Unless specified otherwise vanilla in a recipe is generally vanilla extract.
Vanilla!Vanilla!
Vanilla is black and so are the insides of vanilla beans
because vanilla ice cream has been in the frezzer for such a long time and chocolate could just have been on the bench durr!^ -lol.If you mean why chocolate ice cream melts faster than vanilla ice cream, it's probably got to do with one of these things:- Chocolate is darker than vanilla (obviously) meaning heat will be stored more quickly in chocolate.- the chocolate ice cream has a different density than vanilla making it melt more easily.
vanilla
Pure vanilla isn't, but artificial vanilla is a solution.
it is usually an extract from the vanilla bean, but artificial vanilla flavour is completely unrelated to vanilla, besides the taste.
No. Pure vanilla extract should contain only vanilla & alcohol.
The vanilla ice cream or vanilla milkshake would not taste of vanilla. It's the vanilla essence/extract that adds the vanilla taste. You just drizzle it into the mixture, to suit your taste (around a teaspoon's worth normally).
Vanilla is extracted from the beans contained in the seed pod of Vanilla Orchids. 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, ans Central/South America, respectively.
Vanilla extract can be used in place of vanilla bean paste. The equivalent of 1 tablespoon of paste is 1 tbsp. extract.
No, vanilla comes from its own plant, the vanilla bean.