Why using Vanilla extract in cookies ?

Vanilla extract is a common ingredient used in many baked goods, including cookies, because it adds a rich, sweet flavor and aroma. Vanilla extract is made by extracting real vanilla beans in alcohol and water, which extracts the flavor compounds from the beans. Some vanilla extracts contains alcohol and other don't.

Adding vanilla extract to cookie dough can enhance the overall flavor of the cookies and make them more enjoyable to eat. The vanilla flavor can help to balance out other flavors in the cookie dough, such as the sweetness from sugar or the bitterness from baking soda. Additionally, vanilla extract can help to mask any unwanted flavors, such as the egg taste.

Vanilla extract can also add depth and complexity to the flavor profile of cookies, making them taste more sophisticated and refined. Overall, using vanilla extract in cookies is a simple and effective way to enhance the flavor and make the cookies taste more delicious.

Where vanilla comes from ?

Vanilla comes from the fruit of the vanilla orchid, a vine-like plant that is native to Mexico and Central America. The plant produces a long, thin pod that contains tiny black seeds, which are used to produce vanilla extract, vanilla powder and other vanilla products.

Today, vanilla is grown in many parts of the world, including Madagascar, Uganda, Papua New Guinea, Indonesia, and Tahiti. However, the majority of the world's vanilla is produced in Madagascar and other parts of the southwestern Indian Ocean region.

Vanilla is a valuable and highly prized spice, known for its sweet, floral flavor and aroma. It is used in a wide range of culinary applications, including baking, ice cream making, and confectionery. Vanilla is also used in perfumes, cosmetics, and other personal care products due to its pleasant scent.

Which Vanilla extract is Halal ?

Vanilla extract that is made with halal ingredients and does not contain alcohol is considered halal. However, some commercial vanilla extracts are made with alcohol, which would make them not halal.

If you are looking for a halal vanilla extract, you may be able to find products that are specifically labeled as such. Some companies offer vanilla extracts that are made with halal ingredients and do not contain alcohol. You can also check with your local halal certifying organization or authority to see if they have any recommendations for halal vanilla extract brands.

Alternatively, you can use vanilla flavorings or extracts that are made with non-alcoholic solvents, such as glycerin or propylene glycol. These types of extracts are often labeled as "alcohol-free" or "vanilla flavoring" instead of "vanilla extract", as they do not meet the legal definition of vanilla extract in some countries. However, they can still provide a similar flavor to vanilla extract and can be used in baking and cooking in the same way.

Haute Patisserie vanilla extracts range are alcohol free and are certified Halal by an independent Halal certification body. The certificate is renewed every year.

Are vanilla extract and essence the same ?

No, vanilla extract and vanilla essence are not the same. While both are used to add vanilla flavor to recipes, they are made using different processes and have different characteristics.

Vanilla extract is made by steeping crushed vanilla beans in alcohol and water, which extracts the natural flavor compounds from the beans. The resulting liquid is then filtered and bottled. Because vanilla extract is made using natural vanilla beans and contains alcohol, it has a richer, more complex flavor and aroma than vanilla essence.

Vanilla essence, on the other hand, is typically made using synthetic flavorings and does not contain alcohol. It is a less expensive alternative to vanilla extract and is often used in commercial baked goods and other products. While vanilla essence can provide a similar flavor to vanilla extract, it is generally considered to be of lower quality and may have a more artificial taste. The dosage for vanilla essence is also much higher (around 8% to 10%) whereas only 2% for pure vanilla extract.

Overall, while both vanilla extract and vanilla essence can be used to add vanilla flavor to recipes, vanilla extract is the more authentic and higher-quality option. Professional pastry chefs and bakers in premium shops usually prefer using vanilla extract.

What does it mean 1 fold or 2 fold vanilla extract ?

This is the American name that refers to the amount of vanilla beans used to produce a bottle of vanilla extract. "2-fold vanilla extract" refers to the concentration of vanilla flavor in the extract. Vanilla extract is typically made by steeping vanilla beans in alcohol and water, which extracts the natural flavor compounds from the beans. The resulting liquid is then filtered and bottled.

The term "fold" refers to the number of vanilla beans used per unit of liquid (usually per gallon in the US). A 2-fold vanilla extract is therefore twice as concentrated as a 1-fold extract, and will have a stronger, more intense vanilla flavor. It can be useful for recipes that require a lot of vanilla flavor, or for bakers who want to use less liquid in their recipes. However, because it is more concentrated, a 2-fold extract may also be more expensive than a 1-fold extract.

What does the concentration of a vanilla extract mean ?

Just like the 1 fold or 2 fold mention, the concentration of a vanilla extract (French and European law) refers to a weight of vanilla beans per Liter of vanilla extract. The most common concentration in France is the 200g/Liter. It means that to produce 1 Liter of vanilla extract, you need 200g of vanilla beans. The 200g/L vanilla extract is therefore twice as concentrated as a 100g/Liter vanilla extract.

