Have you ever wondered where vanilla flavouring comes from? Continue reading to find out

When you think of vanilla, you probably think of delicious ice cream, freshly baked sponge cake, and possibly even a milkshake flavoured with the delectable extract. Vanilla is one of the most popular flavours, and it grows in the form of dark brown pods called vanilla beans, which are later harvested. While this procedure appears to be simple, there is more to the history of this aromatic extract.

 

People were recently concerned about consuming the extract because they believed the extraction process involved beaver secretions. If you want to know the truth about these claims, keep reading. We explain how this extract was created in the past and how it is now created to adorn your favourite baked goods.

The extract’s origins

Vanilla beans are a long and thin variety that is green until it matures. They are split and stripped of the minuscule black-hued beads that are the essence of the flavouring once they change colour and turn brown. These beans are then soaked in a water-alcohol mixture before other elements are added to give it the desired fragrance. Castoreum, which is produced by beavers, is one of these elements.

Beaver secretions are used in the production of vanilla.

Castoreum is a pleasant-smelling yellow liquid derived from the castor sacs of beavers. While it was not required for the production of the extract, it added flavour value. Nonetheless, because of the use of Castoreum, people were concerned that it rendered vanilla non-vegetarian. Castoreum was once widely used in the production of this extract all over the world, but it is now rarely used. Vanillin was then used to replace it, making the process completely organic.

Today, there are positive changes in how the extract is made.

While vanillin made the process organic, the extract’s price skyrocketed. It was only second to saffron in terms of popularity due to the labor-intensive process of harvesting the bean. After all, the orchids that produce the bean only bloom for a short time and must be pollinated by hand. Due to the high cost of vanilla harvesting, a synthetic variant of vanillin was developed.

 

Today, it is widely used in all products containing vanilla flavouring all over the world. However, a small number of people in the food industry continue to use natural vanilla extract while keeping the product organic.

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