Which Vanilla Is the “Real” One for Baking?

Mmm, vanilla. Whether you’re making cookies, homemade ice cream, or any other sweet treat, you’ve probably noticed that there are several options for liquid vanilla extracts in the baking aisle. Which one of these is considered the “real” one for baking?

“Real” vanilla extract, or “pure vanilla extract”, is the “real” one most commonly used in baking and is made by soaking vanilla beans in alcohol. You can also use real vanilla beans or vanilla bean paste, which includes real vanilla beans. Artificial vanilla, or “vanilla flavor” isn’t considered pure vanilla and doesn’t even include any real vanilla.

What do they put in vanilla extracts that aren’t considered real or pure? We’ll reveal the added ingredients and what makes vanilla not real!

What is vanilla?

You might not think of vanilla as a spice, which it technically is! Vanilla is sourced from the pods of the vanilla orchid (Vanilla planifolia). Vanilla beans are carefully cut from the pods and dried, which is quite labor-intensive – thus the high cost for vanilla beans and pure vanilla for baking and other uses.

Vanilla has a sweet, marshmallow-like flavor that appeals to many people. Vanilla is commonly used in baking and can be used in aromatherapy and other uses outside of the kitchen. Vanilla is also a popular flavor for drinks, like vanilla lattes and vanilla milk.

What types of vanilla are used in baking?

Real vanilla beans

Using real vanilla beans is the most expensive option. Dried vanilla bean pods are available in some specialty stores as well as online. According to one online retailer, five whole vanilla beans cost $12.99. Some people buy vanilla beans to make homemade vanilla extract or vanilla bean paste.

Imitation vanilla

Some types of vanilla extract use synthetic (artificial) vanilla instead of real vanilla. This type of vanilla is more cost-effective since real vanilla beans aren’t used in the process, but it also means it’s not true vanilla. Imitation vanilla uses synthetic (man-made) vanillin, the compound that is naturally found in real vanilla.

You can spot imitation vanilla because it will say “imitation” or “vanilla flavor” instead of “pure vanilla”. You can also tell when it’s imitation vanilla based on the long list of ingredients. For example, here is the list of ingredients on a popular brand of imitation vanilla (Baker’s):

• Water
• Propylene Glycol
• Vanillin
• Caramel Color
• 0.1% Sodium Benzoate
• Phosphoric Acid
• Ethyl Vanillin

Pure vanilla extract

Unlike imitation vanilla flavor, pure vanilla extract is a liquid created by soaking vanilla beans in alcohol to extract the compounds that give vanilla its unique flavor and odor. The Food and Drug Administration (FDA) has regulations for what can be labeled as pure vanilla extract: it must contain 13.35 ounces of vanilla beans per gallon of extract and must be no less than 35% alcohol.

Here is an example of ingredients in pure vanilla extract (McCormick brand):

• Vanilla Bean Extractives in Water
• Alcohol

As you can see when compared to imitation vanilla, pure vanilla extract has a much shorter list of ingredients. It’s also not labeled “imitation” or “vanilla flavoring”.

Which vanilla is the “real” one?

So, which vanilla is the “real” one? For liquid vanilla, “pure vanilla extract” is the real one. You can also use vanilla beans (the most expensive route) or vanilla paste, which is made from vanilla bean seeds and contains flecks of the beans.

The most common types of vanilla for baking are the liquid versions, though – so the bottom line is that “pure vanilla extract” is the “real” vanilla for baking.

How many types of vanilla are there?

Did you know there are four main species of vanilla beans used? Just like different types of chili peppers range in spiciness, the different types of vanilla beans have slightly different flavor profiles. 

The main types of vanilla beans are:

Madagascar vanilla

These are the thinnest type of vanilla beans and have a strong flavor. They’re also called Bourbon vanilla beans, but they don’t contain alcohol (unless you’re making vanilla extract by soaking the beans in alcohol).

Mexican vanilla

This type of vanilla is thicker than other types of vanilla bean pods. The flavor is similar to Madagascar vanilla but is described as having a “woody” or “spicy” fragrance, which sets it apart from Madagascar vanilla.

Tahitian vanilla

This is the most expensive type of vanilla and has a stronger aroma than other types. For this reason, Tahitian vanilla is often used in fragrance! You can spot Tahitian vanilla by its wider, flatter pods.

Ugandan vanilla

This is the rarest type of vanilla and has a very high vanillin concentration with notes of chocolate flavors. Because of its chocolate flavor, Ugandan vanilla is great for chocolate and caramel dishes.

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