Organic Extracts
Organic VANILLA Extract
Vanilla Extract Ingredients:
Organic Madagascar Vanilla Beans
Organic Sugarcane Alcohol
Water
We use more vanilla beans in our extract than most extracts you buy, providing added strength and richness.
“Additionally, we go directly to the source to find our vanilla beans. Therefore, we only use the absolute best vanilla for our extract.”
Organic ALMOND EXTRACT
Almond Extract Ingredients:
Organic Oil of bitter almond
Organic Sugarcane Alcohol
Water
People with nut allergies can use our almond extract: the oil is extracted from the pits of peaches and apricots which contain the same flavor compound found in bitter almonds, making it allergen free. ORGANIC SPICES INC., extracts use organic cane alcohol, which means it’s based on sugarcane rather than corn. That’s it… No other ingredient are added. No Sugar, No Corn syrup, No Caramel color or Stabilizers.
Advantages of EXTRACTS
Easy to store and transport
More stable when heated
More economical to use
Free from contamination
Concentrated form reduces storage space and bulk handling and transport requirements
Concentrated and virtually moisture-free form of EXTRACTS ensures longer shelf life due to minimal oxidative degradation or loss of flavor
Extracts Usage:
Vanilla Extract:
Organic Vanilla Extract is a necessity for cakes, cookies and ice cream, but can be added to almost every dessert to introduce sweetness and complexity while elevating the flavor notes of other ingredients.
Almond Extract:
Since the flavor is extracted from stone fruit pits (apricots, plums, peaches, nectarines, cherries), almond extracts perfectly compliments desserts containing these (cherry pie, etc).
Methods of extraction and curing
Slow, cold, direct extraction (our supplier was the pioneer of this method!)
This extraction method helps amplify the 200+ flavor compounds in vanilla beans
You can think of this extraction process somewhat liken to that of cold brew coffee (if you are familiar); coffee grounds are steeped in cold water for 12-24 hours resulting in an extremely smooth, low-acid, flavorful cup of coffee. Now imagine a shortcut version of iced coffee: coffee pulled fresh off the drip machine and poured over ice or simply left to cool. It just doesn't taste right. A faster method of vanilla extraction is "hot extraction" where they use a combination of pressure and heat.
Curing:
Only uses vanilla beans that have been fully vine-ripened and split (usually takes 8-9 months on the vine); as a means for cutting costs, some farmers will harvest the bean before it is fully ripened (within 2 months on the vine) and attempt to cover it up by prematurely curing and drying the bean using ovens rather than the sun, resulting in a lackluster bean.