Each tube contains 1 bean.
Supple and extremely fleshy vanilla beans, cultivated in a mountainous, isolated, single estate in Taravao, in the Southeastern region of Tahiti. Their floral fragrance is complex and very different from vanilla that hails from the Indian Ocean (Madagascar, Reunion etc.).
Tahitian vanilla is generally considered the queen of vanillas, sourced from the unique climate and soil of these Pacific islands. Tahiti is where the Tahitientis variety was first created, probably by crossing West-Indian and Mexican varieties.
Tahitian vanilla has the deepest floral aroma profile of any vanilla. A heady, persistent smell that captures people’s hearts the first time they smell it.
There are many ways to use vanilla beans. Simply split the beans and scrape the seeds into your recipe. The split bean should not be discarded and can be infused in boiling milk to make custards and other milk-based desserts. Split and whole beans can be placed in a jar or bottle, which is then filled 40% alcohol or plain vodka and left to sit for a 1-2 months. We recommend 4 to 6 vanilla beans per cup of alcohol.
Split and whole beans can be used to make vanilla sugar. Simply place the beans in a jar with sugar and let rest for a few weeks before using. As the sugar in your jar is used replenish regularly with more sugar and the occasional bean. Never discard the dry vanilla beans as they will simply disintegrate with time. A family’s vanilla sugar jar can be considered an heirloom.