Vanilla essence is usually dark or amber-coloured with a thin consistency. However, there are clear vanilla extracts that have made their foray into the market. Some chefs swear by them, saying they help keep their desserts spotlessly white for aesthetic purposes while rendering the flavour of warm vanilla.
So, the question arises: Is there a difference between the clear and dark versions of vanilla extract? If yes, how do they differ; only in colour, or are there differences in
To answer these questions, we would have to look at how vanilla extract is usually produced.
Two extraction processes are commonly used - one involves ethanol, and the other uses the invert-sugar process. While some companies prefer the ethanol process, others use the invert-sugar process to make the extract less harmful for those with allergies and cater to the halal market.
Vanilla beans are steeped in alcohol for a few months to prepare the extract at home. When made commercially, there are a few processes that speed this up. However, the alcohol tends to absorb the flavour and colour of the seeds and make them appear dark brown.
In the invert sugar process, vanilla beans are soaked in a solution containing invert sugar and glucose. There are various syrups that different brands use. Normally, the extract contains invert sugar syrup, water, glucose and vanilla.
Pure vanilla extract is usually a dark liquid regardless of the extraction process. This is mostly because of the colour of the bean and seeds. Pure vanilla extract contains vanilla bean seeds along with alcohol or invert sugar.
Clear vanilla extract is made by using synthetic vanillin. The compound used in clear vanilla extract is usually artificial. This delivers the same flavour that pure vanilla extract would. Similar to the pure version, clear vanilla extract is available in an alcohol-free version. Chefs and pâtissiers use clear vanilla extract in royal icing or macarons meant to be a pure, snowy white. Sometimes, even meringue is given a twist with an additional vanilla flavour. In this case, as well, clear vanilla extract is used.
The primary use of clear vanilla extract is to preserve the white colour in icing and baked goods. It is also called ‘crystal vanilla.’ It is usually used with icing sugar to adhere to the colour requirements of wedding cakes, pastries and icing.
It tastes the same as pure vanilla extract. Some consumers have reported a slight change in the taste of products when they use clear vanilla extract. However, the consensus is that the difference in taste is hardly noticeable.
‘Imitation vanilla,’ as some brands call it, costs much lesser than pure vanilla extract. It also has the characteristic smell of vanilla. Therefore, when used in cakes or icing, it smells and tastes like pure vanilla extract. This makes it an effective replacement for pure vanilla in the baking industry.
Being synthetic, this extract is not an option for those who prepare organic food or like to adhere to its original flavours.
The dark liquid you get when buying a bottle of pure vanilla extract is usually the pure version. This is more intense than clear vanilla and is the one preferred in the baking industry. However, a slight colour change could happen when adding this to the dessert. Pure vanilla extract packs in good flavour and fragrance and is not synthetic. It also renders the unique flavour notes found only in pure vanilla. The ‘specks’ contained in natural vanilla are also considered gourmet and are a textural and visual delight in the dessert.
Most countries have food regulations. Pure vanilla extract is certified only if it meets the conditions set by these governing agencies. The FDA in the USA and FSSAI in India are examples of regulating bodies that check if the products meet the standards.
However, do not be fooled only by colour. In many markets in Mexico, Columbia and other countries around the world, synthetic vanillin is used with corn syrup, sweeteners, caramelised sugar and such to dupe customers.
It is important to check for the FSSAI or FDA stamp before you buy pure vanilla extract. Although you might get lured by the lucrative cost of artificial vanilla essence, they might come at a cost to your health.
Opt for pure, natural and wholesome vanilla, such as Goodness Vanilla’s range of vanilla products that have been farmed and processed in-house for a bouquet of aroma and flavour in your dishes.
]]>If you are someone who doesn’t bake a lot and wonders if the vanilla extract sitting on your shelf could get spoilt, or if you are looking for a great alternative to extract because of the recipe you are using, you could choose vanilla bean powder.
Vanilla powder is touted as a great alternative to vanilla extract. This powder is made from dehydrated vanilla beans. The beans are first dried completely. They contain no moisture. This is done in carefully controlled conditions to ensure zero percent humidity. The dried beans are then ground into a fine brown powder.
Owing to the production process, this powder is highly concentrated in flavour. As far as quantities are concerned, you require less vanilla powder than vanilla extract owing to its concentration.
This powder has an intense aroma of vanilla. It is an excellent choice for avoiding alcohol since many brands use alcohol in their vanilla extract. Besides this, there are other ways in which we can use vanilla powder as a substitute for vanilla extract to get better results while baking.
Using vanilla powder is quite easy. Since the flavour concentration is high, it is a good idea to heed the quantity required. An easy measure that usually works is to change the requirement to half. If your recipe calls for one teaspoon of vanilla extract, you could use half a teaspoon of vanilla powder. Sometimes, you might need to add a little more sugar than usual. This largely depends on the type and brand of vanilla extract you use.
Vanilla powder usually comes in an air-tight package, whether tin or bottle. Like all powdered foods, they must be stored clean, dry, and cool. The container cannot be left open. If the vanilla powder is not stored in an airtight container, there are chances that moisture could seep in. This makes the vanilla powder form lumps. In this case, when you use it as a replacement for vanilla extract, you might end up with the wrong measurement. This could alter the taste of your baked goods even slightly.
