Handcrafted Flavored Extracts with Organic Ingredients

What sets Sonoma Syrup Co.’s apart is the expertise of our vanilla business partner, dedicated flavor chemists, a 100‑year history of innovation and experimentation, and a passionate love for this beautiful bean grown from an orchid and hand pollinated. Vanilla beans burst with more than 300 flavor components, which only extract can capture. We work with a manufacturer who pioneered a proprietary slow, cold, direct extraction to enhance each of these components.

Our manufacturing partner sources most vanilla beans from Madagascar, where they work directly with small farmers and artisanal curers. We work with a top company who own a plantation in Fiji, and also source beans from Tonga, Tahiti and Papua New Guinea.

We do not add any sugar to our extracts.

Yes. We use pure and simple raw ingredients, which have not been processed to modify their proteins or DNA, in all our extracts.

Yes. Our Pure Almond Extract is allergen-free. They are not derived from nuts. The flavor is extracted from oil of bitter almond, which is derived from stone fruit pits. It is safe for anyone with a nut allergy. Our extract production facilities do not contain any nut or gluten products. We use an allergen-free facility, and make food quality and safety our first priority.

All our Extracts are gluten-free.

Terpenes are a natural waxy compound found in the peel of a citrus such as lemon or orange. The oil of citrus, pressed for extract, still contains these terpenes, which will turn the oil rancid and harsh. By removing them, we guarantee a fresh extract with no rancidity problem and provides a very long shelf life.

Bourbon refers to the geographic regions where vanilla beans are grown on the island of Madagascar blended with Tahitian beans which are grown in the South Pacific, French Polynesia and Papua New Guinea. These French origins are how vanilla planifolia, the “classic” vanilla whose flavor profile is the most recognizable, became known as Bourbon vanilla. We blend two geographic regions of vanilla beans to create a blend to support cold and hot culinary applications in the kitchen.

Infusing flavor using the world’s finest vanilla beans from Madagascar and the South Pacific, the leading suppliers of the highest quality vanilla beans, crafted, blended, fair and sustainably sourced since 2002. Bourbon vanilla, the world’s most widely recognized vanilla, is complex and rich. Its dominant characteristics can vary slightly depending on the region in which it is grown. Madagascar Bourbon vanilla is deep and creamy, enhancing any ingredient it’s paired with. Tongan Bourbon vanilla is sweeter, and sharper, adding a standout floral note. Indonesian Bourbon is spicy and earthy. Tahitian vanilla is sweet, tropical, and floral—unique and unforgettable.

Pure vanilla extract must contain at least 13.35 ounces of vanilla beans per gallon. Our formulas are proprietary, but that is the minimum.

By law, Pure Vanilla Extracts must contain at least 35% alcohol and 13.35 ounces of vanilla beans per gallon. No other “flavoring agents” are allowed, including vanillin which is artificial. The only flavor permitted is what comes from the vanilla bean. Our premium vanilla beans are ripened on the vine to provide the richest ripe flavor, unlike other producers. Each vanilla bean is hand‑selected and naturally cured. No sugar added for simply pure luscious vanilla flavor.

Our premium vanilla beans are ripened on the vine to provide the richest ripe flavor, unlike other producers. Each vanilla bean is hand‑pollinated, ripened on the vine, selected, and naturally cured.

Organic Alcohol is essential to our extraction process. We only use Certified Organic Non‑GMO cane‑based alcohol, not corn‑based. It is also gluten‑free.

Our cold process method extracts hundreds of vital flavor components to ensure the deepest richest flavor.

“Crush” refers to the crushed vanilla bean seeds we put in our Vanilla Bean Extract Crush® – no gum traganath used here and no need to scrape vanilla beans. We do the work for you. Shake and pour. It is the closest thing to real vanilla pods with tiny flavor‑packed seeds.

1 tablespoon vanilla extract = 1 whole vanilla bean = 1 tablespoon Vanilla Bean Extract Crush®

Vanilla extract primarily comes from the cured and processed seed pods of the vanilla orchid plant, specifically the Vanilla planifolia species. These pods are carefully extracted, cured, and then typically soaked in a solution of alcohol and water to create the extract. While artificial vanilla flavoring can be produced in a lab, it's not the source of vanilla extract.

Yes, pure vanilla extract contains a significant amount of alcohol, typically 35-40% ABV (alcohol by volume), comparable to hard liquors like vodka or rum. This means that consuming it in large quantities can lead to intoxication. However, vanilla extract is not intended for consumption as an alcoholic beverage due to its extremely strong and bitter taste when consumed directly.

Vanilla extract can offer some health benefits when used in moderation, primarily due to its antioxidant and anti-inflammatory properties. It's also a low-calorie, low-carb flavoring option that can help reduce sugar intake.

Vanilla extract is primarily made by soaking vanilla beans in a mixture of alcohol and water. The alcohol helps extract the flavor compounds from the vanilla beans, resulting in the characteristic vanilla flavor. In the United States, the FDA mandates that pure vanilla extract contains at least 35% alcohol and 13.35 ounces of vanilla beans per gallon.

