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Vanilla, FAQ - pronounced [vuh-NIHL-uh; vuh-NEHL-uh]
This short article is intended to answer many FAQ (frequently asked questions) about the
worlds most popular flavoring. There are many excellent articles on the web that describe,
in-depth, the cultivation and processing of the vanilla orchid (see bibliography below).
We simply want to provide the home chef with information about the various forms of
vanilla, how to use them and how to substitute one for the other.
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Description
Vanilla comes from the orchid vanilla planifolia. The vanilla bean is the seed
pod of the orchid and the flavor comes from it's many tiny seeds inside the pod. The
seed pods go through extensive processing and curing before they become the substance so
familiar to most of us. Once harvested by hand, the vanilla beans are boiled in
water, then allowed to heat in the sun. The beans are then wrapped in blankets to
allow them to sweat. This curing process of sun-heating by day, and sweating at night goes
on for 3 to 6 months until the beans shrink by 400% of their original weight.
Vanilla Terminology
The most
confusion about vanilla products is due to the various terms associated
with the products. We offer short factual information about each term.
Vanilla Essence
In
the truest sense the term essence refers to the substance in the
vanilla that contains the essential vanilla flavor. The essence is
extracted from the bean in alcohol to make vanilla extract.
Unfortunately the term is also used to describe artificial vanilla
flavoring.
Pure
Vanilla Extract
Pure implies natural not artificially derived. Pure vanilla
extract is made by "percolating" chopped vanilla beans with ethyl
alcohol and water. Manufacturers may use a variety of types and
qualities of beans. The process of extraction takes about 48 hours
then the mixture is placed in tanks from anywhere from a few days to
several weeks. The aged mixture is then filtered, placed in
holding tanks and eventually bottled.
Pure extracts may still contain some sugar, corn syrup, caramel, colors
as well as stabilizers. Pure vanilla extracts must contain at
least 35% alcohol. FDA requirements are a minimum of 13.35 ounces of
vanilla beans to a gallon of a minimum of 35% alcohol to 65% water
mixture.
Natural Vanilla Flavoring
A natural vanilla
flavoring is derived from vanilla beans but has little or no alcohol
typically a maximum of 2% - 3%. This is a product preferred by
many people not wanting to use alcohol based extracts. Flavorings
may also have some sugar and a glycerin or a propilene (polyproylene)
glycol base*. Flavorings are commonly used in cooking and baked
goods both at home as well as in commercial establishments.
*Glycerin and propilene (polyproylene) glycol are FDA approved food
additives.
Natural Vanillin
Vanillin is an organic crystal that forms on the
outside of the vanilla bean and it is the compound that gives vanilla
its characteristic flavor.
Artificial Vanilla Flavoring
U.S. manufactured artificial vanilla is produced from
synthetic "vanillin", Lignin Vanillin, which is made from
a by-product of the paper producing industry. This by product is
chemically treated to mimic the flavor of vanilla. The product
help take care of a ecological problem with paper producers and created
an "affordable" vanilla flavoring for the public.
The other synthetic common in Mexican artificial flavorings is
Ethyl Vanillin derived from coal tar.
Vanilla Paste
- a concentrated vanilla extract that contains vanilla seeds.
Ground Vanilla Beans
- Dark and finely ground beans are available commercially as well as for
the home chef. The ground beans are twice as strong as extract so
use half the amount called for in a recipe.
Vanilla Powder
- A fine off-white powder made of sucrose or dextrose (sugars)
laced with vanilla. They dissolve well and are perfect for use in
beverages or mixed with granulated or powdered sugar for making "vanilla
sugar". There are "synthetic" vanilla powders so read your label
carefully.
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Vanilla beans
natural mexican vanilla
flavoring
pure mexican vanilla extract
Mexican Vanilla
The Aztecs shared their
secrets of how to make vanilla with the Spaniards. It was taken back to the
old world and it grew to become the most popular flavoring in the world.
Mexico originally had some of the best vanilla available and still does
today but in very small quantities. Good quality Mexican vanilla
extract and whole beans are expensive. Make sure to buy products from
a reliable source.
Coumarin
Coumarin is a the bad guy of the vanilla
industry. It is derived from the Brazilian tonka bean from
Dipteryx ordorata, a tree. The bean can be used to make flavoring very
similar to vanilla. Sadly the concoction is dreadfully toxic and can cause
liver damage and is a know carcinogen.
Coumarin is used extensively in synthetic vanillas manufactured in Mexico.
The U.S. banned imports of the coumarin laced products back in the 1950's.
Unfortunately the products still make their way into the U.S.
If you purchase any Mexican vanilla make sure it is clearly labeled "coumarin
free".
Synthetic Mexican Vanilla
Most of the vanilla extracts
that come to the US from Mexico are synthetic. The best way to determine
quality is price. If you are offered a large bottle for a cheap price
it is most assuredly a synthetic product. Also, real vanilla is not "clear".
No matter what the label may tell you if it is clear it is synthetic.
True vanilla is amber colored. Synthetics tend to be dark and murky
either from the coal tar from which they are produced or from caramel and
red food colorings.
Mexico today still uses coumarin in much of its vanilla products.
Lacking strict labeling laws as we have in the U.S., Mexican manufactured
products may not list accurate ingredients. Again, purchase from a
reliable source and steer clear of those large "bargain" sized bottles found
all over Mexico.
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