Is There Alcohol In Vanilla Extract?

Is There Alcohol In Vanilla Extract
Is There Alcohol in Vanilla Extract? – By definition, yes there is alcohol in vanilla extract. According to the FDA, vanilla extract is a mixture of vanilla scent and flavor characteristic, and alcohol. To be exact, the FDA requires an ethyl alcohol content of at least 35% for a product to be considered vanilla extract.

Can Muslims eat vanilla extract?

What is vanilla? – Vanilla – which is known botanically as planifolia – is the most expensive plant after saffron, because of its rarity and the difficulty in obtaining it. The word vanilla originally comes from the Spanish word “vainilla”, meaning “little pod”.

  1. Its pods resemble those of carob.
  2. Some people use it in bread and some use it in perfumes; the most common use of vanilla in the Arab world is in the manufacture of ice cream and sweets.
  3. It says in al-Mawsu‘ah al-‘Arabiyyah al-‘Alamiyyah: “The vanilla plant produces pods that are collected when they are a greenish yellow, then they are treated.

Vanilla is the name for a number of climbing orchids. Vanilla extract, which is used to give flavour in chocolate, ice cream, pancakes and sweets, is produced from this plant. The plant produces its fruit in the form of a cylindrical pod, the length of which is between 13 and 15 cm.

This fruit is oily and black inside, and contains a number of small black seeds. The pods are collected when they are a yellowish-green colour. After that they are treated or dried; this process shrinks the seeds and makes them rich and brown, producing the vanilla flavour and smell that is well-known.

Vanilla extract is produced by means of a complex and costly process. The seeds are cut into small pieces, then they are steeped in alcohol and water. Food scientists have developed an artificial vanilla flavor because of the high cost of natural vanilla.” With regard to the ruling on eating vanilla, it is permissible even though it was mixed with alcohol during preparation, for two reasons:

Alcohol is not najis (impure) in a physical sense; rather it is tahir (pure) The alcohol does not have any effect on vanilla; the one who consumes it does not become intoxicated and no effect of alcohol is seen when eating it. Rather whatever may become attached to the seeds during preparation disappears and leaves no trace in the seed. Something that is like this is not haram to consume.

We have mentioned the ruling on alcohol and that it is pure, and we have mentioned the ruling on foods and drinks to which some alcohol has been added, in the answers to question 146710, In the answer to question no.33763 we quoted the following from Shaykh Ibn ‘Uthaymin (may Allah have mercy on him): “Do not think that any ratio of alcohol that there may be in a thing makes it haram; rather if the ratio is such that it will have an effect, in the sense that if a person drinks this liquid that is mixed with alcohol he will become intoxicated, then it is haram.

How much alcohol is in a teaspoon of vanilla extract?

The highest percentage of alcohol Queen Vanilla contains is 35%. This means that if you use 1 tsp Queen Vanilla extract in your baking (5ml), you would at most add 1.75ml alcohol to your cake (a tiny amount).

Is vanilla extract is halal?

Artificial Method – Roughly 99% of the world’s vanilla extract is a knockoff imitation not derived from the vanilla plant itself. Artificial vanilla extract, which you can quickly identify by its low price — is made from guaiacol, a byproduct of the wood pulp industry. Is There Alcohol In Vanilla Extract

Is there alcohol in artificial vanilla extract?

Does imitation vanilla extract have alcohol? – Most extracts, be them imitation or pure, contain some level of alcohol. The alcohol is used to help extract the vanilla flavoring from the beans. Pure vanilla extract must have at least 35% alcohol content by volume.

Is vanilla Coke is halal?

– Coca-Cola™ VANILLA has the great same great Coca-Cola taste with a Vanilla twist and is Halal Certified by JAKIM in Malaysia.

Can vanilla extract cause a positive alcohol test?

Flavoring extracts, such as vanilla or almond extract, and liquid herbal extracts (such as Ginko Biloba), could result in a positive screen for alcohol or its breakdown products.

Can kids have vanilla extract?

Vanilla extract is a popular addition to recipes for flavor and sweetness! However, because it often contains small amounts of alcohol, worried parents wonder if it’s OK to give to their baby. Overall, vanilla extract is a safe flavoring for babies as long as you just use a few drops and the recipe involves heating or cooking in some way.

Is gelatin is haram in Islam?

