• Vanilla Tahitensis Gourmet - Papua New Guinea
  • Vanilla Tahitensis Gourmet - Papua New Guinea
  • Vanilla Tahitensis Gourmet - Papua New Guinea
Vanilla Tahitensis Gourmet - Papua New Guinea

Blue Mountain" Papua Vanilla Beans L - Gourmet Quality

Fermer
Primary Forests - Highlands Grand Cru

A huge "Coup de Foudre " for our new "Blue Mountain", so singular is it that it brings a rhythm to every recipe. Vanilla beans of a magnificent pearly color. The notes of my wild Papuan vanilla are warm and spicy. They bring a true vanilla identity to your recipes.

Main notes: Spicy (nutmeg, cinnamon, clove), biscuity, creamy, fruity (strawberry, blueberry).
Heart notes: almond, caramel, leather, musk.

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  • 10 pods
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  • 100 pods

€16.99
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Kitchen association

Adapts to a wide range of recipes from the most beautiful pastries to savoury recipes.

Kitchen association : Adapts to a wide range of recipes from the most beautiful pastries to savoury recipes.

Conditioning

Freshness packet

Conditioning : Freshness packet

Origin - Plantations

Papua New Guinea - Jungles and Northwestern Primary Forests.

Origin - Plantations : Papua New Guinea - Jungles and Northwestern Primary Forests.
« Discover a vanilla that goes off the beaten track! My thunderbolt! »
Learn more

Vanille Gourmet de Papouasie Nouvelle-Guinée - Un Coup de Foudre "Blue Mountain

Until 20 years ago, this origin was not known to the market. The growers had a lot of work to do, as no one in the region knew anything about vanilla. The first year, a small group went to Manus Island and returned with cuttings. 3 years passed and the first flowers appeared. Members of each community left to learn how to fertilize vanilla flowers. When the flowers were fertilized and the pods began to grow, an umpteenth trip had to be made in order to understand the different stages involved in refining a vanilla pod.

Today, many people in the communities of the Sépik region grow vanilla. The income generated by this activity enables communities to build schools, hire teachers and repair bush roads. The community-based system not only makes for smoother management of the vanilla plantations, but also ensures that this new village economy is put to good use.

I'm in constant contact with producers, collectors, community leaders and exporters in this region. These people inspire me, and I'm proud to be able to contribute to the development of their origins, in my own way.

A vanilla with a gourmet aromatic palette, gingerbread and floral notes.

Superb beans with a moisture content of between 28 and 35% depending on quality, fine beans, rich in vanilla beans, semi-dry.

A vanilla for lovers of long-aged vanilla who want to buy a discovery.

Harvesting Papua New Guinea "Blue Mountain" Gourmet Vanilla

Papua New Guinea gourmet vanilla is a premium quality vanilla grown in the island's mountainous regions. Harvesting gourmet vanilla is a delicate, meticulous operation that takes place in several stages.

First, the vanilla plants are grown in micro-houses until they are about a year old. They are then transplanted to the forest, where they are regularly watered by tropical rains. It takes around 3 to 4 years before the vanilla trees are ready for harvesting.

Papua New Guinea gourmet vanilla is harvested once a year, usually between June and September. Farmers inspect the vanilla plants to determine the optimum harvesting time. Vanilla beans should be harvested before they are fully ripe, usually when the tips start to turn yellow.

The pods are harvested by hand, using knives or secateurs, and then sorted by size and quality. The beans are then placed in boiling water for around 3 minutes to stop the ripening process and kill the internal enzymes that could damage the vanilla. The beans are then sun-dried for several weeks, and stored in canvas bags for further ripening.

Papua New Guinea gourmet vanilla is prized for its subtle, complex taste, with floral and fruity notes, as well as its intense, sweet aroma. Growing Papua New Guinea gourmet vanilla is an important source of income for local farmers and contributes to the island's local economy.

Why not discover Papua New Guinea "Blue Mountain" gourmet vanilla?

Vanille Gourmet Noire 25-30% moisture content, fatter with the full-bodied, spicy notes of a savage. Finishes with notes of licorice and leather. A superb complexity, an intensity to be discovered quickly.

