Vanilla Extract
About
Vanilla extract is made from extracting vanillin, a flavor compound of vanilla, in an alcoholic solution. 35%% is the standard alcohol requirement for vanilla extracts.
Imitation vanilla flavor, however, is a cheaper alternative to vanilla extract that imparts the same flavor to foods.
Information
Other names: Vanilla Essence
Translations: Vaniļas ekstrakts, Vanilės ekstrakto, Extract de vanilie, Ekstrakta vanilije, Ekstrakt waniliowy, Vanille-extract, वेनिला, Extrato de baunilha, Ванильного экстракта, Εκχύλισμα βανίλιας, مقتطف الفانيلا, 바닐라 엑기스, Vanilkový extrakt, Vanilla extract, 香草精, Extracte de vainilla, Ekstrakt vanilije, Vanilkový extrakt, Estratto di vaniglia, תמצית וניל, Vaniljextrakt, Екстракта ванилије, バニラエキス, Extrait de vanille, Vanille-Extrakt, Extracto de vainilla, Ванільного екстракту, Vanilja uutetta, Ванилия екстракт
Physical Description
Vanillia extract is a liquid solution of alcohol and vanillia beans.
Colors: a browny liquid
Tasting Notes
Flavors: sweet
Mouthfeel: It is an additive so should not be eaten alone
Food complements: Ice cream, Cakes
Wine complements: White
Beverage complements: Chanpagne
Substitutes: Vanilla beans
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: the liquid is sold bottled so aside from tasting not much can be done to ensure quality.
Buying: Available in most supermarkets and in some post offices.
Procuring: Vanilla extract is made by macerating/percolating chopped vanilla beans in ethyl alcohol and water for about 48 hours until it is deemed ready.
Preparation and Use
Commonly used as an additive in other products to add flavour. A small quantity is generally used to to the potent nature of the product.
Cleaning: Cleaning is not possible, filtering may occasionally be neccesaary.
Conserving and Storing
Stored in a sealed bottle in a cool environment.
