If you’re confused about when to use pure vanilla extract vs. imitation vanilla, don’t worry.
We’ve got your answers here.
There’s imitation vanilla flavor, pure vanilla extract,vanilla beans, vanilla paste, and beyond.
Credit:(L)Jen Tepp/ Getty Images, (R) Andy Lyons
There’s actually a reason imitation vanilla flavor exists, and there are uses for all of the above.
Derived from anorchid plant, vanilla beans have been put to use in recipessince the 17th century.
(You might notice chocolate cakes with vanilla taste even chocolatier.)
Pure vanilla extractmust contain vanilla beans, water, and alcohol.
Alcohol is used to “extract” the flavor from the vanilla beans.
Test Kitchen Tip:Want tomake your own pure vanilla extract?
A small jar lasts a while, but it costs around $25 to $40.
Vanilla bean paste is also a tasty swap for simple syrup in cocktail andmocktail recipes.
Vanilla beans are the most costly, but they’re the purest form available.
If you scrape out those specks, don’t toss the pods!
Toss them in sugar or vodka to create infusions.
Imitation vanilla contain ingredients such as lignin, clove oil, pine bark, fermented bran, and more.
One tablespoon of pure vanilla extract equals one tablespoon of vanilla paste, which equals one vanilla bean.
Basically, for baked goods, imitation vanilla flavor will be just fine.
In low-heat sweets, such aspuddings, pastry creams, and icings, the taste difference is more noticeable.
