Food and Drug Administration requires that the solution contain a minimum of 35% alcohol and 100g of vanilla beans per litre (13.35 ounces per gallon). In the United States, in order for a vanilla extract to be called pure, the U.S.
The name comes from the period when the island of RĂ©union was ruled by the Bourbon kings of France and has no relation to Bourbon whiskey. The term "Bourbon vanilla" refers to the vanilla beans' provenance as being from the Bourbon Islands, most commonly Madagascar but also Mauritius and RĂ©union. Madagascar, Mexican, Tahitian, Indonesian, and Ugandan vanilla beans are the main varieties used today. Vanilla extract is the most common form of vanilla used today. Therefore, any clear vanilla flavoring is artificial. by macerating naturally brown vanilla beans in alcohol), there is no possible way for it to be colorless or clear. Because of the way that vanilla extract is made (i.e.
By contrast, artificial vanilla flavor is solely made up of artificially-derived vanillin, which is frequently made from a by-product of the wood pulp industry. Although its primary flavor compound is vanillin, pure vanilla extract contains several hundred additional flavor compounds, which are responsible for its complex, deep flavor. It is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. Vanilla extract is a solution made by macerating and percolating vanilla pods in a solution of ethanol and water.