Vanillin

Fermented from rice bran grown along the Mekong floodplains in Savannakhet, Laos, our natural vanillin has a creamy and sweet character. Formed through an entirely natural process that yields a compound chemically identical to the molecule found in vanilla, our vanillin is subtly different from vanilla absolute which is more ambery in tone. Vanillin has been made outside the vanilla pod since 1874, when two German chemists, Wilhelm Haarmann and Ferdinand Tiemann worked out how to create it from compounds found in pine bark.