The Rarest Vanilla. Floral, Fruity, Unforgettable.
Tahitian vanilla is the outlier, a different species (Vanilla tahitensis) with a flavor profile unlike anything else in the vanilla world. Where Madagascar is creamy and Mexican is spicy-warm, Tahitian is floral, fruity, and intensely aromatic. Cherry, anise, peach. It's the vanilla that makes pastry chefs stop and pay attention.
Alcohol-extracted to preserve every note. Choose your fold strength and your size.
Choose Your Strength
- Single-Fold : The everyday Tahitian extract. Use it 1:1 in any recipe. Floral and fruity with a delicate sweetness — exceptional in creams, mousses, poached fruit, and anything where subtlety matters.
- Double-Fold : Twice the concentration. Use half the amount. When you want Tahitian's distinctive floral character to lead — panna cotta, crème brûlée, white chocolate ganache, or a vanilla sauce that needs to hold its own.
Why Tahitian?
Grown in French Polynesia, Vanilla tahitensis contains higher levels of heliotropin, giving it that signature floral-fruity aroma that sets it apart from Bourbon varieties. It's rarer, more delicate to grow, and commands a premium, for good reason. Once you bake with it, you'll understand.
Key Features
- ALCOHOL-BASED : Traditional extraction. Stable, consistent, shelf-ready.
- PURE VANILLA : No artificial flavors, no corn syrup, no additives.
- TWO STRENGTHS : Single-fold for everyday use; double-fold for bold, concentrated flavor.
- TWO SIZES : 4 oz to discover it; 8 oz once you're hooked.
- TAHITIAN ORIGIN : Vanilla tahitensis from French Polynesia. The rarest of the three major vanilla species.
Store at room temperature away from direct sunlight. Shelf-stable for 5+ years when stored properly.