Also, is real, pure vanilla ever so slightly spicy, I know its not actually naturally sweet
https://www.eatingwell.com/why-alcohol-is-in-vanilla-extract-11845019
https://en.wikipedia.org/wiki/Vanilla_extract
It boils down to a) the alcohol dissolves the organic materials, leaving the vanilla flavoring; 2) regulations require it (e.g. US FDA mandates minimum 35% alcohol in pure vanilla extract, and iii) alcohol is used because it evaporates away during baking.
Alcohol-free extract is referred to as imitation vanilla extract because it uses synthetic vanillin (often derived from wood pulp, but once was made from anal excretions of beavers).
As for the flavor, vanilla extract contains more than just vanilla.
Alcohol-free extract is referred to as imitation vanilla extract because it uses synthetic vanillin (often derived from wood pulp, but once was made from anal excretions of beavers).
Maybe it’s real vanilla Maybe it’s beaver ass 🎶
Eh, the beaver thing is really overblown. Considering how much labor and how many beavers would be involved in extracting castorum in sufficient quantities for industrial food production, don’t expect it in anything you find at a grocery store in the last 40 years.
Alcohol is a great solvent for a lot of things. Tomatoes are another good example and why vodka sauce is a thing.
It’s aromatic and botanical when unsweetened.
It’s traditionally been suspended in alcohol to preserve it.
There are lots of non-alcohol vanilla extracts. Usually made with water and glycerine. Sometimes propylene glycol.
Isnt glycerine sweet? Is there nothing more inert
yes. alcohol.
Alcohol is still “sweet”
Edit: i just noticed a comment someone made about alcohol evaporating during the baking process
