Bourbon vanilla extract from Madagascar: an inexpensive solution for vanilla recipes

Bourbon vanilla extract from Madagascar: an inexpensive solution for vanilla recipes

Vanilla is a delicious spice with an exceptional flavor that everyone loves, both in food and cosmetics. Apart from the vanilla pod, it is available in several forms, including vanilla extract. In Madagascar, the extraction of the aroma uses a biological solution composed of water, alcohol, and cane sugar. Madagascar Bourbon Vanilla Extract is 100% pure and natural. Its aromatic intensity allows for sparing use in pastries, bakeries, ice cream shops, and culinary preparations. It can be used daily for all preparations, providing a more economical alternative to vanilla pods. Consumers can enjoy the flavor of vanilla without having to invest in expensive vanilla pods for the majority.

What is vanilla extraction?

Vanilla extraction or vanilla flavoring—both terms refer to vanilla extract. By macerating or percolating vanilla pods in a mixture of distilled water, alcohol, and sugar, it is possible to produce an aromatic substance. There are two methods for extraction: cold extraction and hot extraction. Cold extraction is the classic method for obtaining liquid vanilla flavor, but the process is longer. Hot extraction speeds up the filtration process for vanilla pods. Madagascar vanilla extract is the simplest way to flavor preparations, rather than using vanilla pods. It is possible to perfume any recipe and offer a culinary journey to guests with vanilla flavor.

Why does vanilla extract contain sugar?

The addition of sugar is optional, but it is used in hot extraction to speed up the filtration process and fix the vanilla aroma. Vanilla aroma can evaporate with alcohol during extraction, which can reduce the intensity of vanilla aromatic components. Sugar is therefore an aroma fixative and is one of the ingredients allowed by the FDA in pure vanilla extracts. In Madagascar, producers use 100% natural cane sugar for its quality, reliable taste, and local production, which reduces production costs. The sugar content of vanilla extract generally represents less than 5% of the finished product, so it is an insignificant amount when adding vanilla extract to a dish.

What are the organoleptic properties of vanilla extract?

Regardless of the varieties of vanilla used to extract the aromas, the substance obtained has the same organoleptic properties specific to vanilla.
Appearance: liquid, syrupy

  • Color: brown
  • Odor: intense, sweet, and sugary
  • Taste: sweet and warm

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