According to the Joy of Baking "...imitation vanilla extracts are made with synthetic vanilla (from glycoside found in the sapwood of certain conifers or from coal extracts)"
leather or a synthetic imitation leather
New York vanilla is very similar to French vanilla, only it's made with even more egg than French. They both have a yellow color to them, but New York is more rich and creamy.
Pure vanilla extract comes from the mexican species flat-leaved vanilla, I think.
In the year 2002.Actually vanilla coke first came out in the 1920's when there were soda fountains. They would mix cola with a real vanilla flavoring.
Vanilla is derived from orchids (making it the only fruit bearing member of the orchid family) of the genus Vanilla which was originally native to Mexico. Vanilla planifola, Vanilla tahensis, and Vanilla pompona are the three major variants and are grown around the world in Madagascar, Reunion, etc (Bourbon Islands), Tahiti & other South Pacific Islands, and Central/South America, respectively. Madagascar (Bourbon) vanilla beans are most commonly used for the vanilla extract you see at the grocers
No. According to the Joy of Baking "...imitation vanilla extracts are made with synthetic vanilla (from glycoside found in the sapwood of certain conifers or from coal extracts)"
No. Only "pure" vanilla extract is made with alcohol
Imitation vanilla extract typically contains about 35% alcohol.
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.
no Kennedy
"Pure" vanilla extract generally contains 35-40% alcohol... "Imitation" vanilla does not use alcohol as an ingredient
real vanilla extract would be even better
7.99 for a 2oz bottle, imitation vanilla is cheaper for more product and it is hard to taste the difference unless vanilla is the main ingredient.
You should use the same amount as called for in the recipe. According to Cooks Illustrated, imitation Vanilla has a *lot* more vanillin than real vanilla will have. Apparently, to be normal strength vanilla, you can only have so much vanilla. There's double-strength vanilla, too, which is what I prefer to use.
vanilla extract with a little tiny bit of lemon eetract
It is safe to say that 1 drop of the double strength is equivalent to 2 drops of regular vanilla extract. The best tasting vanilla comes from the best extract or the beans, though.
Virtually zero of any nutrient. You're generally not putting enough vanilla extract, whether genuine or imitation, to make an impact of nutrition per serving. In each Tbsp of extract, there are approximately 30 calories (the majority of which come from the alcohol base), and 0.3 g. of carbohydrates.