• Opisek@lemmy.world
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    3 months ago

    Which is fascinating because it used to be very rare until we figured out how to make a 100% equal replica chemically for cheap.

    • bdonvr@thelemmy.club
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      3 months ago

      Still prefer real vanilla for cold things. There’s more flavors in it than just vanillin. Most of that gets destroyed at higher temps. So for baked goods, artificial vanilla is indistinguishable.