Food Flavors

The natural flavors are made from natural ingredients (fruits, flowers, plants, spices) by extraction. They offer authentic and subtle flavors, ideal for high-end pastry:

• Organic vanilla extract: see our organic Madagascar Bourbon vanilla extract 225 ml, the reference for starred pastry chefs
• Split vanilla pods: see our organic Madagascar vanilla pods 2.5 kg for professionals
• Vanilla powder: see our organic Bourbon vanilla pods in powder 10 g
• Vanilla seed paste: see our Bourbon Madagascar vanilla seed paste
• Natural strawberry flavor: see the 100% natural strawberry flavor 25 ml
• Natural peppermint flavor: see the 100% natural peppermint flavor 25 ml
• Natural bergamot flavor: see the 50 g bergamot flavor
• Natural rose flavor: see the 50 g rose flavor

The concentrated flavors allow powerful seasoning with just a few drops. Ideal for pastries, ice creams, and drinks where the flavor must be pronounced:

• Pistachio flavor: see our 125 ml pistachio flavor for ice creams, ganaches, financiers
• Coconut flavor: see our coconut flavor for exotic desserts
• Cotton candy flavor: see our cotton candy flavor, trendy for festive cupcakes
• Orange blossom flavor: see our concentrated orange blossom water flavor 30 ml for brioches and oriental pastries
• Praline flavor: see our praline flavor for ganaches and praline creams
• Chocolate hazelnut flavor: see our chocolate hazelnut flavor for spreads and gourmet desserts

Fruit powder extracts provide flavor AND natural color to preparations. Convenient format, long shelf life, no dilution:

• Strawberry powder extract: see our strawberry powder extract 250 g, ideal for mousses and ice creams
• Raspberry powder extract: see our raspberry powder extract 300 g
• Liquid coffee extract: see our coffee extract 1 liter, professional size for operas and tiramisus
• Carrot powder extract: see our carrot powder extract 500 g for homemade carrot cakes

Advantage of powder: keeps 18-24 months without refrigeration, very precise dosing with a scale, no risk of leakage or evaporation.

Our catalog includes the reference brands used in professional baking:

• Foodie Flavours: more than 100 concentrated, intense, fragrant references (the British reference for cake design)
• Sosa Ingredients: professional aromatic pastes, see the complete Sosa catalog with over 800 technical references
• FunCakes: accessible flavors for home baking, European quality
• Azucren: fat-soluble flavors compatible with chocolate and fats
• Organic brands: natural extracts certified organic farming

Golden rule: start with the minimum dose, taste, adjust. Too much aroma makes the preparation bitter or cloying.

The timing of incorporation is crucial to preserve flavors:

• Hot preparations: add the aroma at the end of cooking, off the heat. Heat evaporates volatile aromatic compounds
• Cold preparations: add the aroma at the end of mixing for maximum intensity
• Baking batters (cakes, sponge cakes, cookies): integrate the aroma with liquids or melted butter
• Butter creams: add at the end of whipping, at room temperature
• Ganaches: incorporate when the ganache is between 30 and 35°C
• Ice creams and sorbets: just before churning to avoid aromatic crystallization

Not all aromas are compatible with all preparations:

• Hydrosoluble aromas (based on water or alcohol): compatible with aqueous preparations (syrups, sorbets, custards, jellies). NOT compatible with melted chocolate (may cause seizing)
• Liposoluble aromas (based on vegetable oil or fat): compatible with chocolate, ganaches, flavored butters, modeling pastes. NOT compatible with 100% aqueous preparations
• Paste aromas: compatible with almost all preparations thanks to their concentrated texture
• Powdered aromas: universal, to be diluted in the compatible phase

To flavor chocolate or ganache, also see our Callebaut white chocolate and our cocoa butter pistoles with which liposoluble aromas work perfectly.

The art of combining aromas is what defines the signature of starred pastry chefs:

• Vanilla + caramel: timeless combination for cakes and flans
• Pistachio + raspberry: contemporary desserts, contrasts of flavors and colors
• Orange blossom + almond: oriental pastries, Sunday brioches
• Coffee + dark chocolate: operas, tiramisus, classics of French pastry
• Rose + lemon: modern trend, paired with white royal icing
• Bergamot + honey: delicate for macarons and fine chocolates
• Coconut + pineapple: exotic desserts, tropical mousses

Pro rule: never more than 3 aromas in the same preparation. Beyond that, flavors become confusing.

The 6 most common mistakes with aromas:

• Overdosing: too much aroma makes the preparation bitter and cloying. Always start with minimum dose
• Adding too early during cooking: heat evaporates aromatic compounds. Always add off the heat
• Wrong type of aroma: adding a watery aroma to melted chocolate causes the mixture to seize
• Hot storage: near oven or stove, aromas degrade quickly
• Loose cap: aromas evaporate within weeks if bottle is not properly closed
• Brand mix: aromas from different brands can have very variable concentrations. Retest if you change supplier

Madagascar vanilla is the queen of pastry flavors. Essential recipes:

• Vanilla pastry cream: 1 split + scraped pod for 500 ml milk
• Crème anglaise: 1/2 pod for 500 ml, 30 min cold infusion after hot infusion
• Vanilla Chantilly: 1/2 tsp extract for 500 ml cream
• Vanilla brioche: 1 tsp extract in the dough
• Vanilla ice cream: 1 pod + 5 ml extract for 1 L of mix

Pro tip: always infuse the split pod 24 hours in advance in cold milk in the refrigerator. The aromatic compounds develop better.

