How to Make Home Made Natural Vanilla Extract

Vanilla – a love we’ve all been cherishing since childhood and a taste that has magically captivated our enchanted taste buds! Well, this means there is no need to tell you about how heavenly food with Vanilla tastes like but what if we tell you that you can simply make your own Vanilla……. yes…. at home!

What you could use Natural Vanilla extract for, are mainly:

- confectionary items such as cakes & puddings
- added to tea (a match made in heaven)
- added to coffee (the perfect combination of two natural aromas & tastes)

However you can just basically use Vanilla for anything as a substitute for sugar where it

- (if used as a substitute for sugar) can reduce high blood glucose levels
- treats inflammation
- has antidepressant effects hence treats depression and anxiety (home remedy since 17th century)
- is heart healthy
- is liver healthy

Apart from all that, the benefits of making your own extract of Natural Vanilla is that it’s

- 100% natural
- Stronger aroma
- Stronger taste
- Less processed

compared to Vanilla essence which is synthetic and has little or no vanillin (vanillin is the organic compound in vanilla beans responsible for it’s flavour!)

Depending on your preference there are two types of Natural Vanilla extractions you could choose from:

- Alcoholic Natural Vanilla extraction
- Non alcoholic Natural Vanilla extraction

Alcoholic Natural Vanilla Extract


- 5 -6 Natural Vanilla beans* (in the form of whole pods) (click here to purchase online)
- An alcohol (vodka/ bourbon/brandy/rum)


Step 1: Cut open the Vanilla beans in the middle to make a slit using a sharp knife lengthwise
Step 2: Place the strips of Vanilla beans in glass jars
Step 3: Pour 8 ounces of alcohol (preferably vodka) into the jar, submerge the beans, seal it with an air tight lid & shake it a few times
Step 4: Let the Vanilla beans infuse the alcohol for at “least” 8 weeks (the longer you keep it, the stronger the aroma gets so for optimal flavor: let it sit for 6 months and for the best outcome, 12+ months)


Yield – 1 of an 8 ounce cup (240ml)
Shake the jars once a week.
You can refill the jars with a little vodka as you wish.
You can keep using the extract by refilling vodka & replacing the old beans with fresh ones.
You can re-use the same Vanilla bean for several batches
Use Grade – A Vanilla Planifolia for best results. (click here to purchase online)

Non Alcoholic Extraction


- 3 Natural Vanilla beans* (in the form of whole pods)
- Food-grade glycerin
- Water


Step 1: Cut open the Vanilla beans in the middle to make a slit using a sharp knife lengthwise
Step 2: Place the strips of Vanilla beans in glass jars
Step 3: Mix glycerin & water with 3:1 ratio and pour the mixture into the jars
Step 4: Let the Vanilla beans infuse the glycerin solution for at “least” 8 weeks


Since glycerin acts as a preservative so you should be able to keep this extract for 4 years.
Glycerin based extracts are sugar-free and gluten-free.


Jars with either type of Natural Vanilla extract should be stored in a cool to moderate (room) temperature without direct sunlight. (so a closed kitchen cupboard would be ideal)

If you're someone who loves Natural Food, the Grade - A Gourmet Bourbon Vanilla Beans would fancy you as it gives a unique rich, dark, creamy flavour with an overwhelming buttery aroma.

For more information on Natural Vanilla Extraction and Online purchasing: contact the Leading Natural Vanilla Supplier in Sri Lanka. Kagroo Exports and Plantations Pvt Ltd*

For bulk orders, contact us via This email address is being protected from spambots. You need JavaScript enabled to view it. or +94705555900

Published in Ceylon Spices
Thursday, 17 June 2021 10:04

Natural Vanilla Vs Artificial Vanilla

VANILLA… The best flavor for desserts…YUMMY!

Did you ever notice, "Where does the vanilla flavor come from?"

Vanilla is a widely used exotic flavor enhancer in most of the recent industries; food, beverage, pharmaceutical, and tobacco. Furthermore, after saffron, vanilla is the second most costly spice in the world. Are you aware that there are two varieties of vanilla called natural and artificial? Due to quality, price matters, and economically driven scams, natural and artificial versions of vanilla have been identified. Because the demand for cultivated vanilla far outstrips supply, fake vanilla tastes are utilized in the food sector in addition to natural vanilla. But which ones are the most effective? And, more importantly, does it make a difference in our baking or productions?

Natural Vanilla

'Vanilla Planifolia' is the scientific name for spice, which is native to Mexico and Central America. Vanillin is the major component of vanilla, and this component gives the vanilla its flavor and commercial worth. In Sri Lanka, natural vanilla is an important commercial crop, and high-quality vanilla beans with long pods are harvested. Natural vanilla is coming from the vanilla orchid, which produces a pod containing vanilla beans. Cured and fermented beans are crushed up and soaked in alcohol and water to make the liquid extract you see in the grocery stores. The natural vanilla flavor is made out of a variety of ingredients, including animal glycerin, propylene glycol (antifreeze), and a slew of other synthetic and/or hazardous compounds in the world. Whole pod, vanilla powder, vanilla extracts, vanilla sugar, are some forms of natural vanilla. Vanilla production is highly expensive, and harvesting takes place a couple of years after planting. Natural vanilla extract costs three to five times more than artificial vanilla preparations as a result of this. Thus, chemists have been creative with the materials they've utilized in the lab to create artificial vanillin.

Artificial Vanilla

This was a big breakthrough in the flavor industry since it meant that scientists could create artificial vanilla without utilizing the vanilla bean. Artificial vanilla extract is any vanilla extract created using a petrochemical process, and you may get bottles of this type of vanilla extract at your grocery shops. Vanillin is manufactured from inexpensive raw materials such guaiacol, eugenol, ferulic acid and rice bran or lignin, a natural polymer found in wood. On the other hand, petrochemicals are the most important precursor. Artificial vanilla has been linked to headaches and allergic reactions in the past. Consumption of this artificial chemical has no health benefits.

Natural and Artificial Vanilla

What about the difference in tastes? When it comes to baking, you're unlikely to notice the difference. “It can be noticeable if you just smell the bottle or taste it with a little bit of milk,” said Alyssa Bakke, a sensory scientist at Penn State University. But, according to detractors, the artificial stuff is either less tasty natural vanilla has a considerably fuller mouthfeel and aroma than ‘artificial vanilla,' which contains just synthetically created ‘vanillin.' Natural vanilla is ideal for sweets that require a strong vanilla flavor, such as ice cream or cupcake icing. Because the more complex flavor compounds will remain in the final product's flavor character. Serious bakers should use only real vanilla extract, and if you're really serious, actual vanilla beans or vanilla bean paste used for all baking purposes, according to cooking websites. Artificial vanilla is generally less expensive, but the health implications must be considered. It might not be worth it in baked items, where you're likely to miss the rich taste compounds of natural vanilla. Vanilla collected from nature is safer than vanilla synthesized artificially.

The bottom line is, ‘It’s very hard to find a mouth-watering sweet dish without ‘VANILLA’

For bulk orders, contact us via This email address is being protected from spambots. You need JavaScript enabled to view it. or +94705555900

Published in Ceylon Spices

About KAgroo

We at KAgroo, are focusing on producing and exporting highest quality Spices, Herbs, Essential Oils, Oleoresins and Other Value Added Products.

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