Iconic Vanilla Extracts & Ingredients

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The main difference is that flavouring extracts are derived from the natural ingredient. For example, Peppermint Extract is made from Peppermint being soaked in a mixture of ethyl alcohol, glycerine and water. The flavour compounds of the ingredient infuse into the soaking mixture, then forming the extract. Essences, by contrast are a mixture of a commercial flavouring (which may be natural or synthetic) and depending on the recipe, ethyl alcohol, glycerine and water. Queen produces a range of Flavouring Extracts and Flavouring Essences as some flavours are very difficult to extract from the original ingredient while still giving a pleasant, characteristic flavour.

Vanilla Extract, Vanilla Bean Paste and Vanilla Pods can all be used in a range of ways, while there is no absolute for each, here are a few ideas to make the most of these different vanilla types:

• Vanilla Extract – Excellent for everyday baking such as cakes, biscuits, tarts, breads, pies and cooked dishes. Gives a pleasant, mild vanilla flavour.
• Vanilla Bean Paste – Ideal for a strong, aromatic vanilla flavour in everyday baking such as cakes and biscuits. The vanilla bean seeds are especially pretty in cream-based treats such as buttercream icing, shortbread, custards, meringue and creme brulee. It is also delicious in smoothies and milkshakes.