Vanilla is one of the world's most beloved flavors, but the vanilla in your cookies may not have come anywhere near a vanilla bean. Here's how real and imitation vanilla differ, and why it matters.
Where real vanilla comes from
Real vanilla comes from the cured seed pods of vanilla orchids, mainly Vanilla planifolia, which is native to Mexico. The Totonac people of Mexico are credited with first cultivating it, and the Aztecs later used it to flavor chocolate drinks.
Vanilla is famously labor-intensive. Outside its native range, where its natural pollinators don't live, every flower must be pollinated by hand. The technique still used today was developed in 1841 by Edmond Albius, a 12-year-old enslaved boy on the island of Réunion.
Each flower opens for only a single day. After pollination, pods take months to mature, then undergo a curing process of several months that develops their flavor.
Madagascar vanilla
Today, Madagascar produces the majority of the world's vanilla. Madagascar vanilla, sometimes called Bourbon vanilla after the former name of Réunion, is known for its rich, creamy, sweet flavor. Other notable origins include Indonesia, Mexico, Uganda and Tahiti, where a different species, Vanilla tahitensis, gives a more floral flavor.
Because of the labor involved and supply disruptions like cyclones, vanilla is one of the most expensive spices in the world, often cited as second only to saffron.
What's in real vanilla flavor
Natural vanilla contains hundreds of aromatic compounds. The best known is vanillin, which provides the classic vanilla taste. But the other compounds add depth, complexity and subtle floral, woody or creamy notes.
What imitation vanilla is
Imitation vanilla is usually based on synthetic vanillin. It can be produced from sources such as guaiacol, a petrochemical, or lignin, a byproduct of wood pulp. Synthetic vanillin is chemically identical to natural vanillin, but it lacks the many other compounds found in real vanilla.
The vast majority of the world's vanillin is synthetic.
Labeling in the US
The FDA sets a standard of identity for vanilla extract: it must be made with a specific amount of vanilla beans per gallon (13.35 ounces) and contain at least 35% alcohol. Other labels include:
- Pure vanilla extract: made from vanilla beans.
- Vanilla flavoring: made from vanilla beans with less than 35% alcohol.
- Imitation vanilla: made with synthetic flavor.
- Vanilla bean paste: extract thickened with vanilla seeds.
Does it matter in recipes?
In baked goods cooked at high heat, many people struggle to tell the difference, especially when vanilla is a background flavor. In no-bake or lightly cooked foods, like custards, ice cream, whipped cream and frostings, real vanilla's complexity is much easier to taste.
How to choose
- Read the label. Look for "pure vanilla extract" and vanilla beans as the source.
- Be wary of very cheap "vanilla" from unregulated markets, which may contain additives.
- Consider vanilla beans or paste for desserts where vanilla is the star.
Real vanilla in HYVE
HYVE Mind Focus & Memory uses organic Madagascar vanilla, which pairs with organic raw cacao to create its smooth vanilla-chocolate flavor. Every 14g packet combines 100% raw, USDA Organic honey (third-party tested for pesticide residue) with 222mg of organic lion's mane extract (20:1, dual-sourced from 100% fruiting body), 80mg of L-theanine, cacao, organic bee pollen and vanilla.
It's 45 calories with zero caffeine.
Use code WELCOME20 for 20% off your first order.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Not for infants under 12 months or anyone with bee or bee-product allergies.
