Vanilla extract is a popular ingredient used in cooking and baking, particularly in desserts like cakes, cookies, and ice creams. It is made by soaking vanilla beans in alcohol (typically ethanol) to extract the flavor compounds. Here’s a breakdown of vanilla extracts. Amerigo offers Vanilla extract flavours in liquid and powder form used in cooking and baking, particularly in desserts like cakes, cookies and ice creams.
Vanilla extract has a complex flavor profile that includes notes of marshmallow, rum, prune, floral, resinous, and tobacco.
We offer Vanilla extracts which are also used in coffee, lattes, whipped cream, frostings, fruit salads, compotes, marinades, glazes, and sauces. The types of Vanilla Extracts are:
| Pure Vanilla Extract |
| A) Made from real vanilla beans and alcohol, typically ethanol.
B) It contains at least 35% alcohol and 13.35 ounces of vanilla beans per gallon to be labeled as pure vanilla extract.
C) Rich, aromatic flavor and is considered the best for high-quality baking.
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| Imitation Vanilla Extract |
| A) Made from synthetic vanillin, which can be derived from wood pulp or other sources, rather than vanilla beans.
B) Much cheaper but lacks the depth and complexity of pure vanilla.
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| Vanilla Flavoring |
| A) A non-alcoholic version of vanilla extract, typically made with glycerin instead of alcohol.
B) Suitable for people who want to avoid alcohol but still enjoy vanilla flavor.
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| Vanilla Powder |
| A) Made from ground vanilla beans or a combination of sugar and vanillin.
B) Useful in dry mixes or recipes where you don’t want to add liquid.
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