Madagascar caviar for your homemade extracts

<br>• Chantale Caron <br>• extract <br>• vanilla <br>• split vanilla <br>• imperfect vanilla

When you start making your extracts with our split vanilla, you can't go back. To make the tastiest vanilla extract in the world, this is the one for you and here's why:

Vanillin, which is the most aromatic molecule of the hundreds of aromas that make up the taste of vanilla, only develops in the last weeks of its ripening. The job of a good vanilla grower is to pick the fruits of the vanilla tree one by one as close as possible to the peak of the vanilla ripening, too early, the vanilla is not very aromatic; but too late they open and begin to drop their seed ... but what a seed: certainly the tastiest vanilla !!


These are the pods that should be used to make the tastiest extracts. The ratio is simple: you need 100 grams of vanilla for a liter of vodka (an alcohol with a neutral taste). Chop the menu and let it soak for at least a year, stirring occasionally. It is not forbidden to put more vanilla, but avoid putting less. Don't think you get a better result using grand cru vanilla; you would only pay more.

If you want to save somewhere without compromising on quality, buy pure alcohol Global 94% found at the SAQ. Mix 372 milliliters of 94% alcohol with 627 milliliters of water and you will have your liter of 35% alcohol to which you will only have to add 100 grams of split vanilla.

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