What is the difference between vanillin and vanilla sugar and vanilla - the difference and features

Many people are confused about the definitions of vanilla-vanillin-vanilla sugar. Let us clarify the difference between vanillin and vanilla sugar. Seasonings are indispensable in the preparation of baked goods and sweets, and it is very useful to know how to dose and replace them correctly so that the dishes are aromatic, but not bitter.

What it is?

All three products are flavorings. What are they and what do they look like:

Vanillin – a concentrate, usually an inexpensive artificial substitute for natural vanilla, used in the food, perfume, and pharmaceutical industries. Inferior to it in subtlety and persistence of smell. For a long time it was obtained from clove oil, then from wood waste generated during paper production. Today it is most often synthesized from guaiacol and glycolic acid (petrochemical raw materials). Relatively pure natural vanillin can be seen in vanilla pods. It looks like crystalline white dust.
Vanilla – a natural spice obtained from the fruits of the perennial vine of the same name, growing in the tropics and subtropics. The thin pods of the plant look like sticks and have a very sweet, bright vanilla smell. The green fruits are collected, blanched, fermented, after which they turn dark brown. Inside there is a small amount of seeds that have the brightest aroma.
Vanilla sugar - a mixture of vanillin and granulated sugar, a differently flavored sugar added to dough and various sweet dishes.

5 differences between vanillin and vanilla sugar

You can easily distinguish vanillin from vanilla sugar if you look carefully at the packaging. Seasonings have different names, and now you know that they are not the same thing.

What is the difference between them, let’s highlight the 5 most obvious differences:

Vanillin is very bitter, pungent, vanilla sugar is bitter-sweet.
It is added to dishes in much smaller quantities.
It is used in production. For home baking, flavored granulated sugar is more suitable, as it is easier to dose.
Vanilla sugar looks like regular granulated sugar, but with vanilla flavor.
Vanillin usually appears as a white, finely crystalline powder.

We use it in the kitchen

All spices with a vanilla scent give dishes a characteristic sweetish alluring aroma. However, the properties of vanilla do not end there. She:

combines several aromas into a harmonious bouquet, is able to “make friends” aromas and products that seem to be incompatible with each other;
makes dishes sweeter, allows you to reduce the amount of sugar in sweet cereals and other dishes, is popular in PP recipes;
softens pungent odors and tastes - for example, in spicy meat and vegetable dishes, side dishes.

Advice. If you overdo it with other spices, add a little vanillin (vanilla sugar). Seasoning will “even out” the aroma and taste.

Features of the use of vanilla and derivative spices:

	Vanilla sugar	Vanillin	Vanilla
Application	Various types of dough, home-baked goods, sweet cereals, compotes, tinctures	Available baked goods, desserts, drinks: puddings, mousses, compotes, jelly, parfait, soufflé	Expensive confectionery and sweet dishes: chocolate, cocoa products, biscuit dough, ice cream, nut cookies, creams
Peculiarities	Suitable for sweet dishes only Use correctly when kneading dough, add to warm and hot dishes so that the flavor dissolves	Should be added along with granulated sugar and other sweeteners at the beginning or end of cooking. Can be dissolved in warm water, vodka	You need to grind it with sugar or prepare syrup (for impregnation), it is advisable not to heat it above 70-80 degrees
Dosage	10-20 g per 1 kg of products	0.3-0.5 g per 1 kg of products	About a quarter of a pod per 1 kg of food

Substitutes

You can easily replace one seasoning with another in sweet dishes, knowing the correspondence:

1 g of vanillin corresponds to 20 g of vanilla sugar, which (usually) contains 5% vanillin.

The following can also be used as substitutes:

Vanilla essence. Highly concentrated solution. Natural seasoning must contain the inscription “natural vanilla flavor” on the packaging. Used in the amount of 1-2 drops per 1 kg of products.

Vanilla extract. Liquid brown translucent seasoning with a strong characteristic aroma. Does not tolerate heat treatment. Alcohol tincture or alcohol solution. Added to creams, desserts, cold drinks. Dosage – approximately 3-5 drops per 1 kg of food.

Sugar with vanilla. It has the appearance of buttery yellowish granulated sugar with black dots - interspersed with natural vanilla. A more advanced analogue of synthetic vanilla sugar, with a delicate and complex aroma. Replace seasoning 1 to 1.

Extracts and essences are liquid seasoning options. They are available in different strengths. When using, you must look at the dosage on the packaging.It's easy to overdo them. The dish can become bitter and even cause poisoning.

Question answer

How to make vanilla sugar?

Mix 19 g granulated sugar and 1 g vanillin. You can grind 1 vanilla pod with 0.5 kg of sugar in a coffee grinder. You will get natural vanilla sugar. Sugar will also become fragrant in about a week if you stick 2 vanilla pods into a glass jar (1 liter) and shake the container periodically.

What similar spices (flavors)?

Vanilla is unique in its kind, can retain its aroma for up to 36 years and is considered one of the most expensive spices in the world. Cinnamon, cardamom, nutmeg, lemon zest, cloves, star anise, and ginger are almost as often used to flavor confectionery, sweet dishes, and baked goods. Keep in mind that these spices are completely different from vanillin, and each has its own characteristics.

Vanillin, vanilla sugar, vanilla are famous spices. By adding a small amount, sweet dishes become more palatable, and the body increases the production of serotonin, the happiness hormone. Use them correctly to make baked goods and desserts delight with their alluring aroma and sweetness.