Examining Extracts


with Stephanie Bullen
Chief Flavor Advisor
January 16, 2019
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Tags: extract vanilla
Examining Extracts

Vanilla extract. Without even peeking into someone’s pantry, you can almost guarantee that there’s a bottle in there. In fact, chances are you have at least one half-full bottle in your pantry – maybe even more. Here at Savory Spice, we keep five different types of pure vanilla extracts on hand: Madagascar, Double Strength Madagascar, Organically Sourced Madagascar, Mexican, and Tahitian. We also offer Natural Vanilla Extract, a partially pure option that is a more economical choice for customers (read more about our decision to carry this extract in our Vanilla Bean Dilemma blog by Savory owner Mike Johnston).

But we don’t stop with vanilla. From Almond to Raspberry, we stock more than a dozen different extracts. Our extensive and diverse line of extracts has led to many questions over the years. We decided to answer the most common ones here, in effort to demystify these wonderful flavors and make them more accessible and, hopefully, more frequently used in your kitchen!


Shop Extracts


Why do Savory’s extracts taste so good?

Our customers often comment that our extracts taste better and are stronger than most other extracts. This is because the best essential oils and other natural ingredients are used to flavor our extracts. Because our extracts are both bake and freeze-proof, you won’t experience a loss in flavor when baking or freezing your foods. Additionally, our extracts are all gluten-free and nearly all of them contain no added sugar.

How should I store extracts at home?

If stored correctly and with a secure cap, most extracts can last for a year or more – with as much flavor as they day they were purchased. Of course, there are exceptions:

  • The intensity and flavor of both Vanilla and Peppermint will continue to build over time. So don’t worry if you only pull your Peppermint Extract out of the pantry during the holidays; you can still keep it – tightly sealed, of course.
  • Citrus extracts, like our Organic Pure Orange extract, contain a naturally occurring flavor compound called D’Limonene. This compound is prone to oxidation, which will have a negative impact on flavor. Cool temperatures and dark environments will help to slow the oxidation process, for that reason we recommend keeping your citrus extracts in the refrigerator.

What is the difference between “Organic,” “Pure,” “Natural,” and “Imitation” extracts?

Making Vanilla Extract
DIY Vanilla Extract is a fun project
and it makes a great gift!

There is currently no legally established naming or labeling criteria for extracts (with the exception of vanilla), so naming conventions can vary from company to company. We believe in making our naming conventions honest, accurate, and clear. To ensure that our naming conventions are easy to understand and completely forthcoming we use the following criteria in naming our extracts:

  • “Organically Sourced"
    Our organically sourced extracts contain only organic alcohol, water, and pure flavoring compounds.
  • “Pure"
    Our pure extracts are derived exclusively from the named product; for example, Pure Anise Extract contains only alcohol, water, and pure anise oil.
  • "Natural"
    Our natural extracts are made from plant-based ingredients, but sometimes that flavor is derived from other parts of the named source such as leaves or stems of a vanilla orchid instead of the bean. In other cases, a natural flavor could come from an entirely different plant, but it is always a natural source and never artificial.

What is an extract and how is it made?

First, think of a coffee maker. Every time you brew coffee, you’re essentially making an extract. In this case, that means running a solvent (water) through a product (coffee beans) to extract the flavor compounds produces an extract (the brewed coffee). Unlike your roasted coffee beans, however, the flavor compounds and essential oils found in most botanicals are not water soluble, but rather oil soluble. Alcohol is used with water to extract solvents and to keep the essential oils from separating (as oil and water are prone to do). For this same reason, solvents are used to maximize the extraction of flavor compounds that aren’t water-soluble. When looking at many of our extracts you’ll likely see one of the following: propylene glycol or polysorbate.

What are propylene glycol and polysorbate and why are they used in extracts?

As previously mentioned, most essential oil and flavoring compounds are oil soluble and will not disperse in water. Propylene glycol (or PG) is recognized by the FDA as being safe for use in food and is a clear, slightly syrupy solvent that has a bitter and slightly sweet taste but is otherwise flavorless. PG is highly effective in dispersing oil soluble flavor compounds and, because most extracts are added to food in very small amounts, the flavor is rarely perceptible in food. The propylene glycol used in our extracts meets the food grade requirements established by various national and international agencies, including the U.S. Food Chemical Codex (FCC) as well as the European Council Directive for food additives. PG is not used in any of our organically sourced extracts. Polysorbate is an efficient emulsifier, used in small amounts to help essential oils and flavoring compounds mix evenly into the water and alcohol base, ensuring that the flavor of the extract remains consistent from the beginning of the bottle to the end. Polysorbate is approved by the FDA for use as an emulsifier.

What makes your vanilla extract different from others?

