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| − | [[Image:Vanilla 6beans.JPG|right|thumb|Vanilla beans]]
| + | {{wikipedia::Vanilla|Vanilla}} |
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| − | '''Vanilla''' is a flavoring derived from the vanilla bean. Vanillin is the distinctive chemical in vanilla. Vanilla is commonly used in desserts and in [[Cookbook:Chocolate|chocolate]]. Vanilla is often not noticeable as a distinct flavor, yet nevertheless greatly improves the taste of the dish it has been added to (much like [[Cookbook:Salt|salt]] and [[Cookbook:MSG|MSG]]).
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| − | '''Vanilla extract''' is [[Cookbook:Alcohol|alcohol]] containing flavor (vanillin) from the vanilla bean. Vanillin itself, produced by a modern chemical process, is widely sold in a form similar to vanilla extract. When a recipe specifies vanilla, usually the recipe is intended to work with either vanilla extract or vanillin. Such recipes will require modification if whole vanilla beans are used.
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| − | Vanilla is also used in the form of '''vanilla sugar'''. This can have different meanings depending upon the origin of the recipe. In Scandinavian countries, vanilla sugar is a powdered sugar with a strong vanilla flavour. In these countries, it is the main method of incorporating vanilla flavor into a recipe; vanilla extract is not commonly available. This form of vanilla sugar can be replaced by a roughly equivalent volume of vanilla extract. In other countries, including the United States, vanilla sugar usually is granulated white sugar that has been flavored over some time by a vanilla bean included in the sugar. | |
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| − | {{wikipedia}}
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| − | [[nl:Kookboek/Vanille]]
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