Tahitian vanilla (Vanilla tahitensis) comes from planifolia plant taken to Tahiti. Due to soil and climate properties, the plant characteristics changed. It is different in appearance and flavor from Bourbon vanilla. Personally, this is my favorite!

Tahitian vanilla is sweeter and fruitier and has less natural vanillin than Bourbon and Mexican vanilla. Instead, it contains heliotropin (anis aldehyde), which is unique to its species. This gives it a more cherry-like, licorice, or raisiny taste. It has a very floral fragrance, the bean is plumper and moister than Bourbon vanilla, and contains fewer seeds inside its pod.

Tahitian is wonderful in fruit compotes and desserts, as well as in sauces for poultry, seafood and wild game. Personally, I recommend people to try both Tahitian and Madagascar to see which one you like. If you have a curiosity, combine the two flavors to make your own personal blend.

Tahitian vanilla is more expensive than Mexican and Bourbon vanillas as it is less readily available.

We do not add sugar or corn syrup to our vanilla like other manufactures do, making this truly a pure extract and exceptionally friendly to diabetics. We feel the chef should determine how sweet the dish should be.

Ingredients: Water, Alcohol, and Selected Premium Bourbon Vanilla Beans.

No Artificial Ingredients. 2 fl oz.