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Vanilla

Vanilla

Wholesale Vanilla Beans, Extracts, and Powders

Shop OliveNation's wide selection of vanilla for home and commercial baking, cooking, brewing, or industrial food manufacturing. Ranging from top quality vanilla extracts in a variety of strengths to commercial grade vanilla beans, our ingredients are available in multiple size options including bulk commercial quantities for wholesale purchase. Vanilla is one of the most popular flavors across the world, and OliveNation vanilla ingredients allow home and professional chefs, bakers, and brewers to create the flavoring profile they want, using the form and formulation they need. Premium vanilla, such as pure extracts made from Bourbon Madagascar vanilla beans, has a taste and aroma unlike any other. Vanilla from other sources, such as Mexican, Indonesian, or Tongan beans, offers different flavor profiles and is often a more economical choice for bulk purchase for commercial food applications such as mixes, food service, and industrial or institutional use. OliveNation's curated selection of vanilla beans, extracts, emulsions, and flavoring agents offers a variety of options to meet the needs of any chef or home cook.

Types of Vanilla

Wondering how to choose the right type of vanilla for your recipe? Understanding the different types of vanilla and what they are best used for can be challenging. Much like the relationship between grapes and wines, the flavor of natural vanillas is greatly influenced by not just the variety of plant, but the location in which it grows and the ways it is cultivated, harvested, and processed.

While there are only two main varieties of vanilla plants — Vanilla Planifolia and Vanilla Tahitiensis — there are more than 15 nations around the world that produce vanilla beans for commercial use. Of the two varieties, Planifolia offers a stronger flavor with deep, earthy notes while Tahitiensis has a more subtle flavor with floral notes. However, the final flavor of any natural vanilla will depend on where the beans are grown and how they are harvested and processed for use. A third variety of vanilla, Vanilla Pompona, grows natively in Mexico and South America, but is very rare. OliveNation offers a selection of different vanilla products for sale, including beans, extracts, and flavors, from Bourbon and Tahitian varieties grown in a number of different locations:

Tonga Vanilla (Planifolia) -

Tonga is an archipelago of 170 islands located in the southwestern Pacific Ocean. Officially known as the Kingdom of Tonga and sometimes called the "Friendly Islands," Tonga's environment includes both semi-tropical and tropical climates. The lush climate and fertile soil give Tongan Vanilla a deep, unique flavor profile that is both fruity and floral. Undertones of red wine, cherries, and figs allow Tonga Vanilla to match well with strong, bold tastes in sweet or savory recipes, and make it a great choice for use in chocolates and caramel-based desserts.

Indonesia Vanilla (Planifolia) -

Indonesia's vanilla has a flavor that is uniquely enhanced by the growing conditions and curing techniques of the region. The vanilla pods produced in Indonesia have an earthy, woody taste with a hint of smoky flavor and aroma that is balanced by slightly floral sweetness. Undertones of raisin make Indonesian vanilla a great match for chocolate, particularly dark chocolates, as well as for other strong flavorings such as licorice/anise and caramel. This variety's smoky, deep notes and rich, sweet taste are ideal for adding balance to both sweet and savory dishes. In addition, a curing process that is unique to Indonesia means that their vanilla offers increased heat stability, allowing it to be added earlier in the cooking process without losing flavor.

Papua New Guinea Vanilla (Tahitiensis and Planifolia) -

The island of New Guinea is the second largest in the world and is home to two separate countries: the Independent State of Papua New Guinea on the eastern half, and Western New Guinea, which is part of Indonesia, on the western side. Both the Planifolia and Tahitiensis varieties of vanilla are grown in Papua New Guinea, and the country's fertile soils give them special flavor profiles that differ from the same varieties grown in other locations.

Papua New Guinea Planifolia vanilla combines the classic buttery richness of Bourbon beans with a deep, caramel-like undertone that adds depth. This results in a sweet, creamy vanilla taste and aroma that is ideal for adding "classic" vanilla taste to desserts and savory dishes alike.

Tahitiensis vanilla from Papua New Guinea takes the light, floral taste of Tahitian-grown vanilla to the next level by boosting the darker fruity notes while retaining a strong, sweet aroma. The drying process used in Papua New Guinea creates a dark, almost black bean with a taste that is ideal for baked goods as well as traditional Polynesian seafood recipes and other savory dishes.

Mexican Vanilla (native Planifolia) -

Although the Planifolia vanilla plant was originally cultivated in Mexico, Planifolia grown in Mexico is now called "Mexican Vanilla" to differentiate it from the same strain grown in other countries. The curing process in Mexico involves smoke drying for a longer period of time than in other countries, and helps give Mexican vanilla its distinctive look, aroma, and taste. Mexican-grown vanilla tastes more woody, earthy, and spicy that other varieties. Undertones of tuberose, cinnamon, and cocoa make this a perfect choice to complement dark chocolate, savory, and spicy flavors. The deep, earthy and woody taste is a classic component in traditional regional recipes - from sweet flans, cakes, and breads to spicy chili and barbecued meat dishes and sauces.

Uganda Vanilla (Planifolia) -

Because less vanilla is grown in Uganda than in Madagascar, Indonesia, or Mexico, the beans produced there can be harder to find commercially. The taste, however, makes this variety well worth searching for, as Uganda vanilla has a unique flavor and aroma. Vanilla from Uganda has a bold, earthy flavor with undertones of creamy milk chocolate, making it a great choice for flavoring baked goods like cake, cookies, and cheesecakes, creamy desserts and beverages, and ice cream.

Madagascar Vanilla / Madagascar Bourbon Vanilla / Bourbon Vanilla (Planifolia) -

The "Bourbon" in the name of this intensely popular variety of vanilla comes from the name of where it was first introduced, Ile de Bourbon (an island named for the ruling dynasty in France at the time of its colonization and now known as Reunion) in the Indian Ocean. This variety is so immensely popular that when people talk about the taste and smell of vanilla, what they are talking about is the taste of Planifolia grown on Madagascar and nearby islands.

Madagascar Bourbon variety vanilla is complex and sweet, with a deep, buttery flavor and aroma with a hint of dried fruit. It is most often described as tasting creamy, rich, and full-flavored. Floral notes and undertones of raisin help make this one of the most popular varieties worldwide. Pastry chefs and bakers appreciate how Madagascar vanilla balances with almost any other flavor profile, without overwhelming. It is particularly effective with fruit and egg-based recipes.

French Vanilla -

French vanilla, strangely enough, does not refer to vanilla grown in France, or even to that grown in former French colonies such as Tahiti. The term "French vanilla" was originally used to refer to vanilla ice creams and custards made in the traditional French method of using an egg custard base. The addition of egg made the ice cream taste richer and creamier than other vanilla ice cream or custard. Over time, French Vanilla became a flavor on its own, and tastes like an extra-creamy vanilla with caramelized, custard-like notes and a deep, rich aroma.

General FAQs About Vanilla Baking & Cooking Ingredients

What type of vanilla-based flavorings do you have?

OliveNation carries a wide range of vanilla-based ingredients for baking and cooking, including pure vanilla extracts, vanilla bean paste, vanilla emulsions, whole vanilla Beans, vanilla bean powder, and concentrated vanilla extracts in a number of different folds.

Why is Vanilla So Expensive?

