Vanilla extracts

Vanilla extract is a vanilla concentrate or natural vanilla flavor. It is obtained by macerating vanilla beans in successive alcohol baths. NOROHY selects extraction-quality organic vanilla beans grown in Madagascar. This process extracts the bean’s complex aromas. The alcohol is then evaporated, and the mixture decanted before passing through several filters, leaving a concentrated oleoresin. This is then mixed with organic cane sugar syrup to obtain the vanilla extract. Without this step, the too-concentrated oleoresin would be difficult to dose.

The versatility of NOROHY organic Bourbon vanilla extracts means they can be used in pastry, ice cream and chocolate-making, as well as in brewing and yoghurt-making. In pastry-making, they perfume creams, cakes and cookies. They enhance ice creams and softs, and enrich ganaches and pralines in chocolate-making. The dosage of vanilla extracts is crucial to obtain a balanced aroma. A small amount is all you need to flavor your preparations. NOROHY recommends using 20g to 40g of extract per kilo of preparation. This concentration ensures economical use and perfect taste control.

NOROHY extract with seeds is ideal for pastry, ice-cream and chocolate making. It provides intense aromas and visible seeds that whet the consumer’s appetite. Pastry and chocolate chefs appreciate it for its rich aroma and texture. Easy to dose, it instantly flavors your recipes.

The seed-free version of our vanilla extract has been designed for yoghurt makers, ice-cream makers and brewers. It offers consistent flavoring without the vanilla seeds. Professionals use it to obtain a smooth texture and intense flavor. Indeed, in certain preparations, the difference in density between the seeds and the mass favors phase shifting. To prevent the seeds from sinking to the bottom of the preparation, it is preferable to use a seed-free extract. This in no way detracts from the extract’s aromatic intensity. In fact, the seeds added are those from which the aroma has been extracted, so they are no longer fragrant, but merely provide a visual marker.

In 2023, NOROHY developed a vanilla extract specifically for the American market. The regulations are different and require an alcohol base, unlike in Europe, where extracts are available with a sugar syrup base. Chefs, chocolatiers and pastry chefs use it in particular for its round vanillin aromas with camphorated rum-raisin accents.