Corner Café

Liqueurs, Flavourings & Additives

A pictorial guide to liqueurs, flavourings and other additives available in Australia.

Matcha Powder

70% cocoa dark chocolate

Dark Choc Bits, or compound dark chocolate chips

Dark Melts, or compound dark chocolate buttons

Milk Melts, or compound milk chocolate buttons

White Melts, or compound white chocolate buttons

Durian Essences
Durian Essences

Strawberry (left) & Raspberry (right) Essences
Fruit Essences – Strawberry (left) & Raspberry (right)

Lemon, Orange, Mango & Banana Essences
Fruit Essences – from left to right: Lemon, Orange, Mango, Banana

60ml (left) & 30ml (right)
Pandan Essences – 60ml (left) & 30ml (right) tubes

Pineapple Essence
Pineapple Essence

Rum (left) & Brandy (right) Essences
Liqueur Essences – Rum (left) & Brandy (right)

Cherry Brandy (left) & Creme de Café (right) Essences
Liqueur Essences – Cherry Brandy (left) & Creme de Café (right)

Vanilla Bean Paste (with vanilla seeds)

Vanilla Extract
Vanilla Extract

Vanilla Powder
Vanilla Powder

Vanilla Dusting Sugar
Vanilla Dusting Sugar

Liqueur: Kirsch (Cherry-Flavoured Liqueur)

Liqueur: Kahlua (Coffee-Flavoured Liqueur)

Tia Maria
Liqueur: Tia Maria (Coffee-Flavoured Liqueur)


  1. SD, can you teach me how to use vanilla powder. Is it the same as vanillin?

    Comment by Edith — March 4, 2009 @ 12:49 am | Reply

    • Edith,
      I used vanilla powder the same as I would the liquid vanilla extract.

      Yes, vanillin and vanilla are the same thing, vanillin is the substance that give vanilla its distinctive fragrance. Just like the liquid vanilla extract, there’re man-made artificial vanilla powder and the real natural vanilla powder. The price usually tells you whether it is artificial or real, the cheaper ones are artificial.

      Comment by SeaDragon — March 4, 2009 @ 9:31 pm | Reply

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