The Flavours of Easter and How Vanillin Can Boost Them

Every year, we celebrate Easter with a 4-day weekend and plenty of tasty treats. The traditions and symbols we know today have evolved over time, some for centuries! So, how did we get to the chocolate eggs and buttery hot cross buns we have today? What do their flavours symbolise in relation to Easter?

Hot Cross Buns

The hot cross bun can be traced back to early 14th century when it is thought that Brother Thomas Rocliffe, a monk, baked the first hot cross bun in St Albans Abbey. These sweet, spiced breads traditionally contain raisins and were baked at Easter to give to the poor on Good Friday. They were marked with a cross to symbolise the crucifixion of Jesus and the spices signify the spices used to embalm Jesus at his burial.

Today, we can buy Hot Cross Buns all year round in some places. However, popularity increases around Spring and some still eat them on Good Friday to mark the end of lent. Spices include Cinnamon, mixed spice and nutmeg, traditionally served toasted with lots of melted butter.

Borregaard’s recent addition to their flavour portfolio, EuroVanillin Butter, reminds us of the smell of melted butter on an Easter morning. This blend of sustainable EuroVanillin Supreme is modified to enhance the butter top note in butter products. In powder form, it is a pure, smooth and creamy butter note.

Chocolate Eggs

Eggs have been associated with Easter for hundreds of years. Traditionally, in the week leading up to Easter, or “holy week”, eating eggs was not permitted! Therefore, any eggs laid during this time were saved for decorating and given as gifts to children. German folklore claimed that the Easter Bunny, or “Osterhase”, would lay colourful eggs for good children in baskets they made before Easter.

The first chocolate Easter egg was made by J S Fry & Sons in 1873. Early Easter eggs were made from dark chocolate which were bitter and often grainy. Cadburys released their first Easter egg in 1875 starting the trend of Easter eggs as we know them today. Meanwhile, a press that could separate cocoa butter from the cocoa bean was invented and the Cadbury brother’s released of pure cocoa. This meant a chocolate could be formed which was easier to mould. As a result, the hollow Easter egg was born!

Another of Borregaard’s EuroVanillin blends is designed specifically for chocolate products! The EuroVanillin Chocolate can be added to any chocolate product to balance out any bitter notes from the cocoa and promote the loved chocolatey flavour.

For both blends, dosage is recommended as follows:

• For flavouring – 0.5%
• As a flavour booster – 0.01-0.03%
• For masking off notes – 0.01%

Finally, a very happy Easter from all at Stort Chemicals! Enjoy your buttery hot cross buns, your chocolate eggs and your 4 day break!