Baking Basics: Vanilla Extract vs. Vanilla Sugar - Everything You Ever Wanted to Know About Vanilla
When I post recipes that calls for vanilla, I will also list the measurements for vanilla sugar as well as vanilla extract. I've gotten some questions about it. So, I decided it was time to explain. What's the deal with vanilla sugar?
First off, let's talk about vanilla itself. Vanilla orchids are native to Mexico and Central America and were brought over to Europe by Cortez along with chocolate. Today, vanilla is cultivated in Mexico, Madagascar, Reunion Island and Indonesia. By the way, bourbon vanilla has nothing to do with alcohol. It comes from the former name of Reunion Island: Ile Bourbon.
Vanilla flavor is extracted from the vanilla bean which is the seed pods of the vanilla orchid. In order to create a seed pod, the vanilla orchid must be pollinated by hand, which makes it labor intensive. Hence, vanilla beans are very expensive. They're the second most expensive spice in the world behind saffron.
*Photo source: wholesalesuppliesplus.com
The most flavor is found in the seeds in a paste within the vanilla bean pods. Although the pods themselves also contain quite a bit of flavor. The seeds are what cause the black specks in foods that contain real vanilla.
*Photo source: beanilla.com
There's also something called vanillin, which you may have seen. Ever wondered what the difference is? We mentioned that vanilla is quite expensive, but it's also quite popular. So, the chemists got out their tools and created imitation vanilla in the lab from byproducts of paper making. It tastes very similar to vanilla and is a fraction of the cost. They call it vanillin.
*Photo source: quirkyscience.com
The two most common ways to extract the vanilla aroma to be something we can bake with is to use vanilla extract or vanilla sugar. Vanilla extract is made by putting a vanilla bean in alcohol that's at least 70 proof or 35% alcohol. Vodka is popular since it doesn't have a strong flavor by itself. But sometimes rum or bourbon is also used. The vanilla bean is allowed to steep in the alcohol for several weeks before the alcohol is poured into small bottles and sold as vanilla extract. The same vanilla bean can be used several times before it starts to lose its flavor. So, extract is a good way to keep the costs down.
*Photo source: theGunnysack.com
Vanilla sugar is made by placing a vanilla bean in a container of sugar and allowing it to steep for several weeks. Sugar doesn't absorb the flavor quite as well as alcohol, so you need to triple the amount of vanilla sugar used compared with vanilla extract.
*Photo source: thespruceeats.com
This is my vanilla extract. Most vanilla extracts look similar. This is not imitation vanilla flavor, which is made with vanillin. This is vanilla extract, made with vanilla.
If you read the ingredients, it lists water, alcohol and sugar as well as aroma. It should also tell you the exact amount of alcohol it contains. Please note that yes, you can get drunk by drinking vanilla extract. If that bothers you morally, then you may want to consider one of the alternatives to vanilla extract.
This is ground vanilla pods. Ground vanilla pods are rarely sold alone. They always contain more than one ingredient.
This one contains sugar, potato starch, ground vanilla pods and preservatives.
It's kind of a grayish powder. It can change the consistency of your batter slightly, but it also includes the little black specks people love in vanilla flavored recipes.
Now, we're finally at vanilla sugar. Vanilla sugar is very popular in Europe, to the exclusion of vanilla extract. Vanilla sugar is more readily available in Europe and is significantly cheaper. Many bakeries don't use anything else. The advantage is that it's quite affordable and completely alcohol free. Since practically every recipe that calls for vanilla also calls for sugar, it's right at home in recipes that need vanilla and doesn't change the taste.
The ingredients are nothing but sugar and aroma.
Because of the common use in Europe, I always include measurements for vanilla sugar as well as vanilla extract in my recipes.
