with respect to cooking, a "vanilla powder" is also
on the market. In contrast to whey vanilla powder, it's
designed for those who seek a rich vanilla flavoring
in dry form and without the alcohol found in vanilla
In vanilla powder, the flavoring compounds of the vanilla
bean are extracted and mixed with a dry base. They're
especially useful in a dough or batter that is to be
refrigerated as well as in dry mixes for cakes, cookies
beverages etc. as its flavor doesn't evaporates as readily
as vanilla extract which makes it useful in baking.
To substitute for liquid vanilla extract, use an equal
amount of vanilla powder.
You will sometimes see vanilla powder referred to as
Madagascar Bourbon Vanilla. For those seeking an alcohol-free
flavoring, the reference to Bourbon has nothing to do
with liquor. Madagascar is an island off the coast of
Africa, and is a major producer of vanilla beans. Thus,
the term reflects that the beans were grown on the Bourbon
Islands of Madagascar, Comoro, Seychelle, and Reunion.
Isn't food fascinating?
Anne and Sue