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Tahitian Vanilla


Vanilla tahitensis



Tahitian Vanilla



French Polynesia, Leeward Islands (Raiatea, Tahaa and Huahine)







The richness of the Polynesian black gold

Vanilla tahitensis or Tahitian vanilla is part of the Orchidaceae family and is originally considered a hybrid between Vanilla planifolia and Vanilla odorata.

Tahitian vanilla differs from other aromatic species cultivated by very interesting characteristics.

This species, unlike the others, is indiscriminate, it does not open at maturity and therefore remains fleshy, protecting all its vital capital. 

This vanilla is therefore the only one that can be harvested at maturity, at its peak of taste and aroma. This intense and aniseed flavour is explained by the presence of more than 200 aromatic molecules compared to only 40 for Vanilla planifolia, commonly known as Bourbon vanilla. Bourbon vanilla is the most widely produced and distributed vanilla in the world.

Finally, Tahitian vanilla is characterized by the presence of different cultivars (or varieties) where each cultivar has a unique sensory profile.

This richness of aromatic and therefore molecular diversity makes Tahitian vanilla a quality vanilla, not only in terms of taste but also and above all in biological terms.


For more information on this subject

  • Durant, Stephen & Karran, Peter. (2003). Vanillins - A novel family of DNA-PK inhibitors. Nucleic acids research. 31. 5501-12. 10.1093/nar/gkg753.
  • King, A. A., Shaughnessy, D. T., Mure, K., Leszczynska, J., Ward, W. O., Umbach, D. M., Xu, Z., Ducharme, D., Taylor, J. A., Demarini, D. M., & Klein, C. B. (2007). Antimutagenicity of cinnamaldehyde and vanillin in human cells: Global gene expression and possible role of DNA damage and repair. Mutation research, 616(1-2), 60–69.
  • Lirdprapamongkol, L. & Sakurai, H. & Kawasaki, N. & Choo, M-K. & Saitoh, Y. & Aozuka, Y. & Singhirunnusorn, P. & Ruchirawat, S. & Svasti, J.& Saiki, I. (2005). Vanillin suppresses in vitro invasion and in vivo metastasis of mouse breast cancer cells. European journal of pharmaceutical sciences : official journal of the European Federation for Pharmaceutical Sciences. 25. 57-65. 10.1016/j.ejps.2005.01.015. 
  • Pérez-Silva, A & Odoux, E & Brat, Pierre & Ribeyre, Fabienne & Rodriguez-Jimenes, G & Robles-Olvera, V & García-Alvarado, Miguel & Günata, Z. (2006). GC-MS and GC-olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans. Food Chemistry. 99. 728-735. 10.1016/j.foodchem.2005.08.050.
  • Ranadive, Arvind. (1992). Vanillin and related flavor compounds in vanilla extracts made from beans of various global origins. Journal of Agricultural and Food Chemistry - J AGR FOOD CHEM. 40. 10.1021/jf00022a039.
  • Takahashi, Makoto & Inai, Yoko & Miyazawa, Norio & Kurobayashi, Yoshiko & Fujita, Akira. (2013). Identification of the Key Odorants in Tahitian Cured Vanilla Beans (Vanilla tahitensis) by GC-MS and an Aroma Extract Dilution Analysis. Bioscience, biotechnology, and biochemistry. 77. 10.1271/bbb.120840.
  • Urišová, K. & Salovska, B. & Pejchal, J. & Tichý, A. (2015). Chemical inhibition of DNA repair kinases as a promising tool in oncology. Biomedical papers of the Medical Faculty of the University Palacky, Olomouc, Czechoslovakia. 160. 10.5507/bp.2015.046.
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