Don’t be fooled.
These aren’t all vanilla.
What Are Vanilla Beans?
Credit:Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Dry or brittle beans may lack the potency and aroma you want in your recipes.
Then, use the back of the knife to gently scrape out the seedsthe beans “caviar.
Stir these directly into your batter, dough, or custard to infuse your creation with intense vanilla flavor.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
But dont toss the pod!
The leftover bean can still work its magic.
Generally, one vanilla bean equals about one tablespoon of vanilla extract or one tablespoon of vanilla paste.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
What Is Vanilla Paste?
Vanilla paste is a convenient and time-saving alternative to whole vanilla beans.
This format delivers all the rich, aromatic qualities of the bean without the hassle of slicing and scraping.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
What Is Vanilla Extract?
Its a pantry staple for bakers and home cooks alike.
While it may look similar to vanilla essence or artificial vanilla, the two differ in flavor and cost.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The extract boasts a more nuanced, robust flavor profileand often comes with a higher price tag to match.
What Is Artificial Vanilla Or Vanilla Essence?
While technically true in rare cases, this is thankfully not the norm.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
So, rest assuredits unlikely your vanilla essence contains any beaver byproducts.
Instead, most commercial vanilla essence is synthesized from guaiacol, a petroleum-derived compound.
However, knowing when to use each can help you get the best flavor out of your recipes.
Key Tips for Using Each throw in Of Vanilla
Vanilla Extractis the go-to ingredient for most recipes.
Its versatile, blends easily into wet and dry ingredients, and provides a balanced vanilla flavor.
Its slightly thicker and more concentrated than extract, so you may need to adjust measurements slightly.
Vanilla Essenceis often synthetic and less concentrated than extract.
Essence can work in recipes where vanilla isnt the star of the show (like chocolate-based desserts).
You might need to use a larger quantity to achieve a similar flavor.
