Is this extract genuinely free of alcohol?

Yes. It is produced by a water-based extraction process with no ethanol introduced at any stage, neither as a solvent and not as a carrier. This is what allows it to carry Halal certification.

How does it compare with the alcohol-based extract?

The aromatic profile is slightly softer, since water carries a narrower range of compounds than ethanol. In most bakery and beverage applications the difference is minor. Where alcohol is not permitted, this is the direct substitute.

Can I use it in high-temperature baking?

Yes. As a guide, add it later in the process where your recipe allows, since prolonged high heat degrades aromatic compounds in any vanilla extract regardless of the solvent used.

Vanilla planifolia Andrews

Vanilla Extract (Non-Alcohol)

Water-extracted with no ethanol at any stage. Halal certified, for producers who cannot use alcohol-based flavouring.

HS code: 1302.19.90
Origin: Indonesia
Packaging: HDPE bottle, 1 litre
Certifications: Halal

Bottle of Vanilla Royal Halal-certified alcohol-free vanilla extract

Alcohol-free vanilla extract shown in a glass, clear to light brown in colour

Contains alcohol: No, water-based process
Contains seeds: No
Packaging: HDPE bottle, 1 litre
Colour: Clear to light brown

Specifications

Flavour profile	100% natural vanilla, deep, rich and aromatic with a balanced sweetness
Processing	Extracted from cured vanilla beans using a water-based process in a controlled facility
Texture	Light, syrupy liquid

Best uses

Halal pastry and bakery production
Gourmet sauces
Luxury gelato
Beverages and desserts

Quality and condition

100% pure and natural
No additives, preservatives or artificial flavourings
GMO-free
Gluten-free
Allergen-free
Food-grade
No alcohol at any stage of processing

Common questions

Is this extract genuinely free of alcohol?: Yes. It is produced by a water-based extraction process with no ethanol introduced at any stage, neither as a solvent and not as a carrier. This is what allows it to carry Halal certification.
How does it compare with the alcohol-based extract?: The aromatic profile is slightly softer, since water carries a narrower range of compounds than ethanol. In most bakery and beverage applications the difference is minor. Where alcohol is not permitted, this is the direct substitute.
Can I use it in high-temperature baking?: Yes. As a guide, add it later in the process where your recipe allows, since prolonged high heat degrades aromatic compounds in any vanilla extract regardless of the solvent used.