Extrait pur de vanille Bourbon de Madagascar sans sucre

While we can not give you the full details (psst, it is a company secret), we can offer you some insight on how we make vanilla extract.  First vanilla beans are hand selected each season around October. Slofoodgroup only works with a European red vanilla bean standard. This type of vanilla bean is 25-27 percent in moisture, and is distinguished by the red variegated lines running up and down the length of the vanilla pod. This grade of vanilla is less visually appealing to many users but is the perfect vanilla for making vanilla extract.  After the vanilla beans are selected they are then milled and chopped into .25 inch or smaller pieces.  The vanilla beans are then mixed into a bath of neutral ethanol and water to make for a 35 percent by volume solution of alcohol and circulated for a period of no less then 90 days. After 90 days, the vanilla extract is ran through a filtration to remove the organic sediments prior to being bottled.  Looking to make vanilla extract on your own?  Head on over to our Madagascar grade b vanilla beans and find just the right size for your do it yourself vanilla extract needs. 

Made with love and the following ingredients: water, alcohol 35%, vanilla beans extractives (100 percent all natural vanilla beans from Madagascar)