Mini Chocolate Eclairs with Vanilla Bean Pastry Cream

Chocolate Sugar Cookie Pops

Indonesian Spice Cake with Brown Butter Frosting

Arancione Negroni

Crisp Vanilla Butter Cookies

Browse Recipes

Irish Soda Bread

Tropical Tahitian Punch

Malagasy Donuts

Mahi-Mahi with Tahitian Vanilla and Mango Coulis

Slow Cooker Lemon, Kale and White Bean Soup

One Bowl Banana Bread Breakfast Cookies with Vanilla Bean Glaze

Chai Spiced Roasted Nuts

Pressure Cooker Mexican Chocolate Three Bean Chili

Pressure Cooker Spiced Apple Sauce

Spinach and Leek Quiche with Sweet Potato Crust

Indonesian Spice Cake with Brown Butter Frosting

Indonesian Corn Fritters

Ugandan-Style Plantain Lasagna

Kashata Coconut Candy

Malagasy Shrimp Sauce

Almond Shortbread Cookies

Vegan Red Velvet Brownies with Cream Cheese Frosting

Peppermint – Chocolate Babka

What Chefs Have to Say

About our products

It’s no secret, both for cooking and baking, always use the best ingredients. What’s the point of investing time to create something and use average ingredients? Vanilla Extract and Vanilla Bean Paste are my favorites, as well as the Lemon Extract. I like using the Vanilla Bean Paste, as it is the closest to using fresh vanilla pods with all the glorious little seeds, and the consistency doesn’t interfere with the recipes.

Eric Lanlard UK Chef, TV Host, Master Pâtissier and Cookbook Author