Vanilla was introduced to The Society Islands in the early Twentieth Century. The island of Taha'a proved to have the best conditions for growing the orchid plant which has led to the island being referred to as the Vanilla Isle. The Valley of Vanilla follows traditional techniques of open air cultivation and hand pollination to product the highest quality vanilla for culinary purposes.
These vanilla beans were farmed on the Vanilla Isle of Taha’a where nearly eighty percent of Tahitian vanilla is produced. This organic vanilla, of the highest culinary quality, was grown in the open air and allowed to naturally dry under the South Pacific sun. Each vial contains two beans harvested in late 2016 in a numbered edition of fifty.