Ingredient: Vanilla Extract

Vanilla extract comes from the vanilla bean, which is the fruit of the vanilla orchid. The long thin beans are cured and fermented which creates the extract’s rich flavour which has been said to be the world’s favourite flavour. The vanilla beans are infused in alcohol and pure vanilla extract must have at least 35% alcohol content by volume.

It sweet and floral aroma adds a depth and richness to a wide array of creations, from delicate cakes to velvety custards. It is a staple in kitchens across the world and although it is known for its flavour rather than its nutritional benefits, it does contain small amounts of essential nutrients such as potassium and magnesium.

Vanilla is one of the hardest flavours to ‘fake’ and why vanilla ice cream tasted pretty awful in the 1970s. Vanilla essence is synthetic and made from a lab-created flavour called vanillin which makes it cheaper, while vanilla extract is made from real vanilla beans. So pick the extract every time, as it really does transform the simplest of puddings into something extraordinary.