In conclusion; In short, alcohol is the most effective way to extract the true flavour from the vanilla bean that you love in your baking.
Vanilla extracts: Alcohol vs Alcohol-free
There seems to be an ongoing fixation on alcohol-free vanilla extract in the raw food world. To one aspect of it, I can understand the approach to a sense of ‘purism’ of it, though, I find it somewhat over-emphasised and exaggerated, causing people to fanatically searching out of their way for it with very little understanding. So let me share with you what I have learnt from Rully, a lovely vanilla-expert-lady from the company I work for, whom I have been endlessly consulting (or annoying her) with, in choosing superior vanilla bean types for Q’s extracts and whole beans.
The development of alcohol-free vanilla extracts is really for those who cannot or do not wish to tolerate alcohol into their diets (i.e. halal labeling purposes). Alcoholic vanilla extracts do not mean they are inferior to alcohol-free ones; on the contrary, they are far more superior in terms of the extraction process as well as being the best carrier substance for its aroma.
Both versions undergo the same initial process of extraction using alcohol; water based solution in the extraction process is sometimes used for certain ingredients, however, using water solution on vanilla to extract it is almost as good as wasting it (kind of like.. having purchased a new clothing item and get it ruined the first time you wear it out. It’s heartbreaking). Where the processes of the two kinds differ, is in the finishing step. To make the extract alcohol free, a solution of propelyne glycol (or sometimes glycerol) is added. Then, there you have it.
The drawback in alcohol-free vanilla extract is the loss of its aroma. Try smelling the two together if you ever get the chance to, and you’ll notice the big difference.
So unless you really must (or wish), there is no real value in using an alcohol-free extract.
And if you really think about the servings of it..
Standard alcohol content in vanilla extracts: 35%
1 teaspoon = 5 ml = (*0.35) = 1.75ml of alcohol
1 tablespoon = 15ml = (*0.35) = 5.25ml of alcohol
Will you really be affected?
How to Make VANILLA Extract From Scratch + Make vanilla without alcohol
FAQ
Should I get vanilla extract with or without alcohol?
What is the difference between pure vanilla and vanilla with alcohol?
What’s the difference between vanilla extract and non alcoholic flavoring?
Does higher proof alcohol make better vanilla extract?
Should you use non alcoholic vanilla extract?
Avoiding Alcohol: Some people choose to avoid alcohol altogether due to personal beliefs or a desire to lead a sober lifestyle. Non-alcoholic vanilla extract allows them to enjoy the taste of vanilla without compromising their choices. If you come across a recipe that calls for traditional alcoholic vanilla extract, fear not!
What is the healthier substitute of vanilla extract?
To make the extract vanilla, beans are soaked in alcohol to extract its enticing flavor and aroma. The best substitutes of vanilla extract are maple syrup famous for its sweet aroma, almond extract for its nutty flavor, brandy or rum, a pinch of cinnamon or cardamom or nutmeg, instant coffee, zesting a lemon or orange at the end of baking. These are some of the best substitutes to complete your dish in the absence of vanilla.
Is homemade vanilla extract a good alternative to alcohol?
For individuals who avoid consuming alcohol due to personal or religious reasons, homemade vanilla extract provides an excellent alternative that doesn’t compromise on taste or aroma. Save money by producing your own non-alcoholic vanilla extract at home.
Does vanilla extract contain alcohol?
Pure vanilla extract must contain vanilla beans, water, and alcohol. Alcohol is used to “extract” the flavor from the vanilla beans. Per the FDA’s definition of “vanilla extract,” it must contain at least 35 percent alcohol by volume and at least 100 grams of vanilla bean per liter.