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Is there a difference in taste between vanilla extract and vanilla aroma?
Are there any situations where it would be better to use vanilla extract over vanilla aroma, or vice versa?
Yes, vanilla extract is typically used in recipes where a strong, distinct vanilla flavor is desired, such as in baked goods or frostings. Vanilla aroma, on the other hand, is often used in more delicate desserts, such as custards or creams, where a more subtle vanilla flavor is desired. It can also be used in applications where liquid ingredients are not desired, as vanilla aroma is available in a powdered form.