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Home > The Food Guys > Vanilla Vs. Vanillin: Which To Use?
Podcast: The Food Guys
Episode:

Vanilla Vs. Vanillin: Which To Use?
Category: Arts
Duration: 00:05:38
Publish Date: 2019-12-29 06:00:00
Description: Food Guy Greg Patent has begun baking with vanillin, a synthetic version of the major compound in vanilla . Why? Because the cost of pure vanilla extract peaked in 2018 above $30.00 per 16-ounce bottle. If you're making custards, sauces or ice cream, Greg says, stick with pure vanilla extract (extracted from from the vanilla pod with alcohol). It'll give you the benefit of the plant's full range of flavors. But most of the subtle aromatic compounds in vanilla just volatilize in the baking process, so when you bake, you might as well save some dough on vanillin.
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