Tahitian vanilla (Vanilla tahitensis) comes from Vanilla planifolia stock crossed with Vanilla odorata. It is classified as a separate species, as it is considerably different from planifolia in both appearance and flavor.
Tahitian vanilla is sweeter and fruitier and has less natural vanillin than Bourbon or Mexican vanilla. It has a cherry-like, licorice, or “raisin-y” taste and floral fragrance. The Tahitian vanilla bean is more plump and moist than the Vanilla planifolia bean, and contains far fewer seeds.
Double-fold vanillas are especially useful when using convection ovens or production baking and for any products such as candy or beverages where you want to use less liquid but get a more intense flavor.
2X Tahitian Select Pure Vanilla Extract is made by cold-percolating finely chopped “Tahitian” (Tahitensis) vanilla beans grown in Papua New Guinea. Although this extract is unsweetened, Tahitian vanilla naturally enhances sweetness and helps round off the tartness and acidity of fruits and other foods. Savor Tahitian vanilla’s floral, fruity and sweet flavor profile in cream-based desserts, fruit, pastries, cakes, beverages, savory dishes and more.
Ingredients: Purified water, alcohol (35%), vanilla bean extractives.
No artificial flavors or preservatives added. Non-GMO. Gluten-free.
Note: The alcohol used in this extract is Non-GMO Project Verified sugarcane alcohol.
Vanilla extract has no expiration date. Because pure vanilla extract contains a minimum of 35% alcohol by law, it will age and become more mellow and flavorful over time. Extracts do best in temperatures between 55 degrees F (12.8 C) and 80 degrees F (26.6 C), and away from light. Store in a cool, dark cupboard, away from any source of heat such as a stove or oven.
Why we use plastic bottles for extracts in pints and quarts
While glass bottles (especially dark-colored glass bottles) are optimal for storing extracts, this works well only in smaller sizes. Many of our commercial customers, such as bakeries and restaurants, purchase extracts in larger sizes. If a glass bottle shatters in a commercial kitchen, everything shuts down while the glass is cleaned up. Therefore, commercial kitchens prefer plastic, in order to avoid the danger of broken glass. As a result, we sell our larger sizes of extract in food-grade plastic bottles.
The second reason we use plastic rather than glass, is that glass is heavier and more fragile than plastic. Packaging extracts in glass doubles the weight, thereby increasing shipping costs. Using plastic saves you money in shipping fees and decreases the possibility of damage in transit. If you prefer your extracts in glass, feel free to decant the extract into a glass container once you receive it.
Please note: The label on the product you receive may not match the label in the photo, as we have not yet updated all of our product photos.
Hesitant to buy in bulk? Read these 5 good reasons buying vanilla in bulk makes sense. It’s not just good “cents.”
- Things to Do With Vanilla Ice Cream - July 20, 2012
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