Why You Shouldn’t Use Imitation Vanilla!
ByMaybe you knew this already, but just in case…check out this email from Lindsy:
Hi Laura! I was just telling some friends today about my adventures in making vanilla extract. I live near Appleton, WI and this area is sometimes referred to as the Paper Valley because there are so many paper mills in the area. Anyway, one of my friends was saying that her husband works at a paper mill and part of his job is to collect the “run-off” from paper pulp. They then sell this by-product to companies that make it into imitation vanilla extract. How disgusting is that!?! I did a little Googling to see if this is for real, and found this on Wiki Answers:
“Imitation vanilla is manufactured either from clove oil (eugenol) or as a breakdown product of lignin from a conifer (e.g., spruce, Picea).”
I really don’t want to flavor my food with the run off from paper pulp, so I’ll stick to making homemade vanilla… :)
I’m sorry, but as a chemistry major in college, I have to say, that’s kind of a silly reason to avoid fake vanilla. You’d be surprised where we can find all sort of useful chemicals.
Now, cullinary reasons I’ll look into, but this is like rejecting eggs because they are the chicken equivalent of menstruation (gross! yet so tasty!).
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Laura Reply:
September 1st, 2010 at 3:51 pm
Hmm, your reasoning doesn’t really make me want to eat fake vanilla. Eggs are food…paper run off isn’t. I think it’s great that chemistry can produce useful chemicals. That doesn’t make me want to eat them.
Oh, and I also think it’s cool and impressive that chemists can mix stuff together to create a flavor similar to vanilla, or strawberry or grape or whatever. Seriously, I think it’s amazing that mixing this with this with this creates a strawberry flavor. But I still don’t want to eat it. I want the real deal!
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That’s so disgusting!
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what exactly is the pulp make up? Not that I’m enthusiastic about eating wood juice & only use real vanilla, but is it at least natural? lol or does it mean some chemical they use to treat paper?
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I have *smelled* what a stink those paper plants produce ~ yuck, so glad we are not eating it here =) ~ except when we buy cheap ice cream? :p
(I have yet to make myself buy some vodka for a batch of homemade…)
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Laura,
where do you get your bottles and labels?
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Laura Reply:
September 1st, 2010 at 3:57 pm
Here’s a post describing where I get my bottles and labels: http://heavenlyhomemakers.com/where-to-get-bottles-for-homemade-vanilla ;)
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ick…i need to get more vodka and beans! oh and a friend of mine told me that you can reuse the same beans for up to 2 yrs? b/c the vodka preserves them?
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Laura Reply:
September 3rd, 2010 at 3:06 pm
That is probably right, I’ve heard that you can reuse the beans but the only thing I’ve not tried to do anything with them. I would imagine if you reuse them, your next bunch of vanilla won’t be as strong.
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Yuck, I live 20 miles from Appleton and when the wind is just right we can smell those factories like they were next door – gross!!! I will have to try making my own.
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I ordered my beans from Olive Nation on Monday! I can’t wait to get them in and start my own batch….I am making some up for Christmas gifts and them keeping the rest for myself! I know some people don’t understand why I life making my own stuff like this, but there is something very gratifying about making something yourself and knowing what the ingredients are.
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That is so gross! Sometimes I can’t even believe what passes for food in this country…
I always buy the real vanilla extract, but now I think you have convinced me to make my own, just to be sure I know what is in it!
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Thanks for sharing. I will buy real vanilla next time. I know that it tastes better, anyway.
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gross! laura, have you ever considered selling this in your shop? i would definately consider buying it!
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Laura Reply:
September 3rd, 2010 at 3:08 pm
I have considered it! But I’m pretty sure that in order to do that, I’d have to have a licensed kitchen and etc. Ugh, the logistics… :)
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Doesn’t white vinegar come from paper pulp or wood pulp, too? I like white vinegar in coleslaw. It puts a certain “zing” into it! Must be the paper. Since companies can sell byproducts from the stuff they make, it makes things less expensive for the consumer. Whey from cheese making is another byproduct that is nutritious and useful for consumers, but could pose a problem if they had to dispose of it in the environment. A lot of folks like potted meat, too.
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Laura Reply:
September 2nd, 2010 at 2:34 pm
Here’s what I found about white vinegar (which thankfully involved nothing of the paper variety!): http://en.wikipedia.org/wiki/Vinegar
I’m great with whey being used even though it is a “byproduct”. At least it’s a food! I use whey myself!
And…what’s potted meat?
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From a web site on the subject: U.S. manufactured artificial vanilla is produced from synthetic “vanillin”, Lignin Vanillin, which is made from a by-product of the paper producing industry. This by product is chemically treated to mimic the flavor of vanilla. The product help take care of a ecological problem with paper producers and created an “affordable” vanilla flavoring for the public.
The other synthetic common in Mexican artificial flavorings is Ethyl Vanillin derived from coal tar.
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Ick! I knew that fake vanilla didnt taste as good as the real stuff (I always take my bottle of real vanilla when I have to cook at my mom’s house) but now I know why. Bleah!
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Laura,
I found your website through a friend, and laughed when I found out where you are from. I am originally form Missouri, but my family and I live in India now. My sister went to York Christian College and we visited her there several times. I love your idea for making your own vanilla. I have to bring mine with me over here to bake with. We only get to come home to the states every few years. So I have to ration my supplies. I can’t get vanilla bean over here. I was wondering if it would be possible for me to buy some of your homemade vanilla and have my mom send it to me in a care package this Christmas?
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Laura Reply:
September 3rd, 2010 at 3:09 pm
Wow, that’s so fun that you are familiar with where I live and with the college here! I have considered selling my vanilla in my shop, but I think I’d have to make it in a licensed kitchen and jump through a lot of hoops to make that work. So, at this point I don’t think I can. I WISH I could send some of my vanilla all the way to India!
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I’m with Liz. I definitely prefer the taste of pure vanilla, but if imitation is all I’ve got that’s what I’m using. I am wondering, however, how do you make your own vanilla?
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Laura Reply:
September 3rd, 2010 at 11:18 am
http://heavenlyhomemakers.com/making-homemade-vanilla-extract-aka-why-laura-bought-a-gallon-of-vodka
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Meg Reply:
September 3rd, 2010 at 12:26 pm
Cool, thanks! Looks easy enough, I think I’ll try it!
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Meg Reply:
September 3rd, 2010 at 12:28 pm
One more question, if you don’t mind…does it have to be vodka?
I mean, why not tequilla? or rum?
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Laura Reply:
September 3rd, 2010 at 3:10 pm
I think you can use bourbon…otherwise I’m not sure. I don’t know anything about liquor! :)