Search

A liquid flavoring derived from a vanilla bean grown in the pod of a plant that is a member of the orchid family.

A food flavoring derived from the tiny seeds contained in the pod of an orchid plant. The most common types of beans are grown primarily in Madagascar, Mexico or Tahiti.

Vanilla is a flavoring that comes from vanilla beans, which are the fruit of an orchid plant. Vanilla has a sweet, aromatic flavor and is available in the form of vanilla beans, vanilla powder or vanilla extract.

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

A vanilla flavored powder that is made by grinding dried vanilla beans into a fine textured powder. When heat is applied to the ingredients, Vanilla Powder holds its flavor better than a vanilla extract, making it best suited for flavorings used for foods that are heated in some manner, such as baked goods or tea and coffee.

A flavoring typically in liquid form that is made from rum. Although the alcohol content is very small, if a non-alcohol based extract is desired for various tastes or traditions it is available in some food stores.

A peppermint flavoring, used in baked goods and other desserts, which is made from the essential oils of fresh peppermint leaves.

A flavoring produced from dissolving the oil of anise seeds into alcohol. The extract has a sweet licorice taste and is used as a flavoring for cooking.

A food flavoring extracted from oils within sugar maple trees that is processed into a combination of maple flavoring with an alcohol base.

A concentrated flavoring made from the combination of almond oil with alcohol. It is used as a flavoring in many recipes, especially cakes and pastries and it can be purchased in various sized bottles.

The fruit from a single variety of orchid plant, which is the only orchid plant out of thousands of varieties that produces anything edible.

A flavoring for use in providing the taste of champagne to various recipes. Typically, this extract is very concentrated, providing a very intense flavor so it is best to make sure the amount being added is not too excessive for the recipe.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

A Christmas bread that originated in Denmark. The bread is made with white flour, enriched with eggs and butter, and flavored with cardamom, vanilla extract, and lemon zest.

A French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.

Solid substance present in wine that can be recovered after the evaporation of water and alcohol. The higher quantity of these solid substances results in wine higher in body.

A sweet, creamy spread used as a frosting and/or a filling for cakes, pastries, and cookies. It is prepared by slowly adding hot sugar syrup to egg yolks as they are whipped over a hot water bath.

A type of chocolate product that is white in color and is made with cocoa butter, sugar, milk, and a bit of vanilla extract.

A cake that is made with cake flour, sugar, and milk along with whole eggs and butter that gives the cake a yellow color.