Vanilla paste is made by extracting the flavor of vanilla beans into a thick sugar syrup rather than into a water and alcohol solution. The seeds of one fresh vanilla bean are approximately equivalent to 1 Tbsp of vanilla extract. To use them, split the vanilla bean down the side and scoop the seeds into your dish. You can purchase whole vanilla beans for use in recipes. All of these pathways generate vanilla flavoring for the food and beverage industry. Synthetic vanillin comes from eugenol in clove oil, spruce wood pulp, and petroleum byproducts. Natural sources include fermentation of ferulic acid from rice bran and the derivation of vanillin from related compounds that remain in the husks of vanilla beans after vanilla extract is made. Instead, large amounts of vanillin are produced from other synthetic or natural sources. The food industry simply demands larger quantities of vanillin than beaver castoreum can support! While small quantities have been used as a food additive in the past, evidence indicates that today almost all castoreum is used only as perfume or candle scents. However, the act of milking a beaver is awkward, challenging, and rarely done, so only minuscule quantities of castoreum are procured each year. Castoreum, the substance that can be “milked” from the animals' scent glands, has a pleasant musky odor. Rumors abound that vanilla flavoring is derived from the scent glands of beavers this is almost certainly not true. But in this case, it doesn’t come from the vanilla orchid. Like real vanilla extract, the artificial variety consists primarily of vanillin. Vanilla flavoring also consists of flavor compounds suspended in ethanol and water.
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