While every baker has their favorite ingredients, there is one ingredient that is on the top of most every baker’s list: vanilla.
Vanilla is the most used seasoning and arguably the most essential flavoring in baked goods. Vanilla does for sweet desserts what salt does for savory dishes; it amplifies all the other flavors in the recipe. From gourmet cookies to pancakes to pudding, vanilla is a must.
Most recipes only call for a small amount of vanilla, so it may not seem like a big deal to simply leave it out. But don’t make that mistake; the seemingly trivial amount of vanilla packs a mighty punch. If you’ve ever left it out before, chances are you won’t make that mistake again.
Vanilla is a staple in most households. Even if you have only baked a handful of times in your life, you’ve likely used vanilla before. But where does vanilla come from, and what are the different forms of vanilla? Keep reading to find out.
(Monserrat Soldu/Pexels)
Back To Its Roots
So, what exactly is vanilla? Let’s go back to its roots, literally.
Vanilla gets its start from the pods of a climbing orchid plant. Just like many of us, this plant enjoys being in tropical locations. The Vanilla Orchid is native to tropical regions near the equator, such as Madagascar, Tahiti, and Mexico.
Inside the pods or beans of the vanilla plant are thousands of teeny, tiny black seeds. These seeds provide most of the vanilla flavor you know and love.
Unfortunately, harvesting vanilla is quite difficult. The process includes pollination, harvesting, blanching, sweating, drying, grading, and preparing for transport. If you can believe it, all these tasks are done by hand! Because of this, vanilla is one of the world’s most expensive spices.
It’s All In The Form
Most people are familiar with vanilla extract, as it is the most common version of vanilla found in recipes. But did you know that there are a variety of other vanilla products out there? Here are a few of the most common forms of vanilla.
Pure Extract
Let’s start with the vanilla that nearly everyone is familiar with; vanilla extract. Vanilla extract is one of the most easily accessible and affordable of any of the pure vanilla products on the market.
Vanilla extract is made by steeping the whole vanilla pod in water and alcohol. The concentrated vanilla flavor is drawn out and infused into the liquid during the process. The longer the pod is allowed to steep, the deeper the flavor becomes.
Vanilla extract won’t affect the structure of your baked goods; it simply flavors them. Vanilla extract is perfect for all-purpose baking, such as cakes, cookies, and more.
Pure vanilla extract has an indefinite shelf life since it is alcohol based. The flavor will only intensify with time.
Flavoring
Vanilla Flavoring, not to be confused with imitation vanilla, is another common version of vanilla. Both vanilla extract and flavoring are made with real vanilla beans.
Vanilla flavoring differs from the extract because it is not made with alcohol. Instead, vanilla flavoring is made by steeping the beans in a glycerin and water mixture. Vanilla flavor can be used in any recipe that calls for vanilla extract.
Bean
A pure vanilla bean is a whole pod, complete with the seeds inside. Vanilla beans are generally 7 to 9 inches long and are dark brown. Vanilla beans will provide the most intense flavor compared to any other vanilla product.
To use vanilla beans in baking, you will want to purchase soft and pliable beans with a slight sheen to them. Use a paring knife to cut the bean in half down the center, and then scrape out the little seeds to use in your recipe.
Given their intense flavor, vanilla beans are best used in recipes where vanilla is the key flavor, such as vanilla frosting, creme brulee, and vanilla ice cream. The leftover pod can be used to add vanilla flavor to things such as milk or cream.
Powder
Pure Vanilla Powder is simply ground-up dried vanilla beans. This is an excellent option for incorporating the intense flavor of the vanilla bean without the hassle of scraping out pods.
However, vanilla bean powder isn’t available everywhere and can be more expensive than other vanilla products. But it’s a great splurge if you can get it.
Paste
Vanilla paste, also known as vanilla puree, is made by blending concentrated vanilla extract and vanilla powder or beans. Sugar or thickeners are often added to the mix.
Vanilla paste is a good in-between option. It is more convenient and less expensive than a whole vanilla bean, but it is more flavorful and fragrant than the extract.
Vanilla paste is a good option for desserts where you want a bold vanilla flavor and lovely little vanilla bean speckles, such as vanilla ice cream or custard. It is also great for candy recipes since it provides a strong flavor without adding too much liquid.
Substitute This For That
There are many instances where one vanilla product can be substituted for another. Maybe you don’t have the product the recipe calls for, you want a more intense flavor, you want to omit products with alcohol, or you want to add or take away the speckles of the vanilla bean.
Whatever the reason, below are some general guidelines for swapping one vanilla product for another. Remember, though, that you may want to adjust the amounts based on flavor preferences or suggestions on the product label.
Vanilla extract, flavoring, and paste can all be used interchangeably. The only difference is that the vanilla paste may have a more robust flavor, and since it doesn’t contain as much liquid, you may need to adjust the amount of liquid in your recipe.
As far as vanilla beans go, one two-inch piece of vanilla bean is equal to one teaspoon of pure vanilla extract, flavoring, or paste. To use vanilla powder in place of beans, use ½ teaspoon powder in place of one whole bean.
Keep in mind that if a recipe calls for one whole vanilla bean, that would equal a full tablespoon of extract or flavoring. That much liquid could alter your recipe, so you may need to adjust other liquid amounts.
Also, if you don’t want to compromise the beauty of the little black specks you get from the beans, opt for substituting with paste or powder.
Hopefully, now, you can see just how vital vanilla is in the baking world. Next time you are baking a batch of chocolate chip cookies, don’t take that small amount of vanilla for granted.