Producing premium vanilla is a long, labor-intensive process. It may take up to five years for a single vine to product vanilla pods, and outside of Mexico, every vanilla plant must be pollinated by hand. Once harvested, premium vanilla beans cure in the sun for 4 to 6 months before being processed. In addition, weather can have a significant impact on the quality and amount of vanilla produced in any given location.

Do You Sell Vanilla in Bulk?

OliveNation carries an extensive stock of vanilla beans, extracts, and flavorings to meet the demands of home and commercial customers. More than 90% of our products are available in large sizes. We cater to wholesale purchases and bulk orders.

What is the Difference between Pure Vanilla and Artificial Vanilla?

While there is no true substitute for a high-quality vanilla extract made with water, alcohol, and the finest vanilla extractives, many professional cooks and food manufacturers prefer artificial vanilla flavoring, as it is easy to produce consistent results and can be more cost effective at scale.

 

Where to Buy Vanilla Beans?

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Online at OliveNation, of course! We offer a wide selection of vanilla pods for sale to meet different flavor profiles and usage needs. Buy one bean for home use, or order in bulk for commercial applications — our easy ordering process makes it a snap to purchase.

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Vanilla Extract for Baking and Cooking - Single Strength, Folds, and Emulsions

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What is Vanilla Extract?

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Vanilla Extract is just one of many pure extracts you can use to enhance your recipes. Extracts are concentrated flavoring agents that have been distilled from beans, nut oils, fruits, and spices that have been dissolved in an alcohol base. Our pure extracts can be used to add flavor to candy, beverages, specialty dishes, baked goods, and desserts. Vanilla extract is known for being one of the few ingredients where labeling is carefully controlled by the FDA. In order to be called \\\"pure vanilla extract\\\" this product must be produced using at least 13.35 ounces of vanilla bean per gallon of liquid, and must contain at least 35% alcohol.

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What Does Vanilla Extract Taste Like? How can I use it?

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The flavor of vanilla is beautiful on its own, and it blends very well with other extracts including citrus and mint. Vanilla extract tastes great in bread, cookies, cheesecakes, muffins, cakes and other sweet desserts. Just add about teaspoon to your favorite recipe and see what your tastebuds think. Cooks who prefer natural vanilla taste without alcohol can use vanilla emulsions or powders to replace vanilla extracts in almost any recipe.

Everything related to Vanilla Extract

Vanilla extract has become a firm favorite in kitchens throughout the world, providing a quick and convenient way to get a hint of subtle vanilla taste, without the preparation that is involved with using pure vanilla beans. When you add this convenience to the fact that the vanilla extract sold at Olive Nation is some of the best around thanks to the fact it's made using only the finest Bourbon Madagascar Vanilla Beans then you can see why so many satisfied customers just keep coming back to us again and again for this delightful product.

Cooking with Vanilla Extract

OliveNation offers multiple varieties of vanilla extract to meet different bakery, cooking, and brewing needs. Premium vanilla extract is a step above the rest, providing nothing but the most sumptuous aroma, the purest amber coloration and, most importantly, a flavor that tastes of absolutely nothing other than pure vanilla beans. You might wonder how we make this vanilla extract so good, so let us tell you; it's all in the alcohol content. The more alcohol, the better the vanilla extract will be, so we offer alcohol content of 40% on some extracts! For regular cooking and flavoring, concentrated vanilla is much stronger than the regular strength vanilla extract and is perfect for creating culinary delights with more than just a hint of vanilla. In fact, double strength vanilla extract is the preferred choice for those making ice cream and other traditional vanilla foodstuffs. Higher number of folds means that a little really does go a long way! Our extra strength vanilla extracts comes in a range of different strengths so you will be able to find the variety that suits you.

Pure Vanilla Extract: Always the Best Choice

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Is there a difference between natural and artificial vanilla extracts? Definitely! Natural vanilla extract is by far the best choice. Hard to believe but pure vanilla has around 250 aroma and flavor compounds. While artificial vanilla extract usually has a host of chemicals, sweeteners and only one compound - vanillin. So what is it that is so special about pure vanilla? Simply put, pure vanilla enhances our ability to taste other foods such as chocolate, coffee and a host of other foods. So don't skimp, buy the real deal. After all most recipes only call for a teaspoon or two in a recipe so a little goes a long way.

How to Store Vanilla Extract

To ensure that your extracts provide sensational flavor each and every time you use them, these simple steps will help prevent evaporation:

General FAQs About Vanilla Extract\\n

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What type of vanilla extracts do you have?\\n

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OliveNation carries a wide range of pure vanilla extracts, natural vanilla extracts, vanilla flavorings, and artificial vanilla extracts to meet the needs of home and professional bakers. \\n

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Why is Vanilla Extract So Expensive?\\n

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Growing and harvesting premium vanilla are complicated labor-intensive processes. Top quality pure and natural vanilla extracts are made using premium, grade A beans and a cold extraction process, which produces the best flavor. Lesser-quality beans generally use heat extraction, which is faster and less expensive but results in not-so-great vanilla extracts. Cold-extracted vanilla is more expensive because it contains properly harvested and cured beans for maximum flavor.\\n

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Do You Sell Vanilla Extracts in Bulk?\\n

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OliveNation vanilla extracts are available in a variety of sizes to meet the needs of both home and commercial customers. Vanilla extracts are available by the ounce or in bulk by the gallon as needed to satisfy customer demand. We cater to wholesale purchases and bulk orders for commercial bakery, institutional, and industrial applications.\\n

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What is the Difference between Pure Vanilla Extract and Artificial Vanilla Extracts?\\n

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Pure vanilla extracts are made from vanilla beans, alcohol, and water. Pure vanilla extract's flavor comes from the natural vanillin contained in the beans. Vanilla flavoring and imitation vanilla extracts are made using vanillin compounds that are either naturally derived from plants other than vanilla or artificially derived (synthesized in laboratory environments).\\n

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Vanilla Powders and Pastes - Extract Alternatives & Substitutes for Baking

Vanilla Paste and Vanilla Powder are non-liquid forms of natural vanilla flavoring that make great alternatives to traditional extracts and liquid flavors. These alcohol-free ingredients offer different consistencies that can help control the final texture of baked goods and cooked dishes. While these versatile vanilla products can be used interchangeably with vanilla beans or vanilla extracts in most cases, vanilla paste and vanilla powder are powerful flavorings that also help control the moisture content of ingredients. When to use vanilla paste or vanilla powder depends in some ways on the application and the desired result.

Vanilla Paste

Most home cooks have heard of vanilla extracts or dried vanilla beans, but less have heard of vanilla paste. This is a shame, as it is a favorite of professional chefs and the perfect addition to any kitchen. What's more, it can be less costly to use vanilla paste. Vanilla paste provides a deeply rich and highly concentrated taste of vanilla, without the need to spend ages preparing the vanilla beans before adding the flavor to a dish. In fact, using vanilla paste is as simple as dipping a spoon in the jar and then placing it into the mixture. Another benefit is that vanilla paste sold at Olive Nation is 100% natural, only containing vanilla extract and seeds, natural thickener, water and sugar. There are no chemicals and no preservatives or additives, so you can be confident that you are only eating food that nature herself created. You can also be confident that you are getting the finest vanilla taste possible, which could be even more important.

What is the difference between vanilla paste and vanilla extract?

In addition to its delicious taste, vanilla paste can ensure that you get that classic \\\"speckled\\\" vanilla look in dishes. Tiny black vanilla seeds are added to the vanilla paste when it's produced and when it is used you won't be able to tell whether vanilla beans or vanilla paste has been added!

