If you’ve been baking for a while, you’d understand how essential extracts are. Vanilla Extract is a vital ingredient for most recipes. These extracts not only enhance flavour but also make the taste more desirable. All sort of flavour extracts are used in cooking and baking. But Vanilla extract is the most popular one. After vanilla extra comes Almond extract.
If you’re baking and don’t like your batter to smell like eggs, adding a few drops of Vanilla or Almond extract does the trick. The subtle flavour adds the right taste to baked goods like cakes, cookies and doughnuts. Are you wondering if the two are interchangeable? Continue reading to get your answer.
Almond Extract vs Vanilla Extract
Almond Extract
The almond extract comes from Almond oil infused with alcohol. This is what gives the extract a long-lasting smell. In addition, the process of extracting almond oil and integrating it will alcohol gives it its long-lasting taste. Almond extract, like Vanilla extract, is used in baking. However, unlike Vanilla extract, which can be used in any recipe, you have to give Almond extract a second thought.
Almond adds a rich nutty flavour to most recipes. The rich Almond aroma is a wonderful substitute for Almond recipes. If you can’t get your hands on some chopped almonds, you can always replace them with a few drops of Almond Extract. However, Almond Extract can get too intense for some recipes. In that case, you can always add a teaspoon of maple syrup to settle down the flavour. A combination of Almond extract and Mapple syrup can make your baking goods even more delicious.
Unlike Vanilla extract, which is only helpful in the kitchen, Almond extract has many uses. Almond Extract is terrific for the skin and is popular among skincare experts who add Almond extract to their daily skincare regime. This extract is rich in minerals and good fat. Using this extract on the face can give you healthy skin and a glow like never before.
Vanilla Extract
Vanilla extract, like Almond extract, comes from Vanilla oil extracted from Vanilla beans. The oil is then infused with alcohol to convert it into Vanilla Extract. Due to the complex extraction process, the final product of Vanilla extract is dark brown in colour. Unlike other extracts, which are usually transparent. Even though the Vanilla extract is dark in colour, it doesn’t change the colour of the batter. A teaspoon or two rarely makes a difference. So don’t worry about discolouring your recipe; that won’t happen.
The difference between Almond and Vanilla extract is the flavour. While Vanilla extract, like the name, says, adds vanilla-like flavour. Almond Extract is rich in nutty almond flavour. If you’re substituting vanilla extract instead of almond extract, add an extra teaspoon or two to make up for the strong Almond flavour.
Vanilla extract is not only used for cooking. It can also used be used for cleaning purposes. Just add a few drops of vanilla extract to your liquid soap. Then, soak your kitchen towel in the liquid soap for a while. Clean your kitchen slabs with the towel afterwards for a pleasant fruity smell in the kitchen.
Concluding Thoughts
Extracts come from various sources, from nuts to herbs, even beans in some cases. The authentic extract is richer in flavour and has a potent aroma. Adding only a few drops of Authentic Extract can get the results you’re looking for. While synthetic extract is not as concentrated in flavour. You might have to add an additional teaspoon or two for the right flavour.
Make sure you don’t add too much extract. Otherwise, it takes away all the taste from the recipe you’re cooking. Vanilla Extract is very subtle in flavour, more than usual; you won’t be able to tell if it’s there in a cooked recipe. The gentle flavour makes it ideal for adding a soft aroma while letting the original taste of the recipe dominate your tastebuds.
With Almond Extract, you have to be a little careful. It has a vital essence and an even more robust aroma. Make sure you’re following the exact recipe and measuring your extract addition. Too much Almond extract can make your recipe bitter and take away the authentic taste.