Vanilla (Vanilla fragrans) Hydrosoluble Oleoresin

Vanilla (Vanilla fragrans) Hydrosoluble Oleoresin

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Peru balsam (Myroxylon balsamum) Oleoresin

Vanilla (Vanilla fragrans) Hydrosoluble Oleoresin - Oleoresins - Plant extracts

Our concentrated vanilla extract contains 25% pure Vanilla fragrans oleoresin. It is rich and sweet and likely to create a positive dependency in you...  

Product Description

Ingredients: Water, Hydrosoluble Vanilla Oleoresin (25%), alcohol

  • USDA Organic
Availability: In stock
Only %1 left
As low as CA$47.00

Plant description

Latin Name:  Vanilla fragrans, Vanilla planifolia
English Name:  Vanilla
French Name:  Vanille
Famiily:  Orchidaceae
Origin:  Madagascar

History and Origin

Vanilla fragrans is a climbing plant native to Mexico and Central America of the orchidacea family.

Aromatherapy Data Sheet

Aroma : Typical
Ingredients : Vanilla oleoresin, alcohol, water


Gastronomic Oils naturally blend into fats, salt, sugar, and sauces. The average dosage is of one or two drops of product per 250 grams of recipe. It is always preferable to add Saba’s aromas at the end of cooking, since they will often evaporate if  cooked for too long. Use it as you would use fresh herbs. If your preparation requires integrating all ingredients before baking,  such as in pies or pastry, we recommend you double the number of drops for each hour of cooking or standing.

With gastronomic oils and essential waters, you can correct most mistakes. If you accidentally drop too much oil in your  preparation, simply heat up slowly your recipe for about 10 minutes, or until you reach back the desired aromatic intensity.

In a rubbing oil with raw meats and cuts to sear, we recommend that you use from 8 to 10 drops for every 250 g of preparation and let stand for approximately 15 minutes before cooking (serve quickly).

Let your imagination run wild!

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