How to use vanilla paste

There are a number of different recipes that it can be used in, such as homemade ice cream, custard, icing, cakes, and even creme brulee. In fact, vanilla paste can be used in anything that regular vanilla can, but at a fraction of the cost! Just think you can make authentic vanilla flavored products without the need to spend huge amounts of money in the process.

Vanilla Powder

Vanilla powder is a convenient alternative to beans, paste, or extract. The biggest advantage to using vanilla powder is the fact that it can easily be added to liquid and it won't evaporate away, which would happen when using vanilla extract. This means that icing and other viscous foodstuffs can benefit from the strongest vanilla taste possible (so if you are looking for a more subtle flavor then vanilla extract is better suited for the job instead). Vanilla powder comes in several different formats:

Our convenient powdered vanilla products can add richness to your coffee, cappuccino, or latte and are delicious sprinkled on fresh fruit, French toast, cupcakes, cereals and other recipes. Our chef friends add the powdered vanilla flavor to savory dishes and have discovered that it also brings out the essences of poultry, shellfish, beef and lamb. Some even add a splash to barbeque sauce and braising liquid for that unmistakable zing!

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Clear Vanilla Extracts & Flavorings - Natural & Imitation

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What is clear vanilla? It's a completely colorless flavoring used to add vanilla taste and aroma frosting, icing, baked goods, and beverages. This versatile ingredient is particularly effective when used in white, pale-colored, or brightly-colored products, as it will not darken coloration. Clear vanilla, unlike pure vanilla extracts, is not created using alcohol to extract flavor from vanilla beans. Instead, natural and/or artificial forms of vanillin are used to give this transparent liquid the taste and aroma of \\\"real\\\" vanilla. OliveNation offers a variety of clear vanilla flavorings, including alcohol-free, PG-free, and oil-based options, to allow professional and home bakers to choose the version best-suited to their application.

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Why Use Clear Vanilla Flavoring?
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Clear vanilla is best for use when vanilla flavor and aroma are desired in the final product, but not color. Although colorless flavoring is made without \\\"natural\\\" vanilla, due to improvements in sources of natural vanillin and creating synthetic vanillins, the final taste is true to ingredient. In truth, many people cannot tell the difference between real vanilla extract and artificial clear vanilla flavor, especially in the final product. In many cases, artificial vanilla is more potent, meaning that less can be used for flavoring purposes.

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When to Use Clear Vanilla instead of Pure Vanilla Extract:

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What is the Difference between Vanilla and Vanillin?
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Vanilla's flavor comes from a chemical compound called Vanillin, which is found in vanilla beans as well as other natural sources. Real or pure vanilla is made by soaking vanilla beans in alcohol to extract the flavor. Vanillin can also be made (not extracted) from other natural sources, including derivatives of pine, wood, clove, and others. Synthetic vanillin can also be created through the wonders of modern chemistry. The interesting part is that, in many cases, the \\\"vanilla-ness\\\" of synthetic vanillin tastes and smells stronger in the final product, especially baked goods.

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What is the Difference between Vanillin and Ethyl Vanillin?
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Ethyl vanillin is a synthetically produced vanillin that is two to three times stronger than natural or other synthetic vanillins.

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Artificial Vanilla Flavoring for Baking & Cooking

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Looking for a baking extract that will impart strong vanilla taste and flavor in high-temperature applications? Meet imitation vanilla, a frequently-insulted flavoring that is almost guaranteed to be a part of any professional chef or baker's flavor arsenal. It's true: artificial vanilla-type flavor is the dirty little secret the culinary industry doesn't like to talk about. While there really is no denying that the taste and aroma of \\\"real\\\" or \\\"pure\\\" vanilla is richer and deeper than that of synthetic flavors, artificial flavoring is actually the best, and most economical, choice in some situations. In addition, stringent FDA labelling requirements mean that legally, anything labeled \\\"vanilla extract\\\" cannot contain anything except: water, alcohol (in a minimum of 35%), vanilla bean extractives (in a minimum of 13.35%) — the only three ingredients in \\\"pure vanilla extract\\\" — and possibly one or more of five other allowed ingredients: glycerine, propylene glycol, sugar, dextrose, and corn syrup. Any flavoring that contains additional ingredients (we're looking at you, \\\"caramel coloring\\\" and \\\"natural flavors\\\") has to be called just that: vanilla flavor or flavoring, even though it will taste exactly like vanilla extract. Confused yet? We get it. But wait, there's more.\\n

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Natural vs Synthetic Vanillin

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What makes vanilla seed pods taste and smell the way they do is vanillin, a chemical compound native to vanilla beans and one of 250 or so flavor compounds contained in the plant that emerge when it is dried and cured. This is called \\\"natural vanillin.\\\" A weaker version of vanillin can be derived from natural sources, including compounds found in wood, cloves, cinnamon, bay leaves, sugar, and rice bran. However, in 2007 the FDA changed the rules regarding what can and can't be called \\\"natural vanillin,\\\" and those rules excluded much of the native compounds found in natural plants and organic materials other than vanilla orchid seed pods. Since 2007, those vanillins must be called \\\"synthetic\\\" and not \\\"natural.\\\"\\n

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Natural vs Artificial Flavors

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So... vanillin is a natural flavor produced by vanilla plants that tastes and smells like vanilla. Basic, simple vanilla, without the undertones and notes given to specific vanilla beans based on where they grow — those nuanced flavors come from the hundreds of other flavor compounds in the vanilla plant. But there are other compounds from natural sources (plants, organic material) that when combined... taste and smell like vanilla. Those are called (wait for it) \\\"Natural Flavors.\\\" Is is also possible to create synthetic flavor compound in laboratories that taste and smell like vanilla. Those are \\\"artificial flavors.\\\" \\n

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Vanilla Extract vs Imitation Vanilla

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Vanilla Extract, when labeled as such, is a simple product that can only contain certain ingredients that give it flavor. Vanilla Flavor or Flavoring or Essence or Flavor Extract or other similar names that aren't \\\"Vanilla Extract,\\\" are liquid flavoring products that can contain any combination of natural vanillin, real vanilla extractives, natural flavors, artificial flavors, and additives such as sugar, coloring, and scents. Imitation Vanilla, or Artificial Vanilla, are products made using artificial flavors. They may also contain natural vanillin from real vanilla extractives, but if the product make up includes artificial flavors... it's Imitation Vanilla. Whether imitation vanilla is also called extract, or flavor, or flavoring is basically only a matter of labeling, in that if it's called \\\"Extract\\\" it's out of compliance with the FDA laveling standard.\\n

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Why are some Vanilla Extracts called \\\"Flavors\\\"?

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According to the FDA's Standard of Identity for vanilla extract in the Code of Federal Regulations, vanilla extract must contain water, alcohol (in a minimum of 35% per gallon), vanilla bean extractives (in a minimum of 13.35 ounces of beans per gallon). Products labeled \\\"vanilla extract\\\" can also contain one or more of five other ingredients: glycerin, propylene glycol, sugar, dextrose, and corn syrup. Any products that do not conform to the Standard of Identity must be called \\\"Flavor\\\" or \\\"Flavoring.\\\" The \\\"other ingredients\\\" part is where things get confusing.\\n

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Does Alcohol-Free Vanilla Extract Exist?

