Vanilla is one of the most popular and nostalgic flavours that we can have, at least within Mediterranean gastronomy. Just thinking about it can take us to the taste of the first ice cream we had as children, when there were only 2 or 3 flavours, including this spice. However, vanilla is used in many baking recipes, being highly valued and appreciated among chefs and cooks around the world. What is often not known is that, instead of the spice itself, vanilla extract is used, which concentrates and enhances the flavour.
Despite its familiar smell and taste, we know little about its origin, provenance and extraction method. For this reason, today we will pay a small tribute to it by explaining its origin, all its properties and some more surprises related to food.
What is the origin of vanilla?
Today we have many images of what vanilla is, but its origin, believe it or not, is in the flower of an orchid called Vanilla planifolia, native to Central America. As can be deduced, it is the plant that gives its name to the famous spice. From America, vanilla ended up reaching Europe. Over time, the French introduced it to the African islands of the Indian Ocean (Madagascar, Reunion and Comoros), and are currently its main producers.
The fruit pod of this orchid is harvested between 6 and 9 months after pollination and must measure approximately 20 centimeters to be collected. We probably have the mental image of the black pod, thin and somewhat wrinkled. Inside this pod there are thousands of seeds, which are responsible for the characteristic flavour. It is these seeds that contain nutrients such as sugars, fats, amino acids and phenols.
As we have mentioned, vanilla beans reach consumers or those who use them in food in their ripe state. However, they must be harvested when they are still green. This is because they go through a curing process that gives them the appearance with which we acquire them on the market. This development process is carried out in three phases:
Phases
- The pods are exposed to high temperatures through solar heat, immersion in boiling water, or steam.
- They are spread out in the sun and covered with cloth intermittently for several days. The heat will help evaporate some of the moisture from the pod and inhibit the growth of microorganisms.
- Finally, it is necessary to straighten and smooth each and every one of the pods by hand, and let them dry for a few weeks. Afterwards, a period of storage is necessary to develop a more pronounced flavour and aroma. In Madagascar, for example, this process takes about 40 days, while in Mexico it can take several months. Everything will depend on the flavour that is needed from them and what they will be used for later in the kitchen.
So what is vanilla extract?
Lately we may be more accustomed to finding vanilla extract in supermarkets than the pod itself. This liquid is obtained by macerating and filtering vanilla beans in a mixture of alcohol and water. It is one of the most popular and used products in baking and cooking due to its distinctive aroma and flavour. In addition to capturing the essential elements of vanilla, the process of making its extract involves several additional stages:
Elaboration
Vanilla beans are cut into pieces and then soaked in a mixture of alcohol (usually ethanol) and water. This solution is allowed to sit for several weeks or even months to allow the alcohol to extract the aromatic and flavouring compounds from the vanilla. After the maceration period, the solution is filtered to remove solid residue from the pods, thus obtaining a dark, aromatic liquid known as vanilla extract.
Ingredients
To produce vanilla extract, vanilla beans are needed, which contain the compounds responsible for the aroma and flavour, mainly vanillin. Additionally, alcohol is required, which acts as a solvent to extract the aromatic compounds from the pods, and water, which helps dilute the alcohol and facilitates the extraction of these compounds.
Varieties
There are 2 types or varieties of vanilla extract:
- Pure vanilla extract. It is made exclusively with vanilla beans, alcohol and water, so it does not contain any artificial ingredients.
- Imitation vanilla extract. It uses synthetic compounds, such as artificial vanillin, that mimic the flavour of natural vanilla. It is cheaper but generally less intense and natural in terms of flavour.
What there is no doubt is that vanilla extract is a concentrated and very convenient way to use vanilla in various culinary preparations, offering an authentic and appreciated flavour and aroma.
Extract vs. essence
There is usually a lot of confusion with these concepts because at first glance they seem to be the same product, or that is what their names may indicate. However, there are fundamental differences that They lie in their ingredients and production methods. Let’s look at these key distinctions:
Ingredients and origin
Vanilla extract is a natural solution obtained by steeping vanilla beans in a mixture of alcohol and water. Real pods are therefore needed, so the extract contains the natural compounds that provide the characteristic flavour and aroma of vanilla.
