Grown in Papua New Guinea from the Tahitientis variety. More floral than the standard Madagascar planiflora variety. A great quality/price ratio for Tahitientis vanilla.
The climate and soil of New Guinea contribute to a very different vanilla experience. While Tahitientis was first developed in Tahiti, probably by crossing West-Indian and Mexican varieties, it has found a new home in Papua New Guinea (PNG). PNG vanilla has become a favorite with our customers because of its deep, floral notes. The perfect vanilla for desserts and ideal in plain vanilla ice cream.
There are many ways to use vanilla beans. Simply split the beans and scrape the seeds into your recipe. The split bean should not be discarded and can be infused in boiling milk to make custards and other milk-based desserts. Split and whole beans can be placed in a jar or bottle, which is then filled 40% alcohol or plain vodka and left to sit for a 1-2 months. We recommend 6 vanilla beans per cup of alcohol.
Split and whole beans can be used to make vanilla sugar. Simply place the beans in a jar with sugar and let rest for a few weeks before using. As the sugar in your jar is used replenish regularly with more sugar and the occasional bean. Never discard the dry vanilla beans as they will simply disintegrate with time. A family’s vanilla sugar jar can be considered an heirloom.