Vanilla extract is more commonly available than vanilla powder. It is easy to store. It also is an ingredient that is mentioned in many recipes. Since it is a liquid, it is also easy to mix. There is no fear of vanilla extract being concentrated in one part of your cake batter. This could happen if there are lumps in the vanilla powder.
Many people prefer the extract over the powder because it is easily available. Unless a recipe specifically favours the powder, vanilla extract is the go-to option for many chefs, bakers, and pâtissiers. The powdered version of vanilla is usually chosen only when the recipe requires a dry ingredient for stability.
Since vanilla powder lasts for nearly two years if properly stored, it is also preferred by those who bake occasionally. However, this is unnecessary, as vanilla extract also does not get spoiled and has an indefinite shelf life. Some brands tend to give a ‘best before’ date to ensure that it is not spoilt by contamination during use.
Goodness vanilla promises a shelf life of 2 years for its extract. This vanilla extract, made using invert sugar, does not need refrigeration. It should be stored in a cool, dry place. Most vanilla extracts come with similar conditions for storage and expiry. Vanilla powder could be a little trickier to store, as moisture could play spoilsport while storing it for a long time.
]]>Fine Vanilla is a work of nature perfected through traditional processes. Post the labour-intensive harvest, the best scores of Vanilla Beans are carefully sorted and then cured by meticulous processing methods. The beans are blanched, sweated, and sun-dried over weeks until they turn moist, dark brown and wrinkled. They are then conditioned for months to bring out the rich aroma and flavour in the pods, which are then crafted into extracts and powders. Pure Vanilla can be used in pods, extract and powder. Though each form has differing intensities and usage, pick what works best and stock up.
The most widely used, accepted, and recognised application of vanilla is in the culinary realm. Vanilla is a universally accepted baking staple, and the quintessential waft of oven-baked goodies comes from none other than vanilla. This sublime spice adds a subtle sweetness and a depth of deliciousness to just about any dish. It even masks the smell of eggs and replaces that unwanted ‘egginess’ with a sweet aroma.
If pods are being used, simply slice one open with a sharp knife and scrape the seeds into your batter of choice for a delicious flavour and sweetness. Vanilla pods also render magical specks or brown flakes that add to the aesthetic allure of this spice. Vanilla extract can be used similarly and is usually added to wet ingredients such as melted butter or eggs while incorporated into a dish. Vanilla powder is also a great way to add the ingredient to a dish without compromising structural integrity, in delicate dishes such as macarons and meringue.
Vanilla pods can also be simmered in milk-based dishes, crème anglaise and puddings for a delicate infusion of flavour. Another way to use the pods is to add it to a jar of sugar to infuse aroma and decadence into it.
Another surprising use of vanilla is in savoury dishes such as marinades and sauces. The subtle sweetness helps to amplify bold, savoury notes and adds a nuanced balance to savoury dishes. Vanilla is a great ingredient that can be consumed without cooking and blends well into smoothies and milkshakes.
Vanilla is a versatile staple used in many nifty ways around the house. A great way to deodorize and remove unwanted odours around appliances such as ovens and microwaves is by heating a few teaspoons of vanilla extract. This adds a warm fragrance and bids smelly odours goodbye. You can whip up an easy-peasy air freshener by soaking a cotton bowl in vanilla extract and placing it in a bowl in your place of choice. This works well on shelves, cupboards and musty spaces that need freshening. A blend of water and vanilla extract in a spray bottle is a quick way to invite aroma into your living spaces.
Have you heard of a simmer pot? It’s a recent but revered way to brew a sweet-smelling home in no time. Simply simmer water in a pot and add your favourite aromas such as vanilla extract, citrus peels, cinnamon or other warm spices, for a waft like no other.
This powerhouse of an ingredient could be your skin’s new BFF when used the right way. Here are a few fantastic ways to incorporate vanilla into your skincare routine:
To sum it up, vanilla is a wonderful, versatile ingredient that is a must-have in your pantry. Ensure that you choose an all-natural, pure variant of vanilla, such as the Goodness Vanilla Range, rather than mass-produced imitation vanilla to reap the benefits of this spectacular spice.
But did you know that vanilla can be used in ways you didn’t know before? That’s right, keep reading and be prepared for some surprises to add to the charm and whimsy of this delightful elixir from the lap of Mother Nature.
Here are a few surprising, simple and superb ways to use vanilla in our day to day life:
Pure vanilla extract is packed with a compound known as Vanillin that has great antibacterial properties and skin-nourishing antioxidants. From calming acne to reducing fine lines and wrinkles, vanilla does it all. Simply apply the extract on your face, massage in and rinse away for glowing, rejuvenated skin. Add a few drops to your toner or face mist to refresh skin and bid farewell to dullness. Along with smelling divine, vanilla makes for a great addition to hair care. Mix in a few drops of extract to a mild hair oil and massage it in, Rinse with cold water and voila, silky, smooth hair.
