GENUINE TAHITIAN VANILLA FROM TAHITI
Monoi.NZ is happy to introduce to New Zealand, Genuine Tahitian Vanilla direct from the Vanilla nursery of Papara, on the Island of Tahiti.
When others sell "Tahitian Vanilla", what they omit to precise is the origin of their Vanilla which does NOT come from Tahiti and her Islands! Indeed, what they actually mean by "Tahitian Vanilla" is the variety, and not the origin of the Vanilla.
Now, you might ask me:
The Tahitian Vanilla or Vanilla Tahitensis is a breed born in Tahiti between Vanilla Planifolia and Vanilla Pompona.
Along with the Vanilla from Reunion Island, it is considered by professionals as a high-end product, rare and expensive.
Which explains the popular term used by some on packaging: "Tahitian Vanilla" regardless of the origin of their vanilla.
Tahitian Vanilla is famed for its glossy/shiny texture, supple form and pungent aromatic contents of its fleshy beans.
It is unique for its genetic characteristics, but also for the favourable environment of French Polynesia, thanks to the nature of the soil or "terroir", climate but also thanks to its Polynesian planters and the process of vanilla preparation.
French Polynesian Vanilla Tahitensis is different from Vanilla Planifolia with a rounder, more balanced sensorial profile and some "caramel" and "anisic" notes, while Bourbon vanilla (mainly from Madagascar) is more "fruity/pruny", "woody" or "spicy".
French Polynesian Tahitian Vanilla is different from Papua New Guinea or Indonesian Tahitian Vanilla, because more "aromatic" and "vanilla" while less "woody" and "smoked" compared to the second.
The Tahitian vanilla plant needs a hot and humid climate, a support to latch on and some shade. In French Polynesia, it is planted in the fields or under shade.
No sprays or nasty chemicals are used, only organic compost such as coconut fiber are used to
Planters are in charge of cuttings, control or help the latching and ensure to fold the liana so that the beans to come are at man's height.
Fertilization (pollination or marriage) is made by hand, flower by flower. It is done in July and October, early morning (flowers only last a few hours) and during drier weather (rain not being good for fruit formation). The flower is delicately taken in one hand, one finger being the support under the column (central part of the flower). With a stylus, open the membrane separating male and female organs, pollen and stigma, to put them into contact.
Tahitian vanilla is special in the fact that it is harvested when ripe, unlike other vanilla plants of other variety, harvested while green because they are dehiscent. You could compare it to the difference between a banana harvested green and a yellow banana...
To guarantee quality of the ripe vanilla bean harvested in French Polynesia, ripe vanilla beans surveillance committees have been set up in each commune and are in charge, at each ripe vanilla beans sale (May to November) of controlling ripeness, size and texture of the beans, required criteria for a quality vanilla bean curing.
Tahitian vanilla is original because of its genetics, agronomic climatic features, but above all when the ancestral know-how of Polynesians people enter its curing.
Curing, specific to the Tahitian vanilla bean produced in French Polynesia, is based on a harvest made when the beans are ripe and on a natural browning.
Curing or processing of odourless fruit into a soft and perfumed spice requires a minute and methodical work.
After having been rinsed in clear water and drained, vanilla beans are ready to the matured for about 3 to 8 months, aroma develops during this period.
The method used, called direct or natural curing consists in maturing the beans alternating sun and shade exposures (indirect curing begins with boiling, brutal shock "killing" the bean as opposed to the Vanilla tahitensis bean).
During the curing process, Tahitian vanilla beans loose part of their water (enabling a better conservation) and aromas develop and concentrate. Their humidity rate go from 80% to 45-55%. A thin layer of oil appears on the beans. Their become supple and shiny, therefore characterizing the Tahitian vanilla.
As for calibration, beans devoted to commercialisation are selected according to their length in 2 categories.
When others sell "Tahitian Vanilla", what they omit to precise is the origin of their Vanilla which does NOT come from Tahiti and her Islands! Indeed, what they actually mean by "Tahitian Vanilla" is the variety, and not the origin of the Vanilla.
Now, you might ask me:
- "SO WHAT IS THE DIFFERENCE THEN?"
The Tahitian Vanilla or Vanilla Tahitensis is a breed born in Tahiti between Vanilla Planifolia and Vanilla Pompona.
Along with the Vanilla from Reunion Island, it is considered by professionals as a high-end product, rare and expensive.
Which explains the popular term used by some on packaging: "Tahitian Vanilla" regardless of the origin of their vanilla.
Tahitian Vanilla is famed for its glossy/shiny texture, supple form and pungent aromatic contents of its fleshy beans.
It is unique for its genetic characteristics, but also for the favourable environment of French Polynesia, thanks to the nature of the soil or "terroir", climate but also thanks to its Polynesian planters and the process of vanilla preparation.
French Polynesian Vanilla Tahitensis is different from Vanilla Planifolia with a rounder, more balanced sensorial profile and some "caramel" and "anisic" notes, while Bourbon vanilla (mainly from Madagascar) is more "fruity/pruny", "woody" or "spicy".
French Polynesian Tahitian Vanilla is different from Papua New Guinea or Indonesian Tahitian Vanilla, because more "aromatic" and "vanilla" while less "woody" and "smoked" compared to the second.
- HOW IS IT GROWN?
The Tahitian vanilla plant needs a hot and humid climate, a support to latch on and some shade. In French Polynesia, it is planted in the fields or under shade.
No sprays or nasty chemicals are used, only organic compost such as coconut fiber are used to
Planters are in charge of cuttings, control or help the latching and ensure to fold the liana so that the beans to come are at man's height.
Fertilization (pollination or marriage) is made by hand, flower by flower. It is done in July and October, early morning (flowers only last a few hours) and during drier weather (rain not being good for fruit formation). The flower is delicately taken in one hand, one finger being the support under the column (central part of the flower). With a stylus, open the membrane separating male and female organs, pollen and stigma, to put them into contact.
Tahitian vanilla is special in the fact that it is harvested when ripe, unlike other vanilla plants of other variety, harvested while green because they are dehiscent. You could compare it to the difference between a banana harvested green and a yellow banana...
To guarantee quality of the ripe vanilla bean harvested in French Polynesia, ripe vanilla beans surveillance committees have been set up in each commune and are in charge, at each ripe vanilla beans sale (May to November) of controlling ripeness, size and texture of the beans, required criteria for a quality vanilla bean curing.
- A UNIQUE CURING TECHNIQUE:
Tahitian vanilla is original because of its genetics, agronomic climatic features, but above all when the ancestral know-how of Polynesians people enter its curing.
Curing, specific to the Tahitian vanilla bean produced in French Polynesia, is based on a harvest made when the beans are ripe and on a natural browning.
Curing or processing of odourless fruit into a soft and perfumed spice requires a minute and methodical work.
After having been rinsed in clear water and drained, vanilla beans are ready to the matured for about 3 to 8 months, aroma develops during this period.
The method used, called direct or natural curing consists in maturing the beans alternating sun and shade exposures (indirect curing begins with boiling, brutal shock "killing" the bean as opposed to the Vanilla tahitensis bean).
During the curing process, Tahitian vanilla beans loose part of their water (enabling a better conservation) and aromas develop and concentrate. Their humidity rate go from 80% to 45-55%. A thin layer of oil appears on the beans. Their become supple and shiny, therefore characterizing the Tahitian vanilla.
As for calibration, beans devoted to commercialisation are selected according to their length in 2 categories.
- Extra (beans over 16 cm)
- First (beans under 16 cm)
- Second category vanilla beans are devoted to processing. (vanilla essence, vanilla powder etc)
