Vanilla Tahitensis - the South Sea vanilla pod - comes from Tahiti in French Polynesia. Due to the higher labor involved in cultivation and further processing, it is one of the most expensive types of vanilla in the world. It is thicker than, for example, our Bourbon vanilla pods, as it ripens on a vine and is then further processed in a drying process. Tahitian vanilla pods are generally shorter, plumper, and contain a much higher oil and water content than Bourbon vanilla pods. The aroma is floral, fruity with a soft taste. They are often described as smelling like licorice, cherries, or wine. Gourmet pastry chefs love working with the Tahitian (Tahitensis) variety, which is perfect for many applications.