While Madagascar, the Comoros and the Reunion island produce “Bourbon” vanilla with its long and thin beans, the West Indies supply a variety called “Pompona”, with large and short fruits ; French Polynesia cultivates the “Tahitensis” variety more “fleshy” with an intense perfume…
Whatever its origin, Vanilla stays one of the most appreciated fruit in the world, as well for its aroma in foodstuffs, as for its fragrance, in cosmetics and perfumery.
In the fabrication of this water, two sorts of vanillas are selected for their complementarity of aroma: “Bourbon” vanilla, for its concentration of vanillin, and “Tahitian” vanilla for its aromatic harmony.
This fruit’s water, rich in volatil compounds, carries the virtues of the vanilla fruit for a wide cosmetic use.
After sun drying, Vanilla beans are distilled with steam water
under atmospheric pressure, without additive or chemical
treatment. Exempt of artificial coloring, this fruit’s water is purified
by a sterilizing filtration and stabilized by a preservative in
order to keep its freshness.
Vanilla Planifolia – Vanilla Tahitensis
Part of the plant used
Dried Fruit (Bean)
Asia regions/ Indian Ocean/ Pacific regions
Wooded, Sweet, Vanilla-flavoured
Specific gravity, 20°C
0,990 – 1,020 Kg/l
Solubility in water
Solubility in oil
Solubility in ethanol
4 – 6
Potassium sorbate 0.3%
Yeasts – Moulds
Extraction ratio (w/w)
Vanilla “Bourbon” / Tahitensis ratio
70/30 (average & indicative values)
Volatile fraction of vanillas planifolia & tahitensis
* Auto-evaluation upon 50
regular vanilla users.