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Technically, no. The defining feature of FDA-compliant vanilla extract is the alcohol content. Reducing or eliminating the percentage of alcohol violates the standard of identity. Vanilla Flavor made from vanilla beans (or vanilla bean extractives), water, and propylene glycol can only technically be called vanilla Flavor or Flavoring.\\n

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What is Imitation Vanilla Extract?

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Imitation vanilla extract is liquid vanilla flavoring that includes artificial vanillin. It can also contain any number of different ingredients, including pure vanilla extract, natural vanilla flavor, natural flavors, sugar, coloring, and so on. But the moment synthetic vanillin is added... it becomes \\\"imitation vanilla.\\\" \\n

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Why Use Imitation Vanilla for Baking?

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For high temperature baking applications imitation vanilla is actually better because the final results will taste and smell as good, if not better, than the same recipe made using pure vanilla extract. Natural vanillin from vanilla beans is more volatile at higher temperatures. Have you ever baked something using \\\"real\\\" vanilla and noticed that amazing smell filling the kitchen? That's actually the natural vanillin baking off, the same way that the alcohol bakes off. The vanilla flavor and aroma left behind for the final resulting product is significantly less than before it was baked. Artificial, synthetic vanillin will not bake off, leaving a vanilla taste and smell in the final product that is just as intense as when it went into the oven. \\n

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So...What is the Deal with Imitation Vanilla and Beavers?

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As we know, things falling under the label of \\\"natural flavors\\\" can include flavor compounds from some pretty off-the-wall sources. In the US, the chemical compound castoreum has long been approved for use as an additive, frequently in vanilla products. The catch: naturally-occurring castoreum occurs naturally in...beavers, or to be exact, in the material exuded by the castor sacs of adult beavers. And since those sacs are located on the beaver's backside, people taking a deep dive into ingredient souces started getting concerned about how closely beaver bums were involved in their vanilla flavoring. Today, the castoreum used in vanillas is more often than not synthetically produced. So, yes, beavers and vanilla is a thing, and no, artificial vanilla is not made from beaver butts.\\n

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When to Use Imitation Vanilla in Baking?

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For high-temp applications (baking, cooking, candy) - imitation vanilla is best, as the flavor and aroma will not bake out.

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For low-temp and no-heat applications, using pure vanilla extract will always provide a richer, deeper flavor and aroma than imitation. Using real vanilla also allows the other flavor notes (spicy, woody, creamy, buttery...) to come through to the final product for increased depth of flavor.

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Where to Buy Vanilla Beans?

\\n

Online at OliveNation, of course! We offer a wide selection of vanilla pods for sale to meet different flavor profiles and usage needs. Buy one bean for home use, or order in bulk for commercial applications — our easy ordering process makes it a snap to purchase.

\",\"url\":\"https://www.olivenation.com/category/vanilla/vanilla-beans.html\",\"image\":null,\"product_count\":7},{\"id\":619,\"name\":\"Vanilla Extracts\",\"description\":\"

Vanilla Extract for Baking and Cooking - Single Strength, Folds, and Emulsions

\\n

What is Vanilla Extract?

\\n

Vanilla Extract is just one of many pure extracts you can use to enhance your recipes. Extracts are concentrated flavoring agents that have been distilled from beans, nut oils, fruits, and spices that have been dissolved in an alcohol base. Our pure extracts can be used to add flavor to candy, beverages, specialty dishes, baked goods, and desserts. Vanilla extract is known for being one of the few ingredients where labeling is carefully controlled by the FDA. In order to be called \\\"pure vanilla extract\\\" this product must be produced using at least 13.35 ounces of vanilla bean per gallon of liquid, and must contain at least 35% alcohol.

\\n

What Does Vanilla Extract Taste Like? How can I use it?

\\n

The flavor of vanilla is beautiful on its own, and it blends very well with other extracts including citrus and mint. Vanilla extract tastes great in bread, cookies, cheesecakes, muffins, cakes and other sweet desserts. Just add about teaspoon to your favorite recipe and see what your tastebuds think. Cooks who prefer natural vanilla taste without alcohol can use vanilla emulsions or powders to replace vanilla extracts in almost any recipe.

Everything related to Vanilla Extract

Vanilla extract has become a firm favorite in kitchens throughout the world, providing a quick and convenient way to get a hint of subtle vanilla taste, without the preparation that is involved with using pure vanilla beans. When you add this convenience to the fact that the vanilla extract sold at Olive Nation is some of the best around thanks to the fact it's made using only the finest Bourbon Madagascar Vanilla Beans then you can see why so many satisfied customers just keep coming back to us again and again for this delightful product.

Cooking with Vanilla Extract

OliveNation offers multiple varieties of vanilla extract to meet different bakery, cooking, and brewing needs. Premium vanilla extract is a step above the rest, providing nothing but the most sumptuous aroma, the purest amber coloration and, most importantly, a flavor that tastes of absolutely nothing other than pure vanilla beans. You might wonder how we make this vanilla extract so good, so let us tell you; it's all in the alcohol content. The more alcohol, the better the vanilla extract will be, so we offer alcohol content of 40% on some extracts! For regular cooking and flavoring, concentrated vanilla is much stronger than the regular strength vanilla extract and is perfect for creating culinary delights with more than just a hint of vanilla. In fact, double strength vanilla extract is the preferred choice for those making ice cream and other traditional vanilla foodstuffs. Higher number of folds means that a little really does go a long way! Our extra strength vanilla extracts comes in a range of different strengths so you will be able to find the variety that suits you.

Pure Vanilla Extract: Always the Best Choice

\\n

Is there a difference between natural and artificial vanilla extracts? Definitely! Natural vanilla extract is by far the best choice. Hard to believe but pure vanilla has around 250 aroma and flavor compounds. While artificial vanilla extract usually has a host of chemicals, sweeteners and only one compound - vanillin. So what is it that is so special about pure vanilla? Simply put, pure vanilla enhances our ability to taste other foods such as chocolate, coffee and a host of other foods. So don't skimp, buy the real deal. After all most recipes only call for a teaspoon or two in a recipe so a little goes a long way.

How to Store Vanilla Extract

To ensure that your extracts provide sensational flavor each and every time you use them, these simple steps will help prevent evaporation:

General FAQs About Vanilla Extract\\n

\\n

What type of vanilla extracts do you have?\\n

\\n

OliveNation carries a wide range of pure vanilla extracts, natural vanilla extracts, vanilla flavorings, and artificial vanilla extracts to meet the needs of home and professional bakers. \\n

\\n

Why is Vanilla Extract So Expensive?\\n

\\n

Growing and harvesting premium vanilla are complicated labor-intensive processes. Top quality pure and natural vanilla extracts are made using premium, grade A beans and a cold extraction process, which produces the best flavor. Lesser-quality beans generally use heat extraction, which is faster and less expensive but results in not-so-great vanilla extracts. Cold-extracted vanilla is more expensive because it contains properly harvested and cured beans for maximum flavor.\\n

\\n

Do You Sell Vanilla Extracts in Bulk?\\n

\\n

OliveNation vanilla extracts are available in a variety of sizes to meet the needs of both home and commercial customers. Vanilla extracts are available by the ounce or in bulk by the gallon as needed to satisfy customer demand. We cater to wholesale purchases and bulk orders for commercial bakery, institutional, and industrial applications.\\n

\\n

What is the Difference between Pure Vanilla Extract and Artificial Vanilla Extracts?\\n

\\n

Pure vanilla extracts are made from vanilla beans, alcohol, and water. Pure vanilla extract's flavor comes from the natural vanillin contained in the beans. Vanilla flavoring and imitation vanilla extracts are made using vanillin compounds that are either naturally derived from plants other than vanilla or artificially derived (synthesized in laboratory environments).\\n

\\n\",\"url\":\"https://www.olivenation.com/category/vanilla/vanilla-extracts.html\",\"image\":null,\"product_count\":21},{\"id\":620,\"name\":\"Vanilla Paste & Powder\",\"description\":\"

Vanilla Powders and Pastes - Extract Alternatives & Substitutes for Baking

Vanilla Paste and Vanilla Powder are non-liquid forms of natural vanilla flavoring that make great alternatives to traditional extracts and liquid flavors. These alcohol-free ingredients offer different consistencies that can help control the final texture of baked goods and cooked dishes. While these versatile vanilla products can be used interchangeably with vanilla beans or vanilla extracts in most cases, vanilla paste and vanilla powder are powerful flavorings that also help control the moisture content of ingredients. When to use vanilla paste or vanilla powder depends in some ways on the application and the desired result.

Vanilla Paste

Most home cooks have heard of vanilla extracts or dried vanilla beans, but less have heard of vanilla paste. This is a shame, as it is a favorite of professional chefs and the perfect addition to any kitchen. What's more, it can be less costly to use vanilla paste. Vanilla paste provides a deeply rich and highly concentrated taste of vanilla, without the need to spend ages preparing the vanilla beans before adding the flavor to a dish. In fact, using vanilla paste is as simple as dipping a spoon in the jar and then placing it into the mixture. Another benefit is that vanilla paste sold at Olive Nation is 100% natural, only containing vanilla extract and seeds, natural thickener, water and sugar. There are no chemicals and no preservatives or additives, so you can be confident that you are only eating food that nature herself created. You can also be confident that you are getting the finest vanilla taste possible, which could be even more important.

What is the difference between vanilla paste and vanilla extract?

In addition to its delicious taste, vanilla paste can ensure that you get that classic \\\"speckled\\\" vanilla look in dishes. Tiny black vanilla seeds are added to the vanilla paste when it's produced and when it is used you won't be able to tell whether vanilla beans or vanilla paste has been added!

How to use vanilla paste

There are a number of different recipes that it can be used in, such as homemade ice cream, custard, icing, cakes, and even creme brulee. In fact, vanilla paste can be used in anything that regular vanilla can, but at a fraction of the cost! Just think you can make authentic vanilla flavored products without the need to spend huge amounts of money in the process.

Vanilla Powder

Vanilla powder is a convenient alternative to beans, paste, or extract. The biggest advantage to using vanilla powder is the fact that it can easily be added to liquid and it won't evaporate away, which would happen when using vanilla extract. This means that icing and other viscous foodstuffs can benefit from the strongest vanilla taste possible (so if you are looking for a more subtle flavor then vanilla extract is better suited for the job instead). Vanilla powder comes in several different formats:

Our convenient powdered vanilla products can add richness to your coffee, cappuccino, or latte and are delicious sprinkled on fresh fruit, French toast, cupcakes, cereals and other recipes. Our chef friends add the powdered vanilla flavor to savory dishes and have discovered that it also brings out the essences of poultry, shellfish, beef and lamb. Some even add a splash to barbeque sauce and braising liquid for that unmistakable zing!

\\n

\",\"url\":\"https://www.olivenation.com/category/vanilla/vanilla-paste-powder.html\",\"image\":null,\"product_count\":8},{\"id\":701,\"name\":\"Clear Vanilla\",\"description\":\"

Clear Vanilla Extracts & Flavorings - Natural & Imitation

\\n

What is clear vanilla? It's a completely colorless flavoring used to add vanilla taste and aroma frosting, icing, baked goods, and beverages. This versatile ingredient is particularly effective when used in white, pale-colored, or brightly-colored products, as it will not darken coloration. Clear vanilla, unlike pure vanilla extracts, is not created using alcohol to extract flavor from vanilla beans. Instead, natural and/or artificial forms of vanillin are used to give this transparent liquid the taste and aroma of \\\"real\\\" vanilla. OliveNation offers a variety of clear vanilla flavorings, including alcohol-free, PG-free, and oil-based options, to allow professional and home bakers to choose the version best-suited to their application.

\\n
Why Use Clear Vanilla Flavoring?
\\n

Clear vanilla is best for use when vanilla flavor and aroma are desired in the final product, but not color. Although colorless flavoring is made without \\\"natural\\\" vanilla, due to improvements in sources of natural vanillin and creating synthetic vanillins, the final taste is true to ingredient. In truth, many people cannot tell the difference between real vanilla extract and artificial clear vanilla flavor, especially in the final product. In many cases, artificial vanilla is more potent, meaning that less can be used for flavoring purposes.

\\n

When to Use Clear Vanilla instead of Pure Vanilla Extract:

\\n\\n
What is the Difference between Vanilla and Vanillin?
\\n

Vanilla's flavor comes from a chemical compound called Vanillin, which is found in vanilla beans as well as other natural sources. Real or pure vanilla is made by soaking vanilla beans in alcohol to extract the flavor. Vanillin can also be made (not extracted) from other natural sources, including derivatives of pine, wood, clove, and others. Synthetic vanillin can also be created through the wonders of modern chemistry. The interesting part is that, in many cases, the \\\"vanilla-ness\\\" of synthetic vanillin tastes and smells stronger in the final product, especially baked goods.

\\n
What is the Difference between Vanillin and Ethyl Vanillin?
\\n

Ethyl vanillin is a synthetically produced vanillin that is two to three times stronger than natural or other synthetic vanillins.

\",\"url\":\"https://www.olivenation.com/category/vanilla/clear-vanilla.html\",\"image\":null,\"product_count\":2},{\"id\":678,\"name\":\"Imitation Vanilla\",\"description\":\"

Artificial Vanilla Flavoring for Baking & Cooking

\\n

Looking for a baking extract that will impart strong vanilla taste and flavor in high-temperature applications? Meet imitation vanilla, a frequently-insulted flavoring that is almost guaranteed to be a part of any professional chef or baker's flavor arsenal. It's true: artificial vanilla-type flavor is the dirty little secret the culinary industry doesn't like to talk about. While there really is no denying that the taste and aroma of \\\"real\\\" or \\\"pure\\\" vanilla is richer and deeper than that of synthetic flavors, artificial flavoring is actually the best, and most economical, choice in some situations. In addition, stringent FDA labelling requirements mean that legally, anything labeled \\\"vanilla extract\\\" cannot contain anything except: water, alcohol (in a minimum of 35%), vanilla bean extractives (in a minimum of 13.35%) — the only three ingredients in \\\"pure vanilla extract\\\" — and possibly one or more of five other allowed ingredients: glycerine, propylene glycol, sugar, dextrose, and corn syrup. Any flavoring that contains additional ingredients (we're looking at you, \\\"caramel coloring\\\" and \\\"natural flavors\\\") has to be called just that: vanilla flavor or flavoring, even though it will taste exactly like vanilla extract. Confused yet? We get it. But wait, there's more.\\n

\\n

Natural vs Synthetic Vanillin

\\n

What makes vanilla seed pods taste and smell the way they do is vanillin, a chemical compound native to vanilla beans and one of 250 or so flavor compounds contained in the plant that emerge when it is dried and cured. This is called \\\"natural vanillin.\\\" A weaker version of vanillin can be derived from natural sources, including compounds found in wood, cloves, cinnamon, bay leaves, sugar, and rice bran. However, in 2007 the FDA changed the rules regarding what can and can't be called \\\"natural vanillin,\\\" and those rules excluded much of the native compounds found in natural plants and organic materials other than vanilla orchid seed pods. Since 2007, those vanillins must be called \\\"synthetic\\\" and not \\\"natural.\\\"\\n

\\n

Natural vs Artificial Flavors

\\n

So... vanillin is a natural flavor produced by vanilla plants that tastes and smells like vanilla. Basic, simple vanilla, without the undertones and notes given to specific vanilla beans based on where they grow — those nuanced flavors come from the hundreds of other flavor compounds in the vanilla plant. But there are other compounds from natural sources (plants, organic material) that when combined... taste and smell like vanilla. Those are called (wait for it) \\\"Natural Flavors.\\\" Is is also possible to create synthetic flavor compound in laboratories that taste and smell like vanilla. Those are \\\"artificial flavors.\\\" \\n

\\n

Vanilla Extract vs Imitation Vanilla

\\n

Vanilla Extract, when labeled as such, is a simple product that can only contain certain ingredients that give it flavor. Vanilla Flavor or Flavoring or Essence or Flavor Extract or other similar names that aren't \\\"Vanilla Extract,\\\" are liquid flavoring products that can contain any combination of natural vanillin, real vanilla extractives, natural flavors, artificial flavors, and additives such as sugar, coloring, and scents. Imitation Vanilla, or Artificial Vanilla, are products made using artificial flavors. They may also contain natural vanillin from real vanilla extractives, but if the product make up includes artificial flavors... it's Imitation Vanilla. Whether imitation vanilla is also called extract, or flavor, or flavoring is basically only a matter of labeling, in that if it's called \\\"Extract\\\" it's out of compliance with the FDA laveling standard.\\n

\\n

Why are some Vanilla Extracts called \\\"Flavors\\\"?

\\n

According to the FDA's Standard of Identity for vanilla extract in the Code of Federal Regulations, vanilla extract must contain water, alcohol (in a minimum of 35% per gallon), vanilla bean extractives (in a minimum of 13.35 ounces of beans per gallon). Products labeled \\\"vanilla extract\\\" can also contain one or more of five other ingredients: glycerin, propylene glycol, sugar, dextrose, and corn syrup. Any products that do not conform to the Standard of Identity must be called \\\"Flavor\\\" or \\\"Flavoring.\\\" The \\\"other ingredients\\\" part is where things get confusing.\\n

\\n\\n

Does Alcohol-Free Vanilla Extract Exist?

\\n

Technically, no. The defining feature of FDA-compliant vanilla extract is the alcohol content. Reducing or eliminating the percentage of alcohol violates the standard of identity. Vanilla Flavor made from vanilla beans (or vanilla bean extractives), water, and propylene glycol can only technically be called vanilla Flavor or Flavoring.\\n

\\n

What is Imitation Vanilla Extract?

\\n

Imitation vanilla extract is liquid vanilla flavoring that includes artificial vanillin. It can also contain any number of different ingredients, including pure vanilla extract, natural vanilla flavor, natural flavors, sugar, coloring, and so on. But the moment synthetic vanillin is added... it becomes \\\"imitation vanilla.\\\" \\n

\\n

Why Use Imitation Vanilla for Baking?

\\n

For high temperature baking applications imitation vanilla is actually better because the final results will taste and smell as good, if not better, than the same recipe made using pure vanilla extract. Natural vanillin from vanilla beans is more volatile at higher temperatures. Have you ever baked something using \\\"real\\\" vanilla and noticed that amazing smell filling the kitchen? That's actually the natural vanillin baking off, the same way that the alcohol bakes off. The vanilla flavor and aroma left behind for the final resulting product is significantly less than before it was baked. Artificial, synthetic vanillin will not bake off, leaving a vanilla taste and smell in the final product that is just as intense as when it went into the oven. \\n

\\n

So...What is the Deal with Imitation Vanilla and Beavers?

\\n

As we know, things falling under the label of \\\"natural flavors\\\" can include flavor compounds from some pretty off-the-wall sources. In the US, the chemical compound castoreum has long been approved for use as an additive, frequently in vanilla products. The catch: naturally-occurring castoreum occurs naturally in...beavers, or to be exact, in the material exuded by the castor sacs of adult beavers. And since those sacs are located on the beaver's backside, people taking a deep dive into ingredient souces started getting concerned about how closely beaver bums were involved in their vanilla flavoring. Today, the castoreum used in vanillas is more often than not synthetically produced. So, yes, beavers and vanilla is a thing, and no, artificial vanilla is not made from beaver butts.\\n

\\n

When to Use Imitation Vanilla in Baking?

\\n

For high-temp applications (baking, cooking, candy) - imitation vanilla is best, as the flavor and aroma will not bake out.

\\n

For low-temp and no-heat applications, using pure vanilla extract will always provide a richer, deeper flavor and aroma than imitation. Using real vanilla also allows the other flavor notes (spicy, woody, creamy, buttery...) to come through to the final product for increased depth of flavor.

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Where to Buy Vanilla Beans?

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Online at OliveNation, of course! We offer a wide selection of vanilla pods for sale to meet different flavor profiles and usage needs. Buy one bean for home use, or order in bulk for commercial applications — our easy ordering process makes it a snap to purchase.

\",\"url\":\"https://www.olivenation.com/category/vanilla/vanilla-beans.html\",\"image\":null,\"product_count\":7},{\"id\":619,\"name\":\"Vanilla Extracts\",\"description\":\"

Vanilla Extract for Baking and Cooking - Single Strength, Folds, and Emulsions

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What is Vanilla Extract?

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Vanilla Extract is just one of many pure extracts you can use to enhance your recipes. Extracts are concentrated flavoring agents that have been distilled from beans, nut oils, fruits, and spices that have been dissolved in an alcohol base. Our pure extracts can be used to add flavor to candy, beverages, specialty dishes, baked goods, and desserts. Vanilla extract is known for being one of the few ingredients where labeling is carefully controlled by the FDA. In order to be called \\\"pure vanilla extract\\\" this product must be produced using at least 13.35 ounces of vanilla bean per gallon of liquid, and must contain at least 35% alcohol.

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What Does Vanilla Extract Taste Like? How can I use it?

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The flavor of vanilla is beautiful on its own, and it blends very well with other extracts including citrus and mint. Vanilla extract tastes great in bread, cookies, cheesecakes, muffins, cakes and other sweet desserts. Just add about teaspoon to your favorite recipe and see what your tastebuds think. Cooks who prefer natural vanilla taste without alcohol can use vanilla emulsions or powders to replace vanilla extracts in almost any recipe.

Everything related to Vanilla Extract

Vanilla extract has become a firm favorite in kitchens throughout the world, providing a quick and convenient way to get a hint of subtle vanilla taste, without the preparation that is involved with using pure vanilla beans. When you add this convenience to the fact that the vanilla extract sold at Olive Nation is some of the best around thanks to the fact it's made using only the finest Bourbon Madagascar Vanilla Beans then you can see why so many satisfied customers just keep coming back to us again and again for this delightful product.

