Foster Clark's vanilla flavour powder (نكهة الفانيلا) in a 35 g tin, a dry vanilla for sifting into cake mixes, cookie doughs, creams and custards.
This is the dry counterpart to the familiar bottled essence: a small blue tin with the Foster Clark's heart badge, since 1889, Vanilla Flavour in English and نكهة الفانيلا in Arabic, a vanilla flower with pods, and a bowl of fine white powder marked serving suggestion. The net weight, 35 g, is printed in both languages. A powder typically suits recipes where extra liquid is unwelcome, such as shortbread, meringue, dry cake mixes and icing sugar blends, and it is easy to sift together with flour so it spreads evenly. As general background, vanilla is widely used in commercial and domestic baking because only small amounts are needed to impart its signature flavour and aroma. The same holds here, so start small. Commonly, bakers sift a little with the flour for sponges, cupcakes and cookies, whisk it into sugar before creaming with butter, and stir a pinch into custard powder, rice pudding, whipped cream or a milk drink. It is also handy for dusting sugar for doughnuts and French toast. Keep the lid pressed on firmly between uses, because a dry powder typically picks up moisture and clumps in a humid kitchen.
