Pure Vanilla Extract is a flavouring derived from an orchid in the genus Vanilla native to Mexico, the only edible fruit of the orchid family, which is the largest family of flowering plants in the world. Vanilla Extract is produced by drying and curing the green bean pods from the Vanilla plants. The majority of the world's vanilla today is produced in Madagascar, while other tropical countries including Indonesia, India, Mexico, and many others produce smaller quantities. Because vanilla is a vine and requires a support to grow on (such as trees) and at least 50% shade, it's production is generally sustainable and helps preserve tropical forests and biodiversity.
Synthetic vanilla, on the other hand, is an artificial product made from guaiacol, a coal tar derivative through a chemical process. Caramel colors are used to mask the unpleasant aroma and therefore it appears black in color. Since it is a coal tar derivative, it is generally considered unhealthy for human consumption.
Over 250 components contribute to the flavor profile of vanilla, yet only vanillin is imitated. Natural vanillin is present in vanilla beans at 2% by weight. A cheaper artificial form (USP vanillin) can be synthesized from guaiacol, a coal tar derivative; or produced from lignin, a byproduct of the paper industry.
unless the pure vanilla is specified as "double" or "triple" strength you would use the same amount of either.
I bake a lot, and I would tell anyone if you are using imitation vanilla, use a bit more of it. Around a 1/4 teaspoon more to a 1/2 teaspoon more. If it's vanilla extract and a good one, stick with what the recipe calls for.
Yes you would use the same amount of either one. The only difference would be if the pure vanilla extract were a double or triple strength variant
There is no measure difference...if your recipe calls for 1tsp of pure vanilla use 1tsp vanilla extract, or vice-versa.
No. Only "pure" vanilla extract is made with alcohol
"Pure" vanilla extract generally contains 35-40% alcohol... "Imitation" vanilla does not use alcohol as an ingredient
There is no quantitative difference. They can be substituted on a one-to-one basis. Imitation vanilla is manufactured either from clove oil (eugenol) or as a breakdown product of lignin from a conifer (e.g., spruce, Picea). Pure vanilla chemically has over 200 elemental chemicals that give it its taste and smell, and it is impossible to mimic this 100% today. The main compound that gives real vanilla its taste is called vanillin. Madagascan vanilla has 3 times as much vanillin concentration (and therefore taste) compared to its nearest competition the Mexican Bourbon variety, and this is why it has such a reputation.
Yes you would use the same amount of either one. The only difference would be if the pure vanilla extract were a double or triple strength variant
As a noun: I always use pure vanilla extract, never imitation vanilla flavoring.As a verb: They could not extract him from the wreck without cutting the car away with a 'jaws of life'.
"Pure" vanilla extract is, in effect, a liqueur and should have an indefinite shelf life provided it is stored properly.
Pure vanilla isn't, but artificial vanilla is a solution.
No. Pure vanilla extract should contain only vanilla & alcohol.
Pure vanilla extract comes from the mexican species flat-leaved vanilla, I think.
I have only used imitation vanilla when making chocolate chip cookies. Yes, and it will make little difference in the final product, since the main flavor of chocolate chip cookies comes from a combination of ingredients, including brown sugar, butter and chocolate chips. Using high quality pure vanilla is more important when it's the primary flavoring, like vanilla ice cream or custard.
Pure vanilla extract should contain only three elements. Alcohol (at least 35% or 70 proof), water, and vanilla beans.
Vanilla essence and vanilla extract are not the same. Vanilla essence is artificial, and vanilla extract comes from pure vanilla.