Monin Sugar Free Vanilla Syrup
Monin Sugar Free Vanilla Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl plastic size, and a 1l glass variation which is ideal for bars, cafes and coffee shops, but can also be used at home. Enjoy the taste of Monin Vanilla Syrup, without the added sugar, with this sugar free variation!
There is no alternative to the rich and distinctive flavour of vanilla. Yet there is an appropriate substitute when seeking an authentic vanilla taste, but without either the calories or sugar. Monin Sugar Free Vanilla Syrup is the healthy choice for those who want to inject their desserts or drinks with a blast of smooth vanilla. In an instant, a drop of this syrup can transform smoothies, cakes, cocktails and more.
Known as the orchid familys only edible fruit, vanilla has had an extensive backstory. While today there are over 150 known vanilla varieties although only two of these, Tahitian and Bourbon, are commercially used and it can be found in a countless number of products, it had a much more humble start to life.
During the 15th century, the Totonac people, who inhabited Mexicos east coast, were believed to be among the first to domesticate and cultivate vanilla. Vanilla would be exported to Spain during the early 1500s, yet it wasnt known for its culinary qualities at this point. Instead it was only used in perfume. When Spanish Conquistador Hernán Cortés arrived in Mexico in 1519, this proved to be the starting point for vanilla being utilised as a flavour.
Vanilla would, for the most part, remain in Mexico until the middle of the 19th century. But their monopoly on the flavouring would begin to fade when, in 1819, French entrepreneurs spotted an opportunity to grow vanilla in a more prosperous environment. They shipped the plant to the islands of Mauritius and Réunion, and the vanilla pods were soon thriving. The tropical orchids that were produced would then be sent to the Seychelles, Comoros Islands and Madagascar. By 1898, the latter two would join Réunion as the biggest cultivators of vanilla, accounting for approximately 80% of its world production.
As of today, Madagascar accounts for the large majority of global vanilla production. Yet having such a large market share does cause the occasional issue for the vanilla trade. This is typically when the island suffers from extreme weather conditions. For instance, 2000s Cyclone Hudah was the catalyst for vanilla production to take a nosedive in Madagascar. Other problems such as frequent bad weather and even political instability continued to hamper cultivation efforts. By 2004, after being priced as low as £12/kg, vanilla was expensive as approximately £280/kg.
Regardless of such roadblocks, vanilla has remained a constant as one of the most popular worldwide flavourings. From an ingredient in specialist lattes to being a regular fixture in ice cream, vanilla is found in a wide array of food and drink items.