Real vs. Imitation: When to Use Which Vanilla?

Vanilla
Photo by Chelsea Audibert on Unsplash

Vanilla extract is a staple ingredient used in a wide variety of dessert recipes, but not all vanillas are created equal. There are actually two types of vanilla extract used in home and commercial baking – real and imitation – and there are a few key differences between them.

Real Vanilla

Sometimes labeled “pure vanilla extract,” real vanilla is made from the seeds of the vanilla flower, a type of orchid native to Mexico. The seeds are harvested, fermented, and then extracted using alcohol. This process produces a rich, complex flavor with hints of floral and fruity notes, though because the process is quite labor-intensive, real vanilla extract can be on the expensive side. 

Imitation Vanilla

Artificial or imitation vanilla, on the other hand, is made from synthetic vanillin, which is most often derived from wood pulp and petrochemicals. It’s less expensive than real vanilla extract but lacks the depth and complexity of flavor that comes with the real thing. Artificial vanilla has a more one-dimensional taste, which some people describe as “fake” or “chemical.”

When to Use Each Type

For recipes where the vanilla flavor is meant to be a prominent feature, such as in custards, ice creams, and certain types of cakes, real vanilla extract is best. Artificial vanilla is suitable for recipes where the vanilla flavor is a secondary note to other ingredients, such as in cookies or muffins.