Cooking and baking
The most important flavor carrier of vanilla is the pulp inside the fruit. But the
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To make a vanilla tincture, pour double grain or spirit of wine over the finely chopped vanilla beans in a screw-top jar until all parts of the plant are covered. The mixture is left covered for one to two weeks. Then strain and pour into a dark bottle.
This tincture serves as vanilla extract and can be used in cooking. Due to the high temperatures during baking and cooking, the alcohol evaporates and an intense vanilla smell and taste remains.
It can also be used specifically as a remedy by taking 10-50 drops one to three times a day. If it is too concentrated, the tincture can be diluted with water.
The most important flavor carrier of vanilla is the pulp inside the fruit. But the
Not only does vanilla smell and taste particularly aromatic, it is also beneficial to health.
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