We Tried 13 Vanilla Extracts; These Are the Ones Worth Your Money

"Vanilla is the backbone of almost every American dessert. Its floral, caramel-like flavor is at the center of desserts like crème brûlée and pound cake. In something like Chocolate Sheet Cake With Brown Butter Frosting, vanilla extract underpins the deep flavors of the cocoa while enhancing the nutty flavor of the frosting. In our Summer Berry Stovetop Crisp, it adds a warming flavor to the tangy fruit. There's a lot to consider when choosing what type of vanilla to buy: Should you go with vanilla paste, powder, or extract-maybe even a whole bean, or the lesser-known ground vanilla?"

"Each format and geographic origin has its own unique characteristics. The provenance of the vanilla pods (and their correspondingly unique variety) will determine some of their flavor. Ground versions have a more intense flavor by volume than extract-as do vanilla pastes, to a lesser degree. Double-fold vanillas are twice as concentrated as single-fold, making for extracts with a darker color and more intense flavor and aroma. In a pinch, vanilla extract can be used as a substitute for paste and powder (and vice versa), according to vanilla paste evangelist and senior test kitchen editor Shilpa Uskokovic."

"A significant difference, she says, is that vanilla paste will leave flecks of vanilla bean in the finished product. Seeing those vanilla bean flecks can sometimes Jedi mind-trick people into thinking they're tasting more vanilla flavor. Of all these options, vanilla extract is usually the most affordable (which is why it's the format often specified in recipes)."

Vanilla provides a floral, caramel-like flavor central to many American desserts and enhances both chocolate and fruit preparations. Consumers can choose paste, powder, extract, whole beans, or ground vanilla, with geographic origins like Madagascar, Tahitian, and Mexican contributing distinct flavors. Ground vanilla and pastes are more intense by volume than extracts, and double-fold extracts are twice as concentrated as single-fold, yielding darker, more aromatic extracts. Vanilla extract can substitute for paste or powder in a pinch. Vanilla paste leaves visible bean flecks that can influence perceived flavor. Extract is generally the most affordable format.

Read at Bon Appetit