Vanilla Royal

Vanilla tahitensis J.W. Moore

Vanilla Tahitensis

Floral and fruity rather than balsamic. Lower vanillin, more aromatic complexity, the bean pastry chefs and perfumers ask for by name.

HS code
0905.10.00
Origin
Indonesia (Papua)
Packaging
Vacuum plastic; bulk plastic for Grade C
Indonesian Vanilla Tahitensis beans showing reddish-brown colour and plump shapeVanilla Tahitensis pods ripening on the vine in Indonesia
Vanillin content
1.0 – 1.5%
Length
13 – 16 cm
Aroma
Floral, fruity, smooth, complex
Texture
Soft, flexible, slightly moist

Specifications

FlavourLighter and sweeter, with floral and fruity notes
ColourReddish-brown to deep purple
Grades availableGourmet, A, B, C
ProcessingFully mature pods, hand-picked, sun-dried and cured

Grade matrix

Grade matrix
GradeMoistureLengthWeight per beanAppearanceAroma
Gourmet PremiumBest for: Premium pastry, perfumery and gourmet dessert workAbove 30%14 – 16 cm4 – 5 gOily, full-bodied, non-split, flexible, glossySweet floral with subtle fruitiness
Grade A PremiumBest for: Premium applications, extract and culinary use25 – 30%14 – 16 cm3 – 4 gOily, semi-firm, soft, light wrinklingSweet floral with subtle fruitiness
Grade B PremiumBest for: Extraction and processing15 – 20%13 – 16 cm2 – 3 gSemi-dry, flexible but less oily, some splitsLight floral, fruity undertones
Grade C PremiumBest for: Bulk extract and industrial useNatural / lowAll sizes2 gDry, brittle, splits allowed, rough surfaceLight floral with weak vanilla aroma

Moisture drives both price per kilo and shelf behaviour: higher moisture means more aroma but fewer beans per kilo and a shorter unrefrigerated life. Length and weight per bean determine presentation quality. For extraction, buy on vanillin and price, not appearance.

Best uses

  • Perfumery and fragrance
  • Gourmet desserts
  • Premium pastry
  • Aromatic infusions

Quality and condition

  • 100% pure and natural
  • No additives, preservatives or artificial flavourings
  • GMO-free
  • Gluten-free
  • Allergen-free
  • Food-grade

Common questions

Why is Tahitensis vanillin lower than Planifolia?
Tahitensis carries 1.0–1.5% vanillin against 2–4.3% for Planifolia, but that understates it. Its value is aromatic complexity. Heliotropin and other compounds give floral and fruity notes Planifolia does not have. Buyers choose it for aroma, not vanillin strength.
Should I choose Tahitensis or Planifolia?
Choose Planifolia for extract, ice cream and chocolate, where you want classic warm vanilla and high vanillin. Choose Tahitensis for pastry, perfumery and applications where the vanilla is tasted directly and its floral character can be perceived.
Where is your Tahitensis grown?
Our Tahitensis comes from Papua, Indonesia. It is cured at our facility in Magelang, Central Java, using the same five-stage post-harvest process as our Planifolia.
Is Tahitensis suitable for extraction?
It can be extracted, and Grade B and C are priced for it, but most buyers find Planifolia more cost-effective for extract because of its higher vanillin. Tahitensis extract is usually chosen deliberately for its floral profile.

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