Toasted Almond | Capella (20/50/100ml)

Toasted Almond by Capella is a toasted almond-style flavour concentrate for coffee drinks, desserts and bakery-inspired recipes. Use it as the almond component or pair it with cherry, vanilla, chocolate or biscuit.

Flavour profile

The flavour direction is toasted almond, offering a nut-style component for dessert and drink blends. Your actual recipe ingredients supply nut texture, fat, richness and sweetness.

Recipe ideas & pairings

• Try a toasted almond-flavoured coffee recipe.
• Pair with cherry in a bakery-inspired dessert blend.
• Combine with chocolate or vanilla in a frozen dessert.
• Use alongside biscuit flavour in a cookie-inspired recipe.

Balance the almond with one partner flavour in a small trial before building a more complex dessert blend.

Using the concentrate

Dilute into the intended food or beverage application. Assess a small measured sample in the actual base at serving temperature before making a full batch.

Make a small test batch, measure each addition and mix thoroughly before assessing the result. Record the amount and final batch size so you can reproduce your recipe. Measuring tools help keep small adjustments consistent. For DIY e-liquid, follow a recipe and product-specific suitability guidance; food-use guidance does not establish suitability for inhalation.

Product details

• Capella lists propylene glycol as the non-flavour ingredient.
• Water-soluble concentrated flavouring.
• Made by Capella in the USA.
• Available in 20 ml, 50 ml and 100 ml.
• Rebottled from bulk by Flavour-Concentrates.eu; supplied in our bottles rather than original manufacturer packaging.

Explore more Capella concentrates for your recipes.

Handling & storage

Dilute before use. Keep the bottle tightly closed in a cool, dry place away from direct sunlight, children and pets. Check the label and batch documentation when dietary restrictions or allergies matter.

Frequently asked questions

Does it replace chopped almonds?
Use actual nuts separately when the recipe needs their texture, fat or nutritional properties.

Can I use it if I have a nut allergy?
Check the exact product label and batch documentation before use; the flavour name and carrier list do not establish allergy suitability.

Can I pair it with cherry?
Try a small cherry-and-almond dessert recipe, measuring the two flavour additions separately.

How can I compare it in coffee and a dessert?
Test each actual base separately at serving temperature rather than assuming one flavouring amount works in both.