Living on the island of Tahaa (also known as the “Vanilla Island”), definitely has its perks! When I go for my morning walks and bike rides, I am often overwhelmed by the scent of vanilla beans drying in the sun. We have also become experts at finding the best vanilla farms to visit with our guests. These farms always blow our mind away, as they generously share their love for this labor–intensive crop that French Polynesia is famous for!
Vanilla is originally from South America, but was brought to French Polynesia in the mid 1800’s by a French admiral, as a gift to the governor’s gardens of Tahiti. After years of cross breeding different strains of Mexican vanilla and vanilla planifolia from Madagascar, a new variety of vanilla was developed, which is now known as Vanilla Tahitensis.
Vanilla beans actually come from a beautiful flower, which is part of the Orchid family. Once a vine is planted, it takes approximately 2-3 years before it flowers. The flowers only bloom for one day, and during this time they must be quickly pollinated by hand. This is a very intricate procedure that takes a skilled eye and hand. After pollination, the flower quickly dies and a bean starts to grow. It takes 9 month for the bean to develop properly before it is hand picked and prepared for another lengthy drying and curing process. Tahitian vanilla is dried in the sun and then massaged by hand. This process is what helps to create the amazing flavor profile that makes Tahitian vanilla so special.
Tahitian vanilla is known for having a fruity profile with cherry notes, anise and other floral qualities. It is the secret ingredient to many crème based recipes, often complimenting fish and fruit based dishes so amazingly.
Join us in French Polynesia as we go off the beaten path to learn about the hidden secrets that exist in this magical part of the world.
