Vanilla extract has a longer shelf life than vanilla essence. However, the exact colour can vary from product to product. Vanilla essence, on the other hand, is usually a lighter shade of brown. Vanilla extract is typically a dark brown colour with a slightly reddish tint. Difference In ColourĪnother significant difference between these two baking ingredients lies in their colour. The higher the alcohol content, the longer the flavour and aroma of vanilla can be preserved. While vanilla extract has an alcohol content of around 35%, vanilla essence has a significantly lower content of around 2-3%. It is said that vanilla extract typically has a higher alcohol content compared to vanilla essence. If you want your baked products to stand out, we suggest you opt for vanilla extract. The former has a richer and more complex flavour with subtle undertones, while the latter lacks the authentic flavour of vanilla. 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.Vanilla extract and vanilla essence also differ greatly in flavour. However, for baked goods that aren’t expected to have a noticeable vanilla flavor, such as chocolate chip cookies or carrot cake, you likely won’t notice much of a difference using vanilla essence.Īdditionally, depending on the brand, the flavor of vanilla extract is generally twice as strong as that of vanilla essence. So for desserts like puddings, custards, pastry creams, and icings, it’s best to use pure vanilla extract. This difference tends to be more noticeable in dishes that are either uncooked or cooked over low heat. As a result, pure vanilla extract has a deeper, more complex flavor profile ( 1, 8). In addition to vanillin, vanilla beans contain more than 200 compounds that contribute to their flavor and aroma. Using vanilla essence in place of vanilla extract should not affect the structure of your final product, though it may produce noticeable differences in flavor. Vanilla extract, on the other hand, is made primarily from vanilla beans soaked in ethyl alcohol and water, so it tends to have a stronger vanilla flavor.Ĭan you substitute imitation vanilla flavor for pure vanilla extract? Vanilla essence is a more processed product that’s made using artificial flavors and colors. The latest data available, from 2010, suggests that fewer than 150 pounds (68 kg) of castoreum are used in food per year in the United States, compared with worldwide demand for over 40 million pounds (18 million kg) of vanillin per year ( 6, 7). However, castoreum is rarely used in food. Like the extract, vanilla essence gets its flavor from vanillin - but it’s a lab-made (synthetic) version that’s much less expensive than using vanilla beans.Ĭastoreum - a secretion from the anal glands of beavers that has a smell similar to vanilla - is often rumored to be a key ingredient in vanilla essence. Vanilla essence, also known as artificial vanilla extract, is typically made using water, ethanol, propylene glycol, emulsifiers, and chemically produced flavors and colors. However, in home kitchens, the mixture must sit for up to 12 months before it’s ready to use ( 5).Īfter the extraction is complete, the bean pods are filtered out and the extract is ready to use What is vanilla essence? This can be a time-consuming process.įood manufacturers can manipulate environmental conditions to speed the extraction process. The alcohol draws out the vanillin and other compounds, which infuse into the liquid. Once cured, the pods are added to a mixture of water and ethyl alcohol. Pure vanilla extract is made from mature vanilla bean pods that have been aged for 3–4 months, allowing them to develop characteristic vanilla flavors, including increased levels of vanillin ( 5). In the United States, the Food and Drug Administration (FDA) states that the final product must contain at least 35% alcohol and 13.35 ounces (380 grams) of vanilla beans per gallon (3.8 liters) ( 3, 4).Īs long as it meets these standards, vanilla extract may also contain small amounts of sweeteners, including sugar, corn syrup, or dextrose ( 3). Standards for pure vanilla extract vary by country. The extract gets its signature vanilla flavor from a molecule called vanillin found in vanilla beans ( 1, 2). Vanilla extract is made by soaking vanilla beans in a mixture of water and ethyl alcohol ( 1). Vanilla extract is less processed and more expensive than vanilla essence, and many people say it has a stronger, purer vanilla flavor.
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