Pure vanilla extract, when stored properly in a cool, dark place, can last indefinitely due to its high alcohol content. However, for optimal flavor, it's generally recommended to use it within 4 to 5 years. Imitation vanilla extract, lacking the same alcohol content, may start to lose its flavor after 2-4 years.

Pure vanilla extract typically does not contain sugar. It is made from vanilla beans, alcohol, and water. However, some commercially available vanilla extracts may contain added sugar or other sweeteners to enhance their flavor.

Almond extract is a concentrated flavoring made by macerating almonds or the pits of stone fruits like peaches, apricots, and cherries in alcohol and water. It's commonly used in baking and cooking to impart a distinct almond flavor, often with a subtle, nutty, and sometimes slightly bitter taste. While some extracts are made from pressed almonds, others utilize the pits of stone fruits, which contain benzaldehyde, the compound responsible for the characteristic almond flavor.

A 2 tablespoon serving of Sonoma Syrup's simple syrup contains 95-100 calories per serving depending upon the flavor.

Unopened almond extract can last for 3-4 years when stored properly, while opened bottles are generally good for about a year. To extend its shelf life, store it in a cool, dark place, and ensure the cap is tightly sealed. "Best by" dates on extracts are not expiration dates, but rather a guideline for optimal quality. Many extracts can be used beyond these dates if stored properly.

Yes, almond extract can expire or go bad, but it has a long shelf life when stored properly. Unopened, it can last for several years, and once opened, it should be good for about a year. To maintain its quality, store it in a cool, dark, and dry place, away from heat and sunlight. If you're unsure about its freshness, check for changes in smell or taste, and if you notice any significant differences, it's best to discard it.

Yes, almond extract is generally gluten free. Almond extract is typically made from almonds, which are naturally gluten-free. Most commercially available almond extracts are also certified gluten free.

Vanilla extract is the most common substitute for almond extract, but almond-flavored liqueurs like Amaretto, or even other nut extracts like hazelnut, can also be used. If you're looking for a nut-free option, vanilla extract is a great choice.

Lemon extract is a concentrated flavoring made by soaking lemon peels in alcohol, which draws out the essential oils for a strong lemon taste without the tartness or acidity of lemon juice. It’s ideal for adding bright citrus flavor without altering texture or curdling dairy.

Common in baking, it enhances cakes, cookies, muffins, and frostings, and is also used in savory dishes, marinades, and drinks. Available in most grocery stores near other extracts, it can also be made at home.

Yes, lemon extract can go bad, but it has a long shelf life when stored properly.

Unopened: Lasts several years—often 3–4+ past the printed date.

Opened: Best used within 3 to 5 years, though it may last longer in ideal conditions.

Signs It May Be Bad:
• Faded lemon aroma or flavor
• Cloudiness or visible sediment
• Off or unpleasant smell

Storage Tips:
• Keep the bottle tightly sealed
• Store in a cool, dark place (like a pantry)
• Avoid heat, light, and moisture
• If it still smells and tastes like lemon, it's probably safe to use.

Lemon extract is a versatile ingredient used to add bright, concentrated lemon flavor to both sweet and savory dishes without the acidity or liquid of lemon juice.

Common Uses:
• Baking: Enhances flavor in cakes, cookies, muffins, scones, and frostings.
• Desserts: Adds citrus depth to puddings, custards, ice creams, and lemon bars.
• Savory Dishes: Used in marinades, sauces, salad dressings, and seafood recipes.
• Beverages: A flavor boost in teas, cocktails, lemonades, and syrups.
• DIY Recipes: Scent for homemade cleaners, candles, or skincare products.

Because it's potent and non-acidic, just a small amount delivers a clean lemon flavor without affecting the texture of the dish.

Lemon extract is easy to use and adds a strong lemon flavor with just a small amount. Here's how:

• In Baking: Add ½ to 1 teaspoon to cake, cookie, muffin, or frosting recipes for a citrus boost.
Combine with vanilla extract for a more complex flavor.
• In Cooking: Stir into marinades, sauces, or dressings—start with ¼ to ½ teaspoon and adjust to taste.
Add a few drops to seafood or poultry dishes for brightness without acidity.
• In Beverages: Mix a few drops into tea, lemonade, cocktails, or simple syrup.

General Tips:
• A little goes a long way—start small, taste, and add more if needed.
• Use instead of lemon juice or zest when you want flavor without liquid or tartness.

Most extracts contain alcohol.

Why Alcohol Is Used:

• Alcohol is an effective solvent that extracts and preserves the essential oils and flavors from ingredients like vanilla, lemon, almond, and other botanicals. It also gives extracts a long shelf life.

Typical Alcohol Content:

• Most pure extracts (like vanilla or lemon extract) contain 35–40% alcohol—about the same as vodka.
• You only use small amounts in recipes, so the alcohol usually evaporates during cooking or baking.

Alcohol-Free Options:

• Available for some extracts (labeled “alcohol-free”), often using glycerin instead.
• Great for people avoiding alcohol for dietary, health, or religious reasons.