Learn Vanilla Secrets :

Find detailed information about Madagascar vanilla bean cultivation, vanilla bean processing, pure vanilla quality checks, further transformation in powder or extracts, original vanilla recipes, etc....

Madagascar vanilla:

Vanilla cultivation: learn all about the cultivation of vanilla in Madagascar and what steps are necessary to get good quality vanilla beans.

Vanilla bean processing: a very important operation to get quality vanilla beans. Learn how right here.

How  to :

How to make vanilla bean extracts: find several ways to make homemade vanilla bean extracts.

How to make  vanilla powder: learn here how to make your own vanilla powder.

How to make  vanilla sugar: homemade is easier and cheaper. Get all the details here.

Quality of pure vanilla

Check the quality of the vanilla beans: learn how to check the quality of a vanilla bean and avoid getting ripped off the next time you buy vanilla.

Vanillin ratio: learn how the major compound of a vanilla bean is measured.

Original Vanilla bean recipes

Vanilla recipes: find smart ideas for original cooking with vanilla beans.

Other information about Madagascar Vanilla

Cost saving ideas: learn how buying Madagascar vanilla beans can help you to save money.

Our Partners

HOW TO MAKE VANILLA EXTRACT

1) The Vanillin

2) The extraction principles

3) A simple method to make vanilla extracts

4) The industrial way to make vanilla extracts

1) The Vanillin

The main compound responsible for the unique flavor und smell of the vanilla is the vanillin.

As you can see in the above animation, vanillin is a natural chemical compound present everywhere (not only on the black seeds) in the vanilla bean. Usually a good processed vanilla bean contains about 2% of vanillin. The amount of vanillin is determinded by the quality of the harvesting and curing process.

To get good vanilla pods you must store a large quantity of pods in a closed space for a long period of time. You cannot get good vanilla pods right after harvest, they must be aged.

Like a good wine, aging enables the vanilla bean to develop its fragrance during a period of 8 to 24 months.

2) The extraction principles

Extraction is a method to remove the vanillin from the bean (only the vanillin, not the organic material). This is done by using a liquid that is able to fix easily ("extract") the vanillin. 

Water does not work well, Alcohol is much better (the higher the percentage (proof) of alcohol the better the extraction)

Vanilla extract strength (specification) : 1X, 10X

1X : 100 grams (3 ½ ounces) of vanilla beans in 1 Liter (4 ¼ Cups) [0.18 gram (.006 ounce)  mini of Vanillin in 1 liter (4 ¼ Cups)]

10X: 1000 grams (2 ½ pounds) of beans in 1 Liter (4 ¼ Cups)

[1,8 gram (.063 ounce)  mini of vanillin in 1 liter (4 ¼ Cups)]

3) A simple method to make vanilla extracts

Option 1: Depending on the desired concentration, put one, two or more vanilla beans in a bottle of rum or vodka (or any alcoholic beverage more than 40 proof). Let it rest several months.

Option 2: For quicker results, grind the vanilla beans with a coffee mill. Again, depending on the desired concentration: 1 or 2 beans...or 100 grams..(3 ½ ounces). Put ground beans into a bottle of rum (or any alcoholic beverage more than 40 proof). Mix and let it rest. After 1 day, you will get a good vanilla extract.

Each time you need vanilla extract, filter the needed amount of liquid with a coffee filter (gold tone coffee filter is good). Always recover the filtered pieces of vanilla and put them back into the bottle. There is still vanillin in the filtered pieces that has not been removed. With time the vanilla concentration will get higher.

4) The industrial way to make vanilla extracts

Extraction by soxhlet

For more information on soxhlet see: http://en.wikipedia.org/wiki/Soxhlet_extractor