Madagascar Bourbon Vanilla Extract 200g/L 125ml

The 200 g/L Bourbon Madagascar vanilla extract represents the professional concentration standard for commercial vanilla extracts: 200 grams of vanilla beans per liter of solvent — three to four times more concentrated than a typical supermarket extract.

Ingredients: sugar syrup, bourbon vanilla extract, invert sugar syrup, coloring E150a. Vanilla origin: Madagascar, Bourbon planifolia quality. 125 ml bottle, sized for the home or semi-professional kitchen with several months of regular use.

200 g/L concentration: what it actually means

The g/L unit measures the quantity of beans used to macerate one liter of extract. At 200 g/L, you're at the professional threshold — many commercial extracts stop at 50 or 80 g/L, yielding a product with noticeably less aromatic punch.

In practical terms: you measure in drops or teaspoons, not tablespoons. Three to five drops are enough to flavor a pastry cream for four. The 125 ml bottle easily lasts 6 to 12 months depending on how often you bake.

This 200 g/L extract is produced by long maceration of vanilla beans in a sweetened syrup, with no alcohol — unlike traditional American vanilla extract, which uses ethanol as its solvent. This alcohol-free method is preferred across Europe for pastries intended for a broad audience.

How to use it

For a quick vanilla ice cream, add 5 ml (one teaspoon) of extract to 500 ml of crème anglaise. The extract stands in for whole-bean infusion — saving time while delivering a very satisfying depth of flavor.

For a quick pastry cream, add two to three drops to the warm milk just before incorporating it into your egg yolk–sugar–flour mixture. Faster than splitting, scraping, and steeping a whole bean.

In cocktails or hot drinks, a few drops go beautifully in a café latte, hot chocolate, or rum cocktail. The extract delivers pure vanilla aroma with no particles to strain out.

For homemade vanilla yogurt, stir three drops of the 200 g/L extract per serving into the milk before fermentation. The finished yogurt has a subtle but genuinely present vanilla fragrance — a cost-effective alternative to store-bought vanilla yogurts, which are often overloaded with artificial flavoring.

For vanilla-scented financiers, add 2 ml of the 200 g/L extract to a classic financier batter. The vanilla aroma blooms during baking and melds perfectly with the beurre noisette. The result is elegant and more refined than using a fresh bean, which can leave visible specks in the baked cake.

Producing a 200 g/L vanilla extract requires a long maceration of Bourbon beans in sugar syrup with careful concentration monitoring. It's a patient process — full extraction of the aromatic compounds takes anywhere from several weeks to several months. Final quality depends greatly on the quality of the beans used.

Shipping and storage

125 ml bottle, available for in-store pickup in Paris or shipped anywhere in France. Store in a cool, dry place away from direct light. Keep the cap tightly closed after each use to preserve the volatile aromatics. Manufacturer's stated shelf life: 12 to 24 months.

For fans of whole beans, we carry the Bourbon Madagascar 18/20 cm pods on our shelves. The extract is the practical format for everyday or quick use; the whole bean is for noble preparations where slow infusion is part of the craft.

The 200 g/L extract is a professional-grade format found in most serious pastry kitchens. For dedicated home bakers, it's a lasting investment: the 125 ml bottle comfortably covers six months to a year of regular use. Far more cost-effective than going through whole beans at high frequency.

For vanilla enthusiasts, extract and whole bean are complementary — not interchangeable. Use the extract for quick applications and the bean for slow-infused preparations where its noble character truly shines. Keeping both in the pantry is the ideal setup for any dedicated home kitchen.

Frequently asked questions

Extract or whole bean — which should I choose?

Extract for ease of use and consistent dosing. Whole bean for refined preparations where slow infusion delivers superior aromatic complexity. Both have their rightful place.

What is coloring E150a?

Natural caramel — a common food coloring used in extracts to stabilize their characteristic deep brown hue. It adds no flavor of its own.

How many drops per recipe?

Three to five drops to flavor 500 ml of cream or batter. Seven to ten drops for a family-sized cake. Adjust to taste.

Is it alcohol-free?

Yes. This extract is based on sugar syrup and contains no alcohol, unlike traditional American vanilla extract. Suitable for alcohol-free preparations.

How long does it keep after opening?

12 to 24 months, kept tightly sealed in a dry place away from light, as indicated by the manufacturer.

How does it compare to alcohol-based American extract?

Traditional American vanilla extract uses ethyl alcohol as its solvent (around 35% ABV). This European extract uses sugar syrup instead — making it suitable for alcohol-free applications, with a slightly different aromatic profile. Choose based on your intended use.