Aizhan Rakhmanova, 1 Zaid Ashiq Khan, 2 Rahat Sharif, 3 Xin Lu 1 Regret for the inconvenience: we are taking measures to prevent fraudulent form submissions by extractors and page crawlers. Please type the correct Captcha word to see email ID. – 1 College of Food Science and Engineering, Northwest Agriculture and Forestry University, China 2 College of Agriculture Economics and Management, Northwest Agriculture and Forestry University, China 3 College of Horticulture, Northwest Agriculture and Forestry University, China Correspondence: Xin Lu, College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi Province 712100, China, Tel 15229020669 Received: November 22, 2018 | Published: December 18, 2018 Citation: Rakhmanova A, Khan ZA, Sharif R, et al.

  1. Meeting the requirements of halal gelatin: A mini review.
  2. MOJ Food Process Technol,2018;6(6):477-482.
  3. DOI: 10.15406/mojfpt.2018.06.00209 Download PDF Gelatin is a traditional functional protein with water-soluble properties and has the potential of forming transparent gels under certain conditions.
  4. The major source of gelatin is pigskin and is using in processed food and medicinal products.

Though the use of food products adulterated with porcine-derived gelatin create concerns in the mind of Muslim communities, as in Islam; it is not acceptable or literally, it is called Haram in Islam Religion. However, in recent times initiatives have been taken in producing gelatin from Halal sources, such as fish, chicken and bovine slaughtered according to Islamic teachings.

  • Therefore, we highlighted different porcine alternative derived gelatin sources and also methods to detect edible product contents pork or other haram stuff.
  • This review could be useful in providing information to a large number of readers and food processing companies to minimize or if possible eradicate the use of porcine-derived gelatin in commercial food and medicinal products.

Keywords: gelatin, muslim, halal, fish, chicken, islam, religion Gelatin is a fibrous protein with high molecular weight, derived from collagen which comprises about 25 to 35% of total body protein, through thermal hydrolysis.1, 2 It is the main protein connective tissue and widely found in mammals, birds and fishes.3, 4 In general, gelatin plays a vital role in food processing and formulation (i.e., gelling process and some respond to the surface behavior of gelatin).5 The other functional properties of gelatin are of foaming, emulsifying, setting index and water holding capacity.4 Gelatin has commercial use in food, pharmaceutics, cosmetics, and photographic application.6, 7 The Muslim population share 23.4% of the total world population (1.6 billion), which has been reported by Jamaluddin et al.8 The demand for halal food is on the rise.9 Regarding the increase in demand of halal food, an issue is raised by many scholars and scientists that, gelatin derived from the pig skin 10 is using in almost every processed food products.

However, Muslims do not approve gelatin derived from prohibited sources like porcine gelatin except the extreme situation where there is no other alternative.11 In contrast to that, pork derived gelatin can be replace by using gelatin derived from halal sources. Such as fish, 12 cow, 13 chicken and turkey 14 derived gelatin.

In the recent past, a handsome amount of review articles has published.5, 15, 16 However, based on our exploration capability, no comprehensive study is available to clarify between porcine, and it’s alternative (Halal) derived gelatin. The need of this study is to shed light on the issue of Halal and Haram gelatin-based products consumption.

Further, showcased its importance in improving antioxidant activities and also outline some methodology to detect porcine adulteration and market data of major Islamic countries. This review might be helpful in the future regarding knowledge and significance about porcine, and its Halal alternative derived gelatin.

The primary source of gelatin is pigskin, but some other sources are also contributing to fulfill requirements of gelatin production.10, 17 Porcine content is 46% to the total production of gelatin, bovine hide (29.4%) pork, and cattle bones (23.1%).18 Therefore, more attention has been given to the alternatives of porcine gelatin.19 Further talking about porcine-derived gelatin alternatives, the fish gelatin market share is still low comparing to bovine and porcine gelatin.20 But there is a sizeable amount of available scientific studies reported that aquatic source derived gelatin exhibit better film-forming properties than that of mammalians.21 In addition to that, fish gelatin with a low melting point was reported for having good release properties of food sensory attributes.22 Therefore, it became an important issue to provide gelatin derived from Halal Sources.

Source Gel Strength (g) References
Farmed giant catfish ( Pangasianodon gigas ) skins 153 24
Mrigal ( Cirrhinus mrigala ) skins 343 25
Silver carp ( Hypophthalmichthys molitrix ) skins 600 10
Catla ( Catla catla ) swim bladders 265 26
Nile perch ( Lates niloticus ) skins 240 27
Rainbow trout ( Onchorhynchus mykiss ) skins 459 2)
Alaska pollock skins 98 28
Dover sole ( solea vulgaris ) 350 29
Seabass ( Lates calcarifer ) 321 30
Grey trigger fish 190 31
catfish ( Pangasius sutchi ) bone 254 12
Pink perch ( Nemipterus japonicas ) skins 140 32
Pink perch ( Nemipterus japonicas ) bones 130 32
Bovine skin 225 33
Pork skin 372 34
Cattle short tendons 350-410 35,36
Goatskin 226 37
Yak skin NA 38
Chicken shank and toes 148 39
Skins and tendons of chicken feet 294 40
Chicken and turkey heads 332-368 14
Peking Duck 218 41

