Vanilla sugar Is a white powdery product with a strong spicy aroma. Due to the fact that vanilla is expensive, they began to mix it with granulated sugar, as a result of which such a product for cooking was called vanilla sugar.

Three varieties of vanilla sugar

Crystalline vanilla sugar. It has a natural vanilla aroma. The advantage of such vanillin is that during any processing it retains its beneficial substances and vitamins for a long time. It is used as an additive in ice cream, various pastry baked goods and other dishes.

Powdered vanillin. Has a miniature size and a powdery consistency. It has a little more additional additives and a stronger smell. This powder is added to the composition of the chocolate. This type of vanillin comes in a variety of flavors, such as fruity or berry. Vanilla sugar melts easily in warm liquid and has a pungent aroma at low temperatures.

Liquid vanillin... It is a kind of mixture of alcoholic tincture and vanillin. The product is used to create various drinks, bakery and dairy products. It contains a large amount of carbohydrates, a little calcium, magnesium and copper.

The use of vanilla sugar

Vanillin is used in the preparation of various liqueurs, in cooking and perfumery. In the culinary field, vanilla sugar must be added strictly according to the recipe in a certain amount. If the amount of added vanillin exceeds the norm, then the dish will acquire a bitter taste. When baking, put vanillin, which is highly resistant to temperature indicators. It is poured into the dough or placed in a mass during baking, while preliminarily diluting it in fat. The calculated data are as follows: up to ten grams of vanillin is put on one kilogram of dough. When making chocolate, it is necessary to add, as a rule, crystalline vanillin or powdered vanilla sugar. Liquid vanillin is mixed into dairy products, and extremely rarely powdery. Here, up to two grams of vanilla sugar is used per liter of product.

Vanillin action

• Has good solubility in liquids such as alcohol, warm water and other types of water;
• It is used to improve odor and taste;
• The scent lasts for a long time on the skin and hair;
• Used as a home fragrance.

Benefit

• Has a sedative effect due to its aroma;
• Good for insomnia, has a relaxing effect;
• Vanilla is considered an antioxidant and anti-carcinogenic.

Harm

Excessive use damages the walls of blood vessels, worsens their condition.

Home cooking

Making vanilla sugar yourself is pretty easy. You will need one kilogram of granulated sugar, a bag of powdered sugar and a real vanilla pod. The longer the pod, the healthier and more valuable it is considered. The pod is cut into thin strips, the seeds are removed, and then these strips are pounded to a mushy state, eventually adding powdered sugar there. Then all the components are mixed well and poured together with the sand into a jar, a whole pod is placed on top. You need to infuse the product for at least five days, under a tightly closed lid in a dark place. The seeds can not be thrown away, they can be added to the face cream. The calorie content of such a product is 394 kcal.

Vanilla Pie Recipe

Delicious pie with vanilla and lemon cream. To prepare it, you will need: dough, wheat flour (two glasses), baking powder (one teaspoon), eggs (three pieces), sugar (half a glass), butter (to grease the mold), vanillin.

For butter cream: butter (about fifty grams), powdered sugar (one sachet), vanilla extract (a few drops).

For lemon cream: lemon (one piece), egg (one piece), sugar (about fifty grams), butter (one small spoon).

Natural vanilla and vanilla sugar

Recently I did, we have already done the ice cream itself. Vanilla is an important component there, you can of course without it, but it tastes better with it. The question arose, how is natural vanilla different from synthetic and what is vanilla in general, and where to get natural. And today I found the answer and a place where you can buy natural vanilla pods.

You can buy, in fact, here - i-mne.com, 5 pods cost 150 rubles. The description and photo of vanilla are also from there.

Natural vanilla pods are creepers dried in a special way.

Natural vanilla gives a very subtle but very significant flavor difference in the product.

“Sometimes it seems to me that adding vanilla to a raw-food recipe is like adding pure delight: it seems that almost nothing has changed, but the cake becomes like magic! a quarter of a pod and such an effect! I didn't get it right through this vanilla. " Nadezhda Semyonova

What is natural vanilla good for and how is it different from synthetic vanillin? It is one of the most expensive spices in the world due to the complex and long technological process of processing and the complexity of cultivation. This prompted the synthesis of vanillin - its artificial substitute. But vanilla was taken out, and the substitute is a substitute, and it was not possible to completely repeat the subtlety and durability of real vanilla - due to the presence of minor components of the smell caused by heliotropin and other components of vanilla essential oil.

Vanilla pods contain about 25% sugars, 15% fat, 30% cellulose and 6% minerals. The water content is quite high - 35%.

