Savvy cooks know that there is a definitive difference between real vanilla extract and imitation vanilla. Here is what you need to know about the differences, and when it makes more sense to use imitation over the real deal.

Understanding the Difference Between Real and Imitation Vanilla

Vanilla extract is one of the most powerful flavorings out there. A little bit of vanilla goes a long way in adding a shot of flavor into baked goods, coffee drinks, cocktails, and more.

Real vanilla extract is considered to be the top-of-the-line flavoring. However, the more budget-friendly imitation and artificial vanilla flavorings can also be substituted when you are looking to save some money.

Pure vanilla extract is made with real vanilla beans that have been soaked in a mix of water and alcohol. Imitation vanilla extract uses vanillin made with lignin, wood pulp, or petrochemicals.

Real vanilla and the imitation versions look similar on a grocery shelf. Both versions are typically packaged in dark bottles containing the dark-colored liquid. The easiest way to spot the difference is to simply look at the label. Federal food regulations mandate that real vanilla extract contain at least 35% alcohol by volume. The label will indicate that this product is either "pure vanilla extract" or "extract of vanilla."

According to Lisa Ruland, Culinary Institute of America-trained pastry chef and founder of Unpeeled Journal, beyond checking the label, shoppers can also "check the ingredients, which should only say vanilla, water, and alcohol. It will also probably be more expensive, since vanilla beans are very pricey.”

Conversely, artificial vanilla should be labeled as such, using specific terms such as "artificial," "imitation," or "artificially flavored." Ruland warns that manufacturers are good at matching the clear imitation varieties to make them look darker and resemble pure vanilla. This is why it is so important to scrutinize the label if you want to buy the real stuff. As Ruland explains, “The quality will really vary by brand, but it’s usually made with synthetic vanillin and will often be far less expensive.”

Why Choose Real Vanilla Extract

Experts note that pure vanilla extract is considered to be the gold standard for bakers. Ruland details that “Pure vanilla smells complex and layered: floral, sweet, a little earthy. Imitation is often one note; it often just has a flat sweetness.”

The difference between pure maple syrup and imitation syrup is a good comparison when looking at the differences between the various vanilla products. While they both deliver the same general flavor, most people can tell the difference between the two. Real maple syrup boasts a deeper and more layered flavor than the overly sweet taste that comes with imitation syrup.

The rule of thumb is to use the real stuff when vanilla is the prominent flavor of the dish you are preparing. For example, vanilla ice cream, flan, whipped cream, frostings, or any other dessert where vanilla plays the lead role necessitates the real stuff. This is not the time to try to save a few dollars.

On the other hand, there are certainly times when the use of imitation vanilla may go unnoticed. Desserts that only call for a minimal amount of flavoring or when the flavor is buried within more complex notes can get away with the cheaper versions. Baked goods prepared at a high heat also lend themselves to imitation vanilla, as the heat destroys the compounds that make real vanilla shine.

In addition, there are also specific instances when imitation vanilla may be the preferred flavor to chase. For example, some bakers may choose to use the artificial version if they are going after a specific nostalgic feeling. For example, a kids' birthday cake might aim to convey an old-fashioned flavor that harkens back to childhood.

The good news is that the quality of imitation vanilla is continually improving. This means that it is easier than ever to find a real vanilla flavor with a high-quality imitation. As with everything these days at the grocery store, it is all a balancing act when trying to decide what product is worth the splurge and where you can cut back a bit without having to sacrifice taste. Keeping both real vanilla extract and the imitation version in your pantry is a good idea so that you can pick and choose depending on the specific use.

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