Pure Vanilla is Made from an Orchid Plant

Vanilla extract is made by using alcohol to transfer the flavor of vanilla beans. Vodka is usually used since it has a neutral flavor.

The quality of the vanilla beans determines the cost of pure vanilla extract. To meet FDA (Federal Drug Administration in the U.S.) standards, pure vanilla extract must contain 13.35 ounces of vanilla beans per gallon during extraction and 35 percent alcohol.

Pure vanilla extract contains only vanilla, alcohol and water. It takes two years for vanilla extract to completely age. The flavor won’t improve any more after two years, but pure vanilla will never deteriorate.

Companies that do not age their extract for the full two years will add syrup or sugar to mellow out the alcohol. These sweeteners are the only other ingredient that the FDA allows to be added to extract and still be labeled Pure Vanilla Extract.

If you don’t want alcohol in your vanilla extract, buy “natural vanilla” where instead of alcohol, the beans have been soaked in glycerin or propylene glycol.

There is no need to use expensive pure vanilla in baked goods because heat affects the taste.  Save pure vanilla for ice creams and other fresh desserts.

Ingredients:

2 cups vodka (or brandy)
6 vanilla beans

Directions:

Using a sharp knife, cut the vanilla beans lengthwise, leaving about a half inch uncut so the beans stay intact.  

Pour the vodka into the container you will be making your extract in. Clear glass is good because you can see how the extract develops.

Put the cut beans in the vodka and push them down until they are completely covered. 

Cover the container and let it sit in a cupboard out of the light. After about 8 weeks, the vanilla extract will have a nice amber color.  Keep the vanilla beans in the extract and it will keep adding flavor.

Photo by Ruthieki on Flickr.