Vanilla Aroma Vs Extract: What's The Difference?

Vanilla is a beloved flavour used in a variety of dishes, from baked goods to ice cream. But what exactly is it, and how is it made? Vanilla extract is created by soaking vanilla beans in a mixture of water and ethyl alcohol. This process allows the alcohol to draw out the vanillin compound, infusing the liquid with its signature flavour and aroma. On the other hand, vanilla essence is a synthetic product, typically made with ethanol, water, propylene glycol, and artificial colours and flavours. While both extracts and essences provide that distinctive vanilla taste, there are important differences between them in terms of processing, purity, and intensity of flavour.

Vanilla extract is made by soaking vanilla beans in a mixture of water and ethyl alcohol

Once the pods are harvested, they undergo a curing process, which includes blanching them in hot water to halt the ripening process and activate an enzyme that develops the bean's characteristic vanilla flavor. The beans are then rolled in wool blankets and stored in a dark, airtight container, beginning the process of sweating or fermentation. This process keeps the pods warm and moist, and it can last up to two months. After this, the beans are air-dried for several weeks and then wrapped in wax paper for conditioning, which takes at least another month.

Finally, the cured beans arrive at an extraction facility, where they are ground to expose the seeds containing the volatile essential oils that give vanilla its distinctive flavor and aroma. The main compound is called vanillin, but there are hundreds of other compounds that contribute to the complex flavor and aroma of vanilla.

To make vanilla extract, the ground beans are washed and then soaked in a solution of alcohol and water. The flavor compounds are soluble in alcohol, so the alcohol draws out the flavors from the beans. This extraction process can be time-consuming, taking up to 12 months. Some manufacturers use heat to speed up extraction, but this can destroy many of the additional flavor compounds. A cold extraction process, similar to cold brewing, takes longer and costs more but preserves the volatile flavors.

The final product, pure vanilla extract, has a stronger vanilla flavor than vanilla essence or artificial vanilla extract. It is also less processed and more expensive. When shopping for vanilla extract, look for products labeled "pure vanilla extract," which, according to the FDA in the United States, must contain at least 35% alcohol and 13.35 ounces of vanilla beans per gallon.

Vanilla essence is a synthetic product made using artificial flavours and colours

Vanilla essence often contains very little or no real vanillin. As a result, it is sometimes high in additional additives such as colouring, flavouring, sweeteners, and preservatives. It is also known as imitation vanilla flavour or artificial vanilla extract.

Vanilla essence is a popular ingredient in baking, often used in chocolate chip cookies, birthday cakes, and other baked goods where vanilla is not the key flavour. It can be substituted for vanilla extract in many recipes, although the difference in flavour may be noticeable, especially in dishes that are uncooked or cooked over low heat.

While vanilla essence is a synthetic product, it is important to note that some brands, such as Queen, may use traditional methods to create their vanilla essence, resulting in a product that is 100% natural and organic.

Vanilla extract is less processed than vanilla essence

On the other hand, vanilla essence is a synthetic product, made using artificial flavors and colors. It is typically produced using ethanol, water, emulsifiers, propylene glycol, and various chemical-based colors and flavors. Vanilla essence gets its flavor from vanillin, but it is the lab-made (synthetic) version, which is much less expensive than using vanilla beans.

The higher level of processing in vanilla essence means that it contains very little or no real vanillin. As a result, it often contains higher levels of additives such as coloring, flavoring, sweeteners, and preservatives. Vanilla extract, on the other hand, is less processed and provides a stronger and more pure vanilla flavor. It is also generally more expensive than vanilla essence due to its more intensive production process and higher-quality ingredients.

The choice between vanilla extract and vanilla essence depends on the specific application. Vanilla extract is ideal for dishes that require a strong vanilla flavor, such as ice cream, custards, puddings, and icings. It is also suitable for uncooked or lightly heated dishes, as heat can damage the volatile vanillin flavor compounds. Vanilla essence, on the other hand, is better suited for highly heated products and those that require a more subtle flavor, such as baked goods where vanilla is not the primary flavor.

Vanilla extract is more expensive than vanilla essence

Vanilla extract tends to cost between $2 and $5 an ounce, so an 8-ounce bottle can cost anywhere between $20 and $40. However, a little goes a long way, so it is sure to last a long time. While vanilla essence is cheaper, it has an inferior flavour and is less suitable for recipes where vanilla is a key ingredient. Therefore, it is recommended to spend a little extra on vanilla extract, especially for dishes like puddings, custards, pastry creams, and icings.

When substituting vanilla essence for vanilla extract, it is important to note that vanilla extract is about twice as strong. So, if a recipe calls for one teaspoon of vanilla extract, you would need to use 1.5 teaspoons of vanilla essence. However, this is just a loose calculation, and the exact amount may vary depending on personal preference and the brand of vanilla product.

In summary, vanilla extract is more expensive than vanilla essence due to its natural production process and higher-quality ingredients. It has a stronger and purer flavour, making it the preferred choice for many bakers, especially in recipes where vanilla is a prominent flavour.

Vanilla essence is an imitation vanilla flavour

Vanilla essence is a synthetic product, also known as an imitation vanilla flavour. It is made using artificial flavours and colours, and very little, if any, real vanillin. It is a more processed product than vanilla extract, created by synthesising a vanillin molecule from wood fibres. It is typically produced using ethanol, water, emulsifiers, propylene glycol, and various chemical-based colours and flavours.

Vanilla essence is often chosen over vanilla extract because it is more cost-effective, with a negligible impact on the final product. However, it will impact your flavour profile and quality. Vanilla extract contains over 200 flavour and aroma compounds, making it more intense and ideal for more layered flavour profiles. Vanilla essence, on the other hand, lacks the complex, nuanced flavours of real vanilla as it contains only one flavour compound.

Vanilla essence is a good option for highly heated products and those that require a subtle flavour. For example, it can be used to enhance a primary flavour. It is also a good choice for baked goods where vanilla is not the key flavour, such as chocolate chip cookies or carrot cake.

However, for dishes that are uncooked or rely on vanilla as the key flavour, vanilla extract is the better choice. This includes dishes such as puddings, custards, pastry creams, and icings. Vanilla extract is also preferable for slightly heated or unheated products such as ice cream, as heat can damage volatile vanillin flavour compounds.

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