Vanilla is more than just a flavoring—it’s a culinary treasure, often more expensive than silver by weight. But when it comes to using vanilla in cooking, baking, or commercial production, there’s an important choice to make: vanilla beans vs. vanilla extract. While both originate from the same orchid plant, their processing methods and applications differ significantly. Understanding these differences can help chefs, bakers, and businesses make informed decisions about which form of vanilla best suits their needs. Beyond taste, vanilla […]

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