Among all spices, vanilla, partly because of its price and partly because of its properties, takes a privileged place. Natural vanilla is used to flavor only the most expensive confectionery and sweet dishes. In particular, chocolate and cocoa-containing products, biscuits and products from biscuit dough, creams of nut biscuits. In the recipe for other sweet dishes (compotes, jelly mousses, soufflés, parfaits, puddings, curd pastes of some types of jams), vanillin is often used, although part of the aromatic properties of the finished product is lost.

Vanilla is introduced into products subjected to heat treatment either directly before it (into the dough) or immediately after while the dish has not yet cooled down (in pudding soufflés, compotes, jam, etc.). In cold dishes (curd spreads) after cooking. In products requiring impregnation (biscuit cakes), vanilla is introduced in the form of vanilla syrup after baking.

The way to use vanilla is raw and non-raw:

To introduce vanilla into non-raw products, as a rule, it is thoroughly ground with powdered sugar until a homogeneous mass is obtained. Then the resulting vanilla sugar is mixed into the dough or sprinkled on the finished product.

Raw food (cocktails, sweets, cakes, creams, etc.) is simply added to the grains contained inside the pod. To do this, the pod (or part of it) is cut along with a knife - inside there will be something like jelly from the grains - this is the vanilla itself. The pod, if desired, can also be chopped and added, but it has much less taste and smell.

Consumption rates are low. When calculated per serving, the consumption is approximately 1/20 of the stick. When calculating per kilogram of products put into the dough - 1/4 of a stick. When making vanilla sugar, one stick of vanilla is enough for 1/2 kilogram of sugar. Oddly enough, but to get vanilla sugar suitable for sprinkling some confectionery products, it is enough to simply store vanilla sticks along with powdered sugar in one jar. Sugar is saturated with a fairly strong vanilla scent. With proper storage, the persistence of the vanilla aroma is amazing, they can retain their aroma for up to 5 years! There are known cases of preservation of all properties after 36 years from the date of production.

Vanilla is also sold here in this store:
www.seryogina.ru/shop/
There are 2 types:
Bourbon vanilla
Vanilla from Reunion Island and Madagascar is characterized by the strongest, balanced and "dark" aroma, Mexican vanilla is softer and fresher in smell.

Tahitian vanilla
(Vanilla Tahitiensis). These vanillas are very different in smell from real vanilla. Of course, these two vanillas are not entirely bad and can be used as spices under their own names. Tahitian vanilla, rarely available, comes from a closely related plant, also has a vanilla aroma, but more floral, which sets it apart from other types. Vanilla from Tahiti owes its aroma to additional components - piperonal and diacetyl.
It is often considered low quality, but it deserves kind words as a spice on its own.

There are also glass flasks for storing vanilla on sale. :-) Tahitian vanilla and Bourbon Madagascar pod length 15-17.5 cm, organic, packed in a glass flask. The flask costs 20 rubles. :-))

From this store they also wrote:
"Apparently we will have more Mexican vanilla and vanilla powder. :)"
It turns out that there are so many types of vanilla!

I didn't like the bourbon vanilla. Anyway, I will use synthetic, it is much more interesting in terms of aroma. Another thing is that you need to buy it without flavorings ...

Vanillin and vanilla sugar are powders that are made up of many ingredients. Natural vanilla, contained in small quantities, gives them the main aroma and taste. Vanilla itself is a very expensive seasoning, but in order to be able to use its beneficial properties, smell and taste, which improve the aroma of rich dishes, vanillin and vanilla sugar were made from it available for our table. You can also make vanilla sugar with your own hands.

Types of vanillin

1. There are several types of vanillin. One of them is crystalline. It has a real vanilla aroma. Crystalline vanillin retains its beneficial properties for a long time, even after high processing temperatures. It is used for baking, making confectionery and ice cream.
2. There is a kind of powdered vanillin. It is smaller, contains more various enhancing additives in its composition and has a pungent odor. This type of vanillin is suitable for making chocolate. The aroma of such vanillin is already felt at room temperature. It dissolves more easily in water. Such vanillin can have a variety of berry and fruit aromas.
3. Liquid vanillin is a mixture of vanillin dissolved in alcohol. It is used to make drinks, confectionery and dairy products.

How is vanillin used?

Vanillin is used in perfumery, liqueur making and cooking. In cooking, vanillin should be used in such an amount that depends on the cooking time of the dish, the cooking temperature, and the consistency of the dish being prepared. Too much vanillin can add bitterness to the dish. When preparing rich flour dishes, vanillin is usually chosen with a high temperature resistance. Vanillin is added to these dishes while mixing all the dry ingredients of the dish. Or they can be added at any stage of preparation, having previously been dissolved in fat.

