Vanillin used in the most kitchens of the world is made of OIL!
Do you like vanilla aroma?
I adore it!
But are you sure you sniff naturak vanilla, not a synthetical vanillin?
Do you think it has anything common with vanilla?
NO!
It's a myth!
They are 2 absolutely different products, and most of cookers even don't realize it!
The main producer of vanillin is China.
More than 50% of all vanillin in the world is produced from the so-called guaiacol, a product of oil refining.
The remainder of synthetic vanillin is produced from lignin, a waste of pulp and paper production.
A logical question arises: WHY is vanillin made of anything else if vanilla exists in plant world?!
The reply is easy: natural vanilla is very expensive!*
You can buy one vanilla pod for 3-4$, and one package of vanillin for some cents!
For example here, natural vanilla costs 100$ for 125 g!
Real vanilla is an edible orchid pod.
Natural vanilla costs so much, because orchid flowers are pollinated by rare stingless bees, Meliponins, who live only in the Central America. They are often pollinated by humans as well, but it is also very expensive.
Every year only 2,000 tonns of vanilla are produced in the world!
But the needs are 5-6 times more!
So...synthetic vanillin is invited to our cookery...
In baking vanilla can be identified by the black specks of grain, and it also creaks a little on the teeth.
This is precisely what confirms that it is a natural expensive product.
Natural vanilla is sold in the form of vanilla sugar (look at the ingridients: vanilla should be mentioned, not sugar+vanillin!) or vanilla pods. The softer and longer the pod is, the better the product is.
The aroma of natural vanilla is curative - it removes irritation, helps with insomnia, stimulates digestion and even neutralizes the effects of alcohol poisoning.
Did you know about it, friends?
Do you use vanilla or vanillin?
Wil you change your choice?