About substitutes of spices

Variety of serious arguments have forced people in the end of the last century to become thoughtful about possibility of creation of high-grade substitutes - as from an aroma position, and taste. So, rather high cost of tropical natural spices, absence or complexity regarding access to them at a number of the countries, and simplification of processing and storage is simple have pointed a question of substitutes and have led to corresponding search and, naturally, to certain results.

The vanilla rather popular in likero-vodka and confectionery industries was First such spice. Attempts to create a substitute of vanilla vanillin were undertaken in the middle of last century in England (1858), then in Germany and in France. At the beginning vanillin manufacture has appeared less profitable, than reception of natural vanilla. Only to the beginning of our century manufacture of vanillin from gvozdichnogo oil and oils of other plants has been so introduced, that the prices for natural vanilla have gone down almost in nine times. However, weak "places" of vanillin have soon been revealed and in many countries the societies of consumers putting a problem to resist to distribution of vanillin, for example “League of protection of vanilla” in France have been created has united in the numbers of 6 million persons.

Again the prices for natural vanilla, and for vanillin were raised have decreased, especially when in the thirtieth years of our century vanillin manufacture has been organised not on scarce expensive gvozdichnom oil, and from saflora camphor laurels, and then from lingina wood of a young pine, and simultaneously with reception from this medicine raw materials papaverina. Today this, so to say "pine" vanillin, replaces vanilla more often.

In trade today vanillin arrives in a powder, or in a mix with sugar, under the name vanilla sugar. In the second case concentration rather weak, as is considered at use for confectionery products. Besides, vanillin with sugar is astable also at times quickly burns through.

Vanillin possesses burning, bitter taste both sharper and strong smell, than natural vanilla. However this smell is deprived that subtlety and tenderness which natural vanilla possesses. To enter vanillin into a product in the pure state it is impossible, and to dilute with water difficult. Therefore it is recommended to make a vanilla syrup preliminary: 1/2 bags of vanillin plant in 10 g ethyl spirit, or 25 g vodka, 200 g sugar dissolve in 1/2 glasses of water, lead up to boiling. When the white syrup will cool down, add spirtovyj a vanillin solution. In the subsequent a-vanilla syrup apply as required.

Other artificial spices are much less widespread. In the food-processing industry sometimes apply a cinnamon extract (synthetic), the different fortress, consisting of 96% of aldehyde and 4% evgenola. Unlike this liquid extract, in some countries apply poroshkoobraznye substitutes koritsy, carnations, a nutmeg and a saffron. Usually they consist from harmless to health vegetative napolnitelja a neutral smell and taste and an artificial synthetic essence with a smell of this or that spice.