INCI: Vanilla planifolia

Yellow-light brown, at room temperature viscous product with the fine aromatic flavour of the natural vanilla beans, high content of top notes
100 % Vanilla planifolia CO2-to extract (organic)
Ingredients: 11 – 13 % natural vanillin, 0.2 – 0.6 % p-hydroxy benzaldehyde, < 0.5 % vanillic acid, lipids
Traditional use:
The name “vanilla” is derived from the Spanish word “vaina”, which means ” little pod”. The vanilla pods are also called “black flower” because the ripe pod shrinks after harvesting and turns black. The Spanish learned this aromatic spice from the Aztecs, whoused vanilla as a spice in chocolate for its flavour and brought it to Europe in the sixteenth century. In folk medicine vanilla was used as a stimulant, digestive aid and aphrodisiac. It also has antibacterial and antioxidant properties.
In food:
With more than 250 flavour components, fermented vanilla beans have one of the most complex flavours. The CO2 extraction process is the technology of choice for gently extracting the flavour components and enriching them in concentrated form. Fermented vanilla beans have a hay-like, metallic, phenolic and sweet base note. Vanilla CO2extracts are characterized by a well-balanced, harmonious flavour, with a fine vanilla-like rum note, rounded off by subtle light to moderately resinous, vanilla-like notes. Due to its unique flavour, vanilla extract can be used as flavouring preparation in confectionery, ice cream, cakes, desserts, beverages and liqueurs.