Vanilla and vanillin are two aromas widely used in the kitchen to give aroma and flavor to desserts such as creams, biscuits and cakes, and firmly among the best-sellers in the Ar.pa catalog alongside the famous yeasts and preparations for sweet and savory foods.
But what is the difference between the two? The main difference is their origin. In fact, vanilla is a natural aroma, the pods of which are extracted from a flower of the orchid family, while vanillin reproduces the aromatic characteristics of the natural berry, however recreating the molecule with a laboratory procedure. Then there is another substantial difference, this time of an economic nature, which often influences the choice between the two. In fact, vanilla requires an elaborate manufacturing process with manual pollination of the flowers and with waits that can last several months, with a consequent increase in costs compared to the chemical competitor.
A common trait, however, is that both aromas have ancient origins. Vanilla, already known to the Aztecs, was obtained from an orchid typical of the tropical forests located along the eastern coast of Mexico, today also cultivated with great success in Madagascar which, thanks to the particular climate and consolidated skills, has become the main producer world. Other countries that cultivate this plant are Tahiti, Indonesia and China. A little curiosity about this flower is that there are many different species of Vanilla orchids in the world but only three can be used commercially: the pompona, the tahitensis and the planifolia. The latter is the most widespread while the rarest is tahitensis. It's certainly not millennia, but more than a century has passed since the discovery and first chemical synthesis of vanillin, which dates back to 1858, to respond to the great demand for vanilla flavoring in the food industry.
But which is best to use in homemade desserts? Since vanilla is a natural aroma, its aroma and flavor are more intense and is obtained by using the seeds contained in the pods, which must be crushed in a mortar in the desired quantity. Vanillin, being in powder form, is much easier to dose and mix invisibly in preparations, therefore ideal for puddings, caramel creams or homemade mousses.
In addition to natural pods and vanillin, the aroma also exists on the market in the "vanilla extract" version, useful for flavoring sweets, desserts and drinks. Available both in liquid and paste form, it is obtained by macerating vanilla pods in alcohol or high-proof liquor, for example Vodka.
In short, the orchid is not only very beautiful aesthetically but also hides an aroma that offers a precious help in the kitchen and allows you to give preparations that magical touch of extra flavour, at home or in the pastry shop!
