NATURALSTOGETHER(r)
バニラ, パウダリー, アニス
Vanilla, floral, creamy, sweet, anisic and gourmand. Vanilla tahitensis stands out from vanillas of other origins, due to its aromatic profile. It is the only vanilla to boost such high anisic compounds levels (aldehyde, alcohol and acid). The almond-sweet smell calls to mind the traditional "dragée".
Its unique floral, creamy and sweet notes bring a real differentiating profile from the other vanillas botanical varieties. The SFE process preserves all the facets and the natural profile identity to guarantee a high purity extract.
Vanilla is a member of the orchid family and is among the oldest flowering plants on earth. This climbing vine, which needs a tropical climate to grow, only lives one day if not pollinated. Indeed, it’s a labor-intensive specie with a curing process that lasts for up to 4 months. Many different varieties exist but two species are more widely exploited: Vanilla planifolia and Vanilla tahitensis. With over 100 years of experience in vanilla production, dsm-firmenich sources this raw material especially in Madagascar (Bourbon vanilla) but also in Papua New Guinea, in Uganda, in Indonesia or also in India. these various exploitation areas offer a richness of diverse olfactive and gustative profiles.
Papua New Guinea
Tahitensis beans comes from the fruit of an orchid variety called Vanilla Tahitensis, which is a completely different species than the Bourbon (Planifolia) varieties. It contains a strong floral note that makes it a favorite among pastry chefs.