A symbol of sweetness and regressive indulgence It can be eaten sweet or savoury
The scent of vanilla titillates our nostrils and instantly awakens distant memories of our childhood: rice pudding, flan, floating islands, often concocted by a much-loved grandmother … This black gold, coveted by the world’s greatest chefs to sublimate their dishes, has many virtues. Chefs de Tahiti tells you more about this spice from the ends of the earth.
A little history….
Vanilla originated in Mexico, where the Aztecs introduced it to the Conquistadors in the early 16th century. The latter, seduced by its aroma, took some home with them, but only succeeded in making it flower, despite numerous attempts by European botanists. It wasn’t until 1841, on Reunion Island, where the spice had been imported for ornamental purposes, that its secret was unlocked and the plant began to produce pods. Vanilla cultivation then spread throughout the Indian Ocean, from the Comoros and Madagascar to Indonesia, Tahiti and the West Indies…
Did you know?
In Mexico, vanilla is naturally fertilized by a small endemic bee, the melipona, elsewhere, for fertilization to occur, it must be manipulated by man.
In the kitchen
Vanilla can be used in a wide range of sweet and savory preparations.
In sweet preparations:
- pastry cream
- crème brûlée
In savoury dishes:
- vanilla purée
- vanilla scallops
- mahi mahi vanilla sauce
Good to know
Freezing is the easiest and most suitable technique for preserving breadfruit.
In all objectivity, Tahitian vanilla is the best 😉
Tahitian vanilla is more fragrant and fruitier than its cousin. In practice, a third of a Tahitian vanilla pod is equivalent to a full Bourbon vanilla pod for equivalent aromatic power.
MORE LENGTH IS … MORE TASTE !!!!
THE BEST PRICE/QUALITY RATIO PER Kg
the longer the vanilla, the greater its value. A 16 cm vanilla pod will logically contain more vanillin than a 14 cm pod.
How to choose good quality vanilla :
It should be solid, chocolate-brown and between 15 and 20 cm long.
How much does vanilla cost?
The price fluctuates widely, from around 250 USD per kilo (25,000 xpf, 209 euros) for Bourbon vanilla to 70,000 xpf (587 euros) per kilo for Tahitian vanilla. Take advantage of your stay to buy local vanilla: it’s fresher, cheaper and always fits in your suitcase (vacuum-packed is best)!