The essence, for its part, can refer to 2 types of products:
- Natural (similar to extract, but sometimes more concentrated).
- Artificial (made with synthetic compounds, primarily artificial vanillin, that mimic the flavour of natural vanilla. May contain other chemical ingredients and additives to replicate the flavour and aroma).
Flavour and smell
Since the extract is natural and the essence is artificial, the former has a rich, complex and authentic flavour and aroma due to the compounds present in vanilla beans. The second, for its part, usually has a stronger but less complex flavor, often ‘flatter’ and less aromatic than the extract. The flavour tends to feel more artificial.
Price
Vanilla extract is usually more expensive due to the cost of the vanilla beans and the natural extraction process. In contrast, vanilla essence is generally cheaper, as it is produced with synthetic chemical compounds that are cheaper and easier to obtain in large quantities.
Use in the kitchen
Without a doubt, the extract is preferred in baking and gourmet cooking for its authentic and complex flavour. The essence is used more in commercial and domestic applications where an economical solution is needed and the vanilla flavour is not the main protagonist.
How to consume vanilla extract
Vanilla extract is a versatile ingredient that can be used in many ways to enhance the flavour of various dishes and drinks. Don’t you know how to use it beyond adding a few drops to desserts? This is the surprise we had prepared, since we have compiled a large number of original ideas to incorporate this extract:
Drinks
- Coffee and tea. Add a few drops to your coffee or tea to give it a sweet and aromatic touch.
- Smoothies and smoothies. You can add a small touch of vanilla extract to shakes and smoothies to enhance the flavours of the fruits and the rest of the ingredients.
- Milk. Mix it with milk (you can also use non-dairy milks) for a comforting flavour.
desserts
- Cakes and cookies. You can add it to cake batters, cookies, and muffins for a classic, delicious flavour.
- Ice creams. There is no better companion for homemade ice cream.
- Puddings and flans. Improves the flavour of puddings, flans and custards with a light touch.
Breakfasts
- Oatmeal. Have you tried cooking oats and adding a little vanilla extract? You will get an aromatic and tasty breakfast.
- Yoghurt. Add a few drops to plain yogurt for a sweet taste without the need for additional sugar.
- Pancakes and waffles. Incorporate vanilla extract as with biscuits, you can add a little extract to the dough of these desserts for a more delicious breakfast.
Sauces
- Sweet sauces. Improves the flavour of caramel, chocolate or fruit sauces.
- Salad dressings. It works just as well, as long as you exaggerate in quantity, in sweet dressings for fruit salads.
Snacks saludables
- Energy bars. You can safely incorporate a little vanilla extract into energy bar recipes to give them a sweet and natural flavour.
- Nut mixes. Add a few drops to trail mixes or granola for extra flavour.
Special dishes
- Sweet soups and stews. In certain cuisines, vanilla extract is used to enhance the flavour of sweet soups and stews.
- International dishes. In some international recipes it is incorporated into sauces and special dishes to add a layer of flavour.
Creative cuisine
- Marinated. It may seem strange, but we recommend that you take a risk and add it to marinades for meat and fish and experiment with new and exotic flavours.
- Cocktails. A classic in this type of drinks that usually look for a sweet and aromatic touch in the drinks. It is especially ideal for drinks like martinis and daiquiris.
Spices, but in particular vanilla essence, are very useful in cooking not only because of the flavours they provide, but also because of how much they enhance other flavours or the combinations they can create. That’s why in Cosmos We love what we do, manufacturing aromas for food. It’s not for nothing that we have spent more than half a century dedicating ourselves body and soul to the development of personalized aromatic solutions in which the objective is for you to end up with the aroma you were looking for.
If you need to start the process of creating a completely unique and personalized aroma, you just have to contact us. contact with our team, who will ask you the necessary questions to stay with the key points that will be part of your new aroma.
