Vanilla, though often thought of as simple, is anything but. Using the proper vanilla, or vanilla blend, for the proper application is an important part of a successful product. Each vanilla has distinct properties which function in different ways depending on the ingredients used and the type of application. Critical to the choice of vanilla for a product, is the application for which it is needed.

Madagascar Bourbon Pure Vanilla is especially suited to rich foods such as ice cream and buttercream. Pieces of whole Madagascar vanilla beans can also add rich aromatics to potpourri for a pleasing air freshener.

For staying quality in products with coffee and chocolate, or for yogurt-based drinks, the blend of Madagascar Bourbon Pure Vanilla and Indonesian Vanilla is the choice to make. This blend is also the one to use when your process requires the use of high heat, as in high heat/low mass cookie production.

Spicy Mexican Vanilla complements the flavor of cinnamon and can help reduce the acidity of tomato-based products like chili. Use Tahitian Vanillas to potentiate the flavors of fruit-based products such as sorbets and toppings.

Madagascar Bourbon Pure Vanilla Powder is the performer of choice for refrigerated doughs and batters, and dry mixes, while Nielsen-Massey Certified Organic Madagascar Bourbon Pure Vanilla Extract, Powder, or Whole Beans are perfect to use when that all-important Organic label is needed.

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