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Most extract on the shelf is basically vanilla in a lot of alcohol. Ours isn’t. This one’s made using a traditional low alcohol method, which means the vanilla does the talking instead of the burn.

What’s actually in it: fresh vanilla pods infused at 100g per litre, alcohol at 15%, water, a touch of brown sugar and molasses. That’s it. No preservatives, no colours, no allergens, nothing restricted. The pods are grown without chemicals or artificial fertilisers, the way vanilla’s been grown for a very long time.

That 100g/l works out to 1 fold concentration. So when a recipe says a teaspoon of vanilla, a teaspoon is what you use. No maths.

It’s perfect in pretty much everything. Cakes, custards, ice cream, buttercream, pastry, drinks, chocolate work. Honestly the lower alcohol makes a noticeable difference in anything you’re not baking, because there’s nothing sharp to cook off.

Made at our Fremantle facility in WA. Manufactured, bottled, packaged and distributed here. Australian owned.

If you’ve been settling for supermarket essence, this is the natural vanilla extract worth switching to.

naturalvanilla.com.au

Grassy, faintly like a bean.

The vanilla you know doesn’t exist yet. It gets created right here. The beans go into woven baskets, get dipped into hot water for a few minutes, then straight under blankets to sweat overnight.

That heat shock stops the pod growing and wakes up the enzymes that convert its stored compounds into vanillin. Only then do the vanilla pods start turning dark, glossy and fragrant.

After that it’s months of sun by day, wrapped by night, then conditioning in boxes until the aroma settles.

We bring those beans back to our facility in Fremantle, WA, where everything is manufactured, bottled, packaged and distributed. It’s a pretty special process.🌱

Check out our range at naturalvanilla.com.au