Size:	Sold in Quarts.
Features:	Single Fold, Naturally Flavored, Certified Kosher
Ingredients:	Tahitian Vanilla Bean Extractives, Alcohol 35%, Water.

Real vanilla extract is an affordable, easy to use and easy to store alternative to whole vanilla beans.  It diffuses vanilla flavor evenly throughout a dish.

Tahitian vanilla extract is made from real, high quality Tahitian vanilla beans which have a fruitier, more floral vanilla aroma, but a similar flavor to bourbon beans.  Though bourbon/Madagascar vanilla extract is the industry standard, some chefs prefer Tahitian vanilla because it helps their dishes stand out.  From a potency perspective, the two are generally interchangeable.

These extracts have a natural vanillin content higher than the industry average for single fold vanilla extracts.  As vanillin is the primary compound in vanilla’s aroma and flavor (out of over 200 compounds that combine to give it additional depth and complexity) these extracts are more potent than many other single fold extracts on the market.

Bulk bourbon vanilla beans and Tahitian vanilla beans are also available.

Storage: Store vanilla extract in a cool, dry place (typically a cupboard).

Shelf Life: Almost indefinite.

Mix Tahitian vanilla extract into batters and dough or add it to ice cream bases. 

Vanilla extract isn’t just used to give dishes a strong vanilla taste, in small amounts it enhances and accentuates other flavors.  A little bit of vanilla is welcome in many sweet recipes, and even some savory ones.

Tahitian vanilla extract can be substituted for bourbon/Madagascar extract in recipes to subtly alter their aroma and flavor.

Pair vanilla with ingredients like: sugar, dairy (cream, milk, butter, mascarpone, ricotta, cream cheese, yogurt), caramel, fruit (especially apples, pears and berries), eggs, chocolate, or other spices like saffron, cinnamon, cloves, and cardamom. 

Vanilla extracts are heat sensitive.  They’re fine added to batters and dough for baked goods like cakes and cookies or added to frostings & other items cold or once cooled. 

For other items that will be cooked with vanilla (poached fruit, custards, etc) or recipes where you want flecks of vanilla seeds, vanilla beans (bourbon vanilla beans or Tahitian vanilla beans) may be a better choice.

Dessert Recipes

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