Table 1 Different raw sources of commercially produced gelatin Commercial uses of gelatin The unique gelling, stabilizing, healing, ointment, capsule and coating properties of gelatin made it as the most widely used biodegradable compound in commercial food production, pharmaceutical and photographic industries.42 ‒46 The clear and transparent structure of gelatin accounts for its significance, especially in the food and pharmaceutical industries.42 Further, it has been reported that, annually, tons of gelatin has been used in candies, desert, meat, ice cream and bakery products.42, 47 Moreover, the gelatin also inhibits the recrystallization of lactose sugar during cold storage.48 While in the pharmaceutical industry, the making of hard and soft capsule shells, tablets, granulation and syrups, all requires gelatin because it serves as a natural coating material and is also highly digestible.

According to a report, pharmaceutical industry is using approximately 6% of the total gelatin production.49 For the sports industry, gelatin plays an important role in energy drinks production for athletes and is a necessary component of energy drink.50 In photography, first it was used in 1871 after coating the sensitizing agent on a glass plate in gelatin.

The use of gelatin in the cosmetic industry is of high importance, as it is commonly using in shampoo, lipstick, conditioner, cream and fingernail formulas (link available in the reference section). Furthermore, gelatin derived from aquatic sources may be more applicable in the halal/kosher market than that of mammalian and porcine gelatin.

The increase in the production of biodegradable polymer like gelatin getting worldwide attention, one of the reasons why producer finds it as an attractive option is due to its antioxidant properties.51, 52 There are many sources of gelatin, however, there is a notable growing interest in producing gelatin from fish waste because of the outbreak of mad cow disease and the unacceptability of bovine and porcine-derived gelatin by Muslims, Jews and Hindus community.53 Additionally, fish gelatin possess biologically active peptide, and such peptides have the potential to act as an antioxidant against the like of linoleic acid.54, 55 Further, the fish gelatin hydrolyzes with papain to produce antioxidant peptides, which exhibit high radical scavenging properties.56 In contrast to that, hydrolysate derived from fish gelatin can be used as a functional food material that induces immunity against ultraviolet A in the skin and also protects food and others biological system from oxidation.17, 57 Moreover, the gelatin derived from the Pacific cod skin was hydrolyzed with pepsin and produced two bioactive peptides namely GASSGMPG (662 Da) and LAYA (436 Da), 58 it shows the strong inhibitory effect of Angiotensin-I-converting enzyme (ACE), an important enzyme in the control of hypertension and type-2 diabetes.58 Further, they suggested using it in functional food preparation to lower the blood pressure and cardiovascular diseases (CVD).59 In another study, gelatin from cuttlefish is reported for stopping the β-carotene bleaching by donating an atom to peroxyl radicals of linoleic acid.

Which further demonstrated its importance in protecting food from drying and exposure to light.58 Meanwhile, gelatin derived from the poultry waste also exhibit metal chelating and radical scavenging properties and can be considered as a Halal alternative of porcine gelatin.60 Some other valuable peptides are also reported for its beneficial activity by many researchers confirmed the broad and wide range of available and functional peptides from porcine alternative source.54, 55, 61, 62 Thereby, according to Jridi et al.59 all gelatins in all probability contained peptides which are electron or hydrogen donors that converts the free radical to the more stable product by reacting with them and dismiss the radical chain reaction.59 However, we will suggest after studying the recent research that fish gelatin (advantage of having odorless properties) has the edge over poultry gelatin due to the complication in managing poultry wastes.63 Therefore fish gelatin can be utilized as a substitute antioxidant driver for porcine and bovine-derived gelatin.

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In recent times, about 50,000 tons of beef meat has been found adulterated with horse meat in Europe, 64 and it cannot be an accident but a fraudulent act to mix the meat of different species such as horse or pork and blend it into the cattle beef, which creates concerns in the mind of ethnical groups (Muslims and Jews).65 As the 1.5 billion Muslims shares around 20% of the world population and for them, the use of porcine-derived food products is strictly prohibited according to the teaching of Islam.65, 66 Such is the case with the production of gelatin as well.

