Vanilla extract has long been used to flavor baking and cooking, with vanilla being the most popular flavoring of all. There is a wide variety of available extracts, from natural vanilla bean pods to alcohol-pressed vanilla beans, but the extract made from only one pod is usually considered the purest form.
This extract also brings out a certain richness when you use it in baked goods — it’s that extra touch that makes your cupcakes taste like you spent hours slaving over a hot oven.
Vanilla sweetens and softens baked goods, depending on its strength (how much extract you use), so you can create a variety of flavors from the same base.
Vanilla beans from Madagascar are considered some of the most flavorful, with their rich mahogany-colored pods full of aromatic seeds. They are usually sold in whole pods (with the seeds still in them) and have a more intense flavor than other varieties.
There are many forms of vanilla extract on the market — alcohol-based extracts, as well as vanilla extract made from extracts of whole vanilla beans and specific formulas made from various combinations of ingredients.
Vanilla extract is made by steeping vanilla beans in an alcohol and water solution; the strength of that solution also determines the flavor of the extract.
Types of Vanilla Extracts
Homemade extract: This extract can be made by simply putting vanilla beans into whatever alcohol you prefer (like vodka) and letting it steep for several weeks, shaking it regularly to keep the flavoring evenly distributed.
Homemade extracts tend to have a deeper, more complex flavor than store-bought extracts. An added benefit is that they are usually lower in sugar or calories than commercially available varieties. But, as always, homemade means you have to be willing to put in a bit of work.
This extract can be made by simply putting vanilla beans into whatever alcohol you prefer (like vodka) and letting it steep for several weeks, shaking it regularly to keep the flavoring evenly distributed. Homemade extracts tend to have a deeper, more complex flavor than store-bought extracts.
An added benefit is that they are usually lower in sugar or calories than commercially available varieties. But, as always, homemade means you have to be willing to put in a bit of work. Alcohol-based extract: Alcohol-based extracts are often made by steeping the vanilla bean in high proof alcohol and then straining off the alcohol.
The alcohol keeps the flavoring in a liquid form. This type of extract is easy-to-use and convenient, but it can be bitter, so it is often combined with sugar or corn syrup to mask some of the bitterness.
Alcohol-based extracts are often made by steeping the vanilla bean in high proof alcohol and then straining off the alcohol. The alcohol keeps the flavoring in a liquid form. This type of extract is easy-to-use and convenient, but it can be bitter, so it is often combined with sugar or corn syrup to mask some of the bitterness.
Natural extract: Natural extracts are produced from only one ingredient — pure vanilla beans — and they are therefore very concentrated in flavor (and extract). This extract comes in the form of a liquid concentrate that is mixed into other ingredients to create the finished product.
Natural extracts are produced from only one ingredient — pure vanilla beans — and they are therefore very concentrated in flavor (and extract). This extract comes in the form of a liquid concentrate that is mixed into other ingredients to create the finished product.
An extract made from whole vanilla beans: This extract is made by steeping whole pods (with their seeds) in an alcohol solution and straining off the resulting liquid and solids. The resulting liquid will have a dark brown color, similar to what you sometimes see when you open a fresh vanilla bean pod.
This extract is made by steeping whole pods (with their seeds) in an alcohol solution and straining off the resulting liquid and solids. The resulting liquid will have a dark brown color, similar to what you sometimes see when you open a fresh vanilla bean pod. Double strength extract: Double-strength extracts are made by mixing various types of vanilla extract together.
They are usually available in 2x, 3x and 4x concentrations; the higher the concentration, the stronger the flavor will be. They’re great for blending with other flavors or adding a small amount to already flavored products (like chocolate) to make them even more flavorful.
Double-strength extracts are made by mixing various types of vanilla extract together. They are usually available in 2x, 3x and 4x concentrations; the higher the concentration, the stronger the flavor will be. They’re great for blending with other flavors or adding a small amount to already flavored products (like chocolate) to make them even more flavorful.
Pure vanilla extract: Vanilla extract made from whole vanilla beans is considered one of the best vanilla extracts you can use in baking. It has a deep, rich flavor with an almost woody aroma.
Vanilla extract made from whole vanilla beans is considered one of the best vanilla extracts you can use in baking. It has a deep, rich flavor with an almost woody aroma.
Vanilla beans: These pure, whole pods can be used to make vanilla extract but are also a great ingredient for making vanilla sugar.
These pure, whole pods can be used to make vanilla extract but are also a great ingredient for making vanilla sugar.
Whole bean and chips: This is one of the strongest types of vanilla extract you can buy because it’s made from whole beans. These extracts work well when you have specific flavors or colors that you want in your product; they’re also good if you’re trying to duplicate that fresh-from-the-oven flavor that comes from using real whole beans.
