OUR EXTRACTS ARE SUSTAINABLY SOURCED, 100% NATURAL, AND SUITABLE FOR ALL FOOD AND DRINK
Our premium vanilla extract is crafted from beans hand cultivated at hundreds of small farms on the rich volcanic soils of Mount Kilimanjaro.
USES: Cakes, custards, pastries, chocolate bars, yogurts and ice creams.
Using the shells of the cacao bean grown in the rainforests of Tanzania our extract adds a heavenly sense of velvety chocolate taste into all your creations. It's an "aroma" to be used in addition to cocoa powder,
USES: Chocolate cakes & brownies (to add a stunning taste), puddings, and coffee liquors.
Our Epicurious Hedgehog line of flavour extracts are made using only natural ingredients. We work with hand-harvested crops (vanilla pods, coffee beans, orange peels, and cacao bean husks) and sun dry them to the right moisture content for use in our traditional extraction method. A low-temperature process is used to ensure we capture most of the delicate flavour compounds from these aromatic plants.
We offer a variety of extract strengths, ranging from regular concentration (e.g., 1-fold) for typical home use, to higher strengths for discerning chefs, dairy processors and natural foods connoisseurs.
The all-natural orange extract bursts with ripe citrus zest, reflecting the sweet juicy ripeness of this sun-soaked fruit grown throughout Tanzania.
USES: Citrus cakes, frosting, jellies, chocolate bars, and sorbets.
Extracted from coffee beans of plants grown by farmers at the foothills of Mount Kilimanjaro our all natural coffee extract is unforgettably rich and full-bodied.
USES: Cakes, frosting, chocolate bars, and sorbets.
Our cinnamon is extracted from the bark of trees that grow on the slopes of Mt Uluguru in eastern Tanzania. Cultivated by farmers from the Luguru tribe it is an intense, naturally stimulating extract.
USES: Cakes, frosting, jellies, chocolate bars, and sorbets.
ALL OF OUR VANILLA PODS ARE RESPONSIBLY SOURCED FROM SMALL-HOLDER FARMERS
ORIGINS: Our pods are grown exclusively by smallholder farmers in the Kilimanjaro, Morogoro and Kagera regions of Tanzania and are in high demand because of the premium quality. The curing takes place at processing centres led by skilled staff trained in the traditional bourbon method.
We offer a variety of grades and sizes and our stock varies from season to season. Please enquire for our current availability.
COCOA POWDER & NIBS
OUR PURE MBEYA CACAO WILL ADD A VELVETY CHOCOLATE TASTE TO ALL YOUR CREATIONS
ORIGINS: From the flood plains of Lake Nyasa, our natural cacao beans are carefully separated and milled at a low temperature to protect the nutrients. With no additives our non alkalized cacao powder is an alternative to "over-processed" cocoa. This yields a truer taste akin to dark chocolate and has advantages for baking. Whereas, our cocoa nibs are roasted to balance the fruitiness and bitterness inherent in the beans.
USES: Decadent chocolate cakes, ice creams, trail-mix and granola bars, granola cereal and smoothies.