"Vanilla sugar" and "vanillin sugar" – Key differences and health effects

Vanilla planifolia is a plant in the orchid family (Orchidaceae) native to the tropical forests of Central and South America. Its fruits are elongated, narrow and dark strands called vanilla leaves. Today the main producer of this spice is Madagascar. Due to its unique aroma and taste, the crops from there are considered the best in the world.

During the fermentation and drying process, vanilla produces vanillin, which gives it its characteristic flavor and aroma. Unfortunately, its production is very limited, as it only accounts for about 1.2% of vanilla juice. Consequently, cheaper vanilla substitutes can be found on the market, such as eugenol, lignin and lingosulfonic acids. These include vanillin (4-hydroxy-3-methoxybenzaldehyde) and ethylwaniline (3-etoxy-4- hydroxybenzaldehyde). Their organoleptic properties are weaker than real vanilla, but their production is too cost-effective.

Vanilla sugar is made up of sugar and vanilla or vanilla extract, while vanilla sugar consists of sugar, vanillin or ethylvanillin. Vanilla leaves have a number of beneficial properties, including strengthening heart muscle, anti-inflammatory effects, improving mental health, reducing cravings for sweets. Synthetically produced vanilla can cause irritation of the digestive tract, the skin, and the skin.

Good quality vanilla sugar can be made at home by yourself. Just two ingredients are enough to enjoy the amazing taste and aroma of this spice and without any fear of adding it to cakes, cookies and other desserts.