Once you remember that a huge 80% of the global supply of vanilla comes from the relatively small island of Madagascar, the answer becomes a little clearer.Ī single significant event in Madagascar such as a storm or hurricane can wipe out a huge portion of this supply, which sometimes leads to a drastic increase in price for us consumers. Okay – makes sense, but if the process of making vanilla extract is fairly set in stone, then why does the price vary so much from week to week or month to month? ![]() From the hand pollinating to the daily unrolling and rerolling of the ripened vanilla beans, every step of the process comes with its unique challenges and labor needs that really ramps up the overall cost. This means they must be “blanched” (quickly soaked in hot water) to stop the bean from ripening and stimulate an enzyme that helps develop that distinctive vanilla flavor we know and love.Īnd we’re not just talking about time here, but incredible amounts of energy and labor. But before it can be turned into liquid form, vanilla beans must be “cured”. Once the vanilla is finally harvested, much of it used to make vanilla extract. Vanilla is a highly sensitive crop that requires months of tender love and care and can only be grown in very specific conditions, hence why its origin countries are so limited. These are the three main regions where vanilla is grown, and a huge 80% of that comes from Madagascar. To get to the bottom of these questions, we have to start all the way back in the vanilla farms of Madagascar, Mexico or Tahiti. But what is it actually made of? And what processes does it go through before it ends up as the tasty solution we know and love? This is where pure vanilla extract really shines, as the deep, rich taste and full fragrance of pure vanilla is unmistakable.To most of us, vanilla extract is simply a popular ingredient that are dessert recipes simply wouldn’t be the same without. The story changes for mid-level temperature, low-temp, and no-bake recipes, as there is less evaporation and the full original flavor and aroma of the extract come through more strongly. Because of this evaporation, many taste tests between pure and artificial vanilla in high-heat baking applications reveal little difference in the final product. However, some of the taste and smell dissipates with the alcohol, which is one of the reasons why kitchens where vanilla is baking smell fabulous. The alcohol evaporates, leaving behind only the flavor and aroma. All alcohol-based extracts, including pure vanilla extract, will bake off at high temperatures. The actual answer is "sometimes", because it really does depend on the application. Is Pure Vanilla Extract Better than Artificial? ![]() By creating flavorings that include natural vanillin, synthetic vanillin, or natural (non-vanilla) flavors, manufacturers are able to produce more economical vanilla extracts and flavorings with true-to-ingredient taste and aroma that come close to the rich smell, color, and taste of pure vanilla extract at a significantly lower price. However, other sources of vanillin exist, either from natural sources or by chemical synthetization, and they are significantly less expensive. ![]() Pure vanilla extract is made using only vanillin extracted from actual vanilla beans for flavor and color, and vanilla beans have increased in price due to a variety of factors including global weather and labor. Why is Pure Vanilla Extract so Expensive? All vanilla extracts, including commercially-produced and homemade, are made in the same way: by soaking whole or chopped vanilla beans in a combination of alcohol and water to extract the flavor (from a naturally-occurring compound called "vanillin" and color, then straining so that only the liquid is left. In addition, in order to be labeled and sold as "pure vanilla extract," it must contain a minimum of 35% alcohol and be made using at least 13.35 ounces of vanilla beans per gallon. In order to be considered "pure" this made from only three ingredients: alcohol, water, and vanilla beans. Where does pure vanilla extract come from? This phenomenally popular flavoring is one of the few flavors that are stringently regulated by the FDA.
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