzzy white deposit with a musty smell is mold—not a quality sign.

Pricing and Formats

Packaging	Price	Unit Price
1 Bean Pouch	€8.50	€8.50 / bean
2 Beans Glass Tube	€16.50	€8.25 / bean
10 Beans Box	€64.42	€6.44 / bean
250 g Pouch	€232.10	€928.40 / kg
1 kg Bulk Pouch	€798.50	€798.50 / kg

Also available in 20-bean, 100-bean, and 50g pouches. Larger formats significantly reduce price per unit.

Dosing Guide: How Much Tahitian Vanilla to Use?

A Tahitian bean weighs 9 to 12 g, compared to 3 to 5 g for a Bourbon bean. Weight for weight, it contains far more seeds and aromatic oils. In volume, one Tahitian bean easily replaces 3 Bourbon beans. A reliable rule for baking is: use half a Tahitian bean to replace one whole Bourbon bean.

Infusions: Keep liquids under 80°C—its aniseed compounds are heat-sensitive. Steep off the heat.
Infused Rum: One whole bean steeped in a bottle of rum for several weeks.
Vanilla Sugar: Place a used, dried pod inside a sugar jar to scent it continuously.

Proper Storage Instructions

Tahitian vanilla is exceptionally rich in natural fatty acids, giving it its oily feel but making it sensitive to oxygen, light, and heat. Never refrigerate or freeze: cold permanently crystallizes these fatty acids and causes condensation leading to mold. Airtight: Store in glass tubes or airtight jars away from oxygen. Shaded: Keep in a cool, dark pantry (15-20°C).

Frequently Asked Questions

Why isn't Tahitian vanilla scalded like Bourbon vanilla?

Because Vanilla tahitensis is indehiscent and ripens naturally on the vine without splitting. Farmers leave it to ripen directly on the vine, concentrating aromas without thermal shock.

How much Tahitian vanilla should I use compared to Bourbon?

Generally, half a Tahitian bean replaces a full Bourbon bean because its aromatic potency releases rapidly.

How should I store Tahitian vanilla beans?

In an airtight glass tube or jar, away from air and direct light, kept between 15-20°C. Never in the refrigerator.

Is the white deposit on my Tahitian bean frosting or mold?

On Tahitian vanilla, it cannot be vanillin frosting because its vanillin content is naturally too low. Any fuzzy white deposit with a musty smell is mold—not a quality sign.

"Tahitian vanilla is the most fragrant and floral vanilla available. Anise, prune, white flowers: Gourmet quality for those seeking pure aromatic elegance."

Order My Tahitian Vanilla Bean

Gourmet Quality · French Polynesia · Sourced by Arnaud Sion

Native country: Tahiti
BOTANICAL SPECIES: Vanilla Tahitensis
INGREDIENTS: Tahitian Vanilla
AROMATIC POWER: 7/10
ALLERGEN: None
POSSIBLE TRACES OF ALLERGENS: None
PACKAGING: Bottle or Sachet
Preparation / Delivery: Preparation within 24 hours - Delivery within 48 hours