Natural Vanilla Flavoring
Vanilla extract, beans, and powder are easy to keep in the pantry, and they can help you cut down on sugar. It’s also been found to have calming effects and may ease symptoms of sleep apnea.
A popular food rumor claims that artificial vanilla flavoring comes from castoreum, the thick gooey substance that lines beaver anal glands. While that is true, vanilla-flavored foods are usually made with synthetic vanillin instead.
Origins
Vanilla is one of the most popular flavors, used in everything from desserts and ice cream to baked goods, cocktails, and even coffee. While most food manufacturers use artificial vanilla flavoring, a few brands still opt for the real deal. However, before you pick up that bottle of vanilla extract in your local grocery store, be sure to read the ingredients label carefully. According to National Geographic, many natural vanilla flavorings contain a compound called castoreum. The goo, anally excreted by beavers to mark their territory, has a distinctive vanilla scent due to the animal’s unique diet of bark and leaves. The FDA considers castoreum to be a safe additive and it has been used in vanilla-flavored foods and perfumes for about 80 years.
Real vanilla is difficult to cultivate because it requires large plots of land and intense labor. In the late 19th century, scientists discovered that they could replicate vanilla’s signature aroma using a chemical compound called vanillin. Vanillin is Natural vanilla flavoring derived from the woody material guaiacol and other sources, including eugenol (the chemical in clove oil) and lignin, which is found in plants, grass, and cow dung.
The vast majority of real vanilla sold today is grown in Madagascar and Indonesia, though the plant can be found in other countries with warm, equatorial climates. As an alternative to natural vanilla, synthetic flavors containing vanillin have been available since the 1930’s.
Flavor
Vanilla is a universally beloved flavor, and it makes an appearance in nearly every dessert on the planet. Its subtle, creamy sweetness is comforting and delicious, and it pairs well with a wide variety of other flavors, from caramel and chocolate to coconut and espresso.
The vanilla flavor in a bottle of extract is derived from the seed pods of a vanilla orchid. There are more than a hundred different types of orchids, but only two of them (Vanilla planifolia and Vanilla tahitensis) produce the pods used in vanilla extract. The vanilla pods themselves are harvested in Madagascar and Mexico, and the seeds are then extracted and bottled to create the extract.
Because pure vanilla extract is made from real vanilla beans, it is more expensive than synthetic vanilla flavoring. However, the price is well worth it for a truly delicious flavor that is not only versatile but also sustainable.
Artificial vanilla flavorings contain vanillin, the primary vanilla compound, and often guaiacol and lignin as well. The FDA lists these additives as “generally regarded as safe” and allows them to be used in foods.
While there are many food rumors out there, the one about vanilla flavoring coming from beaver anal glands is probably the least true. Beaver castoreum is actually a gooey, vanilla-scented secretion that comes from the castor sacs of beavers (which are located close to their anal glands). The FDA considers it safe to add to food and allows it to be sold under the name “natural vanilla flavor.” Because it’s not derived from any plant materials, it’s a common ingredient in many commercially available natural vanilla flavors.
Uses
Vanilla has many applications and can be used as a base for other flavors. It’s a great addition to savory dishes because it can bring out the sweetness of vegetables or seafood, as well as add a touch of caramelization. It also pairs well with coffee, cocoa, teas and spices like cinnamon or ginger.
The aromatic compounds in vanilla are what make it so distinctive. They bind with receptors in the mouth to trigger flavor memories and create perceptions of sweet, creamy, woody, or floral notes. While scientists have been able to reproduce the taste of vanillin in labs, they can’t replicate that aromatic component, which makes natural vanilla so distinct.
Because of the limited growing regions and labor-intensive processes involved in growing, harvesting, and processing vanilla pods, pure vanilla extract can be expensive. The most expensive spice is saffron, but vanilla is close behind. This is due in part to the fact that vanilla is a rare and delicate crop. It requires a small number of specific insects to pollinate it, and the vanilla orchids can only be hand-pollinated during a very short window of time.
Fortunately, there are cheaper alternatives to real vanilla extract. Some companies use ethyl vanillin, which is made from the chemical compound guaiacol. Guaiacol can be produced from petroleum or from lignin, which is a byproduct of paper production. Other companies rely on natural sources for their vanilla flavoring, including the bark of vanilla trees and tree-derived chemicals. There are even rumors that some companies use castoreum, a gooey vanilla-scented substance that comes from beavers’ castor sacs located, yes, in close proximity to their anal glands.
Preparation
Natural vanilla flavoring is an essential ingredient in ice cream, cakes, Natural vanilla flavoring cookies, pastries, and many other desserts. It is also used in beverages like coffee, tea, and sodas. In fact, one of the most popular drinks is a vanilla latte.
Although the flavor is not as complex as umami, there is something comforting and familiar about the taste of vanilla. It is not overpowering or too sweet, and it pairs well with other flavors in both salty and sweet dishes.
The vanilla flavor is produced by the vaporization of a compound known as vanillin. Vanillin is an organic aldehyde with a molecular formula of C8H8O3. This compound is present in the vanilla bean pods and the extract from these beans. It can also be manufactured synthetically. Originally, it was prepared from wood pulp but today most of the synthesis involves guaiacol or lignin. Ethyl vanillin is a similar synthetic compound with a more intense vanilla flavor than pure vanillin.
The extraction process is complicated and expensive, so it’s not surprising that real vanilla is so expensive. The vanilla molecule is quite small, so it’s difficult to produce large quantities. The cost of the molecule and its labor-intensive production methods makes it one of the most expensive spices in the world. But the flavor is worth it. It adds a delicious touch of sweetness to any food.