This is one of the strongest types of vanilla extract you can buy because it’s made from whole beans. These extracts work well when you have specific flavors or colors that you want in your product; they’re also good if you’re trying to duplicate that fresh-from-the-oven flavor that comes from using real whole beans.
Vanilla Water: This is a liquid concentrate made by simmering a whole vanilla bean pod with water and letting it steep until most of the liquid has evaporated, leaving behind only the flavoring oils.
This is a liquid concentrate made by simmering a whole vanilla bean pod with water and letting it steep until most of the liquid has evaporated, leaving behind only the flavoring oils.
Vanilla extract: This is one of the strongest types of vanilla extract you can buy because it’s made from whole beans. These extracts work well when you have specific flavors or colors that you want in your product; they’re also good if you’re trying to duplicate that fresh-from-the-oven flavor that comes from using real whole beans.
The resulting flavor is rich, deep and earthy with notes of woody vanilla.
This is one of the strongest types of vanilla extract you can buy because it’s made from whole beans. These extracts work well when you have specific flavors or colors that you want in your product; they’re also good if you’re trying to duplicate that fresh-from-the-oven flavor that comes from using real whole beans. The resulting flavor is rich, deep and earthy with notes of woody vanilla.
Cut vanilla beans: This is an alternative to using a vanilla bean pod for making extract and other food items. It is just the tip (cut end) of a vanilla bean pod, but it should be stored the same way as a whole bean pod.
This is an alternative to using a vanilla bean pod for making extract and other food items. It is just the tip (cut end) of a vanilla bean pod, but it should be stored the same way as a whole bean pod.
Vanilla powder: Both real and artificial vanilla powder have their uses in baking. Real vanilla powder is made from the residue left after cooking real vanilla beans in water, then slowly evaporating the liquid until only tiny specks remain. The resulting powder has a rich, deep flavor that’s smoother than that of most extracts. Artificial vanilla powder is made from synthetic flavoring aromas and flavor oils, giving it a sweeter flavor than real vanilla powder but a longer shelf life.
When Should You Use Vanilla Extract?
Vanilla extract is great for using in both sweet and savory dishes. It’s a great flavor enhancer for any dish that needs to be boosted; it works especially well with fatty foods like ice cream and chocolate. It also works as a strong base note when paired with other bold flavors. For example, in apple pie you have cinnamon, nutmeg and cloves — all very strong flavors. Vanilla extract can be used to balance these out and make the overall flavors more complex.
Is all pure vanilla extract gluten-free?
No, it’s not. However, here’s the good news: you can still enjoy vanilla extract in your baked goods. Vanilla packed in solid blocks is gluten-free, and most extracts are gluten-free as well.
Vanilla beans are naturally gluten-free and add a lovely flavor to baked goods. Culinarily speaking, vanilla beans complement chocolate very well because chocolate enhances the flavor of vanilla. They also have an earthy flavor that pairs well with coffee, strawberries and citrus flavors.
So, if you have a gluten intolerance in your household, check out our pure vanilla extracts. They come in various types such as vanilla bean extract or pure vanilla extract. You’re sure to find one that fits your dietary needs.
How Much Vanilla Extract Do I Need?
The amount of vanilla extract you need depends on what type of recipe you’re using it in and the flavor of the extract itself. Vanilla is a very powerful flavor, so it may end up overpowering the other flavors if you use too much. In some instances, it can also be difficult to taste or smell sometimes because the amount used is so small (vanilla may add only a hint of flavoring).
Is real vanilla gluten-free?
Yes, vanilla is gluten-free. Vanilla is a great flavor additive for any food it is added to, especially in baked goods. You can also use real vanilla beans to infuse your foods with a strong, earthy flavor. Be sure to double-check the ingredients of your recipe before use; if there are other flavors that could result in cross-contamination of gluten, make sure you check the ingredients label on your extract!
Is all vanilla flavoring gluten-free?
Most of the vanilla flavorings available for baking in grocery stores and online are, in fact, gluten-free. The flavoring itself is synthetic, so there’s no wheat involved in its creation. Be sure to double-check the ingredients list on any flavored extract to make sure it contains only the things you want to ingest and avoid those with gluten.
Which brands of vanilla extract are gluten-free?
Most of the vanilla extracts that are available in grocery stores and online are gluten-free. Here’s the best way to discover if it is gluten-free: check the ingredients label on your vanilla extract carefully. Make sure that there are no other ingredients added to it. If you have a severe wheat allergy, use pure vanilla beans to flavor your food instead of flavored extracts; store the beans in an airtight container in a cool, dark place.
Vanilla extract is a great flavor additive to bake with. It’s the perfect way to enhance the flavor of your favorite baked good and make it even better than you imagined! For more information, check out our guide to vanilla extract and our guide to vanilla beans.
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