almond extract Notes: This is made with almond oil and alcohol, and it's especially good in cookies and cakes. It's potent, so recipes usually call for no more than a teaspoon. Bitter almond extract is even stronger. Substitutes: vanilla extract (use a bit more) OR almond liqueur (use 4-8 times as much) OR bitter almond oil (One part flavoring oil is roughly equivalent to four parts extract, but this may vary according to the products used. To be safe, begin by substituