When you try not packaged "a la" powder, but real vanilla, you understand why in ancient times spices and seasonings were highly valued. Some tribes even used vanilla pods as the equivalent of money. Can you imagine this?
Vanilla is now one of the most famous spices. You know, there is such a "tradition" that the products that are most popular are most often counterfeited. But with vanilla, things are a little different. Counterfeits exist "legally"! And everyone knows this, and everyone uses them, believing that this chemical product can replace your favorite spice.
To dot the i's, let's briefly find out what it is:

• vanilla extract,
• batch vanillin.

What is Vanilla Extract?

This is an alcoholic infusion, in which the alcohol is 35%.
There are several manufacturing standards for this product. The most famous is the FDA (American Food Safety Administration) requirements. According to this standard, there should be 100 g of pods in a liter of extract. This is a single infusion. Two- and three-fold contains 200 and 300 g of pods in 1 liter.
Questions about the product:

• What, besides vanilla, does the extract contain? - Manufactured products may contain caramel, syrups, sugar, flavorings and dyes.
• Can the extract be based on artificial raw materials? - Yes. It is worth carefully examining the packaging. If you find that there are vanillin flavors in the composition, then this product is unnatural. Do not be fooled by the high price for it. It is better to spend money on making the extract yourself than to buy an outright fake. Moreover, this tincture will not have such a taste and aroma as a real product. Worse, a bitter aftertaste awaits you.

And one more important point! Often the taste and even aroma of an extract on a natural product has different notes and sound strength in a dish. The difference directly depends on the type of vanilla. Some varieties give floral notes, while others are more spicy.

What is Vanilla Essence?

In fact, it is a "substitute" for the extract. In essence, synthetic analogs are used instead of natural pods.
Hence the weaker, almost indistinct aroma, unpleasant synthetic taste.
To enhance the taste, many housewives are forced to use more essences.
The essence is bought to save money, since a natural product is more expensive. But the essence is a more costly product, since it needs to be added in larger quantities to dishes.

Output! In fact, the savings here are questionable. And if we also remember that we are content with a synthetic fake, then there can be no question of economy. After all, there is no real smell of vanilla; there is no mouth-watering aftertaste. But there is extra chemistry for the body.

Powder in a bag labeled "Vanillin"

Here everything is quite simple. This is a pure fake. And although the manufacturers claim that the formula of an artificial product obtained in chemical laboratories and natural vanilla pods are identical, draw a conclusion.
Its price is several times lower. And this is the only advantage. You will get an analog seasoning, analog flavor and analog flavor. Just imagine how a spice obtained from a natural plant smells!

How to make your own vanilla extract

We have already found out that the extract is an alcohol tincture. Therefore, for cooking we need only 2 components: alcoholic drink and pods.
In my case, this is:

• Vodka;
• Vanilla pods at the rate: for every 100 ml - 1 pod.
• And 2 more pods for beauty.

What can be used instead of vodka:

• Cognac;
• Alcohol (96%);
• Tequila, etc.

For each product, the number of pods remains the same, but the aging period varies. It all depends on the taste data of the alcohol product. The brighter they are, the longer the saturation of the infusion with the taste and aroma of vanilla will be.

Probably the most ideal of all drinks is the alcohol itself. It has no foreign odors. And its taste is not "spoiled" by anything. Therefore, the tincture will come out exclusively vanilla.

One moment! Stir the alcohol with water. It needs to be brought up to 35%. Only in this case, the percentage of aroma squeeze increases several times in comparison with pure alcohol.

There is only one small requirement for alcohol. Whatever you take, it must be of good quality.

Requirements for vanilla pods:

• Dark in color;
• Oily;
• With a bright scent (you need to push to hear);
• Dense.

How to prepare the extract:

1. Cut the pods lengthwise and remove the seeds.
2. Cut the halves of the pods into 4-5 pieces.
3. Fill the pieces of pods with alcohol and close the bottle tightly with a lid.
4. We put the bottle in a dark room.
5. In such conditions, the tincture will stay for a month.
6. All this time, the bottle must be shaken, mixing the contents. We do this in about a day.
7. When the extract is infused, filter it. Pour into a clean bottle. For beauty, put 2 pods.
   It is believed that it can be stored for several decades.

And during this time, the extract becomes more and more saturated. But I haven’t had time to check it yet. I sell such a product very quickly.

Taste, aroma, and hence love for the dish directly depends on the quality of the ingredients. It's up to you to decide which products to use. I hope, thanks to your choice, you will pleasantly surprise yourself and your loved ones more than once, please them and give a lot of pleasant emotions!
Share your opinion in the comments, which products do you like to use: extracts, essences, or, more dear to your heart, plain vanillin in sachets?

In contact with

The most characteristic and most popular flavor added to the dough is vanilla. A few drops of this essence can give a culinary masterpiece an unusual smell and taste.

The word "essence" in translation from Latin means "essence", "substance". In cooking, food essence is used, which is a concentrated extract that must be diluted with water before use.

Vanilla is an essential ingredient in many sugary foods, including cookies, cakes, ice cream, candy, and chocolate. It is also used in aromatherapy - candles, creams, salt, perfumes and incense. Vanilla is one of the varieties of orchids. Its pod secretes a substance called vanillin. The most valuable are vanilla beans grown in Madagascar or (formerly known as Bourbon) off the east coast of South Africa. It is vanilla essence that will be the best substitute for vanilla or its pod.

Some of you may be surprised, because why use an extract when there are fresh vanilla pods? And the answer is that one and the other do not serve the same purpose. Fresh pods must be dipped in liquid (milk, cream, syrup, etc.) to give off their flavor, so they can only be used in recipes that contain such ingredients (sauces, ice cream, or creams). And the vanilla essence is ready to use directly, without soaking. Moreover, it is stored much longer than the pods. It was first invented by the Aztecs, and it is she who is one of the most exquisite aromas, which cannot be avoided in the kitchen.

Vanilla essence can be made at home using alcohol or vodka and vanilla sticks. You can use any liquor or other beverage that contains at least 40% alcohol. Vodka is usually used because of its neutral taste, which gives the vanilla aroma. It is better to choose a pod flexible, but tough. Prepare a dark bottle. For 100 ml of vodka, you need one vanilla pod, cut lengthwise and chopped into small pieces. You can add 2-3 teaspoons of sugar. The contents of the bottle need to be shaken from time to time. The longer the bottle sits, the more aromatic the vanilla essence will turn out. Ideally, it takes 8 weeks to obtain the extract. This tincture is suitable for all sweet baked goods - the alcohol will evaporate, and only the smell of vanilla will remain.

Moreover, vanilla essence perfectly stores its taste in the refrigerator or in a cool dark place, in a separate closed container away from other spices and seasonings.

But what to do when you are already making cake dough and find that vanilla essence is missing in the house? What to replace and can you replace it? The answer to this question is yes, but with some caveat.

Vanilla offers a simplicity and purity of taste unlike other extracts. You can only replace it with other spices as a last resort. Consider, for example, If you are preparing lemon extract will be a suitable substitute. It is not neutral like vanilla and will taste different, but it will be a good substitute. Maple syrup, vanilla pod, or brandy are also adequate substitutes for essence. Keep in mind, however, that in addition to replacing the vanilla extract, you will be changing the recipe and the final aroma and flavor of the product.

If you are using maple syrup instead of vanilla essence, use a one to one ratio. If using a vanilla bean, use half for each tablespoon of the extract. If you are substituting alcohol for alcohol - cognac or liqueur - make sure the substitute does not compete with the rest of the recipe. Don't use more alcohol than you could use vanilla extract.

There is no scent in the world that is more unique and versatile for culinary purposes than vanilla. And there is no easier way to use this exotic and affordable scent than as an essence.

Vanilla essence is a concentrated vanilla extract on alcohol. The reference product is obtained from dark, almost black pods with a smooth elastic surface with a light white bloom, infused with alcohol, strength from 40%.

Naturally, such a concentrated substance as vanilla essence has all the useful qualities inherent in vanilla fruits, since during aging the valuable components of vanilla fruits gradually pass into alcohol. As a result, the elixir:

• gives strength;
• activates the production of the "hormone of happiness";
• enhances concentration of attention;
• relieves nervousness;
• has a beneficial effect on libido.

The ready-made essence is used to make an original hand made soap or aroma candle, scented salts and even perfume. In this form, vanilla is excellent for its sedative properties.

The calorie content of the essence is 288 kcal, and its energy value will be:

• proteins - 0.06 g;
• carbohydrates - 0.06 g;
• fat - 12.65 g.

How to replace the essence

When using analogs, be sure to take into account that the concentration of the aromatic component in them is an order of magnitude less than that of the essence: literally two or three drops of strong liquid are similar to a pack of vanilla sugar.

There are a number of contraindications regarding the use of the product. The first is individual intolerance to vanilla, manifested in allergic reactions. The presence of alcohol also makes its own adjustments: the elixir cannot be used during pregnancy, lactation, children, and also during periods of antibiotic treatment. Even in small doses, this liquid can play a negative role in the life of the vehicle driver.

How to prepare essence at home

A handmade product guarantees naturalness and maximum benefits. To get high quality vanilla essence you need:

• pour alcohol (at least 40%) into a clean glass container, preferably dark in color, with a tightly screwed lid;
• vanilla pods are placed in it at the rate of 1 pod for every 100 g of liquid;
• the lid is closed, the dishes are placed in a dark cool place.

The vanilla essence will be ready in 2-3 months. The peak of exposure is 6 months. In the process of infusion, the bottle is shaken periodically (once every few days). Instead of alcohol, you can take another strong alcohol: cognac or brandy. It is believed that it is in combination with vanilla vodka that it is possible to maximize and show all the advantages of its aroma.

The pods can be cut to speed up the process. Then the fruit is cut lengthwise. Seeds are taken out of it with a knife and placed in alcohol. The peel is finely chopped and also placed in a bottle. The product will be ready in 4-5 days. The liquid is filtered. The whole fruit is placed in the purified tincture (both for beauty and to continue the aging process).

Traditionally, vanilla essence is used in the manufacture of a variety of desserts and pastries: biscuits and muffins, muffins and puddings, ice cream and cocktails. One drop of fragrant liquid makes any of the products much tastier. Vanilla essence is enriched with meat and vegetables, coffee, tea, cocoa and alcoholic cocktails.

Important: the basis of the product is alcohol, which instantly evaporates under the influence of high temperatures, therefore this elixir is added to ready-made, already cooled dishes.

Vanilla essence has a long shelf life and versatility: just a couple of drops are enough to fill the house with enchanting aromas.

Who doesn't know the exquisite taste and aroma of vanilla buns? Vanilla essence gives a special sophistication and subtle sweet smell to baked goods. The pods of this spice are used in the preparation of pastries, ice cream, cocktails, cake creams and puddings. In addition, vanilla essence is used not only in cooking, but also in perfumery, and is also widely used to flavor rooms.

What is vanilla?

Vanilla is a climbing plant of the orchid family. Vanilla sticks (the pods of this plant) usually reach 10-20 cm in length and have a curled shape. It is by the length of the pod that the quality of the spice is determined. There are several varieties of this spice. Among them, the following are considered the best: Mexican vanilla - the length of its pods reaches 25 cm, slightly smaller than the Ceylon and Bourbon varieties.

Vanilla sugar

This is regular granulated sugar or powdered vanilla. To give this aroma, a vanilla pod is placed in a container with sugar for a while, carefully closed and left for at least a week. During this time, the sugar is impregnated with a vanilla smell, after which the pods are removed.

Vanilla extract

It is a vanilla concentrate that is obtained by soaking vanilla sticks in alcohol. An alcoholic tincture of vanilla pods is used mainly for making cold desserts, as it does not tolerate high temperatures.

Vanilla essence

This is a kind of highly concentrated vanilla extract. It, like any other food essence, is used in baking and preparing many desserts. During its production, various synthetic components are added, so it is much cheaper than natural vanilla extract.

Vanilla powder

It is it that can be used for baking, since it is the only natural vanilla product that can tolerate heat treatment without loss. Vanilla powder is added to dough for buns, cookies and cakes. It is made by complete drying and subsequent grinding of vanilla pods.

Homemade vanilla extract

Unfortunately, not all food manufacturers can be trusted these days. The market is overflowing with various types of condiments. If you do not want to purchase a fake made of synthetic substances instead of natural vanilla extract, prepare this spice yourself. To do this, you will need rubbing alcohol and vanilla pods. For 120 ml of alcohol, you need to take 4-5 vanilla sticks. Then put the pods cut along the length in a glass bottle and pour alcohol. Close bottle tightly. Vanilla essence is infused for about a month in a dark place. After that, it can be used for several years, since it can be stored in the refrigerator for a very long time.

Useful Tips

Often vanilla essence is required to prepare a dish. How to replace this seasoning if it is not at hand? You can save your culinary masterpiece, for example, by adding vanilla sugar or powder to baked goods. To replace 25 g of essence, 2 g of vanilla powder or 40 g of vanilla sugar are taken. You can also use liqueur or brandy for this purpose.

Sold as black pods 10 to 20 cm long with a strong vanilla scent. When stored properly, natural vanilla can retain its flavor for years. There are many varieties of vanilla, but Madagascar is considered the best. Slightly lower in quality are Ceylon and bourbon vanilla - they are most often found on sale.

Natural vanilla is a rather expensive pleasure.

Vanilla extract

A translucent brown liquid with a strong vanilla aroma. In fact, this is an alcoholic tincture of vanilla pods with a strength of 35%, which is aged for several months. Vanilla extract during heat treatment almost completely loses its aromatic properties, so it is more advisable to add it to creams, puddings, desserts, etc. You can prepare vanilla extract yourself. To do this, pour 200 g of vodka 2-3 cut along the pod of vanilla, tightly seal the container and leave in a cool place for 2-3 weeks.

Vanilla essence

The same vanilla extract, but with a stronger concentration. Therefore, the essence is added to dishes in a smaller amount than the extract. Vanilla Powder Powder made from milled vanilla pods. Unlike essence and extract, it tolerates heat treatment very well and retains its aroma. Therefore, it is actively used in baking cakes, bread, biscuits and other flour products.

Vanilla sugar

Today you can find two types of vanilla sugar - natural and artificial. For the manufacture of natural vanilla sugar, all the same vanilla pods are used: a couple of pods are poured with 500 g of sugar, closed tightly and aged for a week. Artificial vanilla sugar is the result of mixing sugar with crystalline vanilla.

Vanillin

Artificial substitute for vanilla, "a by-product of pine resin rosin." It is a white crystalline powder with a strong odor. It is added to baked goods in small quantities - with a pinch or on the tip of a knife. If you overdo it with vanilla, baked goods and desserts acquire an unpleasant bitter chemical aftertaste.