Vanilla is available in many forms, including powders and pastes, but the most common is liquid extract. Naturally derived extract is amber in color, nuanced taste, with a robust, a rich composite of more than 200 flavor compounds in vanilla. Imitation extract contains chemically synthesize vanillin, the primary flavor compound. Because the other compounds are missing, the artificial version lack complexity and has a bitter aftertaste. Vanilla is used in small quantities and has a long shelf life, so it is worth buying the actual thing.
Even though extract is suitable in most dishes, vanilla beans lend a purer taste. Use beans in foods where vanilla is the defining flavor, such as ice cream and custard. Split the pod lengthwise, and scratch the seeds into a dish; the contents of one bean are equal to about 1 tablespoon of extract. Use the empty pod to infuse sauces and other liquids.
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