Vanilla Beans - Tahitian Grade A (Papua New Guinea)
Vanilla Beans - Tahitian Grade A (Papua New Guinea)
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These certified organic Tahitian vanilla beans (Vanilla tahitensis) are Grade A quality, sourced from Papua New Guinea. These tahitian vanilla beans have a distinctly different flavour profile from the more common Bourbon (Madagascar) vanilla, with floral, fruity, and cherry-like notes alongside the classic vanilla sweetness. These plump, oily vanilla pods are perfect for baking, making homemade vanilla extract, infusing into cream and custard, or adding to cocktails and hot drinks.
Key Benefits
- Tahitian flavour profile: Distinctly different from Bourbon vanilla. Tahitian beans are known for their floral, fruity, anise-like notes with hints of cherry and caramel. Ideal for desserts where vanilla is the star flavour.
- Grade A quality: Plump, moist, and oily beans with a high moisture content. Grade A beans are the top quality for culinary use, with flexible pods and abundant seeds.
- Make your own extract: Split 3 to 5 beans and place in a bottle of vodka or rum. Store in a cool, dark place for at least 2 months. Homemade extract is richer and more complex than commercial versions.
- Certified organic: Grown and cured without synthetic chemicals, supporting sustainable farming practices in Papua New Guinea.
Baking and desserts: Split the bean lengthwise with a sharp knife and scrape out the seeds with the back of the blade. Add the seeds directly to custard, ice cream, cream, cake batter, or pastry cream. For a vanilla chai, combine with Cinnamon Sticks and Ginger Root. Drop the scraped pod into the mixture too for extra flavour, and remove before serving.
Vanilla extract: Split 3 to 5 vanilla beans lengthwise and place in a clean bottle. Cover with 250 ml of vodka, rum, or bourbon. Seal and store in a cool, dark place for at least 8 weeks, shaking occasionally. The extract improves with age and keeps indefinitely.
Vanilla sugar: Bury a whole vanilla bean (or used, scraped pods) in a jar of caster sugar. Seal and leave for 2 weeks. The sugar absorbs the vanilla flavour beautifully. Top up the sugar as you use it. The bean will flavour sugar for months.
Vanilla is the world's most labour-intensive spice crop. Each flower must be hand-pollinated within a few hours of opening, and the beans require months of careful curing (blanching, sweating, drying, and conditioning) to develop their flavour. This is why real vanilla beans are a prized ingredient.
Tahitian vanilla (V. tahitensis) is a natural hybrid, likely descended from V. planifolia crossed with V. odorata. It contains less vanillin than Bourbon vanilla but higher levels of anisaldehyde and heliotropin, giving it that distinctive floral character.
Store vanilla beans in an airtight container or wrapped tightly in cling film at room temperature. Do not refrigerate, as this can cause sugar crystals to form. Well-stored beans keep for up to 2 years. This information is not a substitute for medical advice.
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