Vanilla Extract

Vanilla is a food flavoring product that is derived from orchids in the genus Vanilla that is native to Mexico. The name of vanilla has been derived from the Spanish word "vainilla" that means "little pod". You can add the vanilla flavor to the food by adding vanilla extract or by cooking vanilla pods with any liquid preparation states If the pods are split in two that exposes more of the pod's surface area to the liquid and may create a strange aroma. In this case, the pods' seeds are mixed into the preparation. Natural vanilla gives a brown or yellow color to the food but it depends on the concentration. If the vanilla is of good quality, it has a strong aromatic flavor. But you can find mostly food with small amounts of low quality vanilla or artificial vanilla-like flavorings as true vanilla is much more expensive. Vanilla is mostly used in ice cream. Mostly people take it as default flavor. In cosmetic industry vanilla is used for cosmetics. In the old medicine, vanilla is described as an aphrodisiac and a remedy for fevers, states Though it is not scientifically proven, it has been seen that vanilla does increase levels of catecholamines (including epinephrine, more commonly known as adrenaline). It can be mildly addictive sometime. The essential oils of vanilla and vanillin can also be used in aromatherapy. In the food industry, methyl and ethyl vanillin is used. Ethyl vanillin is expensive with a stronger note. Cook's Illustrated "ran several taste tests pitting vanilla against vanillin in baked goods and other applications, and to the consternation of the magazine editors, all tasters preferred the flavor of vanillin to vanilla". Vanilla can be of several kinds. Bourbon vanilla or Bourbon-Madagascar vanilla is produced from Vanilla planifolia plants and then introduced from the Americas. In Indian Ocean islands like Madagascar, the Comoros, and Réunion, formerly the Île Bourbon, the term is used for vanilla. Mexican vanilla is made from the native Vanilla planifolia and produced in much less quantity. This kind of vanilla marketed as the vanilla from the land of its origin. Vanilla sold in tourist markets around Mexico is sometimes not actual organic vanilla extract, but is mixed with an extract of the tonka bean containing coumarin. This kind of extract smells and tastes like vanilla, but coumarin has been seen to cause liver damage in lab animals and is banned in the US by the Food and Drug Administration, states Tahitian vanilla is the name for vanilla from French Polynesia, made with Vanilla tahitiensis. The term French vanilla is not a kind of vanilla. It is often used to designate preparations that have a strong vanilla aroma, and contain vanilla grains. The name has been originated from the French style of making ice cream custard base with vanilla pods, cream, and egg yolks.

Among the 150 varieties of vanilla, only two, Bourbon and Tahitian are used commercially. Vanilla extract when chopped vanilla beans is emancipated with ethyl alcohol and water. The process is usually kept as cool as possible to keep flavor loss to a minimum, though some manufacturers feel that there must be heat to create the best extraction. Most companies use a consistent blend of beans, sometimes from several regions, to create their signature flavor. The extraction process takes about 48 hours. After the extraction, the extracts softened in the tanks with the beans from days to weeks, depending on the processor, before being filtered into a holding tank, states Here the amber-colored liquid extract remains until being bottled. The Federal Food and Drug Administration has specific regulations in the United States regarding commercial extract manufacturing, there are variables that create significant differences in extract flavor and quality. For instance, the FDA requires a minimum of 13.35 ounces of vanilla beans to a gallon of a minimum of 35% alcohol to 65% water mixture. "There are no regulations on the quality of the beans, so beans can range from premium-quality to the driest cuts and splits containing only small amounts of natural vanillin, states Although 35% is the standard alcohol requirement, premium organic vanilla extracts often contain a higher percentage of alcohol in order to extract more flavors from the beans. More alcohol is okay with the FDA; less than 35% is not". You can compare the extract quality. Comparing extract quality is a lot like comparing whiskeys. There's a significant difference between low-end and call- or name- brand Bourbon and Scotch. This is mainly because whisky needs to be fresh for several days without using chemicals additives. This is true to vanilla. The premium vanilla is expensive they've been made from the finest ingredients and the taste is much better. And it contains no additives. They are aged naturally. The recipes take a new taste if you can apply this vanilla. Vanilla extracts may take two years to develop body and depth and to stabilize. For the best result, store the in cool dark place like a pantry or cupboard and away from the stove or bright sun. Vanilla Extract may have sugar, corn syrup, caramel, colors, or stabilizers. All additives must be on the label. FDA doesn't require that the percentage of additives to be listed. Vanilla is naturally sweet and you do not need to use additional sweeteners. But some companies use 25% or more sugar in their extracts and some use only a small percentage of sugar as a stabilizer. Adding 20% or more sugar to a newly made extract is like fortifying any alcoholic product. It takes the edge off the harshness of the un-aged product. That is why some companies continue to use a significant amount sugar in their flavorings as with premium beans and little to no sugar offer a fresh clean flavor to cuisine. During the process from factory to your kitchen vanilla ages, according to Expensive extracts is cleaner and it carries well to the finished product. In some companies, the extracts are held in the companies are kept for the better result.

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