Usually 4 to 9 grams of vanillin are added per 1 kilogram of dough. When making chocolate, vanillin is usually used in the form of crystals or powder. If you want to enhance the flavor of products containing a dairy base, use vanilla in liquid or powder form. Here, for 1 liter of products, 0.5 to 2 grams of vanillin and vanilla sugar should be used.

Vanillin action

• Vanillin dissolves well in alcohol, hot water and ether.
• Vanillin is used to enhance the aromas of dishes, flavor ingredients.
• It helps to hide or soften the undesirable taste in the dish.
• The aroma of vanilla stays on the hair and skin for a long time, and has a soothing effect.
• Vanillin gives soft taste and pleasant aroma to drinks. It can be used to improve the aroma in the house.

What is Vanilla Sugar?

Vanilla sugar is nothing more than blended vanilla pods with sugar or powdered sugar. Sugar takes over all the smell of vanilla, and then vanilla is removed from it. It is more convenient for use in culinary production, as it contains practically no additives. If vanilla sugar is stored for too long, the vanilla smell may evaporate. It is used for the preparation of cream, creams, fruit compotes, dairy dishes. Vanilla sugar is very suitable for muffins, cocktails, coffee. It must be added at the very end of cooking so that its aroma does not disappear too quickly.

How to make vanilla sugar with your own hands?

You can make vanilla sugar yourself. To do this, take 1 kg of sugar, icing sugar and 1 natural vanilla pod. Try to buy only the longest pods. They are considered the most valuable. Cut the vanilla pod lengthwise. Take out all the seeds, they need to be crushed in a mortar and add powdered sugar there. After mixing, pour the mixture into granulated sugar, mix again and put the pod there. Vanilla seeds can be added directly to cream or cream, and only a pod can be used to make vanilla sugar. Store the resulting sugar in a tightly closed jar in a cool, dark place. Leave it to sit for 4 days and enjoy real vanilla sugar.

How to make Vanilla Muffins?

Take 400 g pancake flour, 1 teaspoon of baking soda, 250 g sugar, 150 g butter, 2 tbsp. tablespoons of vanilla sugar, 2 eggs and 0.5 sour cream. Combine flour, baking soda and sugar. Melt the butter and pour in the same. Add eggs, vanilla sugar and sour cream. Mix all this carefully. The dough needs to be divided into paper forms, you get about 14 pieces. Bake them at 180 ° C for 15 minutes, until they turn golden brown.

Why are vanilla and vanilla sugar good for you?

Vanilla with its scent has a calming effect on the body. The smell of vanilla will help in the treatment of some serious diseases. It will tame anger, eliminate feelings of anxiety and irritation. The smell of vanilla is able to relax, help with insomnia, relieve anxiety, have a stimulating effect on the body and lift your mood. Vanilla, which is the main component of vanillin and vanilla sugar, is an antioxidant, antidepressant and anti-carcinogen.

Vanilla sugar can be replaced with vanilla essence (instead of 20 g of vanilla sugar, 12.5 g of vanilla essence will be required) or vanilla extract (10-15 g of vanilla sugar will replace 1 teaspoon of the extract). But if you do not have any of the above at hand, you can generally ignore vanilla sugar as an ingredient: the dish will work without it, however, it will not please with a subtle vanilla aroma.

Which is better to buy: vanilla, vanillin or vanilla sugar?

If you even occasionally bake something at home or prepare desserts, you probably buy vanillin, vanilla sugar or vanilla. Or just thinking about it for now. How do these supplements differ from each other? What to buy and what not to buy? Let's take a look, smell and decide - and all in one small article!

Vanilla- This is a wonderful plant, the pods of which have an amazing aroma, and therefore are very highly valued. I think that at least once in your life you have smelled natural vanilla or products that included it. Well, if not, then I strongly advise you to buy and try. Natural vanilla has only one drawback: it is very expensive. A bag with a vanilla pod weighing 2-4 grams costs 70-100 rubles! Typically, vanilla can be found in mid-range supermarkets and above.

Vanillin- it is the main component of vanilla, responsible for the characteristic "vanilla" aroma. Roughly speaking, it is a concentrated aroma of the very essence of vanilla. Of course, it can also be obtained from natural vanilla, but then it will cost a lot of money. Therefore, vanillin is usually synthesized in laboratories. And it is called a flavoring agent identical to natural vanillin. However, vanillin is not always labeled as "a flavor identical to natural" in the sold sachets. Sometimes you can read "ethyl vanillin", which is essentially the same thing.

