Why grow as many of your own fruits, vegetables and spices as you can? Read on and see what we sometimes purchase instead
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048613.htm http://www.snopes.com/food/ingredient/vanilla.asp
https://www.sciencedaily.com/releases/2013/05/130508123127.htm
Artificial cinnamon flavor seems to have been modeled after Ceylon cinnamon so that was the first impression I had, that it “tasted artificial”. My local natural food store sells it in bulk and it ends up much cheaper than the jars of cinnamon at the grocery store. They had some info posted about coumarin a couple years ago and I never looked back.
For me Saigon cinnamon is the best tasting but also has high levels of coumarin which is not good. I use it occasionally and don’t believe small occasional amounts are a problem. Since I use cinamon frequently I mostly use Ceylon that is available on Ebay in 16 oz bags. Not as taste as the Saigon bit safer for those that consume it frequently.
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I have been using home made vanilla for a few years now. My daughter made me some for Christmas a few years back and I have been making my own ever since. It is very simple, split a few vanilla beans lengthwise, put them in a jar cover with vodka and let sit for a few months at room temp. Voila! done.
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What is a good mixture I vanilla bean / 1 cup vodka?
I use 12 to 15 beans to a pint of vodka and let them soak for a minimum of three months.
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Sorry for the delay, I had to go and dump my vanilla into a measuring cup to see. I have a tall skinny bottle that holds one cup of vodka, I split 4 long beans lengthwise and slip them into the bottle. I included the link to the recipe I use.
making vanilla
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