Its aroma took my breath away. I was so used to Bourbon vanilla, to the Malagasy planifolia species. Love at first sight was as intense as when I discovered pompona Schiede vanilla from Guadeloupe. As in love, it's always difficult to explain "Quivering", the alchemy that makes you fall in love with an origin at first sight.

Many of you know what I mean. Epicureans, wine lovers or lovers of noble products have surely already felt this sensation. A vanilla, a sourcing, a region very difficult to access.

A wild gourmet vanilla of the same species found in French Polynesia. A singular aroma, so different from the others. A complex nose with spicy notes on the attack, followed by floral and leathery-glossy base notes.
Sourcing was difficult, as the quality of the batches varied from producer to producer. It took a long time to find serious partners who met my specifications. As vanilla prices are high, most samples were not properly matured, or not picked when fully ripe.

This region is very difficult to access, as there are no roads leading to it from Port Moresby, the capital in the north of Papua New Guinea. You have to take either a plane or a boat to get to the Sepik region. Once there, the roads are bumpy and the villages are easily 2 days from the first town.

Vanilla ripens at different times in different areas, which further complicates collection.

Beyond the total personal investment required to develop a partnership, the quality of this grand cru is the Reward:

  • The joy of offering my customers a refined vanilla that's off the beaten track.
  • A singular vanilla, dominated by gingerbread and an overall floral taste.
  • A strong relationship with my local partners, based on trust and mutual respect.

How do you store your vanilla beans?

To make the most of its full range of aromas, split your vanilla bean lengthwise, remove the seeds and add them to your preparation.


Click here to find out how to store your vanilla beans

How to use Gourmet "Blue Mountain" vanilla beans from Papua New Guinea?

Gourmet vanilla beans from Papua New Guinea are a delicate, fragrant ingredient that can be used in a variety of ways in the kitchen. Here are a few ideas for using gourmet vanilla beans:

Infusing milk or cream: Cut a vanilla pod in half lengthwise and scrape out the seeds with the blade of a knife. Add the seeds and pod to milk or cream and heat over low heat to infuse the liquid with vanilla flavor and aroma. Use scented milk or cream in recipes for pastries, ice cream or desserts.

Tomake vanilla sugar: Cut a vanilla pod into small pieces and add to powdered sugar. Mix well to distribute the vanilla seeds throughout the sugar. Use vanilla sugar to sweeten hot drinks, such as tea or coffee, or to add flavor to dessert recipes.

Making vanilla paste: Mix a vanilla pod with a little sugar to make a thick paste. Vanilla paste can be used to flavor desserts, ice creams, creams or sauces.

Add to liquid preparations: Cut a vanilla pod in half and add the seeds and pod to liquid preparations such as pancake batter, custard, dessert sauce or cocktails to add flavor and aroma.

Tomake vanilla syrup: In a saucepan, add a cup of water, a cup of sugar and a halved vanilla pod. Heat the mixture over low heat, stirring until the sugar has dissolved. Leave to cool, then remove the vanilla pod. Vanilla syrup can be used to sweeten drinks or to flavour desserts.

Recipes using our "Blue Mountain" gourmet vanilla beans from Papua New Guinea

Gourmet vanilla crème brûlée from Papua New Guinea

Ingredients: 1 cup crème fraîche, 1 cup milk, 4 egg yolks, 1/2 cup sugar, 1 Papua New Guinea gourmet vanilla pod.

Preparation: Preheat oven to 150°C. Heat the cream, milk and split vanilla pod in a saucepan. In a bowl, whisk the egg yolks and sugar until the mixture whitens. Pour the hot milk over the egg-sugar mixture while whisking. Remove the vanilla pod and pour the mixture into ramekins. Bake for 45 minutes. Leave to cool before sprinkling with sugar and caramelizing with a blowtorch.

Gourmet vanilla cake from Papua New Guinea

Ingredients: 200g flour, 1 sachet baking powder, 3 eggs, 150g sugar, 100g melted butter, 1 Papua New Guinea gourmet vanilla pod.

Preparation: Preheat oven to 180°C. In a mixing bowl, whisk the eggs and sugar until the mixture whitens. Add the sifted flour and baking powder, melted butter and vanilla pod seeds. Mix well. Pour the batter into a buttered cake tin and bake for 40 minutes.