Who wouldn’t love a home that smells of sweet vanilla that also keeps odour and unpleasant smells away? A nifty way to use vanilla is to smear it onto your lightbulbs. The heat and warmth from the bulb will help diffuse the fragrance more and keep your home smelling as lovely as it looks. You can also deodorize your microwave and get rid of pungent and pesky food smells by simply microwaving a bit of extract on high heat. This will freshen up not just your oven but your kitchen too.
We’re all aware about what vanilla adds to dishes, but what about beverages and cocktails? The mellow sweetness of this treasured spice blends beautifully with spiced liquors such as rum and aged liquors such as whiskey and bourbon. A dash of vanilla extract goes a long way in adding a luscious smoothness and opulent aroma and flavour, that no other ingredient can boast of. Vanilla is renowned and used by mixologists across the world today and continues to add delight to a bevy of beverages.
A fresh coat of paint is always welcome, but the lingering smell of strong, industrial paint – not so much. Before painting the walls of your home or living space, simply add a spoonful of vanilla extract to the can and mix well before painting to cut through the harsh smell and leave behind a pleasing aroma in your home.
While vanilla is an indispensable ingredient to add flavour to your baked goods, did you know that it works wonderfully well to mask the smell of another important yet sometimes overpowering ingredient? Yes, we’re talking about eggs! Vanilla extract is the perfect way to mask ‘eggy-ness’ in all your favourite bakes goods while adding an irresistible aroma.
The next time you accidentally burn yourself while cooking, simply reach out for your bottle of vanilla extract. Natural vanilla has calming properties that help alleviate minor burns and can be applied on to the affected area with a cotton swab for quick relief.
Not many can resist the fragrance of pure vanilla, but it’s quite the opposite with bugs and such pests. For an effective and DIY bug repellent, simply shake up some vanilla extract with water and spray on to skin to keep pesky pests away. Bonus: you’ll end up smelling great too!
This one is not so surprising, but vanilla has been around in the perfume industry for ages. This naturally sweet fragrance with woody undertones is widely used in perfumery and aromatherapy and blends beautifully with other notes such as citrus and florals too. Try it yourself by dabbing a few drops of pure extract onto your pulse points, or shake up a mixture of vanilla, neutral alcohol and glycerine for a refreshing body mist that will last all day long.
Yes, this is a surprising one, but this exotic ingredient can be used even to clean up a few spots and stubborn stains, especially from stickers or sticky tape. Dab a few drops of vanilla extract onto a cloth and wipe the area well to get rid of otherwise stubborn stains.
Vanilla is a bit like a genie in a bottle, it’s pure magic! A few drops in your favourite warm beverage, such as coffee, hot chocolate and more adds a luxury and lusciousness like no other. Even savoury condiments such as tomato sauce or barbeque sauce can be amped up with a dash of vanilla.
Are you as surprised as us about these unique and wonderful ways to use beloved vanilla extract? Do try them out and let us know what you think. And, if you are looking for the purest vanilla extract around, look no further than Goodness Vanilla. Our all-natural Vanilla Extract is delightfully sensuous and smooth and makes for a great pantry staple, for culinary purposes and otherwise.
]]>Vanilla also has fewer calories and carbohydrates while compared to sugar and other flavouring agents, which makes it an apt substitute for sugar in recipes and baking. It also promotes a heart-healthy lifestyle when used in healthy and wholesome recipes.
Here are a few wholesome treats and recipes to welcome the delicious and healthy benefits of this wonder spice.
Smoothies are a great way to pack in fibre and increase your intake of fruit and vegetables. It’s also an easy, quick and go-to option for breakfast or when you’re in the mood for a fuss free meal. The ingredients to a good smoothie include frozen fruit or veg, a liquid base such as milk, plant milk, Greek yogurt or so, nuts for added flavour and body and a healthy sweetener such as honey or dates. A good way to eliminate or reduce the amount of sweetener is to add pure vanilla extract. This adds silken sweetness and oodles of flavour to make your healthy smoothie even more delicious.
Here are a few combos to try for your next glass of goodness
Simply blend any of the other combinations until smooth and serve chilled. You could also add a scoop of your preferred protein powder or supplement to increase satiety and your protein content as well. Don’t forget to add a teaspoon of vanilla for added goodness and health. Smoothies are a fun way to pack in good health for adults and kids alike. They can be enjoyed as a post-workout treat to keep up energy levels and replenish nutrients in the body.
The next time you’re craving for something sweet, bite into a health bomb packed with nutrients and deliciousness while satisfying your sweet tooth. Whip up these little treats and store them to munch on as a post-workout snack, quick dessert or just a sweet something to nibble on. They are satiating and sumptuous while keeping your blood sugar levels stable, thus keeping away inflammation too.
You will need:
Here’s how:
Each of these health bombs are packed with protein, healthy fat and the goodness of natural vanilla and make for the perfect guilt-free treat.
Granola is a fun way to up your intake of fibre while being a scrumptious option as breakfast or even an all-day snack. This crunchy and delicious version is packed with goodness and promises to be a hit at home or on-the-go. With a few pantry staples and a dash of natural vanilla, you can cook and store this treat for up to a month in a cool, dry environment.
