Vanilla beans are native to Mexico, though ours is cultivated in Madagascar. Vanilla beans are picked from the Vanilla Orchid when still green, then they are blanched, sweated, dried and conditioned in a curing process to develop their characteristic aroma. This certified organic vanilla extract, diluted in sunflower seed oil for ease of use, is produced using supercritical carbon dioxide extraction. This method preserves the full aromatic profile of the vanilla beans, without the use of solvents like hexane, resulting in a high-purity extract with a rich, true-to-nature scent that can be certified organic. The aroma is warm, creamy, characteristic gourmand, with deep sweet vanilla notes and a smooth, balsamic undertone. The extraction process captures more volatile aromatic compounds compared to traditional solvent extraction, giving it a more complex and long-lasting profile.