Papua New Guinea gourmet vanilla sauce for desserts

Ingredients: 1 cup crème fraîche, 1/2 cup sugar, 1 Papua New Guinea gourmet vanilla pod.

Preparation: In a saucepan, heat the cream and sugar until the sugar has dissolved. Add the seeds of the vanilla pod and leave to infuse for 10 minutes. Remove the vanilla pod and serve the sauce warm or cold over desserts such as fruit or cakes.

Gourmet vanilla pancakes from Papua New Guinea

Ingredients: 1 cup flour, 2 tablespoons sugar, 1/4 teaspoon salt, 1 cup milk, 1 egg, 1 Papua New Guinea gourmet vanilla pod.

Preparation: Mix the flour, sugar and salt in a bowl. In another bowl, whisk together the egg and milk. Add the liquid mixture to the dry mixture and whisk until smooth. Add the seeds of the vanilla pod and mix well. Heat a non-stick frying pan over medium heat and pour in a small ladleful of batter. Cook each pancake for about 1 minute on each side. Repeat until the batter is used up.

Papua New Guinea gourmet vanilla infusion

Ingredients: 2 cups water, 1 Papua New Guinea gourmet vanilla pod.

Preparation: Bring the water to the boil in a saucepan. Add the vanilla pod, split in half and scraped. Leave to infuse for 10 minutes. Remove the vanilla pod and serve the infusion hot or cold.

Gourmet vanilla yoghurt from Papua New Guinea

Ingredients: 1 liter whole milk, 1 sachet lactic ferment, 1/2 cup sugar, 1 Papua New Guinea gourmet vanilla pod.

Preparation: Heat the milk and sugar in a saucepan until the sugar has dissolved. Leave to cool until the milk is lukewarm. Add the lactic ferment and mix well. Pour the mixture into yoghurt pots. Add the vanilla bean seeds and stir lightly. Close the pots and place in a yogurt maker for 8 hours. Refrigerate before serving.

Gourmet vanilla custard from Papua New Guinea

Ingredients: 2 cups milk, 1/2 cup sugar, 4 egg yolks, 1 Papua New Guinea gourmet vanilla pod.

Preparation: Heat the milk in a saucepan with the vanilla pod, split in half and scraped out. In a bowl, whisk the egg yolks and sugar until the mixture whitens. Whisk the hot milk into the egg-sugar mixture. Return the mixture to the pan and cook over a low heat, stirring constantly, until the cream coats the back of a spoon. Remove the vanilla pod and leave to cool before serving.

Papua New Guinea gourmet vanilla ice cream

Ingredients: 2 cups crème fraîche, 1 cup milk, 3/4 cup sugar, 1 Papua New Guinea gourmet vanilla pod.

Preparation: In a saucepan, heat the cream, milk and sugar until the sugar has dissolved. Add the seeds of the vanilla pod and leave to infuse for 10 minutes. Remove the vanilla pod and pour the mixture into an ice-cream maker. Run the ice cream maker according to the manufacturer's instructions until set. Transfer to an airtight container and freeze until firm.

Papua New Guinea gourmet vanilla tart with red berries

Ingredients: 1 shortcrust pastry, 3 cups red berries, 1 cup crème fraîche, 1/2 cup sugar, 4 egg yolks, 1 Papua New Guinea gourmet vanilla pod.

Preparation: Preheat oven to 180°C. Roll out the shortcrust pastry in a tart tin. Prick the base with a fork and set aside. In a saucepan, heat the cream and vanilla pod, split in half and scraped out. In a bowl, whisk the egg yolks and sugar until the mixture whitens. Whisk the cream-vanilla mixture into the egg-sugar mixture. Pour over the tart base. Arrange the berries on top of the cream. Bake for 30 minutes. Let cool before serving.

Papua New Guinea gourmet vanilla and caramel panna cotta

Ingredients: 2 cups crème fraîche, 1/2 cup sugar, 1 Papua New Guinea gourmet vanilla pod, 1/4 cup sugar for caramel.

Preparation: Heat the cream, sugar and split vanilla pod in a saucepan. Leave to infuse for 10 minutes. Remove the vanilla pod and pour the mixture into ramekins. Cool and refrigerate for 4 hours. In a saucepan, melt the sugar over medium heat until caramelized. Pour the caramel over each panna cotta before serving.

