![]() ![]() Most of these imitation extracts contain little to no alcohol at all.īecause this extract only has artificial vanillin, it’s nowhere near the nuanced, complex flavor of the real stuff. While some extract makers include alcohol in their imitation vanilla, the majority of them don’t. With the synthetic version, this vanillin is often derived from wood pulp, clove oil, or pine sap. Vanillin is the main flavor component that gives pure vanilla its flavor profile. Imitation vanilla extract is synthetic because it contains vanillin created in the lab. At a lower price, this imitation variety can mimic the real deal’s flavor. Imitation vanilla extract is much more affordable for a good vanilla-like taste.Īs the price of pure vanilla extract continues to rise, many frugal bakers turn to other more affordable vanilla replacements, and one of which is the imitation vanilla extract. From enhancing savory dishes, salad dressings to flavoring hot and comforting beverages, vanilla extract is entirely worth its salt.Īre you interested in exploring vanilla’s journey from plant to extract? Have a quick glance at how this spice came to life! But the great uses of the extract go way beyond baking. Vanilla extract is often used to replace vegetable oil in many dishes, mostly desserts. However, combined with other ingredients, it gives off a light floral, balmy taste with a sweet fragrance that perfectly enhances any sweet treat. If you dip your finger into the extract to take a quick taste by itself, you’ll notice that vanilla extract has a bitter and unpleasant flavor. Some extracts also contain sugar, caramel color, or corn syrup. The vanilla beans are percolated or macerated in a solution of water and ethyl alcohol. ![]() Natural vanilla extract is produced from tropical vanilla orchids. First introduced in 1874 in Indonesia, this ingredient has claimed its throne as one of the most popular and versatile flavorings around the world for good reasons. It’s safe to say that vanilla extract is an indispensable staple in every baking enthusiast’s pantry. Our Traditional Mexican Vanilla is a top pick of Traditional Home Magazine’s Cooking School, and was also featured on Martha Stewart’s Cup Cake Show.Vanilla bean pods, the start of the world’s most popular spice The Canosa family, who produces our vanilla exclusively, has been winning the Gold Medal of Honor award in Mexico for 30 years running. Our Mexican vanilla is never blended with another grade or type of bean – it is the absolute best vanilla available in Mexico. This allows much of the alcohol to cook out.īoth the Traditional & Pure Mexican Vanillas are all natural, produced in Mexico using only the highest grade, single sourced, Mexican vanilla beans. ![]() Our Pure Mexican vanilla contains this higher 35% alcohol content, and is therefore best utilized in those items which require high heat, such as baking. According to US FDA regulations, in order to be labeled “pure” a vanilla extract must have 35% alcohol ( FDA 21CFR169.3). The primary difference between the Traditional and the Pure is the amount of alcohol in the vanilla. The Traditional Mexican vanilla can be used for anything that calls for vanilla anything from french toast, smoothies, homemade ice cream, whip cream, cookies, cakes, oatmeal, etc, etc. Also the less alcohol makes the vanilla much more versatile. The vanillin helps hold the flavor and gives the vanilla a very rich, smooth flavor. It has 10% alcohol and a small amount (less than 1%) of vanillin (which is a naturally occurring vanillin, not synthetic). ![]() Our Traditional Mexican vanilla is more typical of a really good vanilla that you buy when you visit Mexico. “What is the difference between the Traditional & Pure Mexican Vanilla?” ![]()
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