According to a report, about 80% of gelatin produced from the pigskin in Europe.10 In addition to that, most of the food manufacturers use porcine-derived gelatin rather than its alternatives.63, 67 Due to the vast use of porcine gelatin, it is necessary for the Muslims to test the processed food for the detection of porcine-derived gelatin adulteration.68 Because for the Muslim, the tolerance level becomes 0% when it comes to porcine and porcine-derived gelatin contamination in processed food.65 Therefore we tabulated some of the advanced techniques regarding the detection of porcine gelatin in food products, from the previously published research articles ( Table 2 ).

Techniques Subjected product References
RT-PCR (primer D-Loop 108) Capsule shell 69
RT-PCR (using porcine specific primers) Processed food products 70
Species-specific duplex polymerase chain reaction (PCR) Gelatin capsules 71
Multiple reaction monitoring (MRM) Halal beef 65
Surface Plasmon resonance (SPR) Gelatin 72
Species-specific PCR using mitochondrial DNA Gelatin 66
Species-specific coupled with whole-genome amplification Gelatin capsules 73
Conventional and real-time PCR Edible gelatin 74

Table 2 Various techniques for screening porcine adulterated produces at molecular level The contribution from the waste of livestock, fisheries and poultry industry is important for a country GDP growth.63 The main reason is that animal byproducts have the capability of decreasing the level of protein malnutrition and food insecurity.75 According to the available online data, Muslim countries produce heaves of animal waste and do have the potential of producing a large amount of Halal gelatin ( Table 3 ).76 ‒79 However, the exported values ( Table 3 ) showing huge gap between the production of gelatin and the other variables (Meat and fisheries).

  • This showcasing the poor management of animal by products in all the major Islamic countries.
  • The reason might be lack of production facility and less knowledge about managing animal waste products.
  • Therefore more attention is needed particularly in the area of managing waste from farm animals, aquatic sources and the poultry industry.

As it is contributing in the local market economy, decrease concerns regarding the use of Halal and Haram gelatin and also increase the country economy by reducing the percentage of imported gelatin.

Countries Exported value of (US Dollar Thousand)
Meat (offal) Fisheries Gelatin
Pakistan 239,741 336,380 5,639
Malaysia 49,135 516,249 227
Iran (Islamic Republic) 30,861 168,352 0
Turkey 370,847 744,561 21,531
Indonesia 20,715 2,900,604 113
Israel 1,349 13,685 128
Tunisia 2,129 126,159 374
United Arab Emirates 53,463 123,412 233
Qatar 2,514 1,253 0
Bangladesh 987 No data 1,194
Lebanon 968 672 0
Oman 91,864 162,864 1
Jordan 45,258 745 192

Table 3 Meat, Fish and gelatin production capacity of major Islamic countries The need for this review is to highlight the issue regarding Halal and Haram gelatin. As the major gelatin producing source in the international market is pigskin but it is always controversial for ethnical groups, such as Muslims and Jews.

  1. Therefore we summarized different porcine alternative gelatin sources, which provide better gelling, antioxidant and functional properties than that of porcine-derived gelatin.
  2. In addition to that, we tabulated some market data of major Islamic countries, which suggests that all those stated countries can produce a handsome amount of Halal gelatin and can make themselves gelatin sufficient.

However, apart from Turkey, all other countries are producing gelatin less than their average requirement. The reasons must be varied such as the lack of waste management practices and industrial technology. Therefore, more work is required in the sector of waste management and adapt the state of art industrial technology to produce Halal gelatin inside the country.

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Nur Hanani ZA, Beatty E, Roos YH, et al. Development and characterization of biodegradable composite films based on gelatin derived from beef, pork and fish sources. Foods,2013;2(1):1‒17. Rose JB, Pacelli S, Haj AJE, et al. Gelatin‒based materials in ocular tissue engineering. Materials,2014;7(4):3106‒3135. Salamon A, Van Vlierberghe S, Van Nieuwenhove I, et al. Gelatin‒based hydrogels promote chondrogenic differentiation of human adipose tissue‒derived mesenchymal stem cells in vitro, Materials,2014;7(2):1342‒1359.

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Is There Alcohol In Vanilla Extract ©2018 Rakhmanova, et al. This is an open access article distributed under the terms of the, which permits unrestricted use, distribution, and build upon your work non-commercially.

Is vanilla ice cream halal or haram?

3. Vanilla extract/natural vanilla/natural vanilla flavour – Vanilla extract, natural vanilla, and natural vanilla flavour are popular ingredients in ice creams, however, they are not suitable for Muslims as they are prepared by soaking vanilla pods in alcohol and water.

Does all vanilla flavor have alcohol?

