The short answer: tahitensis is a separate species of vanilla, Vanilla tahitensis. It has less vanillin than classic planifolia vanilla and more of the aromatic compounds that give it a fruity, floral, almost cherry-like perfume. It's best in dishes where that fragrance can shine, especially cold desserts.
Where it comes from
Tahitensis takes its name from Tahiti, in French Polynesia, where it became famous. It's thought to have developed from a cross between planifolia and another vanilla species. Today it's also grown in Indonesia, alongside classic planifolia, which means you can buy both styles of vanilla from a single origin.
How it differs from planifolia
| Tahitensis | Planifolia | |
|---|---|---|
| Flavour | Fruity, floral and candied | Classic vanilla. In Indonesian beans, often smoky and woody too |
| Vanillin | Lower | Higher |
| Aroma | Perfumed and bright | Rich and deep |
| Pods | Often plumper and shorter | Often longer and slimmer |
| Best in | Cold and lightly cooked desserts | Baking and long cooking |
How to use tahitensis
Tahitensis's floral notes are delicate, so it's at its best when it isn't cooked for long. Try it in:
- whipped cream, panna cotta and mousse
- ice cream and sorbet
- fruit salads, poached stone fruit and berry desserts
- cocktails and syrups
- a floral extract, on its own or blended with planifolia
For long-baked cakes and cookies, or anything with chocolate or coffee, a planifolia bean such as Sumatra vanilla will hold its flavour better.
Gourmet or extract grade?
Like planifolia, tahitensis comes in grades. Choose Grade A gourmet beans for scraping into desserts, and extract-grade beans for steeping. See our grades guide.
Shop gourmet beans or extract-grade beans.