Vanilla Extract vs. Vanilla Essence (2024)

FAQs

Vanilla Extract vs. Vanilla Essence? ›

In general, extract is a natural product, whereas essence is synthetic. As a result, you will usually find that extract is less processed and provides a stronger and more pure vanilla flavour when compared to essence. Since it's manufactured, you will often find vanilla essence contains very little or no real vanillin.

Additionally, depending on the brand, the flavor of vanilla extract is generally twice as strong as that of vanilla essence. So if you're using vanilla essence in a recipe that calls for pure vanilla extract, you'll want to use up to twice as much.

Adding vanilla extract at the end of the baking process can make the flavour of the vanilla more pronounced. In some recipes, pure vanilla extract adds the subtle and delicious flavour of vanilla that is easy to taste. It also enhances the flavour of other ingredients in more complex recipes.

Some research suggests that certain compounds found in vanilla, including vanillin and vanillic acid, may support brain health. They may also have neuroprotective properties, meaning that they may protect your nervous system.

Vanilla extract is distinct from vanilla flavor. While both extract and vanilla flavor contain real vanilla beans, vanilla extract must contain a specific unit weight of vanilla beans in requirements clearly outlined by the FDA.

If you don't have any on hand, you can almost always omit the vanilla without impacting the final texture of your baked goods; although the rich flavor extract—or any form of vanilla—brings will certainly be altered. Just remember one thing: flavor comes first.

Vanilla flavoring uses artificial ingredients while vanilla extract creates a natural flavor from pure vanilla beans.

For most oven–based recipes, such as cookies, cakes, brownies, cupcakes and tarts, it's near impossible to tell the difference between imitation and pure vanilla extract. Therefore, using a 1:1 swap will work just fine.

What is the best vanilla bean to use in baking? If you want the purest, most intense vanilla flavor in your recipes, use whole vanilla beans rather than extract. The best-quality beans come from Mexico, Madagascar, and Indonesia. If you have a choice at the market, choose beans that are plump and pliable.

Does vanilla essence spike blood sugar? ›

Low-glycemic foods are rated at 55 or less, medium-level glycemic index foods are 56-69, and high-glycemic foods at 70-100. Vanilla extract has a glycemic index of 5, which is considered low. Vanilla extract will not cause blood sugar spikes and can add a pleasant flavor to foods, desserts, and drinks.

If you or someone you know consumes more than a tablespoon or two of vanilla extract, you should call the national poison control hotline at (800) 222-1222 or dial your local center for advice.

Vanilla essence is made from vanilla beans that have been steeped in alcohol. It's widely used throughout the world to flavor desserts, like baked goods, ice cream, beverages, and custards, but some chefs use it as a secret ingredient in savory dishes as well.

Types of vanilla, such as extracts, paste, and powder, are expensive due to the labor and process involved in making these products. "There are limited tropical regions in which they can grow," says Vu.

Best Overall

"Nielsen-Massey's Madagascar Bourbon Pure Vanilla Extract is a staple in professional pastry kitchens and bakeries," says Jenny Kellerhals, a pastry chef, recipe developer, and food writer. "The vanilla flavor is bold and well-balanced to beautifully accent baked goods, ice creams, and fruits."

Luckily, most recipes only call for one teaspoon or two, so the bottle can be used for a few treats. But is the extra cost of using pure vanilla worth it? "The flavor from pure vanilla extract is tremendously better than cheap vanilla extract," says Chavez. And most professional bakers would agree.

Almond Extract

If your recipe calls for 2 teaspoons vanilla extract, try 1 teaspoon vanilla and 1 teaspoon almond extract instead.

Vanilla does offer more than just a bit of floral flavor. Sometimes it's a flavor enhancer and sometimes it's a flavor balancer. But to be honest, unless it's a vanilla cookie, it's not a true dealbreaker. Especially if you're making cookies that have lots of other flavors going on, like coconut or dark chocolate.

There are significant differences between vanilla essence and vanilla extract. A baker can make a tremendous error by substituting one for the other, which will significantly alter the result and possibly greatly affect the taste and texture.