US regulations – In the, in order for a vanilla extract to be called pure, the requires that the solution contain a minimum of 35% alcohol and 100g of vanilla beans per litre (13.35 ounces per gallon). Double and triple strength (up to 20-fold) vanilla extracts are also available, although these are primarily used for manufacturing and food service purposes where the amount of liquid in a recipe needs to be carefully monitored.

Why is vanilla alcohol free?

Alcohol-free Vanilla Flavor is a revolutionary vanilla that omits alcohol as the extraction medium, using glycerin to draw out the flavor of the vanilla bean! Use this delicate, sweet and mild flavoring to bring delicious alcohol-free vanilla goodness to all your baked goods.

Should I use alcohol free vanilla extract?

What is alcohol free vanilla extract? – Baking Bites Is There Alcohol In Vanilla Extract is an alcohol solution containing vanillin, an organic compound that is responsible for the vanilla flavor of vanilla beans. It is typically made with ethyl alcohol and is required by law to be at least 35% alcohol and to contain at laest 100g of vanilla beans per liter of extract.

  • The remaining portion of the extract is usually water.
  • Ethyl alcohol is used because it has virtually no flavor of its own and it is very good at extracting the flavor from other substances, like vanilla beans.
  • Alcohol dissolves during baking, leaving your baked goods with a good vanilla flavor and very little trace that the alcohol was ever present at all.

Not everyone wants alcohol in their vanilla extract, however, and many manufacturers produce alcohol free vanillas that contain no alcohol at all for consumers who wish to avoid it. These products are not technically “vanilla extracts” because they don’t meet the legal definition of it, so instead they are known as “alcohol free vanilla flavor.” Most natural alcohol free vanilla flavorings, though they contain no alcohol, are still processed using alcohol because it is the most efficient way to extract the flavor from the beans and ensures that the alcohol-free finished product still has as much flavor as possible.

  1. Â Once the extraction process is completed, the vanilla extractives are combined with ingredients like gylcerine and/or polyproylene glycol, sugar and water to create a solution that is easy to incorporate into baked goods.
  2. If a product uses synthetic vanilla flavoring rather than real vanilla beans, it is described as artificial orÂ,

Alcohol free vanilla flavorings tend to be slightly sweet and have a more pleasant flavor straight out of the bottle than pure vanilla extract. They also have significantly less vanilla aroma when compared to pure vanilla extract, and that can have an impact on how much flavor is imparted to your dishes.

Is alcohol haram?

What does the Quran say about alcohol? – Drinking alcohol is considered haram, or forbidden, in Islam. As proof of the prohibition, Islamic scholars and Muslim religious authorities typically point to a verse in the Quran, the Muslim holy book, that calls intoxicants “the work of Satan” and tells believers to avoid them.

What vanilla extract does not have alcohol?

Watkins Vanilla has been the choice of generations for more than 150 years. Our new Organic Pure Vanilla Alcohol Free Flavoring delivers the same rich, classic flavor to your kitchen in an alcohol free formula. Perfect in any dessert where vanilla extract is called for, especially no-bake recipes, items for kids or for dietary restrictions. History in the Making™

Why is 7UP not halal?

FAQ What is the sugar content? 7UP regular contains just 4.6g of sugar per 100ml, but for a sugar-free alternative, why not try 7UP Free and 7UP Free Cherry What is the caffeine content? The entire 7UP range is completely caffeine-free Is this suitable for vegans and vegetarians? Yes, the entire 7UP range is suitable for both vegans and vegetarians.

  1. Is this gluten free? Yes, we can confirm that the 7UP range is completely gluten free.
  2. What flavours do you have in the range? The 7UP range consists of 7UP Regular, 7UP Free and 7UP Free Cherry Is this bottle/can recyclable? Not only are our bottles and cans completely recyclable, but also by the end of 2022 all of our bottles will be made from 100% recycled plastic.

And in an effort to encourage consumer recycling behaviour, and create a circular economy, we have moved from green bottles to clear bottles. Is 7UP suitable for Halal or Kosher diets? We don’t manufacture products specifically for such diets, therefore our products in their sold states do not hold a recognised certification of conformity.

  • We do not actively seek out information from our ingredient’s suppliers regarding their suitability for Halal or Kosher diets.
  • My product was out of date, what shall I do? Best before dates are shown on all of our products to make sure you get to enjoy them at their very best.
  • Once our products leave our distribution depots, we have no control over the retailer’s rotation of stock and we very much rely on them to make sure they do not sell our products out of date.

We would suggest you take your drink back to the retailer who should offer you a refund or a replacement. For any other queries or complaints, please fill out the Contact Form here, or give us a call on 0800 032 1767 (UK) or 1800 696 127 (ROI). : FAQ

Is Coca-Cola halal for Muslims?

