Vanilla is a flavoring derived from the cured, dried seed pods of orchids in the genus Vanilla. It’s native to Mexico, but is grown throughout the tropics. Most of the natural vanilla used in baking comes from Madagascar.
The seed pod contains pulpy, almost black mass of seeds which give vanilla its famous fragrance and flavor.
Vanilla extract is made by extracting the flavor from the seed pods with alcohol. Cheap extracts are watered down and may contain sugar as well.
From the home baker’s point of view, there are three vanillas worth mentioning:
- Bourbon vanilla or Madagascar vanilla is the term used for vanilla from Indian Ocean islands such as Madagascar, the Comoros, and Réunion. The bulk of the vanilla on the market comes from Madagascar.
- Mexican vanilla, made from the native Vanilla planifolia, is produced in much less quantity and is usually more expensive. Buyer beware: the Mexican “vanilla” you see in tourist markets is often mixed with tonka bean extract, which is banned by the FDA for its potential to cause liver damage. Real vanilla is expensive. If it’s too cheap, chances are good it’s not vanilla.
- Tahitian vanilla is the name for vanilla from French Polynesia, made with Vanilla tahitiensis. Some chefs prefer it. The pods are fatter than Bourbon vanilla and have more seedy pulp, which makes Tahitian vanilla ideal for making your own vanilla extract. You can find a recipe for homemade vanilla extract on my blog, Ginger’s Table.
Imitation vanilla extract is made from synthetically produced vanillin, the key flavor component in vanilla. Some people actually prefer it for its slightly stronger flavor and smell, but I like the well-rounded notes of real vanilla. Plus, I just like the idea of using vanilla that comes from orchids rather than wood byproducts or petrochemicals. Artificial vanilla extract is definitely less expensive than real vanilla extract.
Don’t feel too guilty if you use the cheaper stuff. In one tasting conducted by Cook’s Illustrated magazine, the tasters couldn’t tell the difference between desserts made with real and artificial vanilla extracts, at least in most cases. Not surprisingly, the difference shows through mostly in desserts such as creme brulee, where vanilla is a prominent flavor.
Vanilla’s caramel color gives icings an off-white or creamy tint. If you need your icing to be completely white, use artificial clear vanilla extract.
Occasionally you may want to use vanilla beans (or to be more accurate, the vanilla seed pods), perhaps to make your own extract or vanilla sugar. Vanilla beans have an intense aroma and flavor. To remove the seeds, slit the bean lengthwise, then scrape the black pulpy seeds out with a small paring knife. To keep vanilla beans for a long time, wrap them well in foil and freeze them.
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