Shop > Ingredients > Flavors & extracts > Fiori Di Sicilia - 1 oz.
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Fiori Di Sicilia - 1 oz.
item# 1546 $8.95
KAF exclusive
average of 63 reviews 
read all reviews write a review
Here at The Baker's Catalogue, we have to restrain ourselves from using Fiori di Sicilia in EVERYTHING! We think it's second only to vanilla, as far as flavorful multi-tasking goes.
- A Baker’s Catalogue exclusive!
- An all-natural combination of citrus and vanilla with a pleasingly floral aroma.
- Use about 1/2 teaspoon in a typical recipe for cookies, pound cake, pie, meringues, sweet bread, etc.
- Italians use Fiori di Sicilia ("flowers of Sicily") to scent their panettone and pandoro.
- For best freshness, refrigerate after opening. And caution, don't spill it on the counter, please – it stains.
- 1 oz. bottle.
TEST KITCHEN TIP: You know that wonderful marriage of flavors you taste when you combine vanilla ice cream and orange sherbet in the same bowl? That’s what Fiori di Sicilia tastes like. We find that using it in just about anything mild and sweet–anything where competing flavors, like chocolate, don’t interfere–adds a wonderfully mysterious taste. Your friends will be guessing just what you’ve done to your sugar cookies or yellow cake or sweet bread to make them taste SO good!
Reviews
09/01/2010
Is this item gluten-free?
No, I'm sorry it's not gluten free. Log on to www.kingarthurflour.com/glutenfree to find our gluten free items.
08/06/2010
I love the flavor in smoothies! Two drops is all it takes to add wonderful flavor to any fruit flavored smoothie. I use an eye drop which I put in a bag with the Fiori Di Sicilia to store in the frig.
07/27/2010
I must be doing something wrong with this product. I've used it in a scone recipe and pancakes. I only used a drop or two in both cases, and both times the results were WAY over powering. I was looking for more of an accent flavor than to have it take over. I will say I love the smell of this product however.
Please give us a call, 800-827-6836. We're happy to assist you with this ingredient. Frank @ KAF./strong>
07/27/2010
this stuff is terrific! i use a couple drops along with some honey and fresh lime juice in fruit salad and it tastes extraordinary and mysterious. someone always asks why the salad tastes so amazing.
07/25/2010
We just used this in cherry pie. Oh. My. Goodness. If you like a tart cherry pie (and I do), this is a perfect substitue for the the vanilla or almond extract most recipes call for. I love this stuff. My next experiment is to see if I can create a panettone-flavored ice cream.
07/14/2010
Ditto what everyone else says. For me, it's the secret to my cherry cheese cake. I add a drop to the cherry topping.
06/24/2010
I added a few drops of this in place of vanilla in a simple skillet strawberry jam recipe I made this morning. The citrusy vanilla flavor complemented the strawberries wonderfully! Time to go bake some scones so I can slather them with jam goodness!!!!
06/23/2010
Foks tell me that my sugar cookies are the best! It's because of this product...a half teaspoon in the dough is all you need.
06/08/2010
I can't stop using this or ordering it! I'm on my 3rd bottle and it's definitely my "secret weapon" in the kitchen. How I get it out of the bottle and have perfect control is to use those little "gadget" measureing spoons that are labeled "Dash/Pinch/Smidgeon". The Smidgeon size is 3 drops only of the Fiori Di Sicilia, just enough to provide a hint of mystery to all my sweet recipes. The latest recipe that I used it in was the Strawberry and Cream Scones from K.A., along with the recommended vanilla. They turned out superb! Thanks for such an excellent and superior product; I'll be back for more!!! :)
06/06/2010
This flavor is the warmest, most comforting "orange vanilla essence" without being remotely "fake" tasting like a 50/50 popsicle. It's just soft citrus and soft vanilla in one, and enhances everything.
The dropper top, while nice, would many times add even too much because it's so concentrated.
I cook with bamboo skewers all the time, they are great for flipping things over, testing the doneness of a cake, piercing film, you name, it so I have a glass of thin bamboo skewers on my counter at all times.
To use this Fiori Di Sicilia, I just dip my skwer into the jar and then stir the skewer into whatever batter I'm making. That residue on the skewer is plenty for everything, so far, so no measuring is required.
Also, rather than pouring it into a spoon, try this: You know if you hold your finger over the opening of a standard drinking straw, you'll get and be able to remove an inch or two of liquid in any glass, right? Well, just dip the end of one of those very thin straws used for cocktails or coffee. It barely picks up a scant few drops. Drop them into your batter, stir with that cocktail straw to get every bit, and then discard it. No pouring, no dropper, required.
Now, all that outside, here's my FAVE way to use this product, and NO ONE has been able to figure out how I make the best french toast in the world, with only what appears to be two ingredients.
I whip an egg and a scat few teaspoons of milk in a bullet blender cup, and when it's whipped, I dip my bamboo skewer into the Fiori, then swirl the skewer into my egg mixture, and stir. That's it. I proceed with soaking my few slices of bread and making french toast with no other ingredients, and the flavor is out of this world. Orangey, vanilla-ey, hard to identify, but, the best ever french toast. Trust me.
Kate - Wow, thanks for all that helpful advice in dispensing the fiori. I feel the need to pass those tips on to the other bakers in customer service! Elisabeth @ KAF
