In cakes, custards, ice cream, panna cotta and more, vanilla is a vital ingredient.
But with so many different options out there for adding that vanilla flavour, how do you decide which to use? Pods, paste, extract, essence…what exactly is the difference, and which is best?
The different types of vanilla…
On supermarket shelves and online, you’ll generally find five different options when it comes to vanilla products.
Vanilla essence is generally the cheapest option – because it often contains no vanilla at all. For the most part, it’s a synthetic compound containing flavourings, colourings, preservatives and sometimes sweeteners.
Vanilla extract, as the name suggests, is made by soaking chopped vanilla pods in alcohol to extract vanillin, before ageing the mixture. Its flavour is far more potent than vanilla essence so it can be used more sparingly – add towards the end of cooking when possible, as prolonged heat can change the flavour.
Vanilla bean powder comes in two forms, one better quality than the other. Look for a powder whose only ingredient is vanilla: this type is simply ground vanilla beans and is dark brown in colour. The other is combined with maltodextrin to give a beige or white appearance, making it less pure.
Vanilla paste is a combination of vanilla bean powder and concentrated vanilla extract, giving it a more intense flavour than extract alone – with the added benefit of visible vanilla seeds. Its syrupy consistency is suitable for various types of sweet dish.
Vanilla pods are the edible fruit of a specific type of orchid. These pods take around three years to mature and flower, and are then left on the plant for around nine months so their aroma can develop. After this time, they are picked and heated so that they release their flavour compounds, before being cured. To use them, cut through the pod itself and scrape out the tiny beans, which you’ll find stuck to the inside. Don’t throw the pod away, as this can also be used…
How to use vanilla pods
Whole vanilla pods are incredibly versatile. Once scraped out, their seeds can be added to a classic creme anglaise or creme brulee, or used to create a luxurious vanilla ice cream. The seeds from just one pod are equivalent to around 3tsp of pure vanilla extract – they’re lovely and potent.
While the seeds themselves can be used in all sorts of recipes, don’t discard the empty pod after deseeding. You could add it to a sealed container of sugar to make vanilla sugar, or simmer with milk or cream to make vanilla-infused dairy to use in your recipes.
Skewer fruit with used vanilla pods when poaching to infuse them with flavour all the way through, or place in a pot of chai or coffee when brewing to add even more flavour. There are all sorts of other quirky uses too, from adding to epsom salts for a vanilla-scented bath, to this mushroom and spent vanilla pod soup, which sounds intriguing!
Store your unused vanilla pods in an airtight container: when stored correctly, they can keep for up to two years. How do you use yours?