Tahitian vanilla is a variety of vanilla beans propagated by crossing Vanilla planifolia with Vanilla pompona beans. The result is Vanilla tahitensis.
Vanilla planifolia beans are the classic vanilla bean in terms of flavor profile. They originated in Mexico and are now cultivated in many tropical areas, especially Madagascar. They are commonly referred to as Bourbon vanilla beans because Madagascar was a colony of France and part of a chain of islands known as the Bourbon islands, so-named for the French Bourbon kings. The flavor profile can vary slightly depending on the region in which they are grown, but it has a creamy, rich, sweet, and somewhat floral aroma.
Vanilla popona vanilla beans are a wild variety of inedible vanilla beans.
Vanilla tahitensis inherits a distinct floral, anisal, and spicy aroma from its wild parents. This unique flavor profile is distinctly vanilla but with an engaging flair, which is why it is so beloved by chefs.
But should you switch to Tahitian vanilla? That depends.
I would not recommend switching completely to Tahitian vanilla. Vanilla extract is an essential pantry item because it blends with and enhances other flavors. You can put Madagascar vanilla extract in any dessert and be sure that it will elevate rather than overpower it. The same is not true of Tahitian vanilla.
However, if you are willing to stock two vanilla extracts, I recommend adding a Tahitian-blend vanilla extract to your pantry. (Tahitian-style vanilla beans should always be blended with Madagascar-style vanilla beans in an extract. If an extract is only composed of Tahitian-style vanilla beans, the extract will be unpalatable for most people.) A Tahitan-blend vanilla extract like our Cookie Pure Vanilla Extract will give you versatility in vanilla desserts.
Tahitian-blend vanilla extracts are delightful in cookies. They add a secret ingredient taste to your cookies, making everyone remark on how good they taste!
Another great application for Tahitian vanilla is in ice cream, creme brulee, cheesecakes, and puddings, where you really want vanilla to be the star of the show.
Finally, Tahitian vanilla complements tropical fruits well. If I am ever making banana bread, an upside-down pineapple cake, or a mango smoothie, I reach for Cookie Pure Vanilla Extract. The floral and anisal flavor profile makes tropical fruit taste more tropical. I cannot recommend this pairing enough.
What about using Tahitian vanilla beans? The same recommendations for extracts hold for vanilla beans as well. However, using only a Tahitian vanilla bean in your dessert is possible without blending it with a Madagascar vanilla bean. Because of the manufacturing process, vanilla extract is much more potent than vanilla beans. So you can use a single Tahitian bean in your dessert without fearing the flavor being overpowering or unpalatable.
Let us know in the comments if you have any secret or special uses for Tahitian vanilla below!
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