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Why is vanilla extracted/sold in alcohol, isnt there something more flavorless/"vanilla" they could suspend it in? (lemmy.world)

submitted 18 hours ago* (last edited 18 hours ago) by cheese_greater@lemmy.world to c/nostupidquestions@lemmy.ca

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Also, is real, pure vanilla ever so slightly spicy, I know its not actually naturally sweet

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[–] zero_spelled_with_an_ecks@programming.dev 4 points 15 hours ago

Eh, the beaver thing is really overblown. Considering how much labor and how many beavers would be involved in extracting castorum in sufficient quantities for industrial food production, don't expect it in anything you find at a grocery store in the last 40 years.

Alcohol is a great solvent for a lot of things. Tomatoes are another good example and why vodka sauce is a thing.