Vanilla beans Tahitensis vanilla

Description:
Vanilla originated in the New World and flavoured cocoa drinks among the indigenous people of South America. To produce the final product, the pods, which are initially still green, have to be harvested and then stored alternately during the day in the sun and overnight in wooden crates to "sweat" until they acquire their characteristic appearance, smell and consistency.

Tahitian vanilla, as the name suggests, comes from the Pacific or South Sea island of Tahiti. The pods are thicker and longer than those of bourbon vanilla, but the pith is a little harder to scrape out. The aroma of Tahitian vanilla is somewhat sweeter and fruitier, or more floral, than that of its Indian Ocean relative.

Vanilla plays an important role in European cuisine. It refines dessert classics such as Italian panna cotta, French crème brûlée, vanilla ice cream and countless pastry variations. It also goes well with compotes and fruit salads and has recently been used more and more for savoury dishes, mostly with fish and seafood.

Usage:
The vanilla pod can be cooked whole in liquid. Alternatively, slit the stick lengthwise and scrape out the pulp. Sticks that have already been scraped out are also suitable for boiling or for soaking in sugar.

Well-known dishes:
Vanilla ice cream, vanilla pudding, panna cotta, crème brûlée.

Aroma/taste:
Sweet, flowery-fruity vanilla aroma.

Harmonises with:
Chilli, cardamom, cloves, allspice, pepper, saffron, cinnamon

Origin:
Papua New Guinea