What can I use to replace this in a light fruit/citrus recipe? I have:
Bourbon (Vanilla Bourbon) (FA)
French Vanilla (Cap)
French Vanilla (TPA)
French Vanilla Creme (TPA)
French Vanilla Deluxe (TPA)
Tahitian Vanilla Cream (WF)
Vanilla (Inawera)
Vanilla Bean Ice Cream (Cap)
Vanilla Bean Ice Cream (TPA)
Vanilla Cream (Inawera)
Vanilla Shisha (Inawera)
Vanilla Swirl (TPA)
Vanilla Tahity (Inawera)
Found on the internet, some comments from a Flavourart employee about their vanillas: "Madagascar (Vanilla Classic) and Vanilla Bourbon flavourings are variations on the same theme; Classic is a sweet, simple Vanilla, while Bourbon has woody and spicy notes to it. Vanilla Tahiti is quite different and has the almond undertones that give it such a distinctive flavour."
Head in Clouds has said that the FA Madagascar (Classic) is "like the vanilla extract flavor sold in the U.S., comparable in flavor to Mexican vanilla."
So basically I want to use one I have that's most like a "sweet, simple, vanilla."
Any recommendation?
Bourbon (Vanilla Bourbon) (FA)
French Vanilla (Cap)
French Vanilla (TPA)
French Vanilla Creme (TPA)
French Vanilla Deluxe (TPA)
Tahitian Vanilla Cream (WF)
Vanilla (Inawera)
Vanilla Bean Ice Cream (Cap)
Vanilla Bean Ice Cream (TPA)
Vanilla Cream (Inawera)
Vanilla Shisha (Inawera)
Vanilla Swirl (TPA)
Vanilla Tahity (Inawera)
Found on the internet, some comments from a Flavourart employee about their vanillas: "Madagascar (Vanilla Classic) and Vanilla Bourbon flavourings are variations on the same theme; Classic is a sweet, simple Vanilla, while Bourbon has woody and spicy notes to it. Vanilla Tahiti is quite different and has the almond undertones that give it such a distinctive flavour."
Head in Clouds has said that the FA Madagascar (Classic) is "like the vanilla extract flavor sold in the U.S., comparable in flavor to Mexican vanilla."
So basically I want to use one I have that's most like a "sweet, simple, vanilla."
Any recommendation?
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