ソーシャルメディア投稿

Natural Vanilla Extract, made the old way Most extract on the shelf is basically vanilla in a lot of alcohol. Ours isn’t. This one’s made using a traditional low alcohol method, which means the vanilla does the talking instead of the burn. What’s actually in it: fresh vanilla pods infused at 100g per litre, alcohol at 15%, water, a touch of brown sugar and molasses. That’s it. No preservatives, no colours, no allergens, nothing restricted. The pods are grown without chemicals or artificial fertilisers, the way vanilla’s been grown for a very long time. That 100g/l works out to 1 fold concentration. So when a recipe says a teaspoon of

Fresh green vanilla pods smell of almost nothing. Grassy, faintly like a bean. The vanilla you know doesn’t exist yet. It gets created right here. The beans go into woven baskets, get dipped into hot water for a few minutes, then straight under blankets to sweat overnight. That heat shock stops the pod growing and wakes up the enzymes that convert its stored compounds into vanillin. Only then do the vanilla pods start turning dark, glossy and fragrant. After that it’s months of sun by day, wrapped by night, then conditioning in boxes until the aroma settles. We bring those beans back to our facility in Fremantle, WA, where everything