A flavoring extract carries a concentrated flavor into a recipe. Because it is concentrated, a little goes a long way. These tips apply to most extracts you will find in a home kitchen.
When to add an extract
- Add extracts with the wet ingredients or fats, such as butter, eggs, milk or oil. Fat carries flavor and spreads it evenly through a batter or dough.
- For frostings, glazes and whipped cream, stir the extract in at the end and taste as you go.
- For stovetop recipes like custards, sauces and syrups, add the extract after you take the pan off the heat. Long boiling can flatten delicate flavors.
How much to use
- Start with the amount your recipe calls for. If a recipe does not say, start small, often ¼ to ½ teaspoon for a batch of cookies or a single cake, then adjust next time.
- Strong flavors such as peppermint or almond need less than mild ones.
- Our flavor drops are concentrated: the maker’s label suggests one or two drops, for example in a cup of tea.
Extract or flavoring?
On food labels, the words “extract” and “flavor” or “flavoring” mean different things. A product sold as vanilla extract, for example, has to be made a set way; one made differently is sold as a vanilla “flavor” or “flavoring”. Always check the label for ingredients and alcohol content.
Alcohol-based and alcohol-free extracts
Many extracts use alcohol to carry the flavor; alcohol-free versions often use glycerin. Both can be used the same way in most recipes.
Storage
Keep extracts tightly capped in a cool, dark cupboard, away from the stove. A closed cap stops the flavor fading.
Essential oils are not extracts
Essential oils are not food flavorings. Never use an essential oil in place of a flavoring extract. Our flavoring extracts are made for food. Our essential oils are for aromatic and external use only.