Our Vanilla Extract and Vanilla Paste is distinct in flavour or it’s a matter of taste. The outstanding feature of our vanilla extract and vanilla paste is the delicious floral aroma from the Rose of Winter, and Vanilla bean pods of different origin, which is included in the ingredients.

Bourbon vanilla or Madagascar Bourbon vanilla, produced from V. planifolia plants introduced from the Americas, is the term used for vanilla from Indian Ocean islands such as Madagascar, the Comoros, and Réunion, formerly the Île Bourbon.

Vanilla quality grades. 1) quality: juicy, oily, chocolate brown coloured, perfectly formed, vanilla sticks with no blemishes. 2) quality: somewhat thinner pods with slight defects (flecks or scars). 3) and 4th quality: depending on thickness, colour, uniformity, number of flecks and degree of dryness.

Other gradings in the trade include: 1) Bourbon vanilla 2) Mexican vanilla 3) Tahiti vanilla 4) Indonesian vanilla

Colour is also an important quality factor of differentiating vanilla sticks. Roughly, the following range can be retained: 1. Chocolate Brown vanilla: the most common type. They are the most popular among extractors. 2. Black vanilla: also known as "Gourmet Vanilla". The beans are very dark - almost black. This grade is most used for restaurants, domestic cooking, etc.

Our vanilla products are not artificial and not insubstantial; this is confirmed by the texture and quality. We do not use sugar in our ingredients. Our vanilla products improve with time, as they absorb well in a closed lid bottle.

Different types of vanilla bean pods will make different flavour extract as they all have their own unique flavour. Madagascar Vanilla Pods will make traditional, rich and creamy extract. Our vanilla extract is relatively similar to home-made quality vanilla extract.

Natural Vanilla Extract is not a see-through liquid and it should have some vanilla residue at the bottom of the bottle over time. These are good signs to know whether vanilla extract is pure and genuine.