Vanilla beans usually contain around 3 – 5% vanillin however climate, curing and variety impact on the potency of the vanillin so high quality vanilla beans naturally produce more vanillin and so the type of bean that is used in the extract process will make a difference to the end result. Most of the vanilla extracts that you get in the market are free of any artificial product. Pastry making was a very different proposition just a few centuries ago. Vanilla extract is usually a natural product made by soaking vanilla pods in a mixture of ethyl alcohol and water. There is quite a big difference between vanilla extract and vanilla essence. The flavour of the vanilla is taken up by the liquid ingredients and makes the vanilla extract that we use in cooking. Historically, the term ‘Essence’ meant a highly concentrated form of pure extract. Sugar was known, but rare until European planters built their great estates in the Caribbean and South America. Heavy cream for whipping came in the late 19th century, with milk-separating machines. Our original Queen vanilla recipe was established in the early 1900s and was called ‘Vanilla Essence – Extract of Vanilla Beans’. At Queen, Natural Vanilla Essence is Vanilla Extract. The real flavour of vanilla extract comes from vanillin, which is a molecule found in vanilla beans.
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