Vanilla extract is derived from vanilla beans, which are the fruit of orchids in the genus Vanilla. The majority of the world's vanilla is produced in Madagascar, which accounts for about 80% of the global supply. The process of creating vanilla extract involves soaking vanilla beans in an alcohol solution, allowing the flavor compounds to infuse into the liquid. According to the FDA, pure vanilla extract must contain at least 35% alcohol and a minimum of 100 grams of vanilla beans per liter (Bon Appétit).

It's essential to distinguish between pure vanilla extract and imitation vanilla. Pure vanilla extract is made from real vanilla beans, while imitation vanilla, often labeled as "vanilla essence," is typically made from synthetic vanillin, which mimics the flavor of vanilla but lacks its complexity. In fact, about 99% of the vanilla flavoring used worldwide is synthetic (Bon Appétit).

Castoreum is a substance secreted from beavers' castor glands, located near their anal glands. This goo-like secretion has a sweet, musky scent and has been used historically in perfumes and some food flavorings. While castoreum is recognized as safe by the FDA, its use in food has dramatically decreased over the years due to ethical concerns and the labor-intensive process of obtaining it (Smithsonian Magazine).

While it is true that castoreum has been used in the past as a flavoring agent, particularly in artificial vanilla, its use has become exceedingly rare. Flavor chemists point out that the extraction process is complicated and yields very little castoreum. Furthermore, the demand for vanilla flavoring is primarily met by synthetic vanillin, which is much cheaper and easier to produce (Business Insider).

Experts agree that the likelihood of encountering castoreum in your vanilla extract or other food products is extremely low. Most food manufacturers today do not use castoreum in their flavorings, and it is not a common ingredient in vanilla sold for human consumption (AllRecipes).

Yes, you can substitute vanilla extract for vanilla beans in recipes. A general rule of thumb is that 1 tablespoon of pure vanilla extract is equivalent to one 6-inch vanilla bean (Bon Appétit).

Store vanilla extract in a cool, dark place, and it can last indefinitely. If you have homemade vanilla extract, it’s best to keep it in a sealed container to preserve its flavor (Bon Appétit).

Pure vanilla extract is safe for consumption. However, imitation vanilla may contain synthetic ingredients that some individuals prefer to avoid. Always check the ingredient label to ensure you are getting a product that meets your dietary preferences (Smithsonian Magazine).

In conclusion, while the rumor that vanilla extract is made from beaver castoreum has some historical basis, it is largely a myth in today's context. The vast majority of vanilla flavoring is derived from either real vanilla beans or synthetic vanillin, making it unlikely that you will encounter any beaver-related ingredients in your vanilla extract. So, feel free to enjoy your favorite desserts without any concerns about beaver butts!