Nature's Choice vanilla essence in a small 28 ml glass bottle with a screw cap, for cakes, cookies, custards, creams and warm milk drinks.
A small clear bottle with a gold screw cap and a dark liquid inside, labelled in red and white with the nature's choice name, VANILLA in bold capitals and an Arabic line beneath it. A drawing of vanilla pods and a flower runs along the bottom of the label. It is the kind of bottle that sits at the front of the baking shelf, because vanilla turns up in so much. As general background, by the 18th century the French were using vanilla to flavour ice cream, and it is widely used in commercial and domestic baking. In a pastry section, a vanilla essence typically rounds out eggs and butter rather than standing alone. Commonly, bakers add half a teaspoon or so to a sponge, cupcake or cookie dough, a little more to a custard, crème pât or panna cotta base, and a few drops to whipped cream, buttercream and frosting. It also goes into rice pudding, French toast batter, pancakes, milkshakes and warm milk. Add it towards the end of cooking for custards and sauces so the aroma stays bright, and measure with a spoon rather than straight from the bottle.