Cooking with Vanilla Extract

OliveNation offers multiple varieties of vanilla extract to meet different bakery, cooking, and brewing needs. Premium vanilla extract is a step above the rest, providing nothing but the most sumptuous aroma, the purest amber coloration and, most importantly, a flavor that tastes of absolutely nothing other than pure vanilla beans. You might wonder how we make this vanilla extract so good, so let us tell you; it's all in the alcohol content. The more alcohol, the better the vanilla extract will be, so we offer alcohol content of 40% on some extracts! For regular cooking and flavoring, concentrated vanilla is much stronger than the regular strength vanilla extract and is perfect for creating culinary delights with more than just a hint of vanilla. In fact, double strength vanilla extract is the preferred choice for those making ice cream and other traditional vanilla foodstuffs. Higher number of folds means that a little really does go a long way! Our extra strength vanilla extracts comes in a range of different strengths so you will be able to find the variety that suits you.

Pure Vanilla Extract: Always the Best Choice

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Is there a difference between natural and artificial vanilla extracts? Definitely! Natural vanilla extract is by far the best choice. Hard to believe but pure vanilla has around 250 aroma and flavor compounds. While artificial vanilla extract usually has a host of chemicals, sweeteners and only one compound - vanillin. So what is it that is so special about pure vanilla? Simply put, pure vanilla enhances our ability to taste other foods such as chocolate, coffee and a host of other foods. So don't skimp, buy the real deal. After all most recipes only call for a teaspoon or two in a recipe so a little goes a long way.

How to Store Vanilla Extract

To ensure that your extracts provide sensational flavor each and every time you use them, these simple steps will help prevent evaporation:

General FAQs About Vanilla Extract\\n

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What type of vanilla extracts do you have?\\n

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OliveNation carries a wide range of pure vanilla extracts, natural vanilla extracts, vanilla flavorings, and artificial vanilla extracts to meet the needs of home and professional bakers. \\n

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Why is Vanilla Extract So Expensive?\\n

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Growing and harvesting premium vanilla are complicated labor-intensive processes. Top quality pure and natural vanilla extracts are made using premium, grade A beans and a cold extraction process, which produces the best flavor. Lesser-quality beans generally use heat extraction, which is faster and less expensive but results in not-so-great vanilla extracts. Cold-extracted vanilla is more expensive because it contains properly harvested and cured beans for maximum flavor.\\n

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Do You Sell Vanilla Extracts in Bulk?\\n

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OliveNation vanilla extracts are available in a variety of sizes to meet the needs of both home and commercial customers. Vanilla extracts are available by the ounce or in bulk by the gallon as needed to satisfy customer demand. We cater to wholesale purchases and bulk orders for commercial bakery, institutional, and industrial applications.\\n

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What is the Difference between Pure Vanilla Extract and Artificial Vanilla Extracts?\\n

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Pure vanilla extracts are made from vanilla beans, alcohol, and water. Pure vanilla extract's flavor comes from the natural vanillin contained in the beans. Vanilla flavoring and imitation vanilla extracts are made using vanillin compounds that are either naturally derived from plants other than vanilla or artificially derived (synthesized in laboratory environments).\\n

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Vanilla Powders and Pastes - Extract Alternatives & Substitutes for Baking

Vanilla Paste and Vanilla Powder are non-liquid forms of natural vanilla flavoring that make great alternatives to traditional extracts and liquid flavors. These alcohol-free ingredients offer different consistencies that can help control the final texture of baked goods and cooked dishes. While these versatile vanilla products can be used interchangeably with vanilla beans or vanilla extracts in most cases, vanilla paste and vanilla powder are powerful flavorings that also help control the moisture content of ingredients. When to use vanilla paste or vanilla powder depends in some ways on the application and the desired result.

Vanilla Paste

Most home cooks have heard of vanilla extracts or dried vanilla beans, but less have heard of vanilla paste. This is a shame, as it is a favorite of professional chefs and the perfect addition to any kitchen. What's more, it can be less costly to use vanilla paste. Vanilla paste provides a deeply rich and highly concentrated taste of vanilla, without the need to spend ages preparing the vanilla beans before adding the flavor to a dish. In fact, using vanilla paste is as simple as dipping a spoon in the jar and then placing it into the mixture. Another benefit is that vanilla paste sold at Olive Nation is 100% natural, only containing vanilla extract and seeds, natural thickener, water and sugar. There are no chemicals and no preservatives or additives, so you can be confident that you are only eating food that nature herself created. You can also be confident that you are getting the finest vanilla taste possible, which could be even more important.

What is the difference between vanilla paste and vanilla extract?

In addition to its delicious taste, vanilla paste can ensure that you get that classic \\\"speckled\\\" vanilla look in dishes. Tiny black vanilla seeds are added to the vanilla paste when it's produced and when it is used you won't be able to tell whether vanilla beans or vanilla paste has been added!

How to use vanilla paste

There are a number of different recipes that it can be used in, such as homemade ice cream, custard, icing, cakes, and even creme brulee. In fact, vanilla paste can be used in anything that regular vanilla can, but at a fraction of the cost! Just think you can make authentic vanilla flavored products without the need to spend huge amounts of money in the process.

Vanilla Powder

Vanilla powder is a convenient alternative to beans, paste, or extract. The biggest advantage to using vanilla powder is the fact that it can easily be added to liquid and it won't evaporate away, which would happen when using vanilla extract. This means that icing and other viscous foodstuffs can benefit from the strongest vanilla taste possible (so if you are looking for a more subtle flavor then vanilla extract is better suited for the job instead). Vanilla powder comes in several different formats:

Our convenient powdered vanilla products can add richness to your coffee, cappuccino, or latte and are delicious sprinkled on fresh fruit, French toast, cupcakes, cereals and other recipes. Our chef friends add the powdered vanilla flavor to savory dishes and have discovered that it also brings out the essences of poultry, shellfish, beef and lamb. Some even add a splash to barbeque sauce and braising liquid for that unmistakable zing!

\\n

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Clear Vanilla Extracts & Flavorings - Natural & Imitation

\\n

What is clear vanilla? It's a completely colorless flavoring used to add vanilla taste and aroma frosting, icing, baked goods, and beverages. This versatile ingredient is particularly effective when used in white, pale-colored, or brightly-colored products, as it will not darken coloration. Clear vanilla, unlike pure vanilla extracts, is not created using alcohol to extract flavor from vanilla beans. Instead, natural and/or artificial forms of vanillin are used to give this transparent liquid the taste and aroma of \\\"real\\\" vanilla. OliveNation offers a variety of clear vanilla flavorings, including alcohol-free, PG-free, and oil-based options, to allow professional and home bakers to choose the version best-suited to their application.

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Why Use Clear Vanilla Flavoring?
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Clear vanilla is best for use when vanilla flavor and aroma are desired in the final product, but not color. Although colorless flavoring is made without \\\"natural\\\" vanilla, due to improvements in sources of natural vanillin and creating synthetic vanillins, the final taste is true to ingredient. In truth, many people cannot tell the difference between real vanilla extract and artificial clear vanilla flavor, especially in the final product. In many cases, artificial vanilla is more potent, meaning that less can be used for flavoring purposes.