Papua New Guinea gourmet vanilla French toast with banana

Ingredients: 4 slices French toast, 2 eggs, 1/2 cup milk, 1/4 cup sugar, 1 Papua New Guinea gourmet vanilla pod, 2 bananas, 2 tablespoons butter.

Preparation: In a bowl, whisk together the eggs, milk, sugar and vanilla bean seeds. Slice the bananas. Dip the bread slices in the mixture and brown in a frying pan with the butter. Serve the French toast warm with the banana slices.

Gourmet vanilla caramel from Papua New Guinea

Ingredients: 1 cup sugar, 1/2 cup crème fraîche, 1 Papua New Guinea gourmet vanilla pod.

Preparation: In a saucepan, melt the sugar over medium heat until caramelized. Add the crème fraîche and vanilla pod seeds. Stir well until the caramel is smooth. Leave to cool before serving.

Papua New Guinea gourmet vanilla crumble with apples

Ingredients: 4 apples, 1 cup flour, 1/2 cup sugar, 1/2 cup butter, 1 Papua New Guinea gourmet vanilla pod.

Preparation: Preheat oven to 180°C. Peel and dice the apples. Place in an ovenproof dish. Mix the flour, sugar and vanilla pod seeds in a bowl. Add the butter, cut into pieces, and work the mixture with your fingertips until sandy. Sprinkle the crumble over the apples and bake for 30 minutes.

Gourmet vanilla mousse from Papua New Guinea

Ingredients: 1 cup crème fraîche, 1/2 cup milk, 1/2 cup sugar, 2 eggs, 1 Papua New Guinea gourmet vanilla pod.

Preparation: Heat the milk, sugar and split vanilla pod in a saucepan. In a bowl, whisk the egg yolks and pour the milk-sugar mixture over the eggs, whisking constantly. Beat the egg whites until stiff. In another bowl, whip the crème fraîche until stiff. Gently fold the egg whites into the egg mixture, then add the whipped cream. Pour the mousse into verrines and refrigerate for at least 2 hours.

Gourmet vanilla tiramisu from Papua New Guinea

Ingredients: 250g mascarpone, 3 eggs, 1/2 cup sugar, 1 Papua New Guinea gourmet vanilla pod, 24 sponge cookies, 1 cup strong coffee, cocoa powder.

Preparation: In a bowl, whisk the egg yolks and sugar until the mixture whitens. Add the mascarpone and vanilla pod seeds and whisk until smooth. Beat the egg whites until stiff and fold gently into the mascarpone mixture. Quickly dip the sponge cookies in the coffee and arrange them in the bottom of a rectangular dish. Pour half the mascarpone cream over the cookies. Repeat with a second layer of cookies and the remaining cream. Sprinkle with cocoa powder and refrigerate for at least 4 hours.

V4 DVPAPOU9
805 Items

Data sheet

Propriété
Grand Cru
Provenance
Primary Forests - Highlands
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4.9 /5

Based on 971 customer reviews

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Jérôme D. published the 27/03/2024 following an order made on 09/03/2024

5/5

Au top !! Parfait pour nos sirops

Gauthier B. published the 14/03/2024 following an order made on 11/02/2024

5/5

produits de qualités

Manuella C. published the 23/02/2024 following an order made on 22/01/2024

5/5

Les gousses sont parfaites : j’ai fait des crêpes et c’était un délice !

Jean-pierre G. published the 09/02/2024 following an order made on 14/01/2024

5/5

Satisfait du produit que j'ai utilisé pour du rhum arrangé ...dans l'attente de le déguster !!!

Sabine B. published the 04/02/2024 following an order made on 11/01/2024

5/5

Parfait. Conforme à mon goût.

NATHALIE C. published the 07/01/2024 following an order made on 18/12/2023

5/5

Excellent

Meftah F. published the 03/01/2024 following an order made on 09/12/2023

5/5

conforme belles gousses

Laurine R. published the 27/12/2023 following an order made on 22/11/2023

5/5

Super rapport qualité prix, gousses bien charnues et humides

Frédérique M. published the 10/12/2023 following an order made on 23/11/2023

5/5

Un parfum enivrant

Emilie M. published the 10/12/2023 following an order made on 23/11/2023

5/5

Bien

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