this post was submitted on 11 Mar 2026
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No Stupid Questions

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Why is vanilla extracted/sold in alcohol, isnt there something more flavorless/"vanilla" they could suspend it in? (lemmy.world)
submitted 16 hours ago* (last edited 16 hours ago) by cheese_greater@lemmy.world to c/nostupidquestions@lemmy.ca
8 comments fedilink hide all child comments
 

Also, is real, pure vanilla ever so slightly spicy, I know its not actually naturally sweet

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[โ€“] dohpaz42@lemmy.world 15 points 16 hours ago* (last edited 16 hours ago) (2 children)

https://www.eatingwell.com/why-alcohol-is-in-vanilla-extract-11845019

https://en.wikipedia.org/wiki/Vanilla_extract

https://www.bhg.com/recipes/how-to/bake/when-to-use-pure-vanilla-extract-or-imitation-vanilla-in-dessert/

It boils down to a) the alcohol dissolves the organic materials, leaving the vanilla flavoring; 2) regulations require it (e.g. US FDA mandates minimum 35% alcohol in pure vanilla extract, and iii) alcohol is used because it evaporates away during baking.

Alcohol-free extract is referred to as imitation vanilla extract because it uses synthetic vanillin (often derived from wood pulp, but once was made from anal excretions of beavers).

As for the flavor, vanilla extract contains more than just vanilla.

[โ€“] bacon_saber@fedia.io 5 points 14 hours ago

Alcohol-free extract is referred to as imitation vanilla extract because it uses synthetic vanillin (often derived from wood pulp, but once was made from anal excretions of beavers).

Maybe it's real vanilla Maybe it's beaver ass ๐ŸŽถ

[โ€“] zero_spelled_with_an_ecks@programming.dev 3 points 13 hours ago

Eh, the beaver thing is really overblown. Considering how much labor and how many beavers would be involved in extracting castorum in sufficient quantities for industrial food production, don't expect it in anything you find at a grocery store in the last 40 years.

Alcohol is a great solvent for a lot of things. Tomatoes are another good example and why vodka sauce is a thing.

[โ€“] Nemo@slrpnk.net 4 points 16 hours ago

It's aromatic and botanical when unsweetened.

It's traditionally been suspended in alcohol to preserve it.

[โ€“] reddig33@lemmy.world 3 points 16 hours ago* (last edited 16 hours ago) (1 children)

There are lots of non-alcohol vanilla extracts. Usually made with water and glycerine. Sometimes propylene glycol.

[โ€“] cheese_greater@lemmy.world 1 points 16 hours ago* (last edited 16 hours ago) (1 children)

Isnt glycerine sweet? Is there nothing more inert

[โ€“] BussyGyatt@feddit.org 6 points 15 hours ago (1 children)

yes. alcohol.

[โ€“] cheese_greater@lemmy.world 1 points 15 hours ago* (last edited 13 hours ago)

Alcohol is still "sweet"

Edit: i just noticed a comment someone made about alcohol evaporating during the baking process