Welcome to 2 Bean Tuesday, where we explore two exceptional vanilla varieties side by side. Today, we're diving into two of the world's largest V. tahitensis vanilla beans: The Oave from the Marquesas Islands and The Avarua from the Cook Islands. While both share the same species and South Pacific heritage, their distinct island origins create remarkably different flavor experiences.
Two Islands, Two Expressions of V. tahitensis
Both the Marquesas and Cook Islands produce exceptionally plump, oil-rich V. tahitensis beans that are rare and difficult to source. These remote island locations contribute to their limited availability and premium quality. However, the terroir of each island imparts unique characteristics that set them apart.
The Oave - Marquesas Vanilla Beans
Hailing from the remote Marquesas Islands in French Polynesia, The Oave represents a unique expression of tahitensis vanilla distinct from traditional Tahitian beans.
Aroma Profile: Light fruit, delicate floral notes, woody undertones, and a bold vanilla presence
Flavor Profile: A sweet vanilla foundation layered with floral complexity, tropical fruit accents, and a warm vanilla spice finish
Bean Characteristics: Exceptionally plumpβsometimes 2-3 times larger than other vanilla beansβwith typically 3-6 beans per ounce. These Grade A beans are pliable, moist, and richly oiled.
Best Applications: Vodka extracts showcase the pure floral and fruit notes beautifully, while white rum infusions enhance the tropical character. Perfect for premium baking and gourmet desserts requiring nuanced vanilla flavor.
The Avarua - Cook Island Vanilla Beans
From the Cook Islands, located northwest of Tahiti and south of Hawaii, The Avarua offers a more traditional vanilla base with sophisticated, nuanced undertones.
Aroma Profile: Deep fragrant vanilla with floral notes, dry cherries, and distinctive anise undertones
Flavor Profile: Bold vanilla with sweet, soft fruit notes and a subtle anise finish that adds complexity
Bean Characteristics: Dark brown beans measuring 4-7 inches long, exceptionally rich in oils and intensely aromatic. Typically 6-10 beans per ounce, these Grade A beans are pliable, moist, and oily.
Best Applications: Excellent for vodka-based vanilla extracts, white rum, and tequila infusions. Ideal for premium baking, pastry applications, and gourmet desserts requiring subtle complexity.
The Key Differences
While both varieties share the floral, fruity character typical of V. tahitensis, the differences are distinct:
Marquesas (The Oave): Emphasizes tropical fruit and woody undertones with a lighter, more delicate floral presence. The beans are exceptionally large and plump.
Cook Islands (The Avarua): Features cherry and anise notes that add a sophisticated, spiced dimension to the traditional vanilla base. The aroma is deeper and more intensely fragrant.
Both varieties excel in vodka and white rum extracts, where their delicate floral and fruit notes can shine. The choice between them comes down to whether you prefer the tropical, woody character of Marquesas or the cherry-anise complexity of Cook Islands vanilla.
Rarity and Sourcing
Both origins are extremely rare and difficult to source due to their remote island geography and small-scale cultivation. The Marquesas beans are cultivated in particularly limited quantities, while Cook Islands vanilla maintains an extremely limited supply and is highly sought-after by vanilla enthusiasts.
Whether you choose the tropical fruit notes of Marquesas or the cherry-anise complexity of Cook Islands, you're experiencing two of the finest expressions of V. tahitensis vanilla available anywhere in the world.
