Vanilla Extract

Other Common Names

Vanilla Bean, Vanilla Pod, Vanilla Extract, Vanilla Essence. Botanical Names: (Vanilla planifolia, V. fragrans)

Description & Use

Shake well before opening, as there may be some sediment due to the above standard quantity of vanilla beans infused.

Latest News: You may be aware that the global vanilla market is in a state of crisis due to a variety of factors. Most significant is that climate change in most of the tropical producing countries (Mexico, Madagascar, Papua New Guinea, India and Indonesia to name the most significant producers) has reduced the quantity and quality of even the best grades of cured beans.  Vanilla beans used for making extract are the misshapen and less attractive ones that would not be acceptable as Gourmet Grade whole beans. These vanilla beans are generally as good in flavour as those sold as whole vanilla beans.

Vanilla is made by drying and curing the green, tasteless pod from a tropical, climbing orchid that is indigenous to South America. The curing process takes up to 3 months and by the time it is completed, a Vanilla Bean may have been handled between 200 to 250 times!

Herbie’s Spices 2 Folds Madagascar Bourbon Vanilla Extract is made by steeping 200 grams of chopped, cured Vanilla Beans in 1 litre of alcohol, and then distilling-off much of the spirit. Single fold extracts, which are most common, only use 100 grams per litre of alcohol for extraction.

Use Herbie’s Spices natural Vanilla Extract instead of artificial Vanilla essence for a rounder, more full-bodied taste.

Produce of Madagascar packed in Australia.

Contains

Alcohol, Water, Vanilla, Sugar

Weight