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Vanilla Extract

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Vanilla extract is a flavoring agent derived from vanilla beans. The extract is made by macerating and percolating vanilla beans in a solution of ethanol and water. This process extracts the vanillin and other aromatic compounds, producing a complex and recognizable flavor profile. High-quality extracts are clear and amber in color, and have a robust, sweet, and slightly floral aroma. The flavor is intensely concentrated compared to vanilla beans and is a staple in both baking and cooking to enhance sweetness and depth of flavor.

History

Vanilla's origins trace back to Mesoamerica, where it was cultivated by the Totonaco people. The Spanish encountered vanilla in the 16th century and brought it to Europe. It became a popular flavoring agent in the 17th and 18th centuries, particularly in desserts and beverages. Initially, vanilla beans were primarily sourced from Mexico, but production later expanded to other tropical regions, particularly Madagascar and other islands in the Indian Ocean. Artificial vanilla extract was developed in the late 19th century, offering a more cost-effective alternative.

Common Uses

  • Adds flavor to baked goods like cakes, cookies, and muffins.
  • Enhances the taste of desserts such as ice cream, custards, and puddings.
  • Complements the flavor of coffee, hot chocolate, and other beverages.
  • Can be used in savory dishes like sauces, marinades, and glazes for poultry or fish.
  • Elevates the taste of fruit-based dishes, such as fruit salads and compotes.

Storage Tips

Store vanilla extract in a cool, dark place away from direct sunlight and heat sources. An airtight container is recommended. A tightly sealed glass bottle is ideal. Properly stored, pure vanilla extract can last indefinitely, though its flavor may subtly change over time. Avoid refrigeration as it is not necessary and could alter the flavor over the long term.

Nutrition Facts (per 100g)

fat 0.1
protein 0.1
calories 288
carbohydrates 12.7

Common Substitutes

  • Vanilla bean paste, use equal parts to the extract amount.
  • Vanilla beans, substitute 1 inch of vanilla bean for 1 teaspoon of extract.
  • Imitation vanilla extract, use equal parts. Flavor profile is less complex.
  • Maple syrup, may provide a similar sweet profile, but does not provide the same depth of flavor. Adjust sweetness to taste.
  • Almond extract, use a small amount, about half the amount of vanilla extract, due to its more potent flavor.