Pure ground vanilla powder is more pricey than vanilla sugar because it’s made from pure vanilla pods, with no artificial or additional ingredients added. But it can’t be used in the same way or with the same levels of success. Vanilla sugar can be used as a substitute for regular sugar in baking and cooking, and can even be used to sweeten your morning coffee. While vanilla sugar is a great flavour enhancer, it’s not vanilla powder. These white-beige powdery substances are actually vanilla-infused maltodextrin, dextrose or finely ground sucrose. Many products on the market claiming to be vanilla powder are in fact vanilla-flavoured sugar. Vanilla powder is not the same thing as vanilla sugar. The beans are dried completely and then ground down into a fine powder. Vanilla powder is ground up vanilla beans - that’s it. It is also referred to as vanilla oleoresin. This is why it has a more powerful flavour than normal vanilla extract and gives baked goods that fun speckled texture. Vanilla paste is a lot more dense and sticky than vanilla extract and has visible specs of vanilla bean seeds. Vanilla paste is vanilla extract that has been mixed with ground vanilla bean pods to form–you guessed it–a paste. Vanilla extracts can be made at home, bought from a local supermarket, or directly from Native Vanilla and vary in terms of their strength, quality and price. The flavours and aromas of the vanillin infuse the alcohol, giving this liquid the robust colour, smell and taste of the vanilla bean. Vanilla extract is a liquid solution that uses alcohol to pull out vanillin – vanilla’s extraordinary flavour compound. Vanilla extract, vanilla paste and vanilla powder are the three different vanilla flavouring products. With such a diverse range of uses and flavour combinations, it’s no surprise that different vanilla products can be used for different cooking and baking purposes. For example, the use of vanilla in a chocolate cake actually makes the chocolate flavour richer and more decadent. It adds it’s own distinct flavour while enhancing those of other ingredients. Because of its rich base note flavour, vanilla plays the same role in sweet foods as salt does in savoury. Vanilla is particularly useful for baking. While it is mostly known for its use in sweets and other confectionery, it is also a loved ingredient in many savoury recipes from grilled salmon, to brandy-vanilla butter roasted chicken drumsticks. This famous pastry chef says that vanilla is his secret weapon. Vanilla is a common ingredient in many recipes. So here they are, for your reading pleasure. And it seems like other people want to know the answers. She had a couple of other questions for me about vanilla powder and vanilla paste. Pungent, rich and not watered-down.Īnd Native Vanilla is even better because I know that I’m supporting an ethical company who makes responsible choices, both on an environmental and humane level. It’s the pure, natural flavour of vanilla. I’m happy to pay the higher price as an investment in my food because the quality makes everything I cook with it that much better. That’s why I think that buying vanilla extract is like buying a good extra virgin olive oil. A single bottle of vanilla extract can stay in your cupboard for weeks, if not months. But then you’ll cheap-out on the real star of the show. If you’re a baker, you’ll go through massive amounts of eggs and flour. And she was equally convinced when she smelled the cake fresh out of the oven, and especially after her first bite. In my mind, there is no substitute for real, high-quality vanilla. While it was in the oven, we had a long chat about the French and Italian food philosophy – that quality food doesn’t need to be complicated to achieve incredible flavour, it just needs quality ingredients. I took a quick drive home to collect some of my Native Vanilla ingredients and returned to her to make Chef Stephan Colluci’s Vanilla Cake with her. The so-called powder was nothing more than vanilla-flavoured sugar, using clever marketing to masquerade as vanilla powder. It turns out that my friend had used a cheap brand of “vanilla powder” to make the cookies. Something was missing that I couldn’t quite put my finger on it. But when I bit into one, I was incredibly disappointed. Massive chocolate chips in a still-warm, super-soft dough. They had a great spread, for parents and kids alike, including everyone’s perennial favourite – cookies, fresh out the oven. About a month back, I went over to a friend’s house for their kid’s birthday party.
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