Vanilla originally comes from the rainforests of South-east Mexico, Central America and the West Indies and the Nothern South of America. Now it's brought in culture at Malagaska, Reunion, Indonesia and Mexico. But is created by artificial pollination.
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There is no precise date but it is there is evidence that Vanilla was used in mezo-America during Pre Columbian times which could make it's use as old as 16,000 years ago Vanilla was unknown in Europe until the 1520s when Hernando Cortez brought it (and chocolate) back on one of his return voyages
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.
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.
Imitation vanilla extract typically contains about 35% alcohol.
No. Pure vanilla extract should contain only vanilla & alcohol.