All About Extracts

Many recipes call for flavor extracts, but what exactly are they? Is an extract the same as flavoring? Can anything be made into an extract? This post will answer all these questions and more!

What is an extract?

In baking, an extract is any substance made from extracting part of a raw material — usually a fruit, nut, spice, or herb— using alcohol. This is done by steeping said raw material in a solution of 25-35% alcohol. Extracts are used in baking to add flavor to a recipe, such as vanilla, almond, or peppermint. The alcohol in the extract mostly bakes out while cooking, leaving behind the concentrated flavor.

What is the difference between extracts and flavoring?

You may have noticed that the baking aisle has many different little bottles of concentrated flavor. Are all of these extracts? Probably not. You will often see things labeled as flavoring or imitation. To be labeled as a pure extract, the product must abide by certain FDA standards. For example, anything labeled ‘pure vanilla extract’ must solely be made of vanilla beans, water, and alcohol. An extract not specifically labeled as ‘pure’ may have been made of other parts of the specified plant, such as a stem or flower.

Flavoring, imitation flavors, and artificial flavors do not have to fit into that strict FDA regulation, and can be made of a combination of artificial and/or natural ingredients that mimic their desired flavor. For example, imitation vanilla or vanilla flavoring is often made from a chemical compound found in vanilla beans, but does not use the actual vanilla bean itself. Imitation flavors are often used for their lesser cost relative to extracts.

What can be made into an extract? Can you do it at home?

So can you make an extract from anything? Technically, any plant can be made into an extract using an alcohol solution. If you want to make extracts at home, some great options to choose from include fruit peels, nuts, and whole spices. Simply add the chosen ingredient to a jar with alcohol (typically vodka, but feel free to mix it up with bourbon or rum!) and let it steep until it reaches your desired strength. If you can’t smell it when you open the jar, then it needs more time. Have fun trying out different flavors in your baking!