{"product_id":"vanille-tahiti-l","title":"Vanilla Tahitensis PYF","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanille Tahitensis PYF, a floral-sweet vanilla pod for patisserie\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVanille Tahitensis brings a strong, floral aroma with notes of almond, cherry and anise to your desserts - finer and more perfumed than classic Bourbon vanilla. It comes from French Polynesia and is a hybrid of Vanilla planifolia and Vanilla pompona. We produce the pods in our workshop in Klingenberg am Main and pack them there. The profile: a floral opening, a full-bodied middle and a long aromatic depth.\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\u003eSpectacular for desserts, panna cotta, crème brûlée, ice cream and mousse. It refines fruit salad, marinated strawberries, exotic fruit and fine patisserie. Also for vanilla sugar, soufflés and champagne cocktails. Its floral aroma shows best in cold and fruity dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e slit the pod lengthways, scrape out the seeds and let both infuse - the empty pod still gives plenty of aroma to milk, cream or sugar. Do not heat Tahitensis vanilla strongly; its delicate aroma develops best in cold or lukewarm dishes.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVanilla panna cotta in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eGently warm 500 ml cream with the seeds of half a vanilla pod and the scraped pod, without boiling.\u003c\/li\u003e\n\u003cli\u003eStir in 60 g sugar, dissolve three soaked sheets of gelatine in it and remove the pod.\u003c\/li\u003e\n\u003cli\u003ePour the cream into moulds and chill for at least four hours.\u003c\/li\u003e\n\u003cli\u003eTurn out and serve with marinated strawberries or a fruit coulis.\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\u003eVanilla Tahitensis from French Polynesia, a hybrid of planifolia and pompona\u003c\/li\u003e\n\u003cli\u003eFloral-sweet profile with almond, cherry and anise notes\u003c\/li\u003e\n\u003cli\u003eWhole pods, produced in our workshop in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for patisserie, desserts and fruit\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\u003eIf you want the classic, creamy vanilla taste, reach for the \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 something darker and more chocolatey try the \u003ca href=\"\/en\/products\/vanille-pompona\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Pompona MDG\u003c\/strong\u003e\u003c\/a\u003e. For quick seasoning without scraping, our \u003ca href=\"\/en\/products\/gewurzzucker-vanillezucker-mit-tonkabohne\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evanilla sugar with tonka bean\u003c\/strong\u003e\u003c\/a\u003e fits well, and the \u003ca href=\"\/en\/products\/tonkabohnen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etonka beans\u003c\/strong\u003e\u003c\/a\u003e add a related, hay-sweet accent. 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 best for?\u003c\/strong\u003e\u003cbr\u003eFor cold and fruity desserts such as panna cotta, ice cream, mousse, marinated strawberries and fine patisserie. Its floral, perfumed aroma shows more there than when baking at high heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Tahitensis and Planifolia?\u003c\/strong\u003e\u003cbr\u003eTahitensis is more floral and perfumed with notes of almond and cherry, while the \u003ca href=\"\/en\/products\/vanille-madagaskar-5\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVanille Planifolia\u003c\/strong\u003e\u003c\/a\u003e from Madagascar tastes creamier, rounder and classically of Bourbon vanilla. For fruity desserts choose Tahitensis, for classics like vanilla sauce the Planifolia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I get the most aroma from the pod?\u003c\/strong\u003e\u003cbr\u003eSlit the pod lengthways, scrape out the seeds and let both seeds and pod infuse. The scraped pod keeps giving aroma to sugar, milk or cream, so do not throw it away.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store vanilla pods?\u003c\/strong\u003e\u003cbr\u003eAirtight, cool and dark, for example in a sealed jar. The pods stay supple for a long time; a jar of sugar with a pod becomes vanilla sugar on the side.\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 best for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For cold and fruity desserts such as panna cotta, ice cream, mousse, marinated strawberries and fine patisserie. Its floral, perfumed aroma shows more there than when baking at high heat.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Tahitensis and Planifolia?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tahitensis is more floral and perfumed with notes of almond and cherry, while the Vanille Planifolia from Madagascar tastes creamier, rounder and classically of Bourbon vanilla. For fruity desserts choose Tahitensis, for classics like vanilla sauce the Planifolia.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I get the most aroma from the pod?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Slit the pod lengthways, scrape out the seeds and let both seeds and pod infuse. The scraped pod keeps giving aroma to sugar, milk or cream, so do not throw it away.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store vanilla pods?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Airtight, cool and dark, for example in a sealed jar. The pods stay supple for a long time, a jar of sugar with a pod becomes vanilla sugar on the side.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564651417866,"sku":"23366","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Vanilleschote_Tahitensis_Franzoesisch-Polynesien_2_23366_web.png?v=1747310354","url":"https:\/\/altesgewuerzamt.live\/en\/products\/vanille-tahiti-l","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}