You will need:
Here’s How:
Enjoy your wholesome, hearty granola over milk, plant milk or even as a crunchy sweet snack to perk up your day.
We hope these recipes have inspired you to try some healthy vanilla for yourself. Don’t forget to stock up on an all-natural, wholesome brand of pure vanilla such as Goodness Vanilla to ensure that your recipes stay healthy and delicious too!
]]>Vanilla is one of the world's most labour-intensive crops. The orchid plant flowers once a year over a period of approximately two months with large, fragrant and waxy flowers. They usually open in the early morning and are receptive to pollination for about 6 hours. A single plant can produce any number of flowers; however, a single flower can produce only one bean.
Different curing methods are used around the world, but the ultimate goal is to produce dark brown, blemish free, supple, aromatic pods. From flower to flavour, our pods are cured to perfection, bringing out the delectable undertones and aroma of true Vanilla.
Fine Vanilla is a work of nature perfected through traditional processes. Post-harvest, the best scores of Vanilla Beans are carefully sorted and then cured by means of our own indigenously developed processing method. The beans are blanched, sweated, and sun dried over a period of weeks until they turn moist, dark-brown and wrinkled. They are then conditioned for months to bring out the rich aroma and flavour in the pods which are then crafted into extracts and powders.
While Vanilla is considered a luxury spice and rightly priced so due to the labour and meticulous processes that go behind its cultivation and curing, it can be classified into grades, mainly A and B, based on certain criteria.
The major differences between Grade A and Grade B Beans are dependent on:
Grade A and Grade B Beans can be referred to as 'gourmet' or ‘extraction grade’, respectively. It's important to note that these terms do not affect whether a particular pod can be used for one purpose or another; rather they are simply categorizations of different levels of quality.
Vanilla is the second most expensive spice in the world, so it makes sense that Grade A would cost more than Grade B. However, both grades can be used across applications, beginning with gourmet culinary forms to aromatherapy, perfumery and such.
Both Grade A and B Vanilla Beans are produced through a multi-stage process of fermenting and drying. Both grades are grown in tropical climates and are harvested three to four weeks after planting, then undergo a pulping process where they are cleaned, de-husked, and sorted. Next, the beans go through a fermentation process that breaks down their outer shell, resulting in a naturally sweet flavour. Finally, they are dried in an oven at low temperatures for five to seven days before being packaged and ready for use.
The beans' origin is important because it determines their quality standards: Grade A beans will have a resulting 30-35% moisture content while Grade B’s is around 12-25%.
Let’s begin with the aesthetic or visible differences between the two. Grade A Beans will be free from imperfections and flaws. They are sized uniformly with a minimum of 6” and will look visibly ‘moist’. Due to the high moisture levels of 30% or more, they are plump and more pliable during usage. The colour of the beans is a rich dark brown with a tinge of red hues occasionally.
Grade B Beans on the other hand are drier and look skinnier than Grade A Beans. They are more reddish -brown and lack the lustre of Grade A Beans. Since the moisture levels in these are only 20% on an average, they are more prone to breakage and cracks. The average length of Grade B beans is also shorter, at about 4”.
Here are a few more pointers and differences between Grade A and Grade B Vanilla Beans:
If you’re still wondering why Grade A Vanilla costs more, it’s simply because each bean has more moisture and better physical form. Grade A typically has 50-60 beans per kilo and Grade B has roughly 70-80 per kilo.
Grade A Vanilla is best suited for desserts, sauces and other recipes where the Vanilla flavour needs to be up front and centre and also in dishes where the pod is favoured to be used as a garnish. For culinary creations where you want whole pods intact or dessert and where Vanilla is the primary flavour, go with grade A pods. Top culinary chefs prefer using this higher grade of beans as the high moisture content helps flavour infuse into dishes quicker and better. These beans impart their sweet Vanilla character more readily and offer a deeper flavour profile while compared to Grade B Beans.
Grade B Vanilla Pods have a lower moisture content. They are best for infusing into alcoholic or creamy bases (such as crème anglaise) or for making Vanilla extract.
The flavour of Grade B Vanilla is deep but lighter than Grade A. It offers milder Vanilla flavour better suited for creative pairings with other ingredients such as nuts or spices. They are also best used for homemade extracts and recipes where the bean is cooked with liquid ingredients such as sauces or custards.
Whatever your grade of Vanilla might be, storage plays an important part in increasing its longevity and flavour. Store your Vanilla Pods in a tight container away from sunlight, so that the moisture content which determines its quality and flavour is retained. Vanilla Pods can be stored up to two years or longer in its original glass vial or jar, as long as it is stored airtight in a cool, dry place away from light. As tempting as it might be, do not refrigerate them as this can cause the Pods to harden.
We hope this blog has helped you delve a little deeper into the magical world of Vanilla and understand the differences between Grade A and Grade B Vanilla Beans better. Goodness Vanilla’s naturally grown Vanilla is of premium quality species with a higher vanillin content than its counterparts which gives its signature unwavering flavour.
Get in touch with us on info@indianvanilla.net to know more and try our range of gourmet Vanilla products.
