The Difference Between Essence And Vanilla Extract

Vanilla is one of the most well-known, appreciated and used spices in the world. However, before using it in the kitchen, we happen to confuse two of its forms: vanilla essence and vanilla extract. What’s the difference?

It is useful to know the characteristics of each form of presentation. This way, we will be able to choose the most suitable option and we will always know which product is the most suitable for each recipe.

Vanilla essence and extract: introduction about spice

Vanilla is one of the most used spices in the world. It has about 200 volatile compounds that give it a wide variety of aromatic profiles. They change depending on the variety or type of cultivation.

The natural form is the fruit of the plant in the form of pods. It is rare and expensive. Therefore, the food industry has responded to the interest in developing a cheaper and easier to obtain version: artificial vanilla or essences.

The first people to grow vanilla were the Totonac Indians of Mexico, for whom it was a cultural symbol. They sent it to the Aztecs, who used it to flavor chocolate drinks.

Nowadays, we also add it to dairy products, such as yogurt or ice cream, we use it to make creams and we add it as a flavor in many foods. Who could imagine a world without these delicious sweets?

How to get vanilla?

True vanilla comes from the flower of an orchid: Vanilla planifolia. It is native to Central America, from where it spread to Europe. The French then introduced it to the African islands in the Indian Ocean: Madagascar, Reunion and the Comoros, which are today the main suppliers of vanilla.

Its fruit in the form of pods is harvested between 6 and 9 months after pollination. It measures about 20 cm. Inside it, there are thousands of seeds surrounded by nutrients: sugars, fats, amino acids and phenols. The pods are harvested when they are still green. In order to obtain the most common form on the market, they are subjected to a process that consists of three phases:

How to get vanilla extract?

To obtain vanilla extract, growers use the original fruit of the plant as a starting point. The pods are ground in a mixture of ethyl alcohol and water. In this way, all the compounds and flavors pass into the liquid. Vanilla is one of the strongest flavors.

It is a pure product. Producers use only the liquids needed to extract the active ingredients from the original fruit. Aging allows it to develop a more complex and deeper aroma.

There are specific regulations that allow the quality control of vanilla extract. For example, in the United States, it must contain at least 35% alcohol and about 400 g of vanilla seeds in 4 liters of liquid.

The FDA also regulates the possibility of adding additional ingredients, such as sugar, dextrose or glycerin. Only products obtained in accordance with these regulations may have “vanilla extract” on the labels.

How to get the vanilla essence?

Manufacturers make synthetic vanilla essence. It is a product that mimics the aroma and taste of fruits, but does not derive directly from them.

Vanillin is the main component of essences. In the process of obtaining synthetic, producers use other substances, such as pine bark, clove oil, lignin or rice bran. Manufacturers also use added ingredients such as water, ethanol, emulsifiers and chemical extracts.

The difference between essence and vanilla extract

Manufacturers use both products to prepare food, but given the difference in price and quality, the end result can change significantly. The food industry uses vanilla essence in the production of chocolate, sweets, cookies and cereals.

However, if the goal is to get high quality products or products in which vanilla is one of the main protagonists, it is best to choose vanilla extract. Manufacturers of ice cream or yogurt in the United States must use natural extracts, otherwise they cannot label their products with “vanilla flavor”.

Vanilla essence and extract in gastronomy

There are major differences between these products. What sets them apart is the quality, aroma and origin. Therefore, when vanilla is needed in small amounts, it is better to use the extract.

There are other ways to use this valuable spice in the kitchen. Chefs can replace the essence and vanilla extract with bean pulp or pure vanilla powder.

Given the high cost of the extract and the possible difficulty of finding it on the market, you can make it at home from pods and alcohol. Although its main use is in recipes and sweet dishes, it is never too late to experiment in the kitchen and try to introduce this delicate spice in recipes with meat, fish and salty ingredients.