Vanilla: Beans vs Extract vs Essence

There’s something that truly can’t compare to the warm, sweet scent of natural vanilla. Beloved in everything from ice cream to cakes, vanilla is as much a scent as it is a powerful flavour. But to make sure your culinary concoction is as mouth watering as ever, you need to know about the three main vanilla sources.  

The most natural source of vanilla is the vanilla bean. The plant from which these beans are derived is a part of the orchid family and it’s only fruit bearing member too! Beans have very high vanilla content and a quality that is rarely rivalled. Many experienced pastry chefs and bakers always ask for beans to make sure their desserts have that extra touch of quality and texture that no other source can provide. 

Vanilla extract is another popular vanilla ingredient. It is made from extracting the vanilla content from vanilla beans via a mixture of alcohol and water. It is widely used by home bakers and you too can easily make your own vanilla extract from gourm’s vanilla beans. The vanilla content and availability of extract makes it a good option for budding pastry chefs, however the potency and texture of vanilla beans by themselves is unmatched! 

When it comes to vanilla essence, it has become a go-to for many people. However, it is not natural but rather a synthetically created source of vanilla. It contains chemicals and synthetic substances that help to mimic the irresistible flavour of vanilla. That is why essence should be avoided because the additives may cause headaches and allergic reactions for many. 

Vanilla is an all time favourite for so many of us and a flavour that you just cannot do without. Each source of vanilla has its pros and cons, but none match the quality of the vanilla bean. Its natural elements, high potency and textural components make for desserts that are truly exquisite. So try out gourm’s vanilla beans and get to baking!