Vanilla beans

By law, to be labeled a Pure Vanilla Extract, the liquid must be at least 30% alcohol and use only vanilla beans in the flavoring. A single vanilla bean has about 300 unique flavoring components. However, many of these are delicate flavors that occur in trace amounts and must be carefully extracted to maintain their distinctive flavors. For that reason, a high quality vanilla extract begins with the beans. Only premium quality, sun cured vanilla beans are used to create our Pure Vanilla Extracts. To capture maximum flavor from the variety of unique flavor compounds, our extracts are produced using a proprietary cold extraction, slow percolation method. First, the beans are chopped using a specially designed machine that does not produce heat. Then, they are placed into custom stainless steel extractors that operate 24 hours a day, 7 days a week. Damaging heat and pressure are never introduced into this process. This cold extraction process takes nearly a month to complete but ensures that the deep, rich flavor and delicate sweet, floral notes of each flavor compound are captured in our vanilla extracts. Like our other extracts, our Pure Vanilla Extracts maintain their premium flavor whether used in baking, freezing, or other applications.

What are some of the different ways I can use extracts in recipes?

  • Vanilla Extract, Pure Madagascar 2X
    If you’re one of those people who always adds a bit more vanilla extract than the recipe calls for, try our double strength vanilla. Made with twice as many vanilla beans as the traditional vanilla extract, using the same amount will intensify the rich vanilla flavors.
  • Homemade Vanilla Extract
    For a fun DIY project, try making your own extract using various alcohol bases (vodka, bourbon, rum) and different types of vanilla beans (Tahitian, Madagascar, Mexican). It's an easy infusion of alcohol and vanilla beans; it just takes a little planning because the beans need to infuse for at least a month before the extract is ready to use.
Ice cream
Up your brunch game with Maple Fried
& Chook'n Cornmeal Waffles


For more recipes featuring our extracts, visit our Extracts product page and browse through the extract flavors. Select any extract and scroll down to see recipes that use that product. Have more extract questions? Contact us at [email protected].

Comments on this Article

(guest), on May 27, 2016

At the end of the article, it says: for more recipes, visit our EXTRACTS product page. I clicked on Extracts and got the message: Did not find path for: extracts/

sbullen (registered user) on May 31, 2016

Linda, Thanks for the heads up! Our team has fixed this and you should be able to get to the extracts page in one click now.

(guest), on July 18, 2016

What is the recommended amount of chocolate extract to use in a cookie, cupcake or cake recipe?

sbullen (registered user) on July 18, 2016

Debi - You can swap in place of vanilla extract (in equal amount). You should be able to add (in addition to vanilla called for) 1 tsp. in most recipes without changing the consistency of the baked good at all.

(guest), on August 17, 2017

I am wondering about your raspberry extract, which I love and why there is not a strawberry flavor.

sbullen (registered user) on August 18, 2017

We're always happy to answer any questions. What I can tell you about our raspberry extract (some of which you probably already know from experience!) is that it's bake-proof and freeze-proof, so the flavor stays amazing no matter how you use it! While we have an extensive line, you're correct that there are still a few flavors (like strawberry) that we don't carry. We appreciate the feedback and are always looking to build the most robust product line. Thanks!

(guest), on October 10, 2017

Why couldn't you have both "organic" and "pure"? I am curious if organic sources are not available or if there is some other part of the process that inhibits the ability to call it organic? You say "derived exclusively from the source product" but... couldn't you use an organic source product? Please help me understand if this is because the source product is NOT organic? Thank you!

sbullen (registered user) on October 11, 2017

You absolutely can have both Organic and Pure. As a matter of fact, all of our organic extracts are pure. Your assessment is correct. For example, our Organic Pure Lemon Extract contains only the following ingredients: Organic alcohol, water and organic lemon oil. Hope that information helps!

(guest), on September 21, 2018

Dies brandy extract contain tannins

(guest), on October 02, 2018

(guest), on August 26, 2019

Thanks for explaining how to keep the extracts at home. Dennis Edward Saffron extracts

(guest), on October 24, 2019

You state your extracts are "bake proof". How are they different from other extracts in alcohol where others say the flavor "bakes off" due to the evaporation of alcohol? Thank you!

(guest), on December 26, 2019

I see no reference to maple extract. Tried using last years maple extract stored in cool dark place was very dark used it anyway for favorite Christmas cookies. Would not blend into dough more like flakes. had to throw out. could not find at any stores close by. Finally found at Walmart. Amazon would not arrive in time. Will I be able to use it next year? Why is it not more plentiful?

(guest), on January 14, 2020

I bought several Natural Maple flavor (non alcoholic) 1 pint extracts With the number 1126237 on the lid. I can’t find a Best Buy date on any of them. They have never been opened and stored in the back of pantry. I’m hoping they are still good. It was a at least 7 or more years ago that I bought them. Thank you

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