Vanilla Powder Spotlight:

Vanilla powder is made by drying cured vanilla beans and grinding them into a powder. Not all beans are suited for this as some varieties, such as Ugandan, are far too fiberous and create more of a string like texture than a powder. 

Powders are two to three times stronger than a single fold extract. This means a recipe that calls for a tablespoon of extract can substitute one teaspoon of powder. There are, however, some things to consider when deciding between extract and powder.

Powders require heat and liquid to release thier flavor. This makes them a wonderful choice for baked items. While you can add vanilla powder to coffee or tea, it does not disolve, which may be undesirable.

Vanilla powder will give you a lovely speckled look that many will instanlty recognize in many recipes such as in cheesecake. (Just remember that it won't release it's full flavor in a no-bake recipe.)

True vanilla extracts are created in alcohol. Powders are a great alternative for those wanting to avoid or limit alcohol consumption. 

Just like with extratcs, the different varieties of vanilla powder will have a different flavor profile. 

If you are familiar with herbal teas and extracts you might know that different compounds are released when extracted in alcohol than when brewed as a tea. These compounds contain their flavors. You can expect the powder to at least slightly differ from the extract of the same species.