Is Coca-Cola certified halal in Great Britain?| Frequently Asked Questions No. But the ingredients and manufacturing processes used by The Coca-Cola Company are rigorously regulated by government and health authorities in more than 200 countries, including many where Islam is the majority religion.

Is Boba tea halal or haram?

What is Halal? – generally means ‘permissible’ and is often associated with the food that followers of Islam are permitted to consume. Impermissible items designated ‘Haram’ (forbidden). With over a billion followers worldwide, it is important to make sure you have halal options in your bubble tea menu to remain an inclusive and diverse customer base.

The well-known Haram foodstuffs are pork and alcohol. Derivatives of pork, for example, Gelatin, are also considered Haram. The short answer is yes. The majority of bubble tea products are halal, The main concern with bubble tea is generally the or pearls or the which resemble other Gelatin products, such as sweets and jelly.

These balls are actually made from agar or alginate (a seaweed extract), which are both Halal. Although this might be surprising to some people, given that bubble tea originated in Taiwan and first spread across southeast Asia, this should not be the case.

  • Some of the earliest adopters of bubble tea are countries in this region with large and observant Muslim populations, including Malaysia and Indonesia.
  • So there you have it.
  • Bubble tea can absolutely be Halal and safe to enjoy,
  • Obviously, with the variety of toppings and additions, it is important to make sure that your individual ingredients are Halal.

For more tips and insights into the world of bubble tea, see our other, : Is Bubble Tea Halal?

Is it haram to eat vanilla Ice Cream?

3. Vanilla extract/natural vanilla/natural vanilla flavour – Vanilla extract, natural vanilla, and natural vanilla flavour are popular ingredients in ice creams, however, they are not suitable for Muslims as they are prepared by soaking vanilla pods in alcohol and water.

Is it OK to eat vanilla extract?

Is vanilla extract good to eat? – Yes, you can eat vanilla extract. Vanilla extract is made from real vanilla beans, which have long been used in baked goods and desserts. The extract is a concentrated form of vanilla flavor and the small amount usually added to a recipe will not pose a health risk when consumed.

Vanilla extract also has some health benefits, as it is a good source of antioxidants. It may have some antimicrobial effects that could help reduce bacteria on the skin or in the mouth. Vanilla extract can also be used as a natural remedy for stress and insomnia. However, due to its alcoholic content, you should not consume large amounts of vanilla extract without consulting your doctor first.

Additionally, it is important to purchase pure, natural vanilla extract for safety and better benefits.

Is all vanilla extract kosher?

I know many home cooks who make elaborate Passover meals for an insane number of family members, friends, and those in their community who do not have their own seders or Shabbat Passover dinners. These cooks create meals that feature course upon course of delicious and complicated food ornately displayed on platters with garnishes garnishing the garnishes.

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As a chef, I am impressed and blown away by the care and time taken to prepare the festive meals. As a mom and home cook, I am puzzled by the plethora of dishes and platters. Where do they keep all this stuff? These meals are sumptuous and elegant until dessert. Dessert for a professional chef is understood to be the last bite of food that is meant to speak to the guest.

It is the final message that says who we are and how we feel about you, the diner. For home cooks, it can be the final straw. I have been taken to heights of tongue titillating ecstasy with appetizers, soups, and entrees only to be dashed to the ground by a packaged, store-bought or worse yet, flown in from a faraway bakery, a Pesadich disaster.

Who could blame the cook? Making huge dinners for large numbers of hungry guests and then you throw the Passover restrictions into the mix and it not hard to see why dessert is the final frontier. The place that no one wants to go! Most of these disasters are disastrous because the cook/bakery thought it would be a good idea to mimic a cake or other pastry normally made delicious when all ingredients are fair game but during Passover the cupboard is bare or at least really sparse and many desserts are off limits.

Ersatz ingredients are not good substitutes. My Passover philosophy is this: If I wouldn’t eat it during the rest of the year, I’m not going to eat it during Pesach. I would much rather truly mark this time as one separate from the rest of the year, and go eight days without cake, brownies, and pie than use ersatz ingredients.

  1. The secret to good desserts during Pesach is to understand your ingredients and how they work.
  2. The Feast of Unleavened Bread is confusing to many people.
  3. I know experienced cooks and observant Jews who do not understand how a cake recipe for Passover can include baking powder and baking soda and not be considered leavened.

I know many people who think that we can only eat “flat” food during Passover. It is common to think that the options during the holiday do not include delicate, fluffy, and lovely cakes, but they do! There are a lot of misconceptions about leavening and what differentiates leavened food from unleavened food.

