Apr 4, 2016 | Cook's Blog
Haniteli Fa’anunu made Tongan vanilla the most spectacular crop in the world in seventies, eighties, and nineties. He worked for the government then, as the first Tongan university graduate in an agricultural degree. He is 69 years old now, and runs ‘Ene’io Botanical...
Apr 4, 2016 | Cook's Blog
I improved my pidgin French–a very little bit–while we were in Madagascar, so will continue practicing here! Déjà vu This week I spent a great deal of time tracing correspondence between my grandfather and botanist/vanilla expert Jean Daquaire from 1981-1985. Daquaire...
Apr 4, 2016 | Cook's Blog
Josephine Lochhead President of Cook Flavoring Co. planting a Rosewood Tree in leprosy village in Antalaha, Madagascar We’ve just returned from a visit to Madagascar’s SAVA vanilla region on the north coast to scope out the market trends and investigate the rampant...
Nov 19, 2015 | Cook's Blog
According to reports: there are just too many panicked buyers in Madagascar. Major importers are staying out of the market frenzy, and not even seeking quotes. The prices we’re seeing without the big guys in the game are upwards of $250/kilo. This is for a crop which,...
Nov 19, 2015 | Cook's Blog
Changing your vanilla, or choosing your vanilla when you’re in the food business, is like changing or choosing your perfume. It’s not just like any ingredient. It’s more special than that…. it’s the defining flavor in your ice cream, your cakes, your pastries. It’s...
Jun 16, 2015 | Cook's Blog
Undoubtedly, the best vanilla extract is pure vanilla extract, but why is pure vanilla extract so much better than imitation vanilla extract? The word “pure” signifies that the vanilla extract is made from only natural vanilla beans, water and alcohol. The flavoring...
Pure Rum Extract
by Karen
Pure Lemon Extract
by Karen
Pure Orange Extract
by Karen
