Origin : New Guinea indifferently cultivates Tahitensis and Planifolia. Production merges with its Indonesian neighbour.
New Guinea vanilla is not split, supple, and fleshy. The presence of natural vanillin crystals, called givre or hoarfrost, on the pods is common.
Aromas are woody on the attack developing spicier peppery or tobacco background notes. Roasted nut flavour. Average weight: 4 - 6 g depending on the size of the pod.
Recommended uses : baking, ice creams, all desserts (fruit salad, fruit purées).
Our opinion : Until recently this vanilla was sold under the very general name of "Caribbean vanilla" or "Tropical vanilla" (probably due to the lack of image as it does not have the same renown as Madagascar vanilla) and although rarely identified by its origin, it is still an excellent value for money vanilla. One of our favourites as its quality is constant. Good pod ageing over time (it dries out slower than its counterparts). Production cumulated with its Indonesian neighbour is estimated at only a few tonnes for 2012/2013. From commonplace a few years ago, its production is now limited. The excessively low prices offered to producers have depleted the production of this excellent vanilla.
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