Tahiti Vanille by Alain Abel
Premium Vanilla from Tahiti
For over 17 years Alain Abel's team has been helping to promote this refined flavouring for discerning consumers, not just by cultivating it, but also by preparing it and exporting it to all corners of the earth, with love, pride and passion.
Tahiti vanilla is mainly grown in the Leeward Islands, which are part of the Society Islands in French Polynesia. With an exceptionally hot and humid climate, this tropical vine thrives in this island paradise, a melting pot of Polynesian peoples. Alain Abel has selected three plantations, on two islands, to produce vanilla with subtly different flavours and in doing so, re-establish the concept of terroir.
The secret of Tahiti vanilla is in the pod of the Vanilla tahitensis. It is the only kind that does not split before maturity, allowing nature to manufacture many additional vanillin flavours. While in “ordinary” vanilla, the dehiscence explodes when ripe, Tahiti vanilla can be harvested at full maturity, when the taste and flavours are at their finest. To guarantee that the vanilla orchids, selected with care from deep in the forest, can grow in the best conditions and produce high-quality flowers, they are planted in selected lands. Controlling and optimising the sunlight guarantees excellent flowering, as the flowers are not burned by the sun; growing in natural organic humus brings the luxuriant vegetation.
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Alain Abel
Growing real Tahitian vanilla
"A floral taste, with aromas of caramel and chocolate and very fresh notes. Once you have tasted this, you cannot forget the unique flavour. For me, this is the next Tahitian pearl. It is a philosophy of nature. Working with vanilla is handcrafted and authentic. It is to glorify the vanilla and respect it."
"Alain Abel left us the product, and we found it was wonderful. Tahiti vanilla is hand-picked; we are never disappointed. It is nothing like Bourbon: it’s less aggressive, much more subtle. It is the flavouring we use the most. Tahiti vanilla ice cream is bliss! We also use it in custard, butter cream, light cream… And the pod grated with roasted fruits."