Pistachio is one of the most appreciated flavors in contemporary pastry:

• Pistachio financiers: see our pistachio-flavored financiers
• Pistachio macarons: pistachio + raspberry ganache in the shells
• Pistachio trompe-l'œil: see our pistachio trompe-l'œil pastry trend
• Pistachio ice cream: homemade churned, intense, natural
• Pistachio mousseline cream: for modern Saint-Honoré and fraisier

Orange blossom is the emblematic aroma of Mediterranean pastry and Sunday family gatherings:

• Orange blossom brioche: 2 tbsp of orange blossom water for 500 g of flour
• Flavored crepes: 1 tbsp per 1 L of batter
• Chebbakia: traditional Moroccan pastry with honey and orange blossom
• Orange blossom madeleines: 1 tsp of aroma per 12 madeleines
• Basboussa: oriental semolina cake with flavored syrup

Coffee structures classic French traditional pastries:

• Opera: 50 ml of liquid coffee extract for soaking syrup and buttercream
• Mocha coffee: 30 ml of extract for the buttercream
• Speculoos tiramisu: strong coffee for soaking the biscuits
• Coffee macarons: intense coffee ganache
• Dark chocolate + coffee: classic aromatic combination for professional desserts

The strawberry and raspberry aromas bring freshness and acidity to summer pastries:

• Strawberry tart: enrich the pastry cream with strawberry powder
• Raspberry trompe-l'œil: see our raspberry trompe-l'œil recipe
• Strawberry bavarois: 50 g of strawberry powder for 1 standard dessert
• Red fruit macarons: intense raspberry ganache
• Raspberry ice cream: powder extract + fresh fruit for maximum intensity

For pastry shops, aromas provide a recognizable taste signature:

• Creation of signature aromatic ranges (the house "vanilla," the "house praline")
• Consistent taste batch after batch thanks to calibrated aromas
• Savings compared to fresh ingredients (whole pistachios, vanilla pods)
• Original flavors for market differentiation (rose, bergamot, orange blossom)
• Seasonal adaptation: almond in spring, pistachio in summer, chestnut in autumn

For cake designers, aromas flavor sugar pastes, ganaches, and fillings:

• Personalization of sugar pastes (vanilla, lemon, orange blossom)
• Custom-flavored ganaches for wedding cakes
• Fat-soluble aromas for chocolate and fondants
• Themed event flavors (rose for weddings, lemon for baby showers)

For ice cream makers and chocolatiers, aromas are the foundation of their creations:

• Flavored ice creams: flavor intensity controlled to the drop
• Sorbets: water-soluble aromas compatible with water-sugar base
• Filled candies: fat-soluble aromas for chocolate fillings
• Signature truffles: ganaches flavored with vanilla, coffee, raspberry
• Personalized white chocolates: fat-soluble aromas integrated into melted chocolate

For home baking enthusiasts, aromas open up a world of accessible flavors:

• Achieve flavors not found in supermarkets (rose, bergamot, orange blossom)
• Flavor your own homemade ice creams, sorbets, and yogurts
• Customize your Sunday cakes (marble cake, pound cake)
• Recreate boutique pastry flavors at home
• Discover technical pastry without investing in rare ingredients (vanilla pods, etc.)

Natural aroma is extracted directly from natural ingredients (fruits, plants, flowers) by physical processes (distillation, maceration). Artificial aroma chemically reproduces the flavor of an ingredient. Both comply with EU food standards and are safe for health. Naturals have more subtle and complex flavors, artificials have more intense and reproducible flavors.

Varies by format:

• Liquid aromas in bottles: 12 to 18 months after opening if sealed tightly
• Powdered aromas: 18 to 24 months in a resealable dry container
• Aromatic pastes: 12 months after opening, keep refrigerated
• Natural extracts in brown bottles: 24 months (light degrades aromas)

Always store away from light, heat, and strong odors. A dry cupboard shelf at room temperature is ideal.

It depends on the formulation:

• Paste aromas and powdered aromas: generally alcohol-free
• Traditional vanilla extracts: contain alcohol as a carrier (alcohol evaporates during baking)
• Specific alcohol-free aromas: available, labeled "alcohol-free" on the bottle

For alcohol-free preparations (special diets, certain halal pastries), specifically choose aromas labeled "alcohol-free" or powdered versions.

Most of our flavors are halal compatible, but some vanilla extracts containing alcohol may not be depending on strict certifications. Check the label: flavors labeled "halal certified" are guaranteed. For very strict diets, prefer powder or paste flavors without alcohol.

Yes, but with adjustments:

• Vanilla powder vs liquid extract: 1 g powder ≈ 5 ml extract
• Concentrated vs natural flavor: start with 50% of the recommended dose, adjust to taste
• Different brands: concentrations vary, retest with each brand change
• Paste vs liquid: 1 tsp of paste ≈ 1 tbsp of liquid

Some flavors may contain allergens depending on their composition:

• Nut-based flavors: almond, pistachio, hazelnut, coconut
• Gluten-based flavors: very rare but possible depending on the carriers
• Possible traces: risk of cross-contamination in multi-flavor factories

Always check the label if you have known allergies. For strict diets, choose our certified allergen-free references (gluten-free, nut-free, etc.).

To start, 5 essential flavors cover 80% of recipes:

• Vanilla extract (classic pastry)
• Lemon flavor (cakes, shortbread, glazes)
• Almond flavor (frangipane, financiers, tarts)
• Coffee extract (entremets, opera cake, tiramisu)
• Orange blossom flavor (brioche, traditional pastries)

Then, gradually enrich according to your specialties (pistachio for cake design, rose for fine pastries, red fruits for fresh entremets).