Organic Vanilla planifolia CO2 Extract.

This is the exact same Vanilla CO₂ extract I use in my own manufacturing for skincare and solid perfumes which is why I’m able to offer this extract at a more accessible price.

ℹ️ Comes with a useful guide on how to use this extract in DIY Skincare, Perfumery & Food.

Country of Origin — Organic Vanilla CO₂ extract made from Madagascan Bourbon type Vanilla planifolia dried beans. Organically, ethically & sustainably grown & harvested in Western Uganda in the breathtaking Rwenzori Mountains & processed in Germany.
Cultivation — Organic.
Extraction Method — Advanced CO2 extraction.
Aroma — A rich Bourbon vanilla scent profile, well-balanced & harmonious with a fine vanilla-like rum note, rounded with warm, creamy & resinous vanilla tones. Containing a minimum of 26% natural vanillin, in a pourable consistency with some natural sediment. Easy to dissolve in Oil (not Water) Pure and unadulterated.
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Every order is packaged and sent with the full batch information sheets, including:
• Certificate of Analysis (CoA)
• Safety Data Sheet (MSDS/SDS)
• General Specification sheet
(Especially useful if you’re using this extract for cosmetic formulation or perfumery.)
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Why 26% matters –

A 26% vanillin CO₂ extract is naturally more concentrated than the more common 12% grade, giving a stronger, deeper, longer-lasting vanilla character in both fragrance and flavour work.
Rich, elegant, and intensely fragrant this is a professional, premium-grade Vanilla.
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The aroma (sensory description)-

Vanilla CO₂ extract is well known for its well-balanced, harmonious profile with a fine vanilla rum notes, well rounded with rich depths of resinous vanilla tones, intensely creamy, warm & comforting.

“The scent of pure natural vanilla is the very essence of comfort — a warm, grounding, creamy-sweet embrace that wraps lovingly around the soul.”

Vanilla beans contain over 250 flavour components, making them one of nature’s most complex aromatic materials.
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Ideal uses for this Organic Vanilla CO₂ extract-
• Natural perfumery & cosmetic formulation.
• Lip balms / lip tints (for flavour and aroma)
• Food flavouring (e.g., confectionery, ice cream, cakes, desserts, beverages & liqueurs)
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Packaging is plastic free, low-waste, lightweight + practical)

1g Samples are poured into a forever recyclable metal tin with larger quantities poured into a dark violet Miron glass jar (not a bottle) to –
• protect the aromatic integrity from light.
• make it easier to remove without waste (this material can be pasty)

🙏 Please open the jar carefully in an upright position and close tightly after use.
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Where is this Vanilla Extract grown & produced?
• Organically, ethically & sustainably grown & harvested in Western Uganda.
• NATRUE / COSMOS / Ecocert approved.
• An umbrella certification guarantees high organic quality status of the vanilla beans.
• Ethically and sustainably produced in Germany.
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Technical information –
Raw material: Organic Vanilla planifolia beans, dried.
Production:
Produced by supercritical fluid extraction, using natural carbon dioxide, in a closed system with co-solvent extraction using ethanol. Manufactured in the absence of light, heat & air to protect aromatic integrity, with an emphasis on avoiding degradation from environmental exposure.

Quality statement:
This extract contains no inorganic salts, no heavy metals, and no reproducible microorganisms.
Yield: 16–18 kg vanilla beans → 1 kg finished extract.
Appearance:
light yellow Brown to dark brown. At room temperature, a pourable product with high top-note content, and natural sediment.
Composition:
• 100% Vanilla planifolia CO₂ extract
• 26–27% natural vanillin
• <1.0% p-hydroxybenzaldehyde
• <1.0% vanillic acid
• <0.2% ethanol
• lipids

For food use: “flavouring preparation” – “Vanilla extract”
For cosmetics/perfumery:
• INCI: Vanilla Planifolia Fruit Extract
• CAS No.: 84650-63-5
• EINECS No.: 283-521-8

🌸 Available in custom sizes by request.
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A little history.

The name “vanilla” is derived from the Spanish word “vaina”, meaning “little pod.” Vanilla pods are also called “black flower” because the ripe pod shrinks after harvesting and turns black. The Spanish learned of this aromatic spice from the Aztecs, who used vanilla to flavour chocolate, and it was brought to Europe in the sixteenth century.