Vanilla Bean Vs. Extract

Vanilla beans and vanilla extract may have similar flavors, but these two forms of vanilla have different effects on desserts, drinks and cooked dishes through their flavor intensity and visual effect. The storage of these two vanilla products differ slightly as well, and with proper storage vanilla beans will last longer than vanilla extract.

Identification

Vanilla beans that are used as a flavor in culinary dishes come from three vanilla species: Vanilla planifolia, Vanilla tahitensis and Vanilla pompona. The vanilla plant is a type of orchid and the vanilla bean is the seed pod that grows on the plant. Vanilla extract is a solution that comes from drawing out the vanilla flavor into a liquid product through alcohol extraction methods.

Uses in Culinary Dishes

Liquid vanilla extract is generally blended and incorporated into a dish, and it is more often used in baked dishes or baked desserts; vanilla bean is often used to add flavor to desserts and specialty drinks when a stronger vanilla taste is desired. Vanilla beans are slit open with a knife and the paste-like seeds are gently scraped out of the pod and then sprinkled on top of a dish or in a beverage to add flavor; vanilla extract only needs to be added to the dish in small amounts in its liquid form.

Flavor

There is an ongoing debate over the differences between vanilla bean flavor and vanilla extract flavor, but most chefs agree that vanilla bean offers a more intense vanilla flavor to a dish. The intensity of flavor in a vanilla extract can vary considerably depending on whether the extract is Pure Vanilla Extract (an extract which offers a flavor similar to vanilla bean), lower quality vanilla extract or an imitation extract.

Visual Effect

Many chefs choose whether to use vanilla beans or vanilla extract in a dish according to how they want to present the dish. A sprinkle of vanilla bean or a whole vanilla bean added to a dish can dramatically change the overall visual effect of a dish and focus the dish on the vanilla flavors in the recipe; vanilla extract may be used in a dish when there is only a subtle vanilla flavor that does not need to be supported through a visual effect.

Storage

Vanilla beans, when stored properly, will last longer than vanilla extract. Vanilla beans should be stored in a tightly sealed airtight container in a cool and dark place, and if the vanilla beans seems to be drying out a moist paper towel can be placed in the container with the beans; with proper storage, vanilla beans can last approximately 18 months. Vanilla extract should be stored in a cool and dark place as well, with the lid of the container tightly sealed; stored in this manner, vanilla extract will usually last one year.

References

• Chow.com
• Joy of Baking
• Chef Depot