Vanilla

Vanilla comes from orchids and adds sweet, floral notes to desserts.

Flavor

How to use it

The Baker's Trick. Mix vanilla into batters; heat boosts its aroma, making flavors richer.

Custard's Best Friend. Simmer vanilla in custards; the seeds release their aroma, adding sweetness and depth.

Common mistakes

• Add too early and it loses potency.
• Artificial vanilla can alter flavor in refined recipes.

What goes with vanilla

• Milk. Vanilla deepens milk's creamy profile into a comforting, classic taste.
• Cream. Vanilla's aromatic compounds dissolve in cream's fat, boosting its sweet aroma.
• Cocoa. Vanillin smooths cocoa's bitterness, adding complexity.
• Almond. Vanillin in vanilla and benzaldehyde in almonds create a sweet, nutty aroma.
• Banana. Vanilla's creamy sweetness rounds banana's fruity esters.
• Cardamom. Cardamom's floral lift brightens vanilla's creamy sweetness.
• Cinnamon. Cinnamon and vanilla both read as warm and sweet, and together make a rounded dessert base.
• Hazelnut. Vanilla's sweet perfume smooths hazelnut's toasted, slightly bitter nuttiness.

Try tonight

• Blend into ice cream bases.
• Infuse a panna cotta's milk base.
• Steep into custard for pies.

Storage

Store in a cool, dark place; keep extract sealed tightly.