Vanilla Flavoring vs. Vanilla Extract: Vanilla Flavoring Explained

Vanilla flavoring is an imitation vanilla extract made from synthetic vanillin, the compound that gives vanilla beans their unique flavor. This form of vanilla uses artificial flavorings to replicate a pure vanilla flavor. Vanilla flavoring is typically less expensive than vanilla extract, although the imitation vanilla flavor can leave a bitter aftertaste.

Vanilla extract is a tincture made by soaking whole vanilla beans in alcohol. Pure vanilla extract gets its flavor from vanilla bean pods found on vanilla orchids. These orchids commonly grow in places like Madagascar, Mexico, and Indonesia. Vanilla extract is a popular ingredient in dessert dishes like ice cream and custard.

Vanilla flavoring uses artificial ingredients and additives like synthetic vanillin, corn syrup, and lignin, an ingredient typically extracted from wood pulp. By contrast, pure vanilla extract uses only two ingredients: real vanilla beans and alcohol. Although vanilla extract has a better flavor, both vanilla products work well in baked goods like vanilla sugar cookies and brownies.

Vanilla paste, also known as vanilla bean paste, is a mixture of vanilla powder and vanilla extract ground into a paste. Both forms of vanilla work well in desserts and use similar quantities (one teaspoon of vanilla bean paste works the same as one teaspoon of extract). However, there are a few key differences between them.

• Consistency: Vanilla paste has a thicker consistency that includes specks from vanilla bean seeds. By contrast, vanilla extract is a liquid tincture without any specks from vanilla beans.
• Flavor: With the inclusion of ground vanilla bean powder, vanilla paste has a slightly more intense flavor than vanilla extract.
• Price: At most grocery stores, vanilla paste is more expensive than vanilla extract.
• Uses: Use vanilla extract in simple baked goods like chocolate chip cookies, sugar cookies, vanilla cake, and cupcakes. Use vanilla bean paste in desserts with a thicker consistency like vanilla ice cream, pastry cream, pudding, crème brûlée, and custard.

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