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Pure Extracts
Penzeys sells only pure extracts; no additives are used. Only the finest vanilla beans, oranges, lemons and almonds are carefully extracted onto an alcohol base. Economical, easy, and nice for quickly adding flavor to baked goods, sauces and frosting.
To make a simple syrup to glaze cakes, breads and muffins: boil ½ Cup water, ¼ Cup sugar and 1 tsp. of PURE VANILLA, ORANGE, ALMOND or LEMON EXTRACT for 2 minutes, then let cool. Brush on finished bakery as a glaze, or use between cake layers before frosting.
Almond Extract   38% alcohol-excellent with fruit for pies and muffins
Lemon Extract   61% alcohol-used in baking or added to fish or poultry marinades
Orange Extract   61% alcohol-often used in conjunction with orange zest for many baking recipes
Single Strength Vanilla   35% alcohol-stronger and more flavorful than any store-bought vanilla extract
Double Strength Vanilla   35% alcohol-adds an unbeatably rich vanilla flavor to baked goods and deserts