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Which is better real vanilla or a synthetic version? Well since we're discussing this in gourmet cooking the answer should really be real vanilla. However, there is no correct answer and a number of factors may influence your choice.

First you need to understand the various types of vanilla and there are several.

- Real vanilla extract is very expensive the second most expensive spice behind saffron. It comes from an orchid that is native to Central America but is now grown commercially across the world, in Madagascar, Indonesia and Mexico in particular.

It is expensive because of the intensive work needed to grow and harvest it; hand-pollinating and hand-picking don't come cheap. The pods are soaked then sweated under the sun and only then are they dried. The whole process is a long one but this is the only way to get that special flavour; it's a natural process that that creates a substance called "vanillin" the ingredient that gives vanilla its own distinct flavour.

What we then call pure vanilla extract is made up of the vanillin, vanilla beans, alcohol and water.

- "natural vanilla flavouring" still contains pure vanilla extract but it is not mixed with the beans but any of a number of other natural products

- "vanilla flavouring" is another step down in authenticity; this is a blend of vanilla extract with synthetic substances. As taste goes its usually pretty good and certainly has a place in the kitchen

- "imitation vanilla" this is made entirely from synthetic substances, these need to replicate the distinctive aroma as well as the flavour because they contain no natural vanilla at all in fact the vanillin used in this kind of flavouring comes believe it or not from cloves! This differs from "artificial vanilla" which is a by-product of the paper-making process called "lignin vanillin" which is treated to taste like vanilla.

So armed with this knowledge do you use pure vanilla extract or an artificial flavouring?

Natural pure vanilla contains over 250 organic compounds that combine to create vanilla's complex flavour and instantly recognisable aroma. Put simply, you won't be able to get that particular taste and fragrance combination any other way.

But do you need it? We all have different tastes and for some the slightly less robust flavour that comes from a flavouring or from artificial vanilla may be sufficient.

Is the cost putting you off? Remember that since the pure extract is so distinctive and flavoursome, you need only a little so you shouldn't have to buy lots. For cupcakes for the kids a vanilla flavouring will suffice although I would be reluctant to recommend one of the cheaper entirely artificial versions some even contain a substance called propylene glycol that is found in the anti-freeze we put into our cars! Even if you like to make sure your children are eating good natural products you do not necessarily need to use pure vanilla extract.

But coming full circle, we are talking about vanilla within the context of gourmet cooking; there simply is no choice when creating high quality cuisine for special occasions splash out and use the best ingredients don't your guests deserve it?

Source referred to: http://www.orchidsaustralia.co m/vanilla.htm

Learn more about this author, Fiona Thompson.
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