Which do I prefer? It depends on what I'm making. If I'm making something vanilla flavored, like vanilla cake or vanilla cookies, I prefer vanilla extract, because the flavor is the strongest. If I'm making something that is flavored something else, but calls for vanilla as a flavor enhancer, like chocolate cake or peanut butter cookies, then I will use vanilla sugar purely for economic reasons. When do I use the ground vanilla pods? I like to use it in things where you can see the specks. Like vanilla pudding or vanilla ice cream.
I hope this clears up your questions about vanilla and helps you to understand which to use for your recipes.
Watch our YouTube video explaining all of this information here:
Schaut unser YouTube Video an, wo wir das Ganze erklären hier:
First off, let's talk about vanilla itself. Vanilla orchids are native to Mexico and Central America and were brought over to Europe by Cortez along with chocolate. Today, vanilla is cultivated in Mexico, Madagascar, Reunion Island and Indonesia. By the way, bourbon vanilla has nothing to do with alcohol. It comes from the former name of Reunion Island: Ile Bourbon.
Vanilla flavor is extracted from the vanilla bean which is the seed pods of the vanilla orchid. In order to create a seed pod, the vanilla orchid must be pollinated by hand, which makes it labor intensive. Hence, vanilla beans are very expensive. They're the second most expensive spice in the world behind saffron.
The most flavor is found in the seeds in a paste within the vanilla bean pods. Although the pods themselves also contain quite a bit of flavor. The seeds are what cause the black specks in foods that contain real vanilla.
There's also something called vanillin, which you may have seen. Ever wondered what the difference is? We mentioned that vanilla is quite expensive, but it's also quite popular. So, the chemists got out their tools and created imitation vanilla in the lab from byproducts of paper making. It tastes very similar to vanilla and is a fraction of the cost. They call it vanillin.
The two most common ways to extract the vanilla aroma to be something we can bake with is to use vanilla extract or vanilla sugar. Vanilla extract is made by putting a vanilla bean in alcohol that's at least 70 proof or 35% alcohol. Vodka is popular since it doesn't have a strong flavor by itself. But sometimes rum or bourbon is also used. The vanilla bean is allowed to steep in the alcohol for several weeks before the alcohol is poured into small bottles and sold as vanilla extract. The same vanilla bean can be used several times before it starts to lose its flavor. So, extract is a good way to keep the costs down.
*Photo source: theGunnysack.com
Vanilla sugar is made by placing a vanilla bean in a container of sugar and allowing it to steep for several weeks. Sugar doesn't absorb the flavor quite as well as alcohol, so you need to triple the amount of vanilla sugar used compared with vanilla extract.
*Photo source: thespruceeats.com
This is my vanilla extract. Most vanilla extracts look similar. This is not imitation vanilla flavor, which is made with vanillin. This is vanilla extract, made with vanilla.
This is ground vanilla pods. Ground vanilla pods are rarely sold alone. They always contain more than one ingredient.
It's kind of a grayish powder. It can change the consistency of your batter slightly, but it also includes the little black specks people love in vanilla flavored recipes.
Now, we're finally at vanilla sugar. Vanilla sugar is very popular in Europe, to the exclusion of vanilla extract. Vanilla sugar is more readily available in Europe and is significantly cheaper. Many bakeries don't use anything else. The advantage is that it's quite affordable and completely alcohol free. Since practically every recipe that calls for vanilla also calls for sugar, it's right at home in recipes that need vanilla and doesn't change the taste.
Because of the common use in Europe, I always include measurements for vanilla sugar as well as vanilla extract in my recipes.
Which do I prefer? It depends on what I'm making. If I'm making something vanilla flavored, like vanilla cake or vanilla cookies, I prefer vanilla extract, because the flavor is the strongest. If I'm making something that is flavored something else, but calls for vanilla as a flavor enhancer, like chocolate cake or peanut butter cookies, then I will use vanilla sugar purely for economic reasons. When do I use the ground vanilla pods? I like to use it in things where you can see the specks. Like vanilla pudding or vanilla ice cream.
| https://youtu.be/yXbY7xAKcgk |
| https://youtu.be/uat0hlY66UY |
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