It is worth noting one more feature of vanillin: it is a very "strong" additive. The recommended dose of vanillin per 1 kilogram of dough is only 1 gram. If you add it too much, then the baking will have a specific bitter taste, and the aroma can become frankly intrusive. Well, in creams and desserts that are not baked, crystalline vanillin is generally not recommended to be added.

Where the best option would be vanilla sugar.

Vanilla sugar can be obtained in two ways. First, mix natural crushed vanilla with sugar or powdered sugar. Secondly, mix artificially obtained vanillin with sugar. Vanilla sugar made with the second method is more common and cheaper. But the first option is worth buying: with natural vanilla. A bag of such natural vanilla sugar costs 25-40 rubles for 10-15 grams. The most common brands producing this supplement are Dr. Oetker, Kotanyi. At the same time, Dr. Oetker also has a budget option, with vanilla instead of natural vanilla.

Vanilla sugar has a relatively low concentration of vanilla, so it can already be used in noticeably larger quantities than vanillin. On the other hand, it ends pretty quickly. And here we come to another option - homemade vanilla sugar.

It is quite possible to make it yourself from purchased vanilla pods. From one vanilla pod, you need to thoroughly clean the contents, add it to a couple of tablespoons (about 40 grams) of sugar or (better) powdered sugar and leave in a closed container for a week. If you want a more intense concentration, you can use more vanilla or less powder. If less intense, add more powder.

Vanillin and vanilla sugar are powders that are made up of many ingredients. Natural vanilla, contained in small quantities, gives them the main aroma and taste. Vanilla itself is a very expensive seasoning, but in order to be able to use its beneficial properties, smell and taste, which improve the aroma of rich dishes, vanillin and vanilla sugar were made from it available for our table. You can also make vanilla sugar with your own hands.

Types of vanillin

1. There are several types of vanillin. One of them is crystalline. It has a real vanilla aroma. Crystalline vanillin retains its useful properties for a long time, even after high processing temperatures. It is used for baking, making confectionery and ice cream.
2. There is a view powdered vanillin... It is smaller, contains more different enhancing additives and has a pungent odor. This type of vanillin is suitable for making chocolate. The aroma of such vanillin is already felt at room temperature. It dissolves more easily in water. Such vanillin can have a variety of berry and fruit aromas.
3. Liquid vanillin is a mixture of vanillin dissolved in alcohol. It is used to make drinks, confectionery and dairy products.

How is vanillin used?

Vanillin is used in perfumery, liqueur making and cooking.

In cooking, vanillin should be used in such an amount that depends on the cooking time of the dish, the cooking temperature, and the consistency of the dish being prepared. Too much vanillin can add bitterness to the dish. When preparing rich flour dishes, vanillin is usually chosen with a high temperature resistance. Vanillin is added to these dishes while mixing all the dry ingredients of the dish. Or they can be added at any stage of preparation, having previously been dissolved in fat. Usually 4 to 9 grams of vanillin are added per 1 kilogram of dough. When making chocolate, vanillin is usually used in the form of crystals or powder. If you want to enhance the flavor of products containing a dairy base, use vanilla in liquid or powder form. Here, for 1 liter of products, 0.5 to 2 grams of vanillin and vanilla sugar should be used.

Vanillin action

• Vanillin dissolves well in alcohol, hot water and ether.
• Vanillin is used to enhance the aromas of dishes, flavor ingredients. It helps to hide or soften the undesirable taste in the dish.
• The aroma of vanilla stays on hair and skin for a long time, soothing effect.
• Vanillin gives soft taste and pleasant aroma to drinks. It can be used to improve the aroma in the house.

What is Vanilla Sugar?

Vanilla sugar is nothing more than mixed vanilla pods with sugar or powdered sugar... Sugar takes over all the smell of vanilla, and then vanilla is removed from it. It is more convenient for use in culinary production, as it contains practically no additives.... If vanilla sugar is stored for too long, the vanilla smell may evaporate. It is used for the preparation of cream, creams, fruit compotes, dairy dishes. Vanilla sugar is very suitable for muffins, cocktails, coffee. It must be added at the very end of cooking so that its aroma does not disappear too quickly.

How to make vanilla sugar with your own hands?

You can make vanilla sugar yourself. To do this, take 1 kg of sugar, icing sugar and 1 natural vanilla pod. Try to buy only the longest pods. They are considered the most valuable. Cut the vanilla pod lengthwise. Take out all the seeds, they need to be crushed in a mortar and add powdered sugar there. After mixing, pour the mixture into granulated sugar, mix again and put the pod there. Vanilla seeds can be added directly to cream or cream, and only a pod can be used to make vanilla sugar. Store the resulting sugar in a tightly closed jar in a cool, dark place. Leave it to sit for 4 days and enjoy real vanilla sugar.

