Many of our high-end chefs prefer Tahitian vanilla for pastries because of the complexity of its depth. It adds a sweet floral fragrance to the richness of the vanilla. There is also a greater volume of the inner seeds in the plumper Tahitian vanilla bean than in its Mexican or Madagascar counterparts, making it ideal for creme brulees, ice creams, or custards! Ingredients: Ingredients: Water, alcohol, cane sugar, vanilla.
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Very aromatic and delicious!
Excellent flavor with undertones of cherry, love to put in my homeade almond milk!
This is a beautiful vanilla. I do not think I will purchase any other type after tasting this. I am a baker so vanilla is very important in the final baked good. This is a soft lingering vanilla that stays on the tongue . It is slightly floral and I do mean slightly. It is smooth like fine wine and very delicate. It really compliments baked goods. I even put it in my oatmeal and in my yogurt parfaits in the mornings.
I love it!
Subtle & delicate taste
I just love the taste and the smell.