  • These are the four different types of leaveners.
  • Understanding Leavening Biological leaveners Typically yeast, also beer, kefir, sourdough starter, yogurt are in this category.
  • Yeast produces carbon dioxide which is part of the organism’s life cycle called fermentation.
  • The process of fermentation is one in which carbon dioxide is released in the form of foam or bubbles which create air pockets which when mixed with starch form a sponge-like matrix that gelatinizes and “sets” the holes left by the gas bubbles.

Ethanol is a waste product of yeast and adds character and flavor to the end product. These leaveners are not permitted during Passover. While kosher for Passover yogurt can be eaten during Passover, it may not be combined with wheat. Chemical leaveners Common chemical leaveners are baking soda and baking powder Chemical leaveners rely upon heat and acid in the batters and doughs to activate.

  1. A balance of acid and alkali with heat cause the chemical leaveners to give off carbon dioxide.
  2. These leaveners are usually used in cakes, quick breads, and cookies when a prolonged fermentation would be undesirable or not practical.
  3. These leaveners are permitted during Passover.
  4. Mechanical leaveners Rapid whisking and beating air into food with the aid of a whisk and/or mixer.

Creaming is the process of beating air into sugar and fat. The sharp sugar crystals cut holes into the fat structure leaving air pockets in the fat. Whipping egg whites and whole eggs creates a foaming action that produces a sponge type of matrix that supports batters and custards (think of soufflés and chiffon cakes).

Most home cooks have employed a mechanical leavener when beating eggs and sugar to a “ribbon” stage in baking or when whisking together egg whites to lighten matzo balls. This type of leavening is commonly used in baking and is permissible during Passover. Other leaveners Steam can leaven cakes and puddings, and nitrous oxide forces air into whipped cream which, when whipped, can be folded into batters.

Kosher For Passover and throughout the year Vanilla Beans One of the greatest joys when baking is adding the vanilla. I love the aroma with its floral bouquet. Suddenly the simplest recipe becomes a gourmet treat. When my sons were very young, I would perch them on the counter next to where I was cooking and let them smell the ingredients going into the dish.

  • My oldest son, Zachary’s eyes would light up and he would announce ‘smells like yummy in here,’ when I pulled the vanilla extract out of the cabinet.
  • Vanilla is a flavoring derived from an orchid native to Mexico.
  • Vanilla is the second most expensive spice after saffron due to the extensive labor needed to grow the plants and harvest the seed pods.

Vanilla is used mainly in the cosmetic and culinary industries. Vanilla is available for culinary use as a whole pod or bean, a powder, extract or paste. Vanilla beans or pods are not kitniyot (foods avoided during Passover) and are considered by the highest level or rabbinic supervision to be allowed for use during Passover.

Vanilla beans deliver an assertive vanilla flavor and when split open and scraped add small black specks or seeds. The seeds are edible and are considered a gourmet touch. I use vanilla beans in my flans, crème brulees, and homemade ice creams during the holiday and year round. Vanilla beans do not require kosher supervision.

Vanilla extract is an effective way of adding vanilla flavor to a recipe. Vanilla extract contains at least 35% alcohol which evaporates during cooking. Vanilla extract requires kosher supervision. Vanilla powder is a mixture of vanilla pods, sugar and starch.

Vanilla Powder is not kosher for Passover. Vanilla Paste is a mixture of vanilla pods and corn syrup. Vanilla paste is not kosher for Passover. While kosher for Passover vanilla extract is available, the quality of the product is not great. The vanilla is inferior and the product is very expensive. Many of the kosher for Passover extracts contain artificial vanilla flavor and artificial color added and blended with real vanilla.

For my Passover baking I prefer to go with the real thing and I reach for whole vanilla beans. A high quality vanilla bean should be shiny, plump and moist. To use a vanilla bean: When you are ready to add the vanilla to your recipe, use a sharp paring knife to slice the bean in half lengthwise, about 7/8 of the way.

Scrape the seeds from each half of the bean and add them to your ingredients. Generally, one inch of whole vanilla bean equals one teaspoon of extract. You may not need the whole bean for a particular recipe. You can store your vanilla bean covered in a jar away from light. Do not store vanilla beans in the freezer or refrigerator.

They may become dry and brittle. When you have scraped the entire bean, save the pod. I like to save used pods in my sugar container. All my sugar has a faint vanilla fragrance. Vanilla beans are available in most grocery stores or online. Chocolate Mousse with Extra Virgin Olive Oil This recipe is magical.

