Food Labels at the shops

[syncretic]

@grahroll

Ethylvanillin is much more intense in it’s “vanilla” taste than even perhaps vanilla and is preferred in manufacturing. There are a staggering number of other “flavours” (compounds) that add up to a real vanilla but when it comes to cooking some are indeed lost as you suggest to heat.

Just a little clarification, ethylvanillin is synthetic, it isn’t one of those compounds in natural vanilla.