Oil extracts as food flavorings

Oil extracts can be used as food flavorings. These essential oils are obtained from natural sources such as flowers (orange), fruits (orange, lemons), leaves (peppermint), roots (garlic), bark (cinnamon), buds (clove), and nuts (almonds, vanilla beans). The flavor in essential oils is so concentrated that only a small amount is required for flavoring purposes. Oil extracts are primarily used to flavor puddings, candy, ice cream, cakes and cookies.

Vanilla beans from the cured pod of a tropical orchid provide the purest, most intense vanilla flavor. The small black specks in vanilla sauces and ice cream are the seeds of the pod. The Food and Drug Administration defines “pure vanilla extract” as at least 35 percent alcohol by volume, while those of lesser content are labeled “pure vanilla flavor”. Vanilla/vanillin blends or imitation versions should be avoided, because they contribute an artificial flavor to foods.

Extracts are made by steam-distilling the oils from various plant sources and blending them with ethyl alcohol, which can evaporate. For that reason they should be stored in a cool, dark place and stored for no more than a year to retain maximum flavor.