Vanilla Essence And Extract: The Differences

Its name in Nahuatl means “black flower” and it is one of the most expensive spices in the world, just after saffron in terms of value. Learn about the differences between vanilla extract and essence.

Vanilla is one of the most famous, appreciated and used spices in the world. But, before using it in cooking, it is common to confuse its two forms: essence and vanilla extract.

It is therefore interesting to know the characteristics of each of them. This makes it easier to choose the most suitable shape at the time.

Essence and vanilla extract: about this spice …

Vanilla is one of the most widely used condiments in the world. It has around 200 volatile components which give it a wide variety of aromatic profiles. These change depending on the variety or type of crop.

The natural presentation is the fruit of the plant in pod form, although it is rare and expensive. This is why the industry has responded to the interest in developing a more economical and easy to obtain version: artificial vanilla or essence.

In addition, the first to cultivate vanilla were the Totonac Indians of Mexico, for whom it represented a cultural symbol. They sent it to the Aztecs who used it to add flavor to chocolate drinks.

Nowadays, it is also added to dairy products, such as yogurt or ice cream, in the preparation of creams and as a flavoring in many manufactured products.

How do you get vanilla?

Authentic vanilla comes from the flower of an orchid: Vanilla planifolia. It is native to Central America, from where it spread to Europe. Later, the French introduced it to the African islands of the Indian Ocean: Madagascar, Réunion and the Comoros, which are currently the main suppliers.

Its pod-shaped fruit is harvested between 6 and 9 months after pollination. It should be about 20 centimeters. Inside, there are thousands of seeds surrounded by nutrients: sugars, fats, amino acids and phenols.

The pods are picked when they are still green. To obtain the pod as we know it on the market, it is subjected to a process that includes 3 phases:

• First, it is exposed to high temperatures  through solar heat, immersion in boiling water or steam.
• Then, it is spread out in the sun and alternately protected with a canvas for a few days. The heat evaporates some of the moisture from the pod and inhibits bacterial growth.
• The third step is to straighten and smooth by hand then let dry for a few weeks. The pods are then stored for a certain time during which they acquire a more pronounced flavor and aroma. For example, in Madagascar this process lasts 40 days, and in Mexico several months.

What is the process for obtaining vanilla extract?

To obtain the vanilla extract, we start from the original fruit of the plant. The pods are macerated in a mixture of ethyl alcohol and water. Thus, all the components and aromas of the fruit go into the liquid. The vanillin is one of the flavors and aromas of the most powerful.

It is a pure product in which only the necessary liquids are used to be able to extract the active ingredients from the original fruit. Its aging allows the development of a more complex and deeper flavor.

On the other hand, there are  specific regulations  that make it possible to control the quality of the vanilla extract. For example, in the United States, it must contain at least 35% alcohol and about 400 grams of vanilla seeds per 4 liters.

In addition, the possibility of adding additional ingredients such as sugar, dextrose or glycerin is also regulated.  Only the product that has gone through this process can be named on the labels as vanilla extract.

How do you get the essence of vanilla?

The essence of vanilla is prepared in a synthetic way. It is a product that mimics the aroma and flavor of the fruit,  but does not come directly from it.

The vanillin is the main component of the flavor of cloves. In the process of obtaining synthetic, other substances such as pine bark, clove oil , lignin or rice bran are used. Ingredients such as ethanol, water, emulsifiers and chemical extracts are also added.

Essence and vanilla extract: what are the main differences?

At first glance,  it is difficult to distinguish them and to know which is the most convenient to use. However, their origin, possible applications and the final price are different.

The price

Obtaining vanilla in the traditional way is a laborious process. Each flower is pollinated by hand and the drying and resting applied to the pods can take weeks or even months.

In addition, there are very few growing and producing regions. These two reasons explain the high price of natural vanilla extract and pods. Therefore,  the most consumed form in the world is of synthetic origin.

The origin

As we have just seen during the production process, the way to obtain the essence and the extract of vanilla is very different. While one is a natural derivative, the other is a synthetic imitation of its main component.

Its possible uses

Both are used in the preparation of food products.  But, given the difference in price and quality, the products can vary considerably. The food industry uses the essence of vanilla in the manufacture of chocolates, sweets, cookies and cereals.

On the other hand, if the goal is to have products of better quality or in which vanilla is one of the main ingredients, it is better to choose vanilla extract. Manufacturers of ice cream or yogurt in the United States must use natural extracts in their preparation. Otherwise they cannot label their products that way.

Vanilla essence and extract in gastronomy

The differences between the two products are obvious. Among which the quality, flavor and aroma. Therefore, in small amounts it is better to use vanilla extract.

On the other hand, there are multiple presentations of this precious spice in the kitchen. The essence and the extract can also be replaced by the pulp  of the pod or by pure vanilla powder.

In addition, given the high cost of the extract and the difficulty of finding it in stores, you can opt for a homemade preparation from pods and alcohol for maceration.

Finally, even if vanilla is mainly used in recipes and sweet preparations, it is never too late to have culinary experiences. And try to introduce this delicious spice in dishes of meat, fish and other savory dishes.