Bourbon
Vanilla Extract
An extract of rare strength, obtained by slow maceration of Grade A Bourbon beans. A few drops are enough for an intense infusion, with no synthetic flavouring and no dominant alcohol note.
- A few drops are enough
- No artificial flavouring or colouring
- Dosage 5 to 15 ml per litre
Reply within 24h · Delivery in Portugal & Europe
The process
Slow maceration, never fast extraction
Industrial extraction is fast: heat, pressure, aggressive solvents. It produces a liquid that smells of vanillin, not of vanilla. We take the opposite route.
Our Grade A Bourbon beans macerate whole, slowly, until the full aromatic profile passes into solution: vanillin of course, but also the cocoa, dried fruit and wood notes that define Madagascar.
The result is a dense, dark extract with an immediate attack and a long finish, which leaves no harsh alcohol note in cold preparations.
How to use it
Use 5 to 15 ml per litre of preparation. Start low: this extract is noticeably stronger than market references.
Ice creams
Add to the cooled base before churning. The aromatic intensity holds perfectly when frozen.
Creams and mousses
Ideal for cold preparations: no prior infusion, no straining, no unwanted particles.
Pastry and biscuits
Blends into liquid mixes. Preferably add after baking when the recipe allows.
Drinks and plated desserts
A few drops are enough to flavour a syrup, an infused milk or a plating sauce.
Technical sheet
- Base
- Grade A Bourbon vanilla beans
- Bean origin
- Madagascar
- Process
- Slow maceration of whole beans
- Additives
- No flavouring, colouring or preservative
- Recommended dosage
- 5 to 15 ml per litre
- Packaging
- Professional bottle, formats on request
- Storage
- Away from light, at room temperature
Practical information
Storage
Room temperature, away from light, bottle tightly closed. 36 months unopened and 24 months after opening. No refrigeration: cold can cause harmless sedimentation. Shake before use.
Allergens
No allergens. Gluten-free, lactose-free, vegan.
Minimum order
Minimum order: 250 g. Beyond that, from 250 g up to several kilos per delivery, with volume B2B pricing.
Frequently asked questions
How is it different from vanilla flavouring?
Flavouring is a reconstruction, often based on synthetic vanillin. Our extract comes exclusively from real beans, with all their aromatic complexity.
How much replaces one bean?
About 5 ml of extract replaces one bean in most recipes. Adjust to the preparation and the intensity you want.
Is it suitable for hot preparations?
Yes, though the most volatile notes evaporate at high temperature. Add it at the end of cooking whenever possible.
Is it suited to ice cream makers?
Particularly so. The strength stays stable when frozen, where many flavourings fade after churning.