All About Gourmet Vanilla Extracts

Vanilla extract is one of the most commonly used flavorings in kitchens across America. The flavorful extract gets its distinctive aroma from vanillin, a compound naturally produced in vanilla beans. Pure vanilla extract is created when the cured beans are chopped and aged in a mixture of ethyl alcohol and water. After several months, this mixture is filtered, and vanilla extract is the result.

In the United States, the FDA has specific requirements for the amounts of vanilla beans and alcohol that must be used. The pure extract can be found in double and triple strengths as well. Because the quality of the vanilla beans themselves is not regulated, however, differences in quality are unavoidable. Further, some manufacturers add sweeteners or artificial coloring, so consumers should always check the label. True pure vanilla extract has a rich amber color and an aromatic fragrance, with a taste that is somewhat naturally sweet.

Vanilla extract is also commonly sold as a synthetic vanilla extract. Gourmands refuse to use this form, holding it has a bitter flavor, and lacks the pure flavor of true vanilla extract. Synthetic extract, often bottled as 'imitation vanilla', is created from wood and paper by products. Since it is not made using expensive vanilla beans, it is much less expensive to purchase. Sometimes pure vanilla extract will be combined with synthetic and bottled as vanilla 'flavoring'.

Many people have long held vanilla from Mexico to be the highest quality vanilla extract. Purchasers of Mexican vanilla should use caution, however. Mexican vanilla is often not pure vanilla; it can be imitation vanilla created synthetically, or include certain artificial colorings that are banned in the United States.

One of the largest concerns with Mexican vanilla extract, however, is that rather than being produced from true vanilla beans, it is often created from the tonka bean. The flavorings of the tonka bean are similar to vanilla, and are cheap throughout the Caribbean and Latin America. The problem with tonka beans is they are considered dangerous to the liver, potentially carcinogenic, and have been illegal in the United States for over 50 years. This flavoring is often combined with synthetic vanilla to give it a more pure and natural flavor. Consumers of Mexican vanilla should purchase from reputable sources to access the finest Mexican vanilla extract.

Purists who enjoy the creative process may make their own vanilla extract at home. By covering several beans, which are usually cut lengthwise, with vodka or rum, extract is created. The liquid must be stored in a cool, dark location for several weeks to allow the flavors to form. The longer the mixture is allowed to age, the stronger the flavor will become.

Vanilla extract is most commonly used in baking and ice cream. For use in hot liquids, it should be added last as the mixture cools, because the alcohol and much of its attending flavor can evaporate. When baking, it often makes more sense to use vanilla extract than beans. Not only does it simplify the baking process, but high heat partially destroys the flavor of vanilla, so it is not worth as much to use the more expensive beans in these products.

Vanilla extract is one of the most versatile flavorings available and its comforting flavor and aroma make it quite popular. It can be used in acidic dishes to cut the bite; in batters for cakes, cookies, waffles, and more; in cream and egg based dishes such as ice cream and custards; and as a flavoring for drinks such as tea, coffee, milk, and hot cocoa.

Seed Newsvine

Bookmark this article in your preferred program

Comments

Add Comment

Popular Articles in this cathegory

This article is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.