]]>An essential ingredient in most baked goods, vanilla is one of the freshest flavors that can be used in a dish. It adds depth and flavor to cakes and is used by many to enhance the flavor of chocolate. Although it is the second most expensive spice in the world, behind only saffron, it is widely used.
Vanilla can be infused into a dish by using either vanilla extract or vanilla essence. Vanilla extract and vanilla essence are often considered to be the same. The reality is otherwise. Vanilla extract and vanilla essence are markedly different ingredients. Using either in place of the other is a huge mistake that a baker can commit, and it will cause a significant difference in the end product, maybe even hampering the taste and texture to a large extent.
Although they may sound the same, there are differences in the ways the two can be used, the flavor they create, and particularly in their nutritional value. They are produced in two very distinct ways, and one is more naturally occurring than the other.
The flavor of vanilla comes from vanillin, which is a compound that is found in vanilla beans. Vanilla beans are pod-shaped fruits that grow on the climbing orchid that is vanilla.
There are a few ways in which vanilla extract can be made. The two most widely used ones are the alcohol method and the invert sugar one. Vanilla extract is produced by soaking the vanilla bean in a solution of water and either ethyl alcohol or invert sugar. Another method is to soak vanilla pods in glycerine.
The extraction of vanilla using ethyl alcohol is a process that is used by many companies and is also touted as a DIY method to produce the vanilla extract. Vanilla pods are immersed in ethyl alcohol for a duration of eight to ten weeks, for the extraction to be complete.
The more organic and natural process that can be certified as vegetarian and halal is the invert sugar method. A mixture of fructose and glucose is known as invert sugar. In this method of extraction, the vanilla pods are cut, and a concentrate is obtained.
This concentrate is then mixed with invert sugar in a certain ratio, depending on the concentration required. Most bakers prefer double- or two-fold vanilla extract because of how potent it is. This is also preferred because the consistency is ideal for folding into the cake batter.
Goodness Vanilla uses the invert sugar production method hence the vanilla extract stays free of alcohol. The production process uses only natural ingredients. This gives vanilla extract the most natural flavor of vanilla that can be achieved. There is some sugar added to the mix, but being a small amount, it does not do anything to alter the nutritional value of the product significantly.
Going by the method in which vanilla extract is produced, most of the extracts available in the market are free of any artificial product. It also gives the pure taste of vanilla. This comes at a price though; vanilla extracts are more expensive than vanilla essence.
Vanilla extract is a high-quality ingredient that can be used in a variety of recipes, and most chefs swear by it. It can be used in cakes, cookies, or pastry, and any recipe where the flavor of vanilla has to be highlighted.
Vanilla essence, owing to being cost-effective, is used by large-scale businesses and many baking units in the bulk production of cakes and other desserts. This is not the same as natural vanilla extract and is a synthetic product. There is no vanilla bean used in making vanilla essence. Other products are combined to bring out a flavor that has a resemblance to the taste of real vanilla.
Towards the end of the 19th century, scientists figured out how to derive vanillin - the dominant compound which gives vanilla its distinct aroma - from less expensive sources.
Some of these sources are clove oil, which gives a chemical known as eugenol, lignin from particular plants, wood pulp, and even cow dung. At present, we get about 85 percent of vanillin from guaiacol, which is synthesized from petrochemicals. This isn’t something many of us realize, because labeling can be confusing.
However, vanilla essence is not obtained only from petrochemicals. We can also use using coal, certain tree bark, and yeast. Vanilla essence uses this artificial vanillin with flavorings and colorants to imitate the flavor of vanilla and it is called imitation vanilla. By virtue of this production process, vanilla essence is a completely artificial product and does not have either the nutritional value or the pure taste of natural vanilla.
Vanilla essence is comparatively cheaper than vanilla extract, and hence makes it an affordable and viable option to those baking in larger quantities. Since it has a less natural flavor, it is advisable to not use vanilla essence in a recipe that has vanilla as one of the key ingredients. If used in a large cake or a big batch of cookies that the recipe mentions a dash of vanilla, the inferior flavor of vanilla essence may not be noticed.
Although terminology for either may depend from country to country, most manufacturers label them as extract and essence and recipes will also mention if either has to be used.
As discussed in the section about the ways in which vanilla extract and vanilla essence are produced, it is relatively simple to figure out that the key difference between the two is that vanilla extract is natural while vanilla essence is artificial.
Though vanilla extract and vanilla essence may be similar in taste, there are some points to be considered when substituting one for the other.
Vanilla extract, by virtue of it being the more natural of the two, has a significantly stronger flavor as compared to essence. If a recipe calls for essence and only vanilla extract is available, only a lesser amount of extract than the one specified in the recipe may be used. This is to make sure that the vanilla flavor does not overpower the taste of the other ingredients.
On the other hand, if a recipe calls for vanilla extract and if it is to be substituted with essence, more vanilla essence than the amount specified in the recipe has to be used to achieve the same flavor.
Remember that vanilla essence and extract cannot be used interchangeably, and you can check online for an exact measure of how much extract to substitute in the place of essence or vice versa.
