Plain vanilla? Not really. From an article on vanilla...
"Today, most of what we eat is actually artificial vanilla flavoring. As Iain Fraser, a professor of agri-environmental economics at the University of Kent, recently wrote in The Conversation, less than 1 percent of the total global market in vanilla flavor is actually sourced from vanilla beans.
In the late 19th century, scientists figured out how to derive vanillin—the dominant compound that gives vanilla its signature aroma—from less expensive sources. These included eugenol (a chemical compound found in clove oil) and lignin, which is found in plants, wood pulp, and even cow feces. Today, about 85 percent of vanillin comes from guaiacol that’s synthesized from petrochemicals. This isn’t something many of us realize, because labeling can be confusing."
Real vanilla costs $300 a pound.
If your interest is peaked, here's the Smithsonian article...
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16 comments:
I did know. We get our vanilla from vanilla beans or from natural vanilla paste - and pay the price.
I love vanilla so of course my interest was piqued enough to read the article. I know true vanilla is hugely expensive and currenlt have a bottle of Fairtrade Vanilla Bean extract with seeds that I bought a few years ago whn it was on sale, there's abot two teaspoons left in the bottom of the bottle. I have never bought Vanilla Paste because of the price, but might next time if it will help the farmers.
Sue - What about vanilla ice cream?
River - Same question. What about vanilla ice cream and other OTC products?
Safran is even more expensive.
For the past couple of decades we have been getting our vanilla from Mexico. It is different from the extract you buy in the states and so normal measurements don't work for recipes.
We just brought back another liter last month.
I use real vanilla in my baking. It costs an arm and a leg, but it's worth it.
I can't remember the last time I made something where the vanilla wasn't more than a background note, so I buy the artificial stuff.
Stu - Did you know there's a company named Safran? It took me a minute to realize saffron was the correct spelling. And it's $500–$5,000/lb.
John - I'm sure Claudia has used vanilla extract before, but not me.
Deb - Duncan Hines doesn't call for vanilla in anything. But sometimes they want me to go to baking hell and crack an egg!
Kathy - I've never bought vanilla. I wouldn't know the difference. 😁
I've never bought "pure" vanilla, it's always vanilla-flavored this or vanilla-flavored that. I'm not surprised its artificial flavoring. Away from the fruits and vegetables in the produce department, what isn't these days? I just take my chances.
I buy vanilla icecream over other flavours because it is good alone or with toppings. I don't know where the vanilla comes from for it but it is good quality ice cream with no gluten or palm oils.
I very, very rarely eat ice cream - vanilla or otherwise.
We make our own vanilla extract by soaking vanilla beans in vodka for 18 months. I don’t think we’ve ever used real vanilla for cooking, although the technique is simple.
Darn it, now i have to look at my ice cream. It has flecks of vanilla bean so I'm wondering if that is fake too. Geez. Meat made from cells (have you seen that?) fake food all around. I just saw where a person was taking supplements that were all GMO. Crazy!!
Kirk - The petrochemical vanilla has a particular twang to it!
River - Vanilla ice cream is definitely a toppings ice cream.
Sue - What! The food of the gods?!
Bill - Sure you do. And I bet you grow your own vanilla beans!
Peg - People are going to be GMO soon.
Back in the day Philadelphia was the vanilla bean importing capital of the USA!
Cloudia - Philly Vannily?
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