Bourbon vanilla extract

Bourbon vanilla extract is a liquid flavouring derived from the cured seed pods of the vanilla orchid, primarily *Vanilla planifolia*, grown in Madagascar and other Indian Ocean islands. The pods are harvested, cured through a process of wilting, sweating, and drying, and then extracted using alcohol and water to capture their complex aroma and flavour compounds.

Manufacturers use Bourbon vanilla extract to impart a sweet, floral, and rich flavour profile to a wide range of food products. It is a popular choice for desserts, baked goods, confectionery, and dairy products, enhancing sweetness and adding depth to the overall taste experience.

Bourbon vanilla extract is primarily used as a flavouring agent and is not considered a food additive under UK law, therefore it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is consumed in small quantities as part of food. Regulatory bodies like EFSA have evaluated flavourings, but specific evaluations for Bourbon vanilla extract's health impacts at typical consumption levels are not prominently highlighted. There are no widespread controversies regarding its consumption at normal dietary levels.