Imitation vs Natural Vanilla Extract

[Nancy in Pátzcuaro]

Several years ago, when we were exploring a move to México, my husband and I were fantasizing about growing vanilla as a cash crop. When we found out what a major pain-in-the-you-know-what the process involved we concluded that there were better ways to use our time. The flowers (they're orchids) need to be pollinated by hand, the flowers only last one day, and when the beans are harvested they have to be spread out to dry on the ground but also moved under cover at night so the overnight moisture doesn't undo the drying process of the day before. As wages in vanilla-growing countries rise it's understandable that the price of the finished product will rise as well. That, and the vagaries of climate, seem to have contributed to the higher cost. It doesn't help with sticker shock, however.

 

I have heard, however, that artificial vanilla is a better product to use when baking because the volatile oils of the real vanilla evaporate (or boil off, or whatever) during the high heat of the oven. Does anyone have experience with artificial vanilla? I'm speaking of vanilla extract, of course.

 

Nancy in Pátzcuaro

 

[cakewalk]

There's a thread about the wonders of fake, I mean artificial, vanilla. Gold Medal seems to have won hands-down. I use it now in baked goods. I'm going to buy some more now, because the rise in price of real vanilla will probably trickle down to a rise in price in the artificial stuff as well. 

[Smithy]

3 minutes ago, Nancy in Pátzcuaro said:

Several years ago, when we were exploring a move to México, my husband and I were fantasizing about growing vanilla as a cash crop. When we found out what a major pain-in-the-you-know-what the process involved we concluded that there were better ways to use our time. The flowers (they're orchids) need to be pollinated by hand, the flowers only last one day, and when the beans are harvested they have to be spread out to dry on the ground but also moved under cover at night so the overnight moisture doesn't undo the drying process of the day before. As wages in vanilla-growing countries rise it's understandable that the price of the finished product will rise as well. That, and the vagaries of climate, seem to have contributed to the higher cost. It doesn't help with sticker shock, however.

 

I have heard, however, that artificial vanilla is a better product to use when baking because the volatile oils of the real vanilla evaporate (or boil off, or whatever) during the high heat of the oven. Does anyone have experience with artificial vanilla? I'm speaking of vanilla extract, of course.

 

Nancy in Pátzcuaro

 

 

I had no idea vanilla bean cultivation was so labor-intensive!  I thought it was only the bad storms - especially in Madagascar - affecting production, but your comment about rising wages makes sense.

 

If you haven't already, you may be interested in this topic, to which cakewalk just referred: Imitation vs Natural Vanilla Extract.

[JoNorvelleWalker]

3 hours ago, Nancy in Pátzcuaro said:

Several years ago, when we were exploring a move to México, my husband and I were fantasizing about growing vanilla as a cash crop. When we found out what a major pain-in-the-you-know-what the process involved we concluded that there were better ways to use our time. The flowers (they're orchids) need to be pollinated by hand, the flowers only last one day, and when the beans are harvested they have to be spread out to dry on the ground but also moved under cover at night so the overnight moisture doesn't undo the drying process of the day before. As wages in vanilla-growing countries rise it's understandable that the price of the finished product will rise as well. That, and the vagaries of climate, seem to have contributed to the higher cost. It doesn't help with sticker shock, however.

 

I have heard, however, that artificial vanilla is a better product to use when baking because the volatile oils of the real vanilla evaporate (or boil off, or whatever) during the high heat of the oven. Does anyone have experience with artificial vanilla? I'm speaking of vanilla extract, of course.

 

Nancy in Pátzcuaro

 

 

I thought in Mexico, at least in some parts of Mexico, vanilla could be naturally pollinated?

 

[keychris]

Yes, there's a midge or fly or something that can locally pollinate in Mexico - but they still get a better strike rate when they hand pollinate, apparently.

[rotuts]

I use Sauer's Gold Medal imitation vanilla for baking :

 

https://www.cfsauer.com/product/gold-medal-vanilla-imitation-03900/

 

here is a pic :

 

 

they used to have two imitation vanilla's

 

the web site has changed a bit since my last order.   this is the one to get

 

it was recommended many years ago by Ammerica's test Kitchen

 

back when they and new things to say.

 

Im not a credentialed Baker

 

Just a credentialed Eater.

[cakewalk]

5 hours ago, rotuts said:

they used to have two imitation vanilla's

Do you know what the difference was between the two imitations? I have the one you pictured above. I just bought two more, but the photo on their web page just shows the outline of a bottle shape, there's no actual product with a label, and I'm wondering which one they're selling. Last time I bought it, I don't remember whether or not there was a photo of the actual bottle or just the same outline of a bottle shape. Your mention of two imitation vanillas made me wonder. Well, I guess I'll soon find out.

[Nancy in Pátzcuaro]

I just recalled that a friend asked if we could find imitation vanilla here in México because his wife makes a certain cake that just doesn't taste "right" with real vanilla. She couldn't find it in her local grocery store--though it's available in many forms online--so we found a bottle and sent it to her (via a friend going north who could mail it in the US). I think I'll buy a small bottle and test that theory myself. I still have a supply of the real stuff, but this thread has me worried about the price when I have to buy a new bottle. This way I could stretch my supply. Plus I'm not a serious baker.

 

Nancy in Pátzcuaro

 

 

[rotuts]

@cakewalk 

 

the other was not called ' Gold Medal '

 

you might call , and ask.

 

there seem to be a lot of images missing now on their web site

 

maybe their UpGrade to the new version did not go as well as they do here on egullet !

 

[rotuts]

@Nancy in Pátzcuaro 

 

the Gold Medal does not have any chemical taste

 

Ive seen this in the past recommended in more than one place  but I can't cite those ref's

 

of course in something not ' Cooked  ' 

 

the real deal might make a difference.

[whisks]

After reading about taste comparisons between the two, I went out and bought a bottle of the imitation. I’m sold! I use it in all my baked goods, now, but still use the good stuff in things that aren’t baked.

[Casey.A]

Out of curiosity, what is considered high heat? Is 300F considered to high? I assume 350F is. And what about length of time? One person had wrote that pancakes are cooked quickly so the high heat doesn't really affect the flavor of pure vanilla extract. How does vanilla bean paste or vanilla bean seeds fare in the oven under "high heat"? Is the flavor there lost as well?