Vanilla Powder

Taste-delighting and versatile vanilla powder is available from Frontier in a 1/2-pound bulk package.

Vanilla powder is made from a concentrated vanilla extract mixed with another ingredient, typically starch or sugar. It may be used in place of extracts in baking or cooking (one teaspoon of powder equals one teaspoon extract), or just sprinkled on top of French toast, cakes or other foods. While you can be totally confident that the Vanilla powder you purchase from Frontier is of genuine quality, you should be aware that some vanilla powders are synthetic. Check the ingredients to make sure that the product comes from a natural source.

To maintain freshness, Vanilla Powder should be stored in a tightly sealed container in a cool, dry area. Keep it away from sun and heat.

You can make vanilla sugar that's similar to vanilla powder by simply putting a vanilla bean in a closed container of sugar. It makes a great addition to hot cereal, desserts, beverages, or served on top of fruit.

Extracts and Flavors

Frontier offers high-quality vanilla extract in a variety of sizes and brands as well as a full selection of vanilla flavor. The story of our select Indian vanilla -- and the Well Earth program behind it--are a part of Frontier's active commitment to social responsibility.

First things first--what's the difference between an "extract" and a "flavor?" Vanilla extract is made by percolating or steeping chopped vanilla beans with ethyl alcohol and water. The liquid is filtered into a holding tank where it is aged, sometimes up to a year, and awaits bottling. (There are proprietary details of the process that differ with each processor.) The Food and Drug Administration (FDA) mandates that in order to be labeled a vanilla extract, the extractable matter from a minimum of 13.35 ounces of vanilla beans must be present in a gallon of a water/alcohol mixture (extract) that is not less than 35% ethyl alcohol.

Note: This is the requirement for the "single-fold" vanilla extract sold at retail. The word "fold" designates concentration in liquid vanilla extracts (and synthetics). Single fold is the standard concentrate of pure vanilla extract. Double fold (2x) is twice as strong--using twice the amount of vanilla beans per gallon --and so forth up to concentrations as high 20-fold. Double fold vanilla is often used in commercial bakeries. High multi-fold extract concentrates are useful in industries where liquids can change the chemistry of the finished product, like candy making.

Vanilla flavor, on the other hand, usually contains no alcohol. Typically a glycerin, vegetable oil, or a propylene glycol base is used in vanilla flavor. (Flavors were developed as non-alcoholic products, but since it's not an FDA requirement that they be alcohol-free, you should read the label to be sure.). Natural vanilla flavors, especially those in a glycerin base, will have slightly less aroma out of the bottle than extracts because they lack the volatile alcohol of extracts. However, the flavor is very similar to extracts, and can be used in cooking and baking the same way an extract would be used, and in the same measurement.

Many factors affect the quality of vanilla extracts--the quality of the beans, the processing and whether it is natural or uses the less expensive synthetics and additives. As a result, there is a wide range of price for vanilla. If it's very low in cost, it's likely the vanilla beans used to make the extract were of lower quality--possibly dry or split beans, with little natural vanillin, the source of vanilla's flavor and aroma. Low-end brands may also contain additional ingredients such as sugar, corn syrup, or propylene glycol. Vanilla extracts that use high quality vanilla beans are not likely to be those with the lowest prices.

How can you tell whether the vanilla you're using is a natural product? By law, this information must be on the label. And to protect yourself from those who might ignore the law, keep in mind that there are no shortcuts to good natural vanilla. If you're offered natural vanilla at a price that's too good to be true. . . you know the rest. And the quality of the vanilla extract or flavor you use will make a profound difference in the flavor of your baked goods and other dishes.

Both vanilla extracts and vanilla flavors should be stored in a cool place such as a cupboard or pantry where they can be shielded from light, sun, and heat. (Avoid heat from the stove and oven, too!) Extracts and flavors should not be refrigerated.

» What is Vanilla?
» Vanilla Trivia
» Other Uses for Vanilla
» Types of Vanilla
» Vanilla Recipes
» Vanillas to avoid
» Beyond Baking