Tahitian pure vanilla extract is made by transferring the flavour and aromas of vanilla beans into neutral flavoured alcohol.
Tahtian vanilla is the only vanilla species that does not open at maturity, unlike other vanilla species that "explode" when mature.
Producers can therefore gather ripened, fleshy beans at their peak of taste and aroma. Other beans of vanilla species must be picked before they mature, thereby depriving them of optimal aromatic intensity.
Tahitian vanilla (Vanilla tahitensis) beans are known for a flavour profile that is aromatic and fruity, with a tinge of cherry and aniseed.
Ari’s comments: One of the finest vanillas in the world (and the most expensive), This vanilla is favoured by pastry chefs. Tahitian vanilla goes especially well with fruit-based products such as fruit yogurt and sorbet.