Bourbon vanilla extract faces competition in recipes

Bourbon vanilla extract faces competition in recipes

Vanilla is a flavor source less popular than other spices like cinnamon or cloves, but it’s highly esteemed by top chefs. It’s a key ingredient in numerous desserts, pastries, and savory dishes. Master pastry chefs incorporate vanilla into their cakes, chocolate chips, and special occasion icing. Chefs don’t hesitate to add a bit of vanilla to their recipes and gastronomic creations. Professionals use both the bean and vanilla extract, depending on the recipes they’re preparing. However, with the variety of vanilla extracts available on the market, it’s challenging for individuals to navigate. Bourbon vanilla, Mexican vanilla, Indonesian vanilla, and Tahitian vanilla—all with different flavor profiles and strengths. Pure vanilla extract is made from vanilla beans. In Madagascar, the sorting rejects remain of better quality. Not meeting importers’ requirements regarding their external appearance, these sorting rejects are used to obtain powder and vanilla extract.

What is pure vanilla extract?

The process of macerating prepared vanilla pods in a water and alcohol solution yields vanilla extract. According to the FDA, pure vanilla extract is obtained from a minimum of 100 g of pods infused with a minimum of 35% alcohol. The classification “pure” is therefore attributed to vanilla extracts whose ingredients are entirely natural and meet FDA guidelines for creating vanilla extracts. Either a cold liquid or one that has been gently heated extracts the flavor of vanilla. Cold extraction generally takes longer, but this process yields a higher-quality extract. With over 300 aromatic compounds, vanilla extract made using cold extraction has a wider variety of aromas. Hot extraction speeds up the process but causes the vanilla to lose much of its aromatic compounds due to heat.

Cold-extracted vanilla should be used for cold food applications to preserve the additional flavors. During baking, most of the alcohol evaporates, taking some aroma with it. The preparation smells less of vanilla compared to incorporating pods or vanilla powder into recipes. Therefore, the dosage is doubled; typically, 1 teaspoon of double concentration vanilla extract is needed to replace a whole vanilla pod. Vanilla extract is arguably the most versatile vanilla product on the market. Alcohol-free vanilla extract versions are available, where vanilla is extracted with a solution of glycerin and water. The quality of vanilla extract remains the same; it’s the price that increases compared to its alcohol-based counterpart.

Why does vanilla extract contain sugar?

Sugar is used as a natural fixative in hot vanilla aroma extraction. Sugar helps maintain the vanilla compounds during the extraction process and contributes to the clarity of the product. In Madagascar, vanilla extract producers use 100% natural crystallized cane sugar. Sugar is one of the FDA-approved natural ingredients in pure vanilla extracts. However, the sugar content must be less than 5%. This represents an insignificant nutritional amount when adding vanilla extract to preparations.

What sets apart Madagascar Bourbon vanilla extract?

Madagascar Bourbon vanilla extract is made from hand-selected, top-quality pods. Madagascar vanilla has long been considered the highest-quality vanilla in the world for its flavor, sweetness, and creamy texture. Other vanilla extracts also have their own advantages in meeting consumer expectations for vanilla flavor.

What are the characteristics of Madagascar Bourbon vanilla extract?

Purists recognize Madagascar Bourbon vanilla extract for its rich, sweet, creamy, and lush flavor with a velvety cocoa note. It can be used in all recipes, hot or cold, savory or sweet. This versatility allows Madagascar Bourbon vanilla extract to enhance the flavor of cakes, cookies, ice creams, puddings, pastries, and French toast. For culinary applications, Madagascar vanilla extract is used as a spice for preparing seafood, sauces, soups, and barbecue marinades. It’s also used to impart a vanilla scent to beverages (hot chocolate, milkshakes, smoothies, iced tea, etc.). In recent years, Madagascar has been exporting organic vanilla. Organic Bourbon vanilla extract retains the same flavor notes and characteristics as traditional vanilla extract. This product is certified organic for the use of natural products from cultivation to pod preparation.If you need, contact us

What are the characteristics of Mexican vanilla extract?

Mexican vanilla extract is characterized by an intense, creamy, spicy, and sweet flavor with notes of cloves and nutmeg. Mexican vanilla blends well with other spices to make spicy dishes. Like Madagascar Bourbon vanilla, it pairs wonderfully with cinnamon, cloves, and ginger. Mexican vanilla extract is perfect for making spiced cookies, tomato sauces, barbecue sauces, spicy sauces, and salsas. It’s also used in vanilla-flavored beverages (hot chocolate, milkshakes, smoothies, and iced tea).

What are the characteristics of Tahitian vanilla extract?

Tahitian vanilla extract has a unique flavor with floral and fruity notes, reminiscent of cherry. This extract is more heat-sensitive, meaning its aroma tends to dissipate quickly with rising cooking temperatures. It’s best used in cold dishes, desserts, and cool beverages. It can be used to add an exotic touch to ice creams, pastry glazes, frostings, smoothies, iced tea, fruit salads, seafood platters, etc.

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