Vanilla sugar is a mass, cheap and easily accessible product, but based solely on an artificial aroma. Its composition includes white refined sugar and vanilla or ethyline – fragrances produced chemically, usually from lignin (wood derivative). Although these substances actually occur in natural vanilla, their share does not exceed the percentage, therefore they are obtained almost exclusively synthetically for the needs of industry. The effect is a simplified smell, one -dimensional and devoid of depth, which with natural vanilla has little in common. What’s more, vanilla is on the lists of potentially irritating substances – It can cause skin reactions and irritation in sensitive people.
Vanilla sugar is created differently: it contains real vanilla sticks or their extract, sometimes in an amount of up to 30% of the composition. Such a product has an intense, complex aroma and a characteristic, slightly caramel color, especially if it was used in the production process unrefined cane sugar. In addition to taste, vanilla also has properties beneficial to health: it has antioxidant, supports the digestive system and soothes nervous tension. But In many stores, it is difficult to find products based on a real plant – a synthetic version dominated on the market, sold in almost identical packaging and marked with a name, differing only in the letter “n”.
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Homemade vanilla sugar is a simple way to get a natural aroma that cannot be fake. For the basic version you only need three or four vanilla chicks and about 200 grams of sugar – it can be classic white, but cane sugar, powdered or xylitol will also work. Lasts should be cut lengthwise, brought black grains and mixed with sugar. Chop the remaining shells and also add to the mixture. The whole should go to a sealed glass jar, which is worth closing set aside for at least two weeks. During this time, sugar will absorb the full vanilla aroma.
Such a home ingredient not only guarantees better quality of baking, But also avoids artificial additives and fragrance amplifiers, which often appear in industrial versions. Over time, its fragrance intensity increases, especially if the container is slightly shaped every few days, which will allow you to distribute evenly Essential oils. What’s more, it can be freely modified: add new vanilla sticks, replace sugar with more dietary counterparts, and even mix with other fresh fragrances (e.g. citrus).
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Vanilla sugar is one of those ingredients they can completely change the nature of baking. It works in yeast cakes, biscuits, brittle margins and grandmothers, giving them a deep, natural aroma. Unlike synthetic additions, it does not dominate the taste, but it strengthens it – one or two teaspoons are enough to fill the kitchen with a fragrance, which announces a successful dessert. Used in creams, coating and icing, it allows you to extract sweetness without having to increase the amount of sugar, which is why it is particularly valued in recipes that require limitation of caloric content while maintaining taste balance. It works just as well in drinks – hot chocolate, cocoa or coffee with its addition gain a subtle aroma and a more dessert character, without having to reach for ready -made flavor syrups.
The use of vanilla sugar is not limited to confectionery. In many homes, it is added to pancakes, omelets, rice on milk, pudding and porridge – wherever classic sugar could seem too neutral. It is also popular as a component of fruit preparations: jam, jam and compotes, which gives depth and natural sweetness. It can also be used in beaten creams, cold cheesecakes or fruit mousses – especially those with a delicate taste, such as raspberry or pear, where vanilla goes well with fruit acidity. It is worth remembering that A bit of vanilla sugar can also enrich dry dishes: In Asian and Caribbean cuisines, this ingredient is sometimes used in poultry marinades, curry sauces and even pumpkin soups. In such combinations, it does not dominate, but subtly display other flavors, adding heat and character to dishes.
Source: NowowoPuje.pl
