Most vanilla beans are dried to 18% moisture to avoid growing mold. Tahitian Vanilla Beans are naturally immune to mold and therefore can be left with 45% moisture which yields a more potent vanilla bean. Having studied vanilla from all origins, Manuata Martin and his brother are passionate about their trade and grow these rich-flavored Vanilla Beans in Tahiti and send us the cream of the crop.
About Vanilla Beans
Introduced to Europe in the 1520s, but not cultivated until 1841, vanilla beans grow on a type of orchid vine. There are two primary species: Tahitian vanilla (Vanilla tahitiensis), which is native to the island and also grown in Papua New Guinea; and Madagascar vanilla (Vanilla planifolia), more commonly known as Bourbon vanilla, which is the majority of the world’s vanilla and native to Mexico.
Meanwhile, most vanilla flavoring found in a variety foods, such as ice cream is synthetic. The reason being, vanilla is the second most expensive spice after saffron because growing the vanilla seed pods are very labor-intensive. However, nothing beats the natural distinctive flavor of an authentic vanilla bean.