The first form of vanilla was simply just vanilla beans. Then, they created vanilla extracts and more forms of vanilla came trickling in. Those first vanilla extracts were made at apothecaries and were merely created to cure an upset stomach.
Now, these sweeties are sold at every supermarket, convenience store, gourmet shop, even off the Internet, and they come in variations that could make your mouth water: vanilla absolute, vanilla oleoresin, natural vanilla flavor, vanilla paste, vanilla blend, single fold, and double fold vanilla, even cookie vanilla!
Pure vanilla extract is made from filtering a mixture of ground vanilla beans and alcohol. The extraction alone takes about two days; after which, the extracts are left to sit for days and even weeks before being filtered into holding tanks and then bottled up.
For manufacturing extracts, the Federal Food and Drug Administration (FDA) has several strict guidelines for it. No less than 13.35 oz of vanilla bean plus a mixture of 65% water and no less than 35% alcohol. These are all the specifications though. It is to the discretion of the manufacturer of what quality of bean, the maximum amount of alcohol, the additives that they want to add to the mixture.
Comparing the quality of the extracts is at par to comparing that of whiskey. Vanilla ages during its travel from the extraction chambers to your cupboard and it continues to age for about two more years before it stabilizes. Some companies even go through the extra measure of keeping them in storage for up to a year before shipping them out to ensure that the extract is at its finest.
Pure vanilla extract comes in four variations: Mexican, Bourbon, Indonesian, and Tahitian vanilla.
The Mexican vanilla variety has that bit of spice and has a kick in it although very smooth and creamy. This is an excellent variety for desserts that are cooked with little to no heat at all. Mexican vanilla is made from Vanilla planifolia.
Indonesian pure vanilla is good for dishes that are to be slowly baked or those that need to be subjected to high heat. Chocolate also blends well with this variety. This is because the sweetness of chocolate is neutralized by adding this thus giving a boost to the flavor.
The Bourbon vanilla variety is most commonly used for extracts among the four varieties. For dishes or desserts that need the traditional vanilla flavor, this variety is ideal. This variety, like Mexican vanilla, also came from Vanilla planifolia.
The last among the pure vanilla extracts is the Tahitian vanilla. This comes from entirely different specie, Vanilla tahitensis. Tahitian vanilla is naturally sweeter than its counterparts and has a distinct fragrance that is a cross between fruity and floral. This extract works in tandem with fruit desserts and in sauces for seafood, wild game, and poultry.
Of course, these are just some of the possible matches of the extracts to dishes. It is still your palate's taste that creates the rules in your kitchen. Don't be afraid to experiment and enjoy the blends you make.
Now, these sweeties are sold at every supermarket, convenience store, gourmet shop, even off the Internet, and they come in variations that could make your mouth water: vanilla absolute, vanilla oleoresin, natural vanilla flavor, vanilla paste, vanilla blend, single fold, and double fold vanilla, even cookie vanilla!
Pure vanilla extract is made from filtering a mixture of ground vanilla beans and alcohol. The extraction alone takes about two days; after which, the extracts are left to sit for days and even weeks before being filtered into holding tanks and then bottled up.
For manufacturing extracts, the Federal Food and Drug Administration (FDA) has several strict guidelines for it. No less than 13.35 oz of vanilla bean plus a mixture of 65% water and no less than 35% alcohol. These are all the specifications though. It is to the discretion of the manufacturer of what quality of bean, the maximum amount of alcohol, the additives that they want to add to the mixture.
Comparing the quality of the extracts is at par to comparing that of whiskey. Vanilla ages during its travel from the extraction chambers to your cupboard and it continues to age for about two more years before it stabilizes. Some companies even go through the extra measure of keeping them in storage for up to a year before shipping them out to ensure that the extract is at its finest.
Pure vanilla extract comes in four variations: Mexican, Bourbon, Indonesian, and Tahitian vanilla.
The Mexican vanilla variety has that bit of spice and has a kick in it although very smooth and creamy. This is an excellent variety for desserts that are cooked with little to no heat at all. Mexican vanilla is made from Vanilla planifolia.
Indonesian pure vanilla is good for dishes that are to be slowly baked or those that need to be subjected to high heat. Chocolate also blends well with this variety. This is because the sweetness of chocolate is neutralized by adding this thus giving a boost to the flavor.
The Bourbon vanilla variety is most commonly used for extracts among the four varieties. For dishes or desserts that need the traditional vanilla flavor, this variety is ideal. This variety, like Mexican vanilla, also came from Vanilla planifolia.
The last among the pure vanilla extracts is the Tahitian vanilla. This comes from entirely different specie, Vanilla tahitensis. Tahitian vanilla is naturally sweeter than its counterparts and has a distinct fragrance that is a cross between fruity and floral. This extract works in tandem with fruit desserts and in sauces for seafood, wild game, and poultry.
Of course, these are just some of the possible matches of the extracts to dishes. It is still your palate's taste that creates the rules in your kitchen. Don't be afraid to experiment and enjoy the blends you make.
About the Author:
A little bit of vanilla extract makes any dessert taste great. Wondering what to make? Try our Pioneer Every Day Cake recipe.
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