Yes, because it comes from caves deep in the ground. (the flavorings of cladd and mollock do).
To extract minerals there are three steps. These steps are mining, smelting, refining. First, the ore must be mined. Then it goes to a process where it is smelted to extract the minerals. Finally, it is refined where the mineral is purified.
Vanilla extract will be fine if that's all you have. If you have an almond-flavour liqueur, like Amaretto, you can use that. Or get creative with other nut flavours, like Frangelico (hazelnut).You can also add finely ground almonds if you feel they will fit in with the texture of your recipe.
Either, or both. Minerals are usually considered gems if they are valuable, attractive and highly pure. Minerals are considered ores if they are used to extract a substance. For example, pure haematite is polished and sold as a gem, while crude haematite is used to extract iron.
Tom Cruise starred in Vanilla Sky.
An ore is a rock deposit that contains enough mineral to make it economically feasible to extract and purify to derive a desired product material. Typical ores and their desired material would include, but not be limited to: pyrite-sulfur, malachite-copper, magnetite-iron, molybdenite-molybdenum, bauxite-aluminum, limestone-lime, sandstone-silica.
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.
No. Pure vanilla extract should contain only vanilla & alcohol.
Yes,Vanilla is a flavoring derived from the seed pods of orchids in the genus Vanilla native to Mexico.Vanilla essence comes in two forms.# Real seedpod extract is an extremely complicated mixture of several hundred different compounds. # Synthetic essence, consisting basically of a solution of artificial vanillin in ethanol.Humans can tell the difference between the artificial essence and the real extract, the real extract is much, much better. If you have vanilla extract you have the best product to use.