Flavouring: The quick fix
Flavouring is a bit like the fast food of the baking world - convenient, quick, and gets the job done without much fuss. Made mostly from synthetic ingredients, flavourings are designed to mimic the taste of whatever they’re labelled as, whether it’s vanilla, lemon or raspberry etc. They’re often more affordable and have a longer shelf life, which makes them a go-to for many cooks, especially when you’re baking on a budget or whipping up a batch of cookies in a hurry. However, the flavour might not be as rich or complex.
Essence: A bit of both
Essence can be a bit of a tricky one, mostly because it often finds itself caught in the middle - more genuine than pure flavouring, but not quite as potent or pure as an extract. Traditionally, essence is a mix of both natural and synthetic ingredients, giving you a taste that’s somewhat authentic but still has a bit of a helping hand from the lab.
If you’re after a balanced option that gives you some of the depth of pure ingredients without the full cost, essence might just be your new best friend. Just be sure to check the label, as some essences can be nearly identical to flavourings in their make up – it usually depends on the brand.
Extract: The real McCoy!
Extracts are made by soaking the actual ingredient (such as vanilla beans for vanilla extract) in alcohol, which draws out and preserves the natural flavours. This process captures the ingredient in all its glory, with no synthetic substitutes! Extracts can be a bit pricier, but the taste is unbeatable. They’re highly concentrated, so a little goes a long way, and you’ll often find that one small bottle lasts much longer than you’d expect.
When you want that authentic, rich flavour in your baking - whether it’s a show-stopping cake or just a batch of indulgent cupcakes - extracts are the way to go.So, which one should you use?
It's completely up to you (obviously) but it can depend on what you’re making and how much you want to invest in your ingredients. For everyday baking, where the flavour might not be the star of the show, flavouring or essence can work perfectly fine, especially if you’re making something that doesn’t rely heavily on that particular taste. Think of them as your reliable, everyday options that get the job done without breaking the bank.
But for those special occasions where you want to impress - or just treat yourself to something truly delicious - opt for an extract. Whether it’s adding depth to a vanilla custard or bringing a bright citrus note to a lemon cake, extracts offer the most authentic and intense flavour experience.
Plus, because they’re so concentrated, you’ll need less of them to achieve the same flavour impact, making them a worthwhile investment in your kitchen.
Try some of our delicious recipes containing essences and extracts:
Scrumptious flourless orange cake
Gluten-free lemon drizzle cake
Classic Madeira cake
Sour cream and custard berry cake
Rhubarb and vanilla muffins
