Organic Vanilla Syrup

Vanilla Syrup for Coffee, Milk and Desserts

Bacanha's organic vanilla syrup is a French spice syrup with a natural vanilla flavor, crafted in a workshop near Paris. Soft, floral, with a long finish. It is considered the flagship of the range, and 400 ml yields around 20 glasses.

Vanilla syrup is one of the most sought-after varieties for coffee and milk-based drinks and is the flagship of the Sirop Brut range from the Parisian manufacturer Bacanha. Vanilla comes from an orchid of the genus Vanilla and, after saffron, is the second most expensive spice in the world. A spoonful of it turns a café au lait into a little dessert.

Soft, floral, with a long finish

Vanilla is not just sweet. It brings a floral depth, plus something woody, almost leathery, that you only notice on the second sip.

The syrup captures both. It is intense and powerful in fragrance, yet delicate, floral, and velvety on the palate, and it is this contrast that defines it. The label lists organic cane sugar, water, natural vanilla aroma, organic lemon juice, and citric acid. The lemon juice is not just an accessory, as without it, the vanilla would quickly become heavy.

What you won't find here are little black specks. In other products, these come from ground pod seeds and look nice, but don't say much about the taste. This syrup remains clear, and what it can do only becomes apparent in the glass.

The syrup for your home coffee machine

A spoonful in your milky coffee and you have the vanilla latte you would otherwise go to a café for. It works just as well in iced coffee, and equally so in a cappuccino or chai.

Beyond coffee, it belongs in everything that uses milk. Stir it into yogurt, add it to the cream for a cake, use it in batter, or drizzle it over a fruit salad. Even cold oat milk with a dash of vanilla is a drink for which you don't need an excuse.

The vanilla is the most reliable partner in the assortment. It pairs beautifully with the organic passion fruit syrup, whose acidity it balances, and those who like it nutty can place the organic hazelnut syrup next to it.

Why vanilla is so complex

The vanilla orchid blooms for only one day a year, and outside its home in Mexico, there is no pollinator for it. Therefore, every blossom must be pollinated by hand, flower by flower, with a small wooden stick.

After that, the pods ripen for months and are subsequently fermented and dried over several weeks. This explains the price, and it also explains why an authentic vanilla aroma has its value.

The syrups are blended in Saint-Soupplets near Paris, using organic cane sugar from Brazilian regenerative agriculture. The aromas are created in Grasse, behind the Côte d'Azur, where France has been making its scents for centuries.

"Preserving the authenticity of the aromas," as the manufacturer describes its work, carries more weight with vanilla than elsewhere, because hardly any aroma is replicated as often as this one. All varieties maintain a pH value below 4.5 and around 60 degrees Brix. We carry 25 varieties from Bacanha's range, ranging from citrus to floral to spice. A classic that always works.

It shows itself most clearly in coffee

Coffee is the obvious starting point, where the vanilla stands out most clearly. A teaspoon is enough; anything more masks the roasted aromas. Stirred cold into milk, use 2 centiliters per large glass, plus ice and a pinch of cinnamon. After opening, the bottle belongs in the refrigerator, where it will keep for 2 months. You can find more varieties for coffee and desserts in our syrup selection.

Organic control number FR-BIO-01 – French Agriculture