Vanilla vs. Almond Extract
Difference between vanilla extract and almond extract: – Both almond extract and vanilla extract are ingredients used to add flavor to certain dishes. They are incorporated into a large number of recipes in which it is intended to give the food a taste touch of the original ingredient.
Difference between vanilla extract and almond extract
Both are widely popular and the two have their particular and distinctive features. If you have doubts about the difference between vanilla extract and almond extract or you are simply looking for a little more information to complement what you already know, then continue reading, because below we explain everything what you need to know about this interesting topic.
Almond Extract
The first thing that is worth clarifying is that the extracts are made by combining the oil of the original ingredient with alcohol. This creates a stable and long lasting flavoring agent. In these cases, alcohol serves as a bond to preserve the flavor and strength of the substance.
Ethyl alcohol and vodka are commonly used to make the extracts, although sometimes rum and brandy is also used.
The almond extract is made by combining the oil of the almonds with ethyl alcohol. For the extract to be pure, the oil has to be extracted from the bitter almonds; while the natural almond extract is made from the essence of Casia bark.
Some imitations of this product are created from synthetic chemicals and usually said imitations do not contain the typical bitter taste of alcohol.
Pure almond extract is the most used in the kitchen. It tends to be added to dishes that require baking and especially to certain desserts. The dish acquires the strong flavor of this dried fruit once it has been finished.
Vanilla extract
On the other hand, vanilla extract is made from vanilla beans soaked in a solution of water and alcohol (usually vodka, as it complements the flavor of vanilla).
Alcohol absorbs the flavor of the beans in the course of a few months and sometimes sugar is added to the solution, which results in a somewhat darker liquid. After a few months, the dark liquid gets a rich and aromatic flavor that gives the touch of vanilla to the dishes.
Finally, compared to vanilla extract, the almond extract is more concentrated and potent. However, the former is usually more expensive than the latter. They are generally not interchangeable even though both are used in similar desserts and recipes.