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When to Use Clear Vanilla instead of Pure Vanilla Extract:

\\n\\n
What is the Difference between Vanilla and Vanillin?
\\n

Vanilla's flavor comes from a chemical compound called Vanillin, which is found in vanilla beans as well as other natural sources. Real or pure vanilla is made by soaking vanilla beans in alcohol to extract the flavor. Vanillin can also be made (not extracted) from other natural sources, including derivatives of pine, wood, clove, and others. Synthetic vanillin can also be created through the wonders of modern chemistry. The interesting part is that, in many cases, the \\\"vanilla-ness\\\" of synthetic vanillin tastes and smells stronger in the final product, especially baked goods.

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What is the Difference between Vanillin and Ethyl Vanillin?
\\n

Ethyl vanillin is a synthetically produced vanillin that is two to three times stronger than natural or other synthetic vanillins.

\",\"url\":\"https://www.olivenation.com/category/vanilla/clear-vanilla.html\",\"image\":null,\"product_count\":2},{\"id\":678,\"name\":\"Imitation Vanilla\",\"description\":\"

Artificial Vanilla Flavoring for Baking & Cooking

\\n

Looking for a baking extract that will impart strong vanilla taste and flavor in high-temperature applications? Meet imitation vanilla, a frequently-insulted flavoring that is almost guaranteed to be a part of any professional chef or baker's flavor arsenal. It's true: artificial vanilla-type flavor is the dirty little secret the culinary industry doesn't like to talk about. While there really is no denying that the taste and aroma of \\\"real\\\" or \\\"pure\\\" vanilla is richer and deeper than that of synthetic flavors, artificial flavoring is actually the best, and most economical, choice in some situations. In addition, stringent FDA labelling requirements mean that legally, anything labeled \\\"vanilla extract\\\" cannot contain anything except: water, alcohol (in a minimum of 35%), vanilla bean extractives (in a minimum of 13.35%) — the only three ingredients in \\\"pure vanilla extract\\\" — and possibly one or more of five other allowed ingredients: glycerine, propylene glycol, sugar, dextrose, and corn syrup. Any flavoring that contains additional ingredients (we're looking at you, \\\"caramel coloring\\\" and \\\"natural flavors\\\") has to be called just that: vanilla flavor or flavoring, even though it will taste exactly like vanilla extract. Confused yet? We get it. But wait, there's more.\\n

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Natural vs Synthetic Vanillin

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What makes vanilla seed pods taste and smell the way they do is vanillin, a chemical compound native to vanilla beans and one of 250 or so flavor compounds contained in the plant that emerge when it is dried and cured. This is called \\\"natural vanillin.\\\" A weaker version of vanillin can be derived from natural sources, including compounds found in wood, cloves, cinnamon, bay leaves, sugar, and rice bran. However, in 2007 the FDA changed the rules regarding what can and can't be called \\\"natural vanillin,\\\" and those rules excluded much of the native compounds found in natural plants and organic materials other than vanilla orchid seed pods. Since 2007, those vanillins must be called \\\"synthetic\\\" and not \\\"natural.\\\"\\n

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Natural vs Artificial Flavors

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So... vanillin is a natural flavor produced by vanilla plants that tastes and smells like vanilla. Basic, simple vanilla, without the undertones and notes given to specific vanilla beans based on where they grow — those nuanced flavors come from the hundreds of other flavor compounds in the vanilla plant. But there are other compounds from natural sources (plants, organic material) that when combined... taste and smell like vanilla. Those are called (wait for it) \\\"Natural Flavors.\\\" Is is also possible to create synthetic flavor compound in laboratories that taste and smell like vanilla. Those are \\\"artificial flavors.\\\" \\n

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Vanilla Extract vs Imitation Vanilla

\\n

Vanilla Extract, when labeled as such, is a simple product that can only contain certain ingredients that give it flavor. Vanilla Flavor or Flavoring or Essence or Flavor Extract or other similar names that aren't \\\"Vanilla Extract,\\\" are liquid flavoring products that can contain any combination of natural vanillin, real vanilla extractives, natural flavors, artificial flavors, and additives such as sugar, coloring, and scents. Imitation Vanilla, or Artificial Vanilla, are products made using artificial flavors. They may also contain natural vanillin from real vanilla extractives, but if the product make up includes artificial flavors... it's Imitation Vanilla. Whether imitation vanilla is also called extract, or flavor, or flavoring is basically only a matter of labeling, in that if it's called \\\"Extract\\\" it's out of compliance with the FDA laveling standard.\\n

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Why are some Vanilla Extracts called \\\"Flavors\\\"?

\\n

According to the FDA's Standard of Identity for vanilla extract in the Code of Federal Regulations, vanilla extract must contain water, alcohol (in a minimum of 35% per gallon), vanilla bean extractives (in a minimum of 13.35 ounces of beans per gallon). Products labeled \\\"vanilla extract\\\" can also contain one or more of five other ingredients: glycerin, propylene glycol, sugar, dextrose, and corn syrup. Any products that do not conform to the Standard of Identity must be called \\\"Flavor\\\" or \\\"Flavoring.\\\" The \\\"other ingredients\\\" part is where things get confusing.\\n

\\n\\n

Does Alcohol-Free Vanilla Extract Exist?

\\n

Technically, no. The defining feature of FDA-compliant vanilla extract is the alcohol content. Reducing or eliminating the percentage of alcohol violates the standard of identity. Vanilla Flavor made from vanilla beans (or vanilla bean extractives), water, and propylene glycol can only technically be called vanilla Flavor or Flavoring.\\n

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What is Imitation Vanilla Extract?

\\n

Imitation vanilla extract is liquid vanilla flavoring that includes artificial vanillin. It can also contain any number of different ingredients, including pure vanilla extract, natural vanilla flavor, natural flavors, sugar, coloring, and so on. But the moment synthetic vanillin is added... it becomes \\\"imitation vanilla.\\\" \\n

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Why Use Imitation Vanilla for Baking?

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For high temperature baking applications imitation vanilla is actually better because the final results will taste and smell as good, if not better, than the same recipe made using pure vanilla extract. Natural vanillin from vanilla beans is more volatile at higher temperatures. Have you ever baked something using \\\"real\\\" vanilla and noticed that amazing smell filling the kitchen? That's actually the natural vanillin baking off, the same way that the alcohol bakes off. The vanilla flavor and aroma left behind for the final resulting product is significantly less than before it was baked. Artificial, synthetic vanillin will not bake off, leaving a vanilla taste and smell in the final product that is just as intense as when it went into the oven. \\n

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So...What is the Deal with Imitation Vanilla and Beavers?

\\n

As we know, things falling under the label of \\\"natural flavors\\\" can include flavor compounds from some pretty off-the-wall sources. In the US, the chemical compound castoreum has long been approved for use as an additive, frequently in vanilla products. The catch: naturally-occurring castoreum occurs naturally in...beavers, or to be exact, in the material exuded by the castor sacs of adult beavers. And since those sacs are located on the beaver's backside, people taking a deep dive into ingredient souces started getting concerned about how closely beaver bums were involved in their vanilla flavoring. Today, the castoreum used in vanillas is more often than not synthetically produced. So, yes, beavers and vanilla is a thing, and no, artificial vanilla is not made from beaver butts.\\n

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When to Use Imitation Vanilla in Baking?

\\n

For high-temp applications (baking, cooking, candy) - imitation vanilla is best, as the flavor and aroma will not bake out.

\\n

For low-temp and no-heat applications, using pure vanilla extract will always provide a richer, deeper flavor and aroma than imitation. Using real vanilla also allows the other flavor notes (spicy, woody, creamy, buttery...) to come through to the final product for increased depth of flavor.

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