Dominican vanilla is generally made from a chemical that is either synthesized or is derived from the tonka bean.
The main ingredient is generally coumarin. The Food and Drug Administration in the United States bans coumarin as an additive in human food because it can cause kidney and liver failure. United States Customs bans its importation.
If a person takes medicine to thin the blood because of heart problems, the addition of coumarin to the diet can possibly cause hemorrhaging and death.
The Dominican Republic does not have commercial production of vanilla beans, as well as it is very difficult to find real vanilla extract in the Dominican Republic.
In the United States, the law is very definite as to what constitutes vanilla extract. It is: water, alcohol, extracts of vanilla and sugar.
In the Dominican Republic either there is no law stating what vanilla extract is or there is no enforcement of the law. From time to time you will see Dominican containers which state there is no coumarin.
This does not mean it is real vanilla.
Vanilla is mostly used in baking. Make something like Tres Leches - two of them; one with Dominican vanilla, and the other with real vanilla extract. The taste difference is discernable right away.
Real vanilla extract enhances chocolate when making such favorites as brownies, chocolate cake or Chocolate Chip Cookies.
Dominican vanilla, and other coumarin-based imitation vanilla flavors, like cheap Mexican vanillas, does not.
The difference in prices of real vanilla is usually due to brands.
With the same ingredients, grocery store brands will usually be less expensive than name brands. At bakery supply distributors, prices will be different according to the strength of vanilla. These are generally signified as two-fold, three -old and four-fold.
This is a reference to it's strength in relation to standard, single-fold vanilla.
Dominican vanilla is also sold as a clear vanilla extract, as opposed to real vanilla extract which is not clear.
The flavor is in the oil and the oil is brown.
Extracting the color removes the flavor.
Nationally known brands such as McCormick and Nielsen-Massey will state on the jar when it is imitation vanilla.
The main difference between pure vanilla extract and vanilla extract is that pure vanilla extract is made solely from vanilla beans and alcohol, while regular vanilla extract may contain artificial flavors or additives in addition to vanilla beans. Pure vanilla extract is considered to have a more intense and authentic vanilla flavor compared to regular vanilla extract.
there is no difference
awesomeness
Mexican vanilla is typically smoother and creamier in flavor compared to regular vanilla, which is often described as more robust and bold. Mexican vanilla also tends to have a slightly spicier and more complex aroma, while regular vanilla is more straightforward in its scent. Additionally, Mexican vanilla is often considered to be of higher quality and is prized for its unique flavor profile.
One tastes like almond and the other like vanilla
The same amount of regular sugar and the seeds from a vanilla pod, or the same amount of regular sugar with some vanilla extract.
actually, yes there is but it's very difficult to explain. you get a certain feeling and then bam you know if the person is a french vanilla or a vanilla bean.personally, i find that vanilla bean people are more laid back, but that could just be my interpretation.
Yes...
New York vanilla is very similar to French vanilla, only it's made with even more egg than French. They both have a yellow color to them, but New York is more rich and creamy.
You can substitute regular vodka with a splash of vanilla extract in a cocktail recipe if you don't have vanilla vodka.
vanilla
lead is in the regular vanilla version