Vanilla Essence vs Vanilla Extract: Know Differences

Vanilla Essence vs Vanilla Extract: Know Differences

Vanilla flavour is made up of certain elements of vanilla but does not consist of the entire vanilla bean. Usually made from a combination of natural ingredients such as vanilla oleoresin, propylene glycol, sugar, water, and caramel colour, vanilla flavour provides a more genuine and enhanced sensory encounter in comparison to its artificial alternative. Even though it is more expensive than vanilla essence but taste variability is also there which is better in comparison to Vanilla essence.

Vanilla extract is that which is derived from plants that includes all the different compounds found in vanilla beans. Typically we can say that it involves soaking vanilla beans in the solvent for a long period of time, and that solvent retains all the compounds and flavour of natural vanilla. 

Vanilla extract is the best and finest option to get Vanilla taste, but if we talk about the shelf life and cost effectiveness then it would not be the best option to be used.

Understanding the Differences

Vanilla Essence

Composition: Artificial vanilla extract, or vanilla essence, is generally produced using a blend of water, ethanol, propylene glycol, emulsifiers, and synthetic flavours and colours.

flavour Origin: The primary flavour component in vanilla essence is artificial vanillin, which mimics the natural vanillin found in vanilla beans.

Cost efficiency: Vanilla extract is more affordable compared to using real vanilla pods.

Manufacturing vanilla essence includes chemical synthesis to achieve a consistent flavour profile.

Strength of Flavour: Generally, it has a more subdued and simpler taste of vanilla in comparison to other varieties.

Frequently used in commercial food items because of its affordability.

Vanilla Flavour

Overall, vanilla flavour includes a range of different variations of vanilla taste.

Origins: It may come from natural vanilla beans, artificial vanillin, or other flavour compounds.

Uses: Employed in processed food items, drinks, and sweets to add a vanilla flavour.

Variability in vanilla flavour can vary in quality and strength.

Vanilla Extract


Vanilla extract is a product of vanilla beans steeped in a solution, which could be water or propylene glycol. The flavour of vanilla beans is derived from a natural compound called vanillin, which gives them their distinctive taste.

Flavour Origin-: The flavour of vanilla beans is derived from a natural compound called vanillin, which gives them their distinctive taste.

Processing: Less processed and more expensive than vanilla essence.

Strength of Flavour: It tends to have a stronger, purer, and more complex vanilla flavour.

Production Process: After ageing vanilla bean pods for several months, they are added to an alcohol-water mixture. The alcohol extracts vanillin and other compounds, resulting in flavourful liquid.

Common Use: Widely utilised in baking, cooking, and making desserts from scratch.

Vanilla Extraction Process

  • Vanilla Pods: The Source of flavour Vanilla essence, flavour, and vanilla extract all trace their origins to the humble vanilla pod—the fruit of the vanilla orchid. 

  • Within these pods reside numerous minuscule seeds, collectively enhancing the intricate fragrance and flavour associated with vanilla. The distinctive flavour constituents present in vanilla pods emerge as the orchid matures. When harvested at optimal ripeness, these pods encapsulate a diverse range of flavours. Predominantly, vanillin takes centre stage, imparting vanilla with its sweet, creamy, and subtly floral characteristics. However, the ensemble is further enriched by supporting elements such as acetic acid, furfural, and eugenol, contributing to a harmonious blend of flavours.

  • Traditional Extraction: Ethanol-Based Methods The classic method involves soaking ground vanilla beans in a solution of alcohol and water. The alcohol extracts the flavour compounds, pulling them from the beans into the liquid. This traditional approach yields natural vanilla extract, rich, dark, and concentrated. The result? A true reflection of the orchid’s essence. The quality of the beans, curing process, and meticulous timing all impact the final flavour.

  • Modern Techniques: Contemporary methods in the realm of modern science include the utilisation of CO2 and molecular distillation. These two innovative techniques emerge as notable advancements in the field.

  1. CO2 Extraction: Using supercritical carbon dioxide, this technique gently extracts the flavour compounds. It’s efficient, preserving delicate nuances. The resulting Vanilla extract is pure and potent.
  2. Molecular Distillation: Here, low-pressure steam distils the flavour molecules. It’s like capturing vanilla’s soul. The result? A refined, high-quality Vanilla extract.

How to Use Vanilla Essence, Flavour, and Extract

Here's how to utilise vanilla essence, flavour, and extract effectively:

  • Adhere to the directions in your recipe and modify the quantity of vanilla extract to suit your taste. Usually, one teaspoon of vanilla extract is enough to add flavour to one cup of liquid or one batch of cookies or cake. However, you may adjust the amount of vanilla flavour to your preference. Certain recipes may call for varying amounts of vanilla extract or suggest other types of vanilla such as vanilla bean, vanilla paste, or vanilla powder.

  • Add vanilla extract near the completion of cooking or baking, or after the dish has cooled down. High temperatures can make the alcohol and water in vanilla extract evaporate, leading to a decrease in its taste and smell. Therefore, it is recommended to incorporate vanilla extract towards the end of cooking or when the dish is no longer hot in order to preserve its full flavour.

