Taha'a Vanilla

Where is Taha'a, and why is vanilla grown there?

Taha'a is an island of French Polynesia, in the Society Islands archipelago. It is one of the Leeward Islands, like its close neighbour Raiatea, Huahine or Bora Bora.

Vanilla has a long history here. According to the draft specification, vanilla production developed in French Polynesia from 1880 and became concentrated in the Leeward Islands, where Taha'a lies. The vanilla orchid is a vine: it climbs a support, in shade, in a warm and humid climate, on rich soil.

Maison Kema is a sole proprietorship based in Ostwald, in the Bas-Rhin region of eastern France. We do not grow the vanilla ourselves: from Ostwald, we sell Taha'a vanilla beans from the farm of a grower on the island, with whom we are in regular contact. We would rather say so plainly.

What is Vanilla ×tahitensis, and what makes it different?

Vanilla ×tahitensis is a natural hybrid of two other vanillas, Vanilla planifolia and Vanilla odorata, according to the draft specification. The × in its name signals the hybrid. It belongs to the same botanical genus as Bourbon vanilla, with a botanical history of its own.

The same document describes an indehiscent pod: it does not split open by itself when ripe, unlike the pod of Vanilla planifolia. It ripens on the vine and is picked by hand.

The industry also describes manual pollination: each flower is fertilised by hand. This description covers French Polynesia vanilla in general; for the details of how our own pods are grown, feel free to ask us.

How are the pods cured after harvest?

Curing turns a harvested pod into a pod ready for the kitchen. The draft specification describes the traditional Polynesian method in five steps.

Step one, browning: the pods turn brown away from the sun.

Step two, washing and sun: the pods are washed, then laid out in bundles, called “faraoti”, on a raised table.

Step three, sweating: the bundles are piled up, and the heat gradually draws water out of the pods.

Step four, sorting and massaging: the pods are sorted, massaged by hand and graded by size.

Step five, ageing: they dry in the wind, sheltered from heat and sun.

We do not quote a duration here. It depends on the farm and the batch, and we would not want to give you a figure we could not back up.

What does Taha'a vanilla taste like?

It is often described as sweet, aniseed-like, spicy, fruity and chocolatey, with a long finish. Its aroma recalls aniseed, flowers and prune. These descriptions come from the draft specification; they are impressions, and vary from one pod and one palate to another.

To the eye, a pod in good condition is dark brown to black, whole, unsplit, glossy, wrinkled, oily, plump, supple and pliable. These appearance criteria come from the same document, and are simple reference points for checking a pod when it arrives.

One last point, for the curious. According to the draft specification, which relies on research carried out at the University of French Polynesia, French Polynesia vanilla contains less vanillin than Vanilla planifolia and more aniseed-type compounds. It is a general finding about French Polynesia vanilla, reported as the source presents it, not an analysis of our batches.

Taha'a vanilla or Bourbon vanilla: the essentials

Species: Taha'a vanilla is a natural hybrid, Vanilla ×tahitensis; Bourbon comes from Vanilla planifolia.

Pod: the Taha'a pod is indehiscent and does not split open when ripe; the planifolia pod can.

Aroma: Taha'a vanilla is often described as more aniseed-like, floral and fruity, and Bourbon as woodier and warmer. These notes remain tasting impressions.

There is no winner: it all depends on the dish. For a point-by-point comparison, read the differences between Bourbon vanilla and Taha'a vanilla.

How do you cook with a Taha'a vanilla bean?

Split the pod lengthways, scrape out the seeds, then infuse seeds and pod in a warm preparation, off the heat. Vanilla merchants generally recommend a gentle infusion rather than a long boil, which could dull the most delicate aromas.

This works for sweet dishes (custards, milk-based desserts, rice pudding) and savoury ones (fish, scallops, poultry). The technique is explained in how to split, scrape and infuse a vanilla bean, and you will find ideas in our vanilla recipes, from crème brûlée to roasted carrots.

How should you store vanilla beans?

Three simple rules: an airtight container, away from light, at room temperature. Avoid the refrigerator, where condensation encourages mould.

We make no promise about shelf life. Stored this way, beans keep their suppleness and fragrance for longer; over time, a bean dries out and gradually loses its aromas. The details are in how to store your vanilla beans.

Which format should you choose?

Maison Kema offers three formats of Taha'a vanilla beans from French Polynesia: L'Unité (one bean) to try, L'Écrin (five beans) for regular cooking, and Le Coffret (ten beans) for gifting or heavier use. Bean size can vary slightly: see the product page. For a present, see vanilla beans as a gift.

Sources

Draft specification (DAG French Polynesia, March 2026), put to public consultation from 19 February to 19 April 2026: service-public.pf/dag (accessed 19/10/2026). The draft had not been approved at the date this page was updated.

Research from the University of French Polynesia on vanilla aroma composition, as cited in the draft specification (accessed 19/10/2026).