Aroma cannot be qualitatively measured and its appreciation is very subjective as it is subject to individual tastes. However, good quality vanilla should not have an odour of fermentation, creosote, or alcohol. Vanilla should have an immediately identifiable intense aroma of vanilla with other more subtle secondary notes identified depending on the origin and species (prune, chocolate).
AN IMMEDIATE AND INTENSE AROMA OF VANILLA
for 150€ of purchases
all the year
Satisfied or money back
by credit card