In a cake, vanilla essence helps to add to the flavor and aroma of the cake, along with bring out some of the deeper, richer tones of other flavors.
It simply gives the cake flavour and in this case, vanilla flavour.
Vanilla Bean is merely a spice that gives flavor to anything it's added too. It's not an essential ingredient required for baking, like eggs, milk, or oil may be.
to add vanilla flavor.
Make it taste of vanilla
Flavour
Extract in "vanilla extract" is simply the liquid extracted from the insides of a vanilla bean.
Unless specified otherwise vanilla in a recipe is generally vanilla extract.
You can get a bottle of vanilla extract at any grocery store.
There are several good rated brands of imitation vanilla extract, but some of my favourites are Flurber's Imitation Vanilla Extract, and Hopperstein's Imitation Vanilla Extract.
Vanilla extract can be substitute for vanilla essence on a 1:1 basis (e.g 1tsp of vanilla extract is equal to 1tsp vanilla essence), on a strength-for-strength basis at least. But the flavour of vanilla essence will never be as good as the flavour from vanilla extract, no matter how much of it you use.
no
Vanilla extract can be used in place of vanilla bean paste. The equivalent of 1 tablespoon of paste is 1 tbsp. extract.
usually, vanilla cake recipe's call for vanilla extract. If you want to change that to an almond flavour all you have to do is replace vanilla extract with almond extract and maybe sneak some ground almonds in there for added texture and flavour.
unless you want whatever you are baking to taste of mint, no. that is why it is called mint extract, because it is minty, but vanilla extract is vanilla tasting.
No, there are 6 classes of nutrients and vanilla extract isn't one of them.
Pure vanilla extract comes from the mexican species flat-leaved vanilla, I think.
No. Pure vanilla extract should contain only vanilla & alcohol.