NATURALSTOGETHER(r)
Vanilla, Powdery, Anise
Vanilla, gourmand, floral, powdery, sweet, balsamic.
Vanilla tahitensis is differentiating by its anisic and almond like profile vs phenolic notes found in traditional planifolia.
It is the only Vanilla to boost such high anisic compounds levels (aldehyde, alcohol and acid) and such a low level of vanillin.
It is virtually impossible to confuse Vanilla tahitensis with another variety.
dsm-firmenich’s infusions are easy to use in all types of compositions and allow the introduction of natural extracts at a cost efficient price.
Traditional maceration of a vegetal material in alcohol.
Extracted part: Cured vanilla pods.
Vanilla is a member of the orchid family and is among the oldest flowering plants on earth. This climbing vine, which needs a tropical climate to grow, only lives one day if not pollinated. Indeed, it’s a labor-intensive specie with a curing process that lasts for up to 4 months. Many different varieties exist but two species are more widely exploited: Vanilla planifolia and Vanilla tahitensis. With over 100 years of experience in vanilla production, dsm-firmenich sources this raw material especially in Madagascar (Bourbon vanilla) but also in Papua New Guinea, in Uganda, in Indonesia or also in India. these various exploitation areas offer a richness of diverse olfactive and gustative profiles.
Papua New Guinea
Tahitensis beans comes from the fruit of an orchid variety called Vanilla Tahitensis, which is a completely different species than the Bourbon (Planifolia) varieties. It contains a strong floral note that makes it a favorite among pastry chefs.