The originality of the Tahitian Vanilla, genetic and agronomic and climatic first, comes into its own when the know-how ancestral Polynesians involved in its preparation. The preparation specific to the Tahitian vanilla produced in French Polynesia, is based on a fully mature and harvest a natural browning.
Preparation or odorless fruit processing in a soft and pleasantly perfumed spice requires careful and methodical.
Thus, after being rinsed with fresh water and drained, the pods are ready for refining which will last between 3 and 8 months: it is during this period that the aroma develops.
The method, called direct or natural preparation, is to leave the pod to ripen alternating exhibitions in the shade and in the sun (the indirect preparation starting with scalding, brutal shock that "kills" the pod not practice the vanilla tahitensis).