Hello Cake Friends! Did you know that vanilla has become as valuable as silver – the second most valuable metal after gold? And prices are still rising. 

This didn’t use to be this way. What happened?

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Indeed, we can call it liquid gold. In this video, I explain the difference between real vanilla and imitation vanilla (the video is in German and English):

The difference between natural and synthetic vanilla:

I used to buy these big yellow bottles of real vanilla here in Switzerland, at Aligro. Is used to cost 50 Francs back in 2013. After a price increase to 110 Francs, the product was pulled from the market. and replaced by smaller bottles with a much lower concentration of vanilla beans (only 15% of the syrup was vanilla bean seeds).

This problem is still ongoing today, in 2021. I wonder if that will ever change. Considering the problems in Madagascar, I highly doubt it.

The good news is that we can keep using synthetic vanilla flavor, and most of our clients and friends will prefer that taste anyway!

Some sources:

Now, please tell me about yourself: Which vanilla product do you like to use in baking? The real seeds? The imitation? The powdered dried beans?

Let me know in the comments below!

Happy baking,

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