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Vanilla extract is a solution made by macerating and percolating vanilla pods in a solution of ethanol and water. It is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings.
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There’s no flavour in the world quite like vanilla. It’s rich, creamy and warm, and impossible to imagine baking without it. But when it comes to adding vanilla to your recipe, which vanilla do you choose?
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You’re certainly not alone if you’re a little confused by the difference between vanilla extract and vanilla essence. Is it real, is it stronger, how is it made? These are just a few of the questions we get asked on a regular basis. So, how do you wade through the choices and choose the right vanilla for your baking?
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With nearly 120 years of experience in vanilla, from growing and curing to extracting and bottling, we are here to share our knowledge and hopefully make things a little less confusing next time you’re shopping (or baking!).
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