Generally, a teaspoon of extract equals about a teaspoon and half or two teaspoons of the essence, depending on the brand. However, it goes without saying that the most fool-proof method to get your recipe right is to use the appropriate ingredient.
]]>Pure vanilla extract is made using a natural process. It is made by soaking vanilla bean in a solution of water and either ethyl alcohol or invert sugar. This process uses only natural ingredients. The only processed food that is added to this is sugar, but it is of such a small quantity, that it is considered insignificant. The sugar does not change the nutritional value of the product. Many companies, like Goodness Vanilla, use invert sugar in vanilla extract. This is more natural than processed sugar, and can thus be used sparingly.
If the extract being used is natural, there will be a small amount of alcohol present in it. The alcohol is used to extract the flavor and scent from the beans, and evaporates or dissipates when the vanilla is cooked. There is not enough alcohol in a teaspoon of vanilla to make a difference to the health benefits even if added to recipes that do not require it to be baked.
Since most extracts contain a minuscule amount of alcohol, the inclusion of vanilla in your paleo diet is debatable. There are also alcohol-free vanilla extracts available, like those from Goodness Vanilla. Vanilla extract is usually consumed in very tiny amounts and these amounts do not make a significant contribution towards it being health adverse, as long as it is in its natural form. The decision to use it or not use it really comes down to it being a personal choice, as someone being fully into Paleo might choose to avoid it, versus a person just concerned about their nutrition would embrace it.
Pure vanilla extract is made by soaking vanilla pods in a solution of alcohol and water. Various brands use ethyl alcohol for the extraction process, but some others use grain or cane alcohol is used. Pure vanilla extract differs from vanilla essence because it uses natural vanilla pods and processes in its production. However, vanilla essence is an artificial flavor, and cannot be a part of a paleo diet at all.
For a product to be certified as pure vanilla extract, it must contain about 13.5 % of vanilla bean extractives. The rest of the product contains vanilla seeds, sugar, and distilled water. The amount of alcohol present in this extract is usually so minimal that it evaporates during cooking. As mentioned before, some companies, like Goodness Vanilla, do not use alcohol in their extraction process.
Pure vanilla extract is extremely flavourful and makes baked goods, raw Paleo desserts, and smoothies taste much better. It can be included in a salad, to enhance the flavor, as well. Some people like to use vanilla extract when grilling vegetables and fruits, and in homemade sauces that serve as condiments.
There are quite a few Paleo-friendly recipes that use a vanilla extract from popular websites.
Caitlin’s vanilla custard from www.forageddish.com
Ingredients:
1 can of coconut milk
2 ripe bananas
3 eggs
1 teaspoon of vanilla extract
Instructions:
First, make sure your fridge is set to the coldest setting.
Blend all the ingredients.
Garnish it with whichever fruits you like- strawberries, kiwis, blueberries, apples, grapes, etc.
Then pour it into serving bowls that can be refrigerated and set in the fridge.
Et voila…a tasty dessert is ready for you!
Krista's Homemade Almond Vanilla Granola from www.joyfulhealthyeats.com
Ingredients:
2 cups old fashioned oats
1/2 cup sliced almonds
2 Tablespoons of brown sugar
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/4 teaspoon salt
4 Tablespoon of coconut oil, melted {or butter}
1/2 cup pure maple syrup
1 1/2 teaspoon of vanilla extract
Instructions:
Trina's Paleo Pumpkin Cake with Cinnamon-Vanilla Frosting Recipe from www.paleonewbie.com
Ingredients:
Dry Ingredients (Mix together in one bowl):
1/2 cup coconut flour
1/2 cup almond flour
1 tsp baking soda
1/4 tsp salt
1 tbsp pumpkin pie spice + 1 tsp of pumpkin pie spice
Wet Ingredients (Mix together in a separate bowl):
4 eggs whipped slightly
1/3 cup of pure maple syrup
1/4 cup of coconut oil
3/4 cup of canned or puréed pumpkin (NOT pumpkin pie filling!)
1/2 cup of full-fat coconut milk
1 tsp of vanilla extract
Cinnamon-Vanilla Frosting
1/2 cup of palm shortening
1/4 cup of raw honey
3 tbs of tapioca flour
1 tbs coconut flour
1 1/2 tsp of vanilla extract
1/2 tsp ground cinnamon
Instructions:
Simply combine all the frosting ingredients and mix well – I used a stand mixer to make sure it comes out nice and smooth
Layer frosting on top of cooled cake
Sprinkle with a few dark chocolate mini-chips if desired
TIP: Place frosted cake in the refrigerator for about 15 minutes to allow the frosting to harden a bit before serving.
Store leftovers covered in the refrigerator
The above recipes are all used from their respective websites in all their entirety. All copyrights belong to their respective owners. More Paleo-friendly recipes may be found on these websites and they are great for someone who wants to get started with Paleo, or are well on their way and need some new recipes.
For those looking for some Indian delicacies, there are some amazing cooks out there who will be of great help. Check www.spicyindiankitchen.com, www.cook2nourish.com for a wonderful recipe for coconut laddoos, and www.paleogrubs.com for some gravies, bread, and desserts.
