Papua New Guinea grows both Tahitensis and Planifolia varieties. Very different from its Tahitian counterpart, vanilla Tahitensis produced in New Guinea is peppier & spicier, with tobacco leaf notes; some batches are aniseed-flavored on the nose, with a taste of roasted nuts in cooking. The expression of natural vanillin remains frequent on the pods and appears as white dots. Versatile vanilla, it expresses itself fully with hot dishes, white meat, fish, sauce.<\/p>\n
Find the Technical Data Sheets, Organic Certificate and Analysis Bulletins in the tab “QUALITY COMMITMENT” of our website.<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":" A versatile vanilla, it is a perfect accompaniment to hot dishes, white meats, fish and sauces.
\nDerived from “vanilla Tahitensis” plants, like Tahitian vanilla, it is nevertheless very different from the latter.
\nWoody, spicy & raw aroma, reminiscent of nuts.
\nExcellent shelf life.<\/p>\n