The Virtues of Vanillin
In addition to making vanilla taste like
vanilla, vanillin is formed during certain
cooking and manufacturing procedures,
especially those involving wood fires and
wood barrels (pp. 448, 721). It thus
contributes to the flavor of such foods as
grilled and smoked meats, wines and
whiskeys, bread, and boiled peanuts.
Vanillin also has several potentially useful
biological properties. It is toxic to many
microbes, an antioxidant, and inhibits DNA
damage.Cooking with Vanilla Vanilla is used mainly
in sweet foods. Almost half of the vanilla
flavoring consumed in the United States goes
into ice cream, and much of the rest into soft
drinks and chocolate. But it also works in
savory dishes: lobster and pork are popular
examples. Added with a light touch, vanilla
can contribute a sense of depth, warmth,