Using the right vanilla extract is key to getting these recipes right. Since there are so many questions regarding the inclusion of vanilla extract in your paleo diet, it is imperative that the vanilla extract come from a reputed manufacturer.
Some of the best brands are available online, and can be bought from their respective websites, or from platforms like www.amazon.in or www.Flipkart.in.
Goodness Vanilla is alcohol-free and all-natural, with no preservatives used. The most recommended place to get Goodness Vanilla from is www.goodnessvanilla.com. It is also available at many reputed supermarkets and stores across the country and online portals like www.amazon.in.
Most supermarkets and hypermarkets stock pure vanilla extracts. So, getting good quality vanilla extract is not as difficult as it used to be before. It would be a good idea to purchase a well-known brand, after checking the ingredients.
The recipes in this post have been adapted from
]]>Use two slices from the remaining apples to float on top of the glasses and top it off with a sprig of thyme.
Garnish with thyme leaves and serve!
When it comes to barbecue, vanilla goes with everything right from grill marinades and glazes to savoury sauces. Vanilla seals the moisture in meats like lamb, chicken or fish and showcases their natural sweetness.
Traditionally, vanilla has been used by expert chefs to enhance the rich flavours without overpowering the other ingredients. Next time try adding a splash of pure vanilla extract to tomato sauce towards the end of cooking and witness the magic firsthand.
Exotic, luscious and fragrant vanilla is indispensable in cooking. It enhances the flavours in a savoury dish without overpowering its core ingredients, and the classic desserts seem incomplete without it. At Goodness Vanilla, we aim to provide only the best so that you fall in love with vanilla and the dishes you make using it. Try out today, and thank us later.
]]>A vanilla pod can be anywhere from 6 to 12 inches long, and each one contains thousands of tiny seeds stuck to the walls. The vanilla flavour can be credited to the sticky resin surrounding the seeds and the pod wall. It is only released when the pod is damaged.
The bean pods are harvested from the unripe orchids. The fresh beans have no scent of their own. They need to be dried to release that wonderful aroma, and this process can take anywhere from a few weeks to several months**. When these pods are heated, they release their flavour and turn brown. These cured vanilla beans form the core of vanilla extract, vanilla powder and vanilla bean paste.
Vanilla powder is nothing but dried vanilla beans ground to a fine dark brown powder. If you wish to substitute for beans, go for vanilla powder in which vanilla is the only ingredient like the one offered by Goodness Vanilla.
Vanilla seeds are the black flakes that are got from scraping vanilla pods and removing the pulp. Although they don’t add much flavour to the dishes, they’re a great option to give them a stunning visual appeal.
Vanillin extract is made by percolating Vanilla Pods in either alcohol or invert sugar. Chopped vanilla beans are run through a carrier and aged to form the extract. Always add it towards the end of cooking as prolonged heat may change the flavour compounds.
Vanilla beans can be split open into half, lengthwise, using a small knife. The pulp can be scraped from the inside and added to your dishes for flavour. The split open beans can also be added to the liquid of your dish, boiled to obtain the whole flavour and finally strained to remove the leftover fibres from the pod.
While using vanilla powder, you must remember that it has a highly concentrated flavour. So, if you are substituting it in recipes that call for vanilla extract, you would only need about half of the amount.
The market is plagued with several versions of vanilla powder which contain maltodextrin, sugar or other substances. The best vanilla powder contains completely dried and finely ground vanilla beans like Goodness Vanilla. Here are some ideas for using vanilla powder –
The black specks will serve as a visual testimony to the top-notch quality of your dish. The best way to acquire the seeds is to purchase it online.
Here is a list of dishes that can be given a gorgeous, flecked appearance with vanilla seeds –
If you are an avid baker, you must have noticed that most of the recipes call for vanilla extract rather than vanilla beans, vanilla seeds or ground vanilla. Here’s why –
If vanilla extract obtained from high-grade vanilla beans are used for baking, the results will be fantastic. However, if you want to replace the seeds of an average-sized gourmet vanilla bean in a recipe, you would need about three tablespoons of vanilla extract.
Here’s a cake recipe that uses vanilla extract as an ingredient –
The lip-smacking cake is ready! You can decorate it as you want.
No matter which vanilla option you choose for your next expedition, ensure that it is of the highest quality. Choose Goodness Vanilla for the best experience.
]]>Servings – 8
Time – 10 minutes of preparation plus cooling
Servings – 16
Time – 25 minutes plus chilling
Servings – 3 dozen
Time – 25 minutes
Servings – 4
Time – 20 minutes plus chilling
Servings – 6 cups
Time – 5 minutes
Beat sugar, butter, milk and vanilla at a medium speed till the mixture turns smooth and fluffy.
Yes, it is as easy as that! Just cover your cakes or cupcakes with it and serve chilled!
Servings – 1-1/4 quarts
Time – 25 minutes plus freezing
Servings – 2
Time – 20 minutes plus chilling
With Goodness Vanilla, you will only get the best quality vanilla which will bring a smile on the faces of your dearest ones. If you have any other queries, please reach out to us. We would love to get in touch.