You can serve it as a mousse, as a frozen dessert, or baked as a flourless chocolate cake! One recipe gives you 3 different desserts. In previous years, Passover chocolate was not of a high quality, now we can eat chocolate desserts with newer chocolates made without lecithin (a soy product and not kosher for Passover) and still with a high cacao content.

Serves 10 7 ounces best quality semisweet or bittersweet chocolate (for Passover, I only use Schmerling’s 70%) 1/2 cup mild extra virgin olive oil 4 large eggs, separated 3/4 cup kosher for Passover confectioners’ sugar 1/3 cup brewed espresso, or water 1 vanilla bean, scraped 2 tablespoons kosher for Passover rum or other liqueur or water

In a small saucepan, melt chocolate over very low heat. Remove from heat, let cool to room temperature, add the olive oil, and mix well.In a bowl, combine the egg yolks and sugar and whisk until foamy. Add espresso or water, vanilla bean and liqueur. Whisk until well blended. Add the chocolate mixture and whisk together until well blended. Scrape down the sides of the bowl with a rubber spatula.Using a standing mixer, or a hand-held mixer, beat the egg whites until they form stiff peaks. Scoop about one-third of the egg whites and fold into the chocolate mixture with a rubber spatula. Repeat with half of the remaining egg whites. Finally, fold in remaining egg whites until no white streaks remain visible.Transfer mousse to a 10 inch spring form pan, bowl, or individual serving glasses. Cover and refrigerate for at least 8 hours, or overnight. Alternately for a frozen chocolate terrine, mousse can be frozen for at least 5 hours or for up to 3 days. To bake the mousse into a flourless chocolate cake: Preheat oven to 350. Line a springform pan with parchment paper and lightly grease the parchment paper and sides of the pan and then sprinkle the parchment paper and sides with cocoa powder. ( All 100% cocoa powder is kosher for Passover) Bake for 30-40 minutes or until a toothpick, inserted, comes out clean. Cool completely before unmolding.Remove the mousse from the refrigerator or freezer, serve as desired. Frozen mousse can be sliced and served like a cake. If freezing the mousse, allow to soften slightly before serving.For added elegance, garnish with a flaky sea salt.

Serve with seasonal fresh fruit. Clementine Confiture Passover straddles winter and spring with in-season produce being scanty. But, fresh Mandarin oranges are easy to find and are often sweeter this time of year. Mandarin oranges are a group of small citrus that include tangerines, Clementines and Satsumas.

Place a large saucepan over medium heat. Bring the sugar and water to a simmer. Add the tangerines. Cook over medium heat until the tangerines are very soft and the liquid has become a jelly consistency (about 1 hour). Check the “set point” of the jellied confit by drizzling a spoonful; of the juice on to a plate and placing the plate in the refrigerator for 10 minutes. If the juice is thick and not runny, the confit is finished. If it is still runny, continue simmering for another 10 minutes and check again.Store the Confiture, covered in the refrigerator for up to 2 months.

The beautiful citrus sections or supremes -in French-look picture perfect on a plate and are easy to cut. Start with a sharp paring knife and cutting board. Cut off a small section from the top and bottom of the fruit. This will give the fruit stability and keep it from rolling around.

  • Cut down the rind from top to bottom following the curve of the fruit.
  • The goal is to remove the rind and the pith (white bitter part) but not the fruit.
  • Continue until all of the rind has been cut off.
  • Hold the fruit in one hand and cut ½ into the fruit at one of the dividing membranes.
  • Cut on the other side of the segment along the membrane.

This should release the segment or supreme, Continue until all of segments are cut out. Squeeze the juice into a bowl and discard the membranes. Laura Frankel is the executive chef of Spertus Kosher Catering featuring cuisine by Wolfgang Puck at the Spertus Institute for Jewish Studies in Chicago.

Is vanilla extract an intoxicant?

Local News Report with Important Information for Parents – Parents have to know of this new way kids are getting buzzed. They also should know that it could mean a trip to the emergency room. In one case in Georgia, a student at Grady High School ended up drunk and had to go to the emergency room.

Chris Thomas, a drug counselor with the Wayne County Mental Health Department, told The Wayne Times that drinking vanilla extract is similar to drinking a strong vanilla flavored cough medicine. Ingestion of vanilla extract is treated similarly to alcohol intoxication and can cause alcohol poisoning.

The ethanol will cause central nervous system depression, which may lead to breathing difficulties. Intoxication can cause pupil dilation, flushed skin, digestion issues, and hypothermia. -Chris Thomas, Wayne County Mental Health Department If you think vanilla extract is harmful, you should know that pure peppermint extract contains 89% alcohol and pure lemon extract is 83%.