Vanilla Tahitensis pods
Vanilla Tahitensis pods from Papua New Guinea are generally a bit wider, more oily, and have a higher moisture content than bourbon vanilla. Their aroma is not only floral but also fruity. Many describe the scent of these dark brown, almost black pods similar to anise, licorice, wine, or cherries.
Our Tahitenis vanilla pods belong to the highest quality category, Grade A Gourmet. They are used in a variety of ways in upscale gastronomy and by many amateur chefs. Nowadays, it is also an insider tip among Eisman facts. For 1 kg of vanilla ice cream, you need one vanilla pod 16-18 cm long.
|Quality category||Grade A Gourmet|
|Pods length||16-18 cm|
|Moisture content||25-38 %|
|Ingredients||whole Tahitensis Vanilla pods|
|Origin||Papua New Guinea|
|Aroma profile||fruity, flowery, licorice- similar to anise|
for baking (biscuits and cakes) cooking, making ice cream, coffee
pankaes, apples pears, quark dishes
|Harmonizes with||cardamom, saffron, cloves, chili, cinnamon, sugar, salt|
How do I use Tahitensis vanilla pods?
Cut the pods lengthways and scrape out the pith they contain with the tip of a knife. The vanilla pulp obtained in this way is your spice for delicate vanilla dishes.
You can then put the empty capsule fruit in a glass with sugar or salt for a few weeks to make more vanilla sugar or salt.
The Tahitensis Vanilla is ideal for making vanilla ice cream. Take a pod for up to 2 kg of ice.
You can also use these fruity pods to make cold fruit spreads and compotes or quark dishes.
Furthermore, their aroma goes well with fish, seafood, eggs, strawberries, apples, melon, peach, and rhubarb. Plus, you can mix them well with cardamom, chili, saffron, cloves, and cinnamon in your recipes.
Please transfer all spices into spice jars upon receipt. Vanilla pods, in particular, should be kept hermetically sealed in jars. It is best to store them in a dry, dark place such as a closet or pantry. Under no circumstances should the pods be stored in the refrigerator; otherwise, they could start to go moldy.