How to make Vanilla Muffins?

Take 400 g pancake flour, 1 teaspoon of baking soda, 250 g sugar, 150 g butter, 2 tbsp. tablespoons of vanilla sugar, 2 eggs and 0.5 sour cream. Combine flour, baking soda and sugar. Melt the butter and pour in the same. Add eggs, vanilla sugar and sour cream. Mix all this carefully. The dough needs to be divided into paper forms, you get about 14 pieces. Bake them at 180 ° C for 15 minutes, until they turn golden brown.

How are vanillin and vanilla sugar good for you?

Vanillin has a calming effect on the body with its smell. The smell of vanilla will help in the treatment of some serious diseases. It will tame anger, eliminate feelings of anxiety and irritation. The smell of vanillin is able to relax, help with insomnia, relieve anxiety, have a stimulating effect on the body and lift your mood. Vanilla, which is the main component of vanillin and vanilla sugar, is an antioxidant, antidepressant and anti-carcinogen.

That is why vanillin is able to reduce blood pressure, help with cramps, fever, allergies, inflammation, arthritis and hysteria. He will be able to revitalize the brain, and even creativity. Vanilla sugar helps in the normalization of the digestive process. Vanillin is also an aphrodisiac.

Vanilla, which is the base of vanillin and vanilla sugar, remains one of the most expensive spices. Vanillin and vanilla sugar are widely used in many fields of activity, but most of all they are used in cooking. Vanilla gives a mild flavor to dishes. The aroma of vanilla in them has a calming effect on humans. They combine both health benefits and excellent ability to give a unique taste and aroma to any dish.

Specially forLucky-Girl. ru- Yuliya

It would seem that such a question as vanilla and vanillin: what is the difference between them, for an experienced cook is not worth it. But for an amateur, it is often not a problem to just open a bag of vanilla and use it. Is there a difference? How do these concepts differ?

What is what

It is a wonderful tropical plant, a relative of orchids. It is a liana with delicate yellow-green flowers. Natural vanillin can be seen on the surface of the plant's fruit after a special procedure called fermentation. The substance appears as a colorless crystalline powder. Vanillin has a characteristic smell and taste.

Scientists have learned how to create a synthetic analogue of vanillin. The production of paper is accompanied by the formation of a by-product. It is a brown liquid containing the product of the interaction of lignin (wood polymer) with sulfurous acid. The mixture is treated with alkalis and oxidants. Synthetic vanillin is isolated from this substance.

Natural vanilla began to be replaced with artificially synthesized exclusively due to the high cost of pods. Synthetic analogs are used in perfumery, in pharmacology, in food and confectionery production, in the manufacture of alcoholic beverages.

Since the 2000s. the French manufacturer Rhodia has developed a technology for producing biosynthetic vanillin. As a raw material, the French use ferulic acid obtained from rice bran, and the synthesis of the finished product is directly provided by special bacteria. The French counterpart can be considered a natural flavoring agent. Especially considering that vanilla pods are formed on the surface with the direct participation of the same ferulic acid.

The fundamental difference

The fundamental difference between vanilla and vanilla is its natural origin. This fact causes all other differences:

• the aroma of a natural product is formed from more than 400 components. The vanilla note is, of course, dominant, but the nuances that support it are also important, because these are cinnamon esters, anise alcohol, aldehyde;
• the benefits of artificially produced substitutes are limited to the realm of fragrances. They can be used in aromatherapy. But they will no longer have either vitamins or minerals, that is, only natural vanilla has healing properties;
• scientifically, the harm of artificially obtained substitutes has not been proven. But how they will definitely differ from natural vanillin is the admixture, albeit in very small doses, of propylene glycol and coumarin. The latter is known as a carcinogen;
• food allergies can occur both to a natural product and to a synthetic one. It happens that a person calmly tolerates vanilla, but gives an allergic reaction to its substitute, but it can be vice versa.

In 2009, the culinary magazine Cook's Illustrated (USA) conducted an experiment to reliably establish whether vanilla and vanillin are still the same or not. A group of non-professional tasters was asked to compare desserts that were prepared using both natural vanilla and synthetic vanillin.

The answers to the question whether it is possible to replace a natural product with an artificial one sounded like this:

• for puddings and dairy desserts, it is preferable to take natural ones;
• no significant differences were found in baked goods, although some tasters noted that they tasted better cookies baked in a hot oven using an artificial flavor.

What to choose in the end: or vanilla; everyone decides for himself. However, without being a spice specialist, it is easier to determine the quality of the pods, which should normally be slightly oily and plump, than to distinguish natural vanilla sugar from its lignin counterpart.