What are the differences between natural vanilla flavor and vanilla extract?

It is sometimes complicated to find your way in the pastry department between the different forms of vanilla, to incorporate this delicate spice in your recipes: extract, flavouring, natural flavouring... But how to differentiate between natural vanilla flavouring and vanilla extract?

Very appreciated in cooking but very expensive, vanilla is one of the most famous spices in gastronomy. It is used in many preparations in all its forms - pods, beans, essence, extract, aroma... Its aromatic richness, which varies according to the variety, adapts to many recipes, both sweet and savory. Hence the development of many forms of products around this condiment, which makes the choice of the consumer sometimes difficult. We help you to find your way!

Extract and natural flavor, natural products from vanilla

The common point between vanilla extract and natural vanilla flavor is thatthey are both directly derived from the fruit. However, these products are not offered to consumers pure, but mixed with another substance. In accordance with European legislation,natural vanilla flavouring is in fact prepared exclusively or at least from 95% vanilla, the remaining 5% coming from other natural molecules (which can confer other flavours to the flavouring).Vanilla extract, on the other hand, is obtained by a process called "extraction": vanilla beans are immersed in an alcohol and water-based solvent - a hydroalcoholic solution - and infused with it. To make an alcohol-free vanilla extract, all you have to do is heat this vanilla infusion so that the alcohol evaporates: you get a paste. The proportions are subject to strict regulations: in the United States, for example, vanilla extract must contain at least 35% alcohol and 100 grams of vanilla beans per liter. Depending on the manufacturer and their recipe, the extract is more or less concentrated in taste. In any case, a very small amount is enough to best flavor a preparation.