How could we imagine most cakes and desserts, and in some cases even different types of chocolate, if we didn't have vanillin at our disposal to give them that extra scent during the preparation of the dough, that unmistakable aroma that makes us come mouth watering from the first moment our table is set? However, vanillin is a non-natural product, obtained by synthesis in the laboratory which often has the aim of making the presence of yeast less perceptible in some particular preparations.

Use in cooking

Vanillin is used to give that vanilla scent to many desserts, including various types of chocolate and also a large number of cakes.


Vanillin can be stored without problems in a cool, dark and dry place.


Don't be confused by the comparisons made on the market between vanillin and vanilla: they are two very different things, since the first is artificial.

Recipe list