The Difference Between Vanilla Extract and Vanilla Essence
Bakers have so many ingredients at their disposal. Cinnamon, for example, can add an extra kick to any dish. People looking for something sweet should always have vanilla at the ready. Though there are many different vanilla products available, it’s difficult to know which is best for which recipe. This article will overview the difference between vanilla extract and vanilla essence so that bakers can make the best decision possible while shopping.
Vanilla extract is something that every cooking enthusiast should have in their pantry. To make vanilla extract, someone should soak vanilla beans in an alcohol/water solution for an extended time. Eventually, the solution will absorb the flavor of the beans, and the extract is created. This flavoring agent is much purer than its essence counterpart.
Bakers who want to take on the task of making vanilla extract at home should purchase high-quality Madagascar vanilla beans from SloFoodGroup. However, individuals should know that the process is relatively intense. Vanilla beans should sit in the solution for at least a month, and people should store it in a dark location. Those who don’t want to try making the ingredient by hand should keep in mind that SloFoodGroup also offers the finest Madagascar and Tahitian vanilla extract on the market. Our vanilla extracts are smooth, flavorful, and far exceed FDA purity standards.
Vanilla essence is another flavoring ingredient that bakers can use. There are two common forms of vanilla essence. First, there’s vanilla essence that’s synthetically made. The flavoring agent is essentially an imitation of vanilla extract. This ingredient contains lots of chemicals and isn’t nearly as fresh as the real deal. There’s also vanilla essence that’s highly concentrated. These products can be 3-4x more concentrated than vanilla extracts. Some bakers use it when they want a dish to have extra vanilla flavoring. Even so, these products don’t have the delicate and pure taste of their extract counterparts. Bakers who want to make the most amazing meals possible should keep a bottle of vanilla extract on hand. After all, a dish is only as good as the sum of its parts.
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