{"product_id":"vanille-tahitensis-3","title":"Vanilla Tahitensis, ground","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGround Vanille Tahitensis, a floral-aromatic vanilla for patisserie\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFully ground, dried Vanilla Tahitensis pod, a hybrid of Vanilla planifolia and Vanilla pompona. Intriguing flower-like aromas with a long aromatic depth. We grind and pack it in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eStrongly floral and elegant with notes of anise, cherry and exotic flowers. Less sharply sweet than Bourbon vanilla, but with a long, perfumed finish that makes fine desserts unmistakable.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eExcellent for vanilla sugar, yeast dough, shortcrust pastry and fine patisserie. It refines panna cotta, crème brûlée, ice cream and mousse and adds an accent to fruit salad, marinated berries and exotic fruit. A knife tip is enough, and the powder can be stirred in directly without scraping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store airtight, cool and dark, and the aroma keeps for a long time. The ground pod may lightly speckle pale dishes - this is intended and a sign of real vanilla.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanilla sablés in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 250 g flour, 100 g sugar, a pinch of salt and 1 tsp ground Vanille Tahitensis.\u003c\/li\u003e\n\u003cli\u003eAdd 150 g cold butter in pieces and one egg yolk and quickly knead into a smooth dough.\u003c\/li\u003e\n\u003cli\u003eShape the dough into a roll, chill for 30 minutes and cut into slices.\u003c\/li\u003e\n\u003cli\u003eBake at 175 °C top and bottom heat for 12 to 15 minutes until golden.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGround Vanilla Tahitensis with a floral aroma\u003c\/li\u003e\n\u003cli\u003eHybrid of Vanilla planifolia and Vanilla pompona\u003c\/li\u003e\n\u003cli\u003eLong, perfumed finish with anise and flower notes\u003c\/li\u003e\n\u003cli\u003eGround and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor classic Bourbon vanilla try our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e from Madagascar; for a balsamic, soft note our \u003ca href=\"\/en\/products\/vanille-komoren\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Komoren\u003c\/strong\u003e\u003c\/a\u003e. For warm, spicy desserts combine it with our \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e. You'll find more for baking in our \u003ca href=\"\/en\/collections\/backen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices and blends for baking\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Vanille Tahitensis?\u003c\/strong\u003e\u003cbr\u003eA vanilla species of its own (Vanilla tahitensis), a hybrid of Vanilla planifolia and Vanilla pompona. It is known for its strongly floral, perfumed aroma with anise and cherry notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this Bourbon vanilla?\u003c\/strong\u003e\u003cbr\u003eNo. Bourbon vanilla is Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros - such as our \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia MDG\u003c\/strong\u003e\u003c\/a\u003e. Tahitensis is a different species with its own, more floral profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use ground Tahitensis vanilla for?\u003c\/strong\u003e\u003cbr\u003eFor vanilla sugar, yeast dough, shortcrust pastry and fine patisserie, as well as for panna cotta, crème brûlée, ice cream and mousse. It can be stirred in directly without scraping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGround vanilla or a whole pod - which should I use?\u003c\/strong\u003e\u003cbr\u003eGround vanilla stirs straight into dough, sugar and creams without scraping and spreads evenly. Whole pods such as the \u003ca href=\"\/en\/products\/vanille-tahiti-l\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Tahitensis PYF\u003c\/strong\u003e\u003c\/a\u003e are better when you want to infuse seeds and pod in milk or cream. For quick baking the powder is more practical.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the vanilla speckle pale dishes dark?\u003c\/strong\u003e\u003cbr\u003eBecause the whole pod is ground in. The fine dark specks are real vanilla seed and a mark of quality.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Vanille Tahitensis?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A vanilla species of its own (Vanilla tahitensis), a hybrid of Vanilla planifolia and Vanilla pompona. It is known for its strongly floral, perfumed aroma with anise and cherry notes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is this Bourbon vanilla?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. Bourbon vanilla is Vanilla planifolia from the growing region around Madagascar, La Réunion and the Comoros, such as our Vanille Planifolia MDG. Tahitensis is a different species with its own, more floral profile.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What do I use ground Tahitensis vanilla for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For vanilla sugar, yeast dough, shortcrust pastry and fine patisserie, as well as for panna cotta, crème brûlée, ice cream and mousse. It can be stirred in directly without scraping.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Ground vanilla or a whole pod which should I use?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Ground vanilla stirs straight into dough, sugar and creams without scraping and spreads evenly. Whole pods such as the Vanille Tahitensis PYF are better when you want to infuse seeds and pod in milk or cream. For quick baking the powder is more practical.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the vanilla speckle pale dishes dark?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Because the whole pod is ground in. The fine dark specks are real vanilla seed and a mark of quality.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564679336202,"sku":"23500","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Vanille_Tahitensis-360520.jpg?v=1736522985","url":"https:\/\/altesgewuerzamt.live\/en\/products\/vanille-tahitensis-3","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}