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2. Vanilla - Wikipedia

   en.wikipedia.org/wiki/Vanilla

   This is an accepted version of this page This is the latest accepted revision, reviewed on 2 December 2024. Spice extracted from orchids of the genus Vanilla This article is about the flavoring. For other uses, see Vanilla (disambiguation). "Vanilla bean" redirects here. For the Washington, D.C. milliner, see Vanilla Beane. For the Japanese band, see Vanilla Beans (band). Vanilla planifolia ...

3. Vanilla extract - Wikipedia

   en.wikipedia.org/wiki/Vanilla_extract

   By contrast, artificial vanilla flavor is typically made up of only artificially derived vanillin, which is frequently made from a by-product of the wood pulp industry. [3] Vanilla extract is the most common form of vanilla used today. Malagasy, Mexican, Tahitian, Indonesian, and Ugandan vanilla beans are the main varieties used today.

4. We Tried 10 Different Vanilla Extracts and the Winner Will ...

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   Some brands utilize cold extraction methods that preserve the delicate nuances of the beans, while others may use heat, which is said to alter the flavor profile. Vanilla bean origin: Vanilla ...

5. Vanilla (genus) - Wikipedia

   en.wikipedia.org/wiki/Vanilla_(genus)

   Regarded as the world's most popular aroma and flavor, [12] vanilla contains the phenolic aldehyde, vanillin, as well as anisaldehyde, together accounting for its predominant sensory characteristics. [5] Vanilla is a widely used aroma and flavor compound for foods, beverages and cosmetics, [4] [12] as indicated by its popularity as an ice cream ...

6. “What Is A Food That Makes You Think, ‘How Did Humans ...

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   Vanilla flavoring from beaver butt. Image credits: Gregskis #5. ... Acorns were actually farmed very early in human history, but to make them edible you have to soak them and treat them. Sure, you ...

7. Vanillin - Wikipedia

   en.wikipedia.org/wiki/Vanillin

   Synthetic vanillin is now used more often than natural vanilla extract as a flavoring in foods, beverages, and pharmaceuticals. Vanillin and ethylvanillin are used by the food industry; ethylvanillin is more expensive, but has a stronger note. It differs from vanillin by having an ethoxy group (−O−CH 2 CH 3) instead of a methoxy group (−O ...