from a reputable source.īut all that aside, what is Mexican vanilla? Traditional Mexican vanilla contains vanilla bean extractives in purified water, 10% alcohol, and less than 1% natural vanillin, which helps hold the flavor. It would be best to buy Mexican vanilla in the U.S. However, if you’re buying vanilla in Mexico, be aware that label laws are not enforced. You’ll need to read the labels to determine if you have a real Mexican vanilla or an imitation. So you have to be careful when buying Mexican vanilla. In Mexico, even though the country grows very fine vanilla beans, artificial vanillas dominate the market. We carry Watkin’s Clear Imitation Vanilla. Imitation vanilla extract is affordable and is the vanilla extract predominantly sold in countries that produce vanilla beans. The two most common sources for synthetic vanillin have been Lignin Vanillin, a by-product of the paper industry, which has been chemically treated to resemble the taste of pure vanilla extract, and Ethyl Vanillin, which is a coal-tar derivative and frequently far stronger than either Lignin Vanillin or pure vanilla. Imitation vanilla comes from synthetic vanillin, which mimics the flavor of natural vanillin, one of the components that gives vanilla its extraordinary scent. If you purchase imitation vanilla in the market, it is safe. If it is caramel color, it has been dyed with caramel color (which also contains sugar) or other dyes. If the product is clear, it’s 100% synthetic vanillin. Imitation vanilla is synthetic vanillin made in a laboratory. But it also comes with a higher price tag. However, pure vanilla extract tends to be twice as strong in flavor as imitation vanilla. Something to be aware of is that when baking, some of the alcohol bakes out, taking some of the vanilla flavor with it. It’s really up to you to experiment and see which you like more or if you can tell the difference at all. That being said, I’m sure there are plenty of people out there who can taste the difference. In oven-baked goods, such as cakes and cookies, it’s almost impossible to taste the difference between the flavor of items prepared with imitation vanilla or pure vanilla extract. To be labeled pure vanilla extract, a gallon must contain 13.35 ounces of vanilla beans and 35% alcohol. At the end, however, I do give an opinion and suggestion to help you better make your choice. Take the information and make the choice for yourself. I’ve done my best to just lay out the facts. To be honest, this was a really hard article to write because there are so many biased vanilla opinions out there. This is meant to be an unbiased explanation of all the different vanillas. Just like chocolate and coffee, different vanillas have different flavor profiles, different methods of extracting the flavor, and different sources from which the flavors are created. Isn’t vanilla just… well, vanilla? Actually, not all vanillas are created equal. I’ll talk about what each type of vanilla is, where it’s most commonly used, the quality of each type, and more. Pure, imitation, Mexican, or emulsion? What’s the difference? Does it really matter that much? Do I use different vanillas for different recipes? Today I’m gonna lay it all out. It can be hard to know which one you should choose.
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