A spoonful of vanilla extract is often the last thing to go into a cake batter, and the flavour people remember. Norohy's Madagascan Bourbon Vanilla Extract is made with 200g of vanilla beans in every litre, and the seeds stay in the bottle, so you can see the vanilla as well as taste it.

It is a dark brown, pourable syrup with only three ingredients, cane sugar syrup, vanilla extract and exhausted vanilla seeds, and no caramel colouring or flavour enhancers.

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How Strong Is Our Vanilla Extract? 

Vanillin is the compound that gives vanilla most of its flavour, and the amount varies from one batch of beans to the next. Norohy measure it in every batch of this extract and print the figure on the bottle, so you know exactly what you are adding. As a guide, 20g of extract carries the same vanillin as a whole vanilla bean, which makes it a simple swap in recipes written for beans.

How to Use Vanilla Extract 

Norohy recommend 20g of extract per litre of mix, which is about 15ml. Stir it into cream, custard or an ice cream base, beat it into cake batters and cookie doughs with the butter and sugar, or brush it over sponges in a soaking syrup. Shake the bottle first so the seeds are spread through every pour. It lifts savoury cooking too. Our Vanilla Gelato, Chocolate Chip Cookies and Alfajores recipes all use it. Choose the 50ml bottle for home baking or a small kitchen, and the 225ml for regular use.

Pairings and Ideas 

Vanilla extract works with butter, brown sugar, chocolate, coffee, banana and almonds.

• Chocolate chip cookies
• Vanilla gelato
• Alfajores with dulce de leche
•  Banana bread
• Vanilla soaking syrup for layer cakes
• Coffee and vanilla muffins

B-Corp Certified

Norohy is a sister company of Valrhona and is B-Corp certified alongside them. Which means  they’re part of a group of companies committed to upholding the highest standards on ethics and social and environmental impact. In purchasing Norohy, you’re choosing a product that focuses on a responsible product and supply chain and transparency.