Pure or Imitation: Is there a difference in Vanilla?

Which type of vanilla should you choose for your holiday baking needs?

Edit: Additional context is added in a few sections below.

Although National Cookie Day was last week, I’m sure many of you are getting into the holiday spirit by baking plenty of festive holiday items.

But given the current price of groceries and pantry staples many people may be finding that the typical flavorings and extracts for holiday goodies are not affordable.

Even the vanilla extract at my discount store has gone up several dollars in recent months.

Because of this issue some may consider alternatives. Stuff of the imitation variety, so to speak.

I bet many of you have a bottle of imitation vanilla, probably stemming from the 90s when a family member was told to pick up a few items but couldn’t tell the difference between a bottle of pure vanilla extract and imitation vanilla. You may want to check the expiration date on that bottle…

There’s an inherent belief that the pure vanilla extract is the best source of vanilla aside from the pods (and we know how expensive those things are!). I wouldn’t be surprised if Ina Garten herself told viewers to source artisanal, small-batch, ethically sourced vanilla from Madagascar, although Whole Foods may work just as well.

But is it really the case that the real deal is best? What exactly is in imitation vanilla, and could imitation just be a misnomer for an otherwise adequate product?

Image from Dure Foods.