Everytime you purchase a vanilla extract, you will have the mention of the concentration on the product label.

Which vanilla extract is the best ?

The best vanilla extract is often a matter of personal preference, as different brands and types of vanilla extract can have slightly different flavors and strengths. However, there are a few factors to consider when choosing a vanilla extract:

1. Quality of the vanilla beans: Look for a vanilla extract that is made with high-quality vanilla beans, ideally sourced from Madagascar, Tahiti, or another region known for producing high-quality vanilla. If the vanilla beans used in the extract are high quality, the aromatic profile will be intense and with a lot of flavors.

2. Concentration: Vanilla extracts are often sold in different concentrations, ranging from 1-fold to 4-fold. A higher concentration extract will have a stronger flavor, but may also be more expensive. Concentration of vanilla extract can be also expressed in g/Liter; the most common being a concentration of 200g/Liter (equivalent to 2-fold)

3. Price: Vanilla extract can vary widely in price, depending on factors such as quality, concentration, and brand. Consider how much you are willing to spend, and look for a product that offers good value for your money.

Why vanilla extract is so expensive ?

Vanilla is a highly sought-after crop that is notoriously difficult to cultivate. Vanilla beans, the fruit of the vanilla orchid, must be hand-pollinated and harvested by hand when they are ripe. This labor-intensive process makes vanilla one of the most time-consuming and costly crops to grow.

Additionally, vanilla orchids require a specific climate and growing conditions to thrive. The majority of the world's vanilla comes from just a few regions, such as Madagascar or Tahiti, where any disruptions to the growing conditions or harvest can greatly affect the supply and price of vanilla.

Furthermore, extracting the flavor from vanilla beans is a delicate and time-consuming process that requires a large amount of beans and a specific knowhow. It can take up to a 200g of vanilla beans to produce just one Liter of vanilla extract, making the cost of the beans themselves a significant contributor to the high price of vanilla extract.

Finally, the demand for high-quality vanilla extract has only increased in recent years as more consumers seek out natural and premium ingredients in their cooking and baking. As a result, the market demand for vanilla extract has grown, further contributing to its high cost.

Taken together, the labor-intensive cultivation, delicate extraction process, specific growing conditions, and market demand for vanilla all contribute to its high price point.

When does vanilla extract expire ?

Pure vanilla extract has a very long shelf life, but it doesn't last forever. The shelf life of vanilla extract depends on several factors, including the quality of the extract, how it's stored, and whether it's been opened.

In general, a high-quality pure vanilla extract that has been properly stored can last for several years, even up to three years or more. However, once you open a bottle of vanilla extract, its shelf life will be shorter, usually around one to two years. Don't forget to store it in the fridge after you open the bottle.

To ensure that your vanilla extract lasts as long as possible, it's important to store it properly. Vanilla extract should be stored in a cool, dark place, away from direct sunlight and heat sources. It's also a good idea to keep the bottle tightly capped to prevent air and moisture from getting in, which can cause the flavor to deteriorate over time.

If you're unsure whether your vanilla extract is still good, you can check the aroma and flavor. If the aroma is weak or the flavor is off, it may be time to replace it. In general, if your vanilla extract has gone bad, you'll notice a sharp, bitter or unpleasant aroma, and the flavor may be weaker or more sour than usual.

Vanilla extract without alcohol : how is it made ?

Non-alcoholic vanilla extract is made using a different process than traditional vanilla extract that uses alcohol. Instead of alcohol, non-alcoholic vanilla extract is made using glycerin or a combination of glycerin and water as the solvent to extract the flavor compounds from the vanilla beans. Here's a step-by-step process for making non-alcoholic vanilla extract:

1. Harvesting the vanilla beans: As with traditional vanilla extract, the vanilla beans are harvested when they are mature and have turned yellow.

2. Blanching and drying the vanilla beans: The harvested vanilla beans are briefly blanched in hot water to stop the natural enzymatic process and begin the drying process. They are then dried in the sun or a warm room to reduce the moisture content and concentrate the flavor.

3. Extracting the flavor compounds: Once the vanilla beans are fully dried, they are chopped into small pieces and soaked in a mixture of glycerin and water. The glycerin acts as a solvent and extracts the flavor compounds from the vanilla beans.

4. Straining and filtering the mixture: After several weeks of soaking, the vanilla extract is strained to remove the vanilla bean pieces and any impurities. The extract is then filtered to remove any remaining solids or impurities.

5. Bottling the vanilla extract: The finished non-alcoholic vanilla extract is then bottled and labeled.

It's important to note that because non-alcoholic vanilla extract uses glycerin as a solvent, the resulting extract will have a slightly sweeter and thicker consistency than traditional vanilla extract. However, non-alcoholic vanilla extract can be a great alternative for those who avoid alcohol, either for personal or religious reasons.