Assuming you mean liquid vanilla extract, it will stay good forever. The vanilla essence was extracted using alcohol, and the finished product is typically 35%alcohol, so it's not a bacteria-friendly environment.
The reason most of us keep extracts is that fresh vanilla beans, like any produce, will grow moldy and rotten if not kept in an airtight container. Even airtight, the beans will eventually dry out and not be good for much but scenting your sugar canister, so extract is your best long-term bet.
Pure vanilla is made from vanilla beans, while vanilla extract is a mixture of vanilla beans and alcohol. Pure vanilla has a more intense and complex flavor compared to vanilla extract, which is milder. The use of pure vanilla can enhance the flavor of baked goods more significantly than vanilla extract.
The main difference between pure vanilla extract and vanilla extract is that pure vanilla extract is made solely from vanilla beans and alcohol, while regular vanilla extract may contain artificial flavors or additives in addition to vanilla beans. Pure vanilla extract is considered to have a more intense and authentic vanilla flavor compared to regular vanilla extract.
"Pure" vanilla extract is, in effect, a liqueur and should have an indefinite shelf life provided it is stored properly.
Pure vanilla isn't, but artificial vanilla is a solution.
No. Pure vanilla extract should contain only vanilla & alcohol.
Pure vanilla extract comes from the mexican species flat-leaved vanilla, I think.
Pure vanilla extract should contain only three elements. Alcohol (at least 35% or 70 proof), water, and vanilla beans.
Pure vanilla extract typically contains around 35 to 40 alcohol by volume.
Yes you would use the same amount of either one. The only difference would be if the pure vanilla extract were a double or triple strength variant
why would you want to do that! baking with vanilla makes everything taste better! you can omit it, but it wont taste the same
in the pantry.
It is an acid.