  • Try out different kinds of vanilla extract to see how they affect your recipe. As previously stated, various types of vanilla beans have unique tastes and scents that can elevate or pair well with a variety of ingredients and cooking methods. For example, try Tahitian vanilla extract for desserts with a tropical flair, Mexican vanilla extract for chocolate dishes, or Bourbon vanilla extract for classic baked treats.

Benefits of Using Our Vanilla Products

Discovering the enchanting world of flavour with Norex Vanilla: An exploration of sensory pleasure.

In terms of taste, Norex Vanilla is a symbol of high quality. Let's investigate the reasons why our vanilla items are considered a culinary gem.

Rich and versatile-: The Norex Vanilla flavour combines sweet, floral, and slightly woody notes in harmony. It takes desserts, drinks, and sweets to a higher level. Picture a serving of smooth vanilla ice cream - the perfect representation of subtle sweetness. Our flavour goes beyond just taste; it is an experience.

Natural & Authentic: The key to our special taste is the vanilla pod—the essence of flavour. These pods hold numerous seeds, with each one containing the essence of vanilla. We carefully extract this enchantment, making sure each drop contains the essence of the orchid. Norex Vanilla delights taste buds with a warm vanilla latte or a slice of cake.

Consistency and Dependability: Norex Vanilla provides consistent quality without fail. Whether it's natural vanilla extract or synthetic, our items keep a uniform taste profile. Seasonal changes and difficulties in obtaining supplies are no longer a concern. Our vanilla guarantees perfect taste from worldwide distribution to neighbourhood bakeries.

Safety and Approval: Our flavours undergo strict evaluation by regulatory bodies such as FSSAI, the FDA, and EFSA. Safety is of utmost importance. Be confident that Norex Vanilla adheres to strict criteria, guaranteeing that your creations are both enjoyable and safe.

Cost-Effective Brilliance: Despite fluctuations in natural ingredients from weather and pests, Norex Vanilla stays consistent. It lowers expenses and excess materials, enabling you to design with assurance.

In simple terms, Norex Vanilla goes beyond being a mere taste—it is a form of artistic expression. From traditional sweets to creative fusions, our vanilla tells stories of luxury and enjoyment. Greet sensory pleasure!

Customer Reviews on Vanilla flavour from Norex

The Norex vanilla flavours have lifted application products to an even higher level. Our customers enjoy the sophisticated layer of rich, authentic flavour. 

Our customers can't stop complimenting the enticing scent and velvety flavour of Norex vanilla varieties." The excellence of the quality is clear, and it always produces outstanding results in our sweets. Our customers and distributors are extremely pleased with the taste, consistency and shelf life of our Vanilla flavour.

We are constantly searching for high-quality products to provide to our customers, and Norex vanilla flavours have gone beyond what we expected. Every batch stands out as a top pick for consumers who value authenticity and purity in their products. Our customers value meticulousness and we have enjoyed collaborating with them .


1. What differentiates vanilla flavouring and vanilla extract?

For baking and cooking, vanilla extract is made by soaking the beans in alcohol mainly. On the contrary, vanilla flavour is often artificial and might consist of natural substances and synthetic flavours. Although both add vanilla taste to foodstuff, it should be noted that the extract has a more genuine flavour.

2. How should I store my vanilla essence so it remains healthy?

Put it in a cool dark corner away from heat or direct sunlight. Also ensure that the top of your bottle is sealed tightly because leaving it open could result in loss of quality in terms of losing its taste and smell strength. Try to keep other strong smelling foods away as vanilla takes on their smells quite easily.

3. Does Vanilla Essence Go Bad?

Vanilla essence does not go bad, but its fragrance might fade over time if not properly stored. When this happens, you may need to replace it as long as you have noticed that there are changes in its aroma/flavour too. Normally, a bottle of pure vanilla extract will last for years before being rendered useless.

4. How do I use vanilla beans? 

Vanilla beans are quite versatile and can be used in a few different ways. If you’re looking to extract the most flavour, you can use them whole or split them lengthwise to scrape out the seeds. Just add these seeds to your recipe. Alternatively, you can infuse the whole bean in liquid to get a flavourful infusion. Just make sure to take the bean out before you serve your dish.

5. Is there a difference between pure vanilla extract and imitation vanilla extract? 

Yes, there is! Pure vanilla extract is made from real vanilla beans and alcohol, while imitation vanilla extract is artificially synthesised and often contains vanillin, a compound found in natural vanilla. As a result, pure vanilla extract usually has a richer and more complex flavour compared to its imitation counterpart.

6. How do I make homemade vanilla extract?

Homemade vanilla extract is easy to make by steeping vanilla beans in alcohol, such as vodka or bourbon, for several weeks to several months. Simply split the vanilla beans lengthwise, place them in a clean glass jar, cover with alcohol, and let it sit in a cool, dark place, shaking occasionally. The extract will develop flavour` over time.