Discover Taha'a vanilla, hand-harvested and cured with passion in the heart of French Polynesia.
Plump 20 cm pods with an intense, captivating fragrance, rich in vanillin.
Hand-selected in Taha'a, the vanilla island, jewel of the Leeward Islands.
A trusted relationship with our producer, guaranteeing quality and full traceability.
Vanilla tahitensis pods ripening on the vineVanilla tahitensis grows nowhere else quite like Taha'a.
On volcanic slopes bathed by the Pacific, each pod is hand-pollinated, flower by flower, then cured using a traditional Polynesian method that can take several months.
From this patience comes an incomparable fragrance: floral, fruity, deep. A vanilla of an intensity sought by the world's greatest chefs and pastry chefs.
Paul Emery · Taha'aPaul EmeryProducer · Taha'a
Behind every pod, there is a meeting.
We work in direct partnership with our producer on the island of Taha'a. No middlemen, no anonymity: a relationship of trust, built season after season, guaranteeing the quality and traceability of every harvest.
From the hand-pollination of each flower to the scalding of the pods, he oversees every step with the patience this rare vanilla demands. It is this gesture — repeated and passed on — that makes all the difference.
« Here, we never rush time. The vanilla decides. »
From vine to cured pod, a dive into the heart of the plantation where our vanilla is born.
Three formats, one standard of excellence. From premium pods to prestige gift sets, choose the perfect vessel for your next creation.
A plump 20 cm pod to discover the intense, captivating fragrance of Taha'a.
The enthusiasts' favourite format. Enough to elevate creams, desserts and special occasions.
Our finest case. The quintessence of Taha'a for chefs and discerning enthusiasts.
Restaurants, pastry chefs, fine grocers or bulk enthusiasts: for any order of more than 10 pods, we put together a personalised quote directly.
« They call it the vanilla island. Here, fragrance is cultivated like an art, and time does the rest. »French Polynesia · Leeward Islands
No additives, no preservatives — just as nature intended.
Traditional Polynesian method, passed down and carefully preserved.
From our producer to your kitchen, with complete confidence.
Rigorous selection of the finest pods, one by one.
Taha'a vanilla comes from the Vanilla tahitensis orchid, grown on the island of Taha'a in French Polynesia. Prized for its plump pods and its floral, fruity and aniseed aroma, it is hand-pollinated then cured for several months.
Taha'a vanilla comes from the Vanilla tahitensis species, whereas Bourbon vanilla (Madagascar, Réunion) comes from Vanilla planifolia. Taha'a vanilla offers a more floral and fruity profile with plumper, fattier pods, while Bourbon develops woodier, more chocolatey notes.
Split the pod lengthwise, scrape out the seeds, then infuse seeds and pod in a warm preparation (cream, milk, syrup). It enhances pastry and desserts, but also savoury dishes: fish, marinades, sauces. The infused pod can be reused, dried, in vanilla sugar.
Keep your pods in an airtight container, away from light and humidity, at room temperature (never in the fridge). Well stored, they retain their aroma for over a year.
Its rarity comes from a unique terroir, entirely manual pollination flower by flower, and traditional curing over several months. This limited, demanding production makes it one of the vanillas most sought after by chefs and pastry chefs.
Orders are shipped within 48 hours. Shipping is free on orders over €90.
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