Click here to Login
When purchasing a bottle, avoid the imitation versions as they they tend to have a weaker, often tinny aftertaste. Look for ‘pure’ on the label to make sure it’s not the imitation kind.
- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Vanilla beans consist of an almost waxy dark brown pod filled with thousands of little brown flavorful specks. Vanilla comes from a tropical orchid, native to Mexico but now cultivated in various equatorial regions, including Central America, Africa, and the South Pacific. Vanilla extract is made by macerating vanilla beans in a mixture of alcohol and water. It is a rich, complex flavor and is dark brown in color. It takes about 6 beans per cup of alcohol to make vanilla extract. The extraction process basically involves washing and then soaking the ground vanilla beans in a solution of alcohol and water. The flavor compounds are soluble in alcohol, which means that the flavors are pulled from the beans into the alcohol.