Apr 21, 2016 | Cook's Blog
Home cooks and industrial bakers alike share the same dilemma: “Do I use extract, emulsion, powder, or syrup?” Here is a simplified breakdown of vanilla flavoring to help you choose which best suits your baking needs. In all food, there is a “carrier” that binds to...
Apr 21, 2016 | Cook's Blog
An almond allergy, like all food allergies, is caused by an immune response to proteins found in the food. Almond allergies can develop if you eat the nut and your immune system mistakes its proteins as harmful; the next time you eat almonds, your body quickly...
Apr 21, 2016 | Cook's Blog
There are two main varieties of vanilla orchids. The first, and most prominent, is known as Bourbon vanilla. The name is derived not from bourbon whiskey, but from the French Bourbon islands, one of which is Madagascar. This variety also can bear the name Madagascar...
Apr 13, 2016 | Cook's Blog
We are all hurting with the current vanilla shortage. We have seen prices shoot up to 2001 Crisis levels in local currencies, alleviated slightly by the strength of the US dollar. In the past year, vanilla has risen from $60-$80/kilo to $200-$250/kilo. Now we’re on...
Apr 4, 2016 | Cook's Blog
Malo e lelei from Tonga. As Haniteli Fa’anunu says, it’s not a catchy greeting like Bula in Fijian or Aloha in Hawaiian, but it’s special: It means Thanks to God that you are well. So, I hope you all are well. We are well and happy here in the Kingdom. King George...
Pure Rum Extract
by Karen
Pure Lemon Extract
by Karen
Pure Orange Extract
by Karen
