PLEASE NOTE: Due to a significant increase in extract orders, the extracts have not had time to age. Our pure vanilla extracts contain no sugar. To accelerate the aging process, add 1 tablespoon sugar per 16 ounces of extract and shake well. The extract will begin to mellow quickly. This will deepen the color and flavor of the extract, and cut the harsh “nose” of the alcohol. Here’s more information.
You can also buy vanilla beans and make your own extract. Here’s how.
Tahitian vanilla (Vanilla tahitensis) comes from Vanilla planifolia stock crossed with Vanilla odorata. It is classified as a separate species, as it is considerably different from planifoliain both appearance and flavor.
Tahitian vanilla is sweeter and fruitier and has less natural vanillin than Bourbon or Mexican vanilla. It has a cherry-like, licorice, or “raisiny” taste and floral fragrance. The Tahitian vanilla bean is more plump and moist than the Vanilla planifolia bean, and contains far fewer seeds. Tahitian vanilla is especially nice in fruit compotes and cream desserts as well as in sauces for poultry, seafood and wild game.
Ingredients: Purified water, sugar cane alcohol (35%), premium Tahitian vanilla bean extractives. No artificial flavors or preservatives added. Certified Kosher. Non-GMO. Gluten-free.
Vanilla extract has no expiration date. Because pure vanilla extract contains 35% alcohol by law, it will age and become more mellow and flavorful over time. Extracts do best in temperatures between 55 degrees F ( 12.8 C) and 80 degrees F (26.6 C), and away from light. Store in a cool, dark cupboard, away from any source of heat such as a stove or oven.
Why we use plastic bottles for extracts in pints and quarts
While glass bottles (especially dark-colored glass bottles) are optimal for storing extracts, this works well only in smaller sizes. Many of our commercial customers, such as bakeries and restaurants, purchase extracts in larger sizes. If a glass bottle shatters in a commercial kitchen, everything shuts down while the glass is cleaned up. Therefore, commercial kitchens prefer plastic, in order to avoid the danger of broken glass. As a result, we sell our larger sizes of extract in food-grade plastic bottles.
The second reason we use plastic rather than glass, is that glass is heavier and more fragile than plastic. Packaging extracts in glass doubles the weight, thereby increasing shipping costs. Using plastic saves you money in shipping fees and decreases the possibility of damage in transit. If you prefer your extracts in glass, feel free to decant the extract into a glass container once you receive it.