]]>What’s interesting to note is that vanilla bean pods come from an orchid (the only orchid that produces edible fruit). Growing quality vanilla beans is quite difficult. It requires the perfect tropical climate and the gentle care of the cultivator. Even in the most optimum conditions, the planet can take up to three years to produce a single bean. The flowers need to be cautiously pollinated by hand, and the cultivator needs to be alert at all times. After all, growing vanilla is an extremely labour-intensive activity which only bears “fruit” after three years.
Even when they finally bloom, the flowers stay open only for 24 hours and need to be carefully pollinated within 12 hours. To this, are added the modern-day economic challenges of supply and demand. Thus, finding the best quality of vanilla beans online can be quite challenging. Yet, we are here to make the task easier for you.
Here are a few things that will help you decide whether the vanilla beans you are investing in are worth your time and energy –
The origin of vanilla beans was in Mexico. Melipona bee species, only found in Mexico, is the only natural pollinator of this orchid thus explaining its origin. It was introduced to the warm tropical and subtropical regions of the world only later on.
Vanilla orchids take well in the high humidity regions and generally they should be grown in regions where the temperature doesn’t drop below 55 degrees. The shade should be bright and filtered. Further, the potting medium should be well-drained and humus rich.
Despite a vast variety of vanilla beans available in the world, Goodness Vanilla specifically focuses on providing the best quality of Indian vanilla beans to its customers. Why is that so?
Indian vanilla beans are rich, full-bodied and are full of chocolatey flavour. With an aroma which has hints of chocolate and spice, they are just irresistible.
Most Indian Vanilla farmers have adopted the scientific method of intercropping exquisitely to not only ensure greater yield per plant but also longer and better quality of vanilla beans. Also, the vanillin content in the Indian vanilla beans is over 2%, exceeding the world average by an impressive margin.
If you want to make vanilla-infused cakes, shakes or iced coffee, Indian vanilla beans are probably the best you can get. Creamy, sweet and richly aromatic, they infuse into the dishes a distinct spicy aroma, which will make you fall in love with them.
The other commonly found vanilla beans are –
It is crucial to indulge in thorough research before you purchase vanilla beans because each one of them is suited to a specific purpose.
No, it has nothing to do with whiskey! The name refers to Île de Bourbon. Most of the production traces back to the island of Madagascar, the largest vanilla bean growing region in the world. They are the strongest and most flavourful of all the vanilla beans. You can be sure that they will be a bang-for-your-buck.
Their assertive flavour makes them ideal for baking. While Tahitian beans were historically more expensive than Bourbon, the socio-economic and political developments have brought them at par in terms of prices.
It is quite ironic that Indonesian vanilla beans haven’t received the popularity that they rightfully deserve. After all, Indonesia is the second-largest vanilla bean growing region after Madagascar. Moreover, the distinct curing process renders these beans a smoky flavour. They work best when used in heat applications.
Ugandan vanilla beans have an intoxicating aromatic flavour. Their buttery flavour will remind you of chocolates and figs.
Some experts claim Mexican vanilla beans to be the best vanilla beans in the world. Their price is on par with other pure vanilla extracts. The sweet-spicy scent of Mexican vanilla beans will make you crave for a cup of ice-cream. These vanilla beans are pretty versatile and can be used for a wide range of baking and cooking applications.
The flavour of these beans is more subtle as compared to the other origins, and its popularity that has largely picked up since the last decade can be majorly attributed to its high cost. Ideally, they can be used in fruit salads or scenting tropical fruit desserts. Tahitian beans are more plumper than the others. They are naturally so, and this has nothing to do with their quality being better than the beans having other origins.
While looking for vanilla beans online, have you come across the two types – Grade A and Grade B? Let’s see what the difference between the two is.
The two reasons why chefs choose gourmet vanilla beans are –
These beans are more suited for two purposes –
Extract vanilla beans are much cheaper than gourmet vanilla beans.
Now, that you know how to choose the best quality of vanilla beans, let’s see how you can use them most optimally.
Depending on the flavour you want to infuse, you can either use the whole bean or a portion of it.
If you want to enhance the flavouring properties, you can slice the bean open. Here's how you can do it –
Generally, vanilla beans can be used several times. For instance, if you have placed a vanilla bean in a glass of lemonade, the beans will hold in a lot of flavours even when the liquid is gone. On the other hand, if you soak it in a hot cream mixture and scrape out the seeds and pith, the remaining flavour won’t be as strong.
After you have used the bean pieces, you can rinse and dry them. If the vanilla beans have flavoured quite a lot of beverages, let the pieces dry and retire them to a jar. They will have a delicate flavour and fragrance for quite some time to come. If you have used the beans once or twice, you can grind them and use them for flavouring cookies, ice creams and a host of other dishes.
You will certainly not regret investing in the best quality of vanilla beans. Their blissful aroma, especially that of Indian Vanilla's, will be a treat to your senses. It is not for nothing that the best chefs in India who opt for the highest quality of vanilla beans prefer Goodness Vanilla to make finger-licking desserts and dishes.
What are you waiting for? Treat your loved ones to the goodness of vanilla with Goodness Vanilla! Indulge in nature’s best!
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