Authentic Tahitian vanilla in Los Angeles, CA, is far from your ordinary vanilla. The Tahitian vanilla bean comes from a plant that is believed to be a cross between Vanilla planifolia and Vanilla odorata. It has a long history going back hundreds of years, and today, chefs and home cooks alike use Tahitian vanilla when they want the rich flavor and aroma of the authentic vanilla beans not found in imitation vanillas.
Cultivation of Tahitian Vanilla Beans
Ripe vanilla beans in Tahiti are allowed to age on the vine, enabling them to develop their full flavor. The harvested pods are rinsed in cold water, dried in the sun, and then wrapped in wool blankets to allow the beans to sweat. This process is repeated until the vanilla beans have lost approximately 20-30 percent of their moisture. The method is so precise that the French Polynesian government has mandated that vanilla beans should not have less than a 55 percent humidity level. This means the Tahitian vanilla beans in Los Angeles, CA, that you purchase have been meticulously cultivated.
Incomparable Flavor of Vanilla from Tahiti
The flavor and scent of vanilla beans from Tahiti is distinct. The beans have an instantly recognizable aroma and a flavor that blends notes of cherry chocolate, caramel, licorice and various spices. Many think only of vanilla extract as used to make cakes and other sweets, but vanilla beans are versatile. They can enhance coffee and custard or be used in soups, gravies and main dish courses. The seeds and pods of Tahitian vanilla in Los Angeles, CA, deliver maximum flavor and aroma.
