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Vanilla is native to Latin America. The first to cultivate vanilla were the Totonac people, who inhabit the Mazantla Valley on the Gulf Coast of  Mexico in the present-day state of  Veracruz where it has been culitvated and used as both flavoring and currency for centuries. Although vanilla beans are grown in several locations today, until the 1800’s Mexico maintained a monopoly on vanilla beans in spite of the fact that explorers constantly uprooted the orchid vines to replant in their native lands and never getting the same quality of Mexican Vanilla. Botanists finally came to realize that the Melipone bees, native only to Mexico, were pollinating the flowers thus giving Mexican Vanilla uniqueness. Mexican Vanilla is is a very smooth, creamy, spicy vanilla.

The Federal Food and Drug Administration has specific regulations in the United States regarding commercial extract manufacturing. The FDA requires a minimum of 13.35 ounces of vanilla beans in each a gallon, with a minimum of 35% alcohol to 65% water mixture. The brands of vanilla we sell does not contain courmarin, red dye or synthetics.



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