Vanilla, that orchid with its precious pods, is available in many forms in our kitchens and laboratories. Its complex aromatic palette is available as an extract, paste or powder… However, the steps involved in transforming vanilla into derived products are often poorly understood. NOROHY lifts the veil on this transformation of Bourbon vanilla by detailing the manufacturing process and the composition of its by-products.

What is a vanilla derivative?

A vanilla derivative is an aromatic product obtained from vanilla and intended for food use. It is an alternative to the vanilla bean. These products are obtained from extraction-quality beans. NOROHY strives to offer products derived from Clean Label vanilla, i.e. with the shortest possible list of ingredients. We exclude additives, preservatives, flavor enhancers and synthetic flavors from our recipes. Our aim remains to offer you the aromatic complexity of the pod, as close as possible to the raw product. At the same time, we make sure that our by-products give instant flavor to your preparations, and are always easy to dose and incorporate.

These products come in a variety of forms. NOROHY offers vanilla extracts, pastes and powder. These transformationsoptimize the use of vanilla for a more accurate and enlightened application. They also save time for pastry chefs.

How is vanilla processed to produce vanilla extract?

There are several key stages in the production of vanilla extract. First, we select the beans. NOROHY makes every effort to select quality beans, with high vanillin content and the right moisture content for extraction. The beans are then macerated in alcohol for several hours. This stage extracts the oleoresin, also known as “vanilla concentrate”. The alcohol evaporates, and the oleoresin is decanted and filtered. It is thus separated from the “exhausted” pods, i.e. those devoid of aroma. Finally, the pure oleoresin, too intense, is diluted in organic cane sugar syrup. NOROHY also adds the spent vanilla beans used to extract the aromas. These beans add a visual aspect to the final product.

NOROHY adds no other ingredients to its vanilla extract: no texturizers, emulsifiers, preservatives or flavoring… So NOROHY’s liquid organic Bourbon vanilla extract is a natural vanilla flavor as close as possible to the raw product! Thanks to the pouring spout included in the cap, it’s easy to measure out to flavor your recipes.

How is Bourbon vanilla processed to make vanilla paste?

VANIFUSION complex vanilla paste

More than a vanilla paste, NOROHY offers a vanilla bean paste. To create it, we fuse the different components of the pod. Vanilla bean powder (from whole, unexhausted beans) brings woody notes, and oleoresin or “vanilla concentrate” camphorated rum-raisin notes. The sugar rounds out the sensory profile, and the exhausted beans flatter the eye. VANIFUSION perfectly captures the complexity of vanilla from Madagascar or Papua New Guinea. In fact, our vanilla bean paste is available in Bourbon vanilla and vanilla x Tahitensis. The proportions of the different components vary. They depend on the flavour profile required.

This paste is very practical and easy to use in the kitchen. 5 to 8 g per kilo of preparation is enough to instantly flavour your recipes!

VAKANA the pearl of intense vanilla

The composition of VAKANA, the NOROHY vanilla bead, differs greatly from VANIFUSION. Indeed, while vanilla bean powder adds woody notes to VANIFSION, it also slightly colors the preparations… So, for VAKANA, we have chosen to remove this ingredient as well as the sugar. Finally, we’ve replaced the spent beans with natural ones, which bring real notes of intense vanilla bead fragrance. Combined with oleoresin or “vanilla concentrate”, they are the only 2 ingredients in this vanilla pearl.

Thanks to the aromatic intensity of these natural beans and the oleoresin, VAKANA is almost 3 times more intense than a vanilla bean. In fact, 1400g of vanilla beans are needed to obtain 500g of pearl!

How is vanilla processed to make TADOKA?

TADOKA is an innovation from NOROHY. It’s a solid vanilla nugget, just the right amount for 1 kg of preparation. It is made from two varieties of vanilla. First, cocoa butter is used as a binder. Next, vanilla concentrate or oleoresin is added. Next, vanilla bean powder from Madagascar and Papua New Guinea is added. Finally, spent vanilla beans are added for visual appeal. This combination of vanillas offers powerful notes and a rich palette. TADOKA is a practical single-dose ingredient. It can be used in both sweet and savory preparations. It can be grated cold or melted hot.

How is vanilla processed to produce vanilla powder?

Vanilla powder is another product derived from vanilla. It is obtained by finely grinding vanilla beans. NOROHY uses only whole, non-depleted organic Bourbon vanilla beans. These beans are selected for their aromatic intensity. No other element completes the list of ingredients. The resulting powder is fine and easy to dose. It is ideal for chocolate and cookie applications, as it does not add moisture. It is therefore preferable for dry doughs such as shortbread, macaroons or brioches. The granulometry of the powder is around 500 microns. This guarantees good distribution in preparations.

Transforming Bourbon vanilla into by-products requires real know-how. This allows you to diversify its uses and enjoy its unique aromas. Extracts, pastes, TADOKA and powders are practical and easy to use. All offer a varied aromatic palette. These vanilla derivatives enhance our culinary and pastry creations. NOROHY is committed to a more transparent and responsible supply chain. We offer quality products that respect the environment. We shed light on the steps involved in processing Bourbon vanilla. Discover how vanilla is prepared, to understand the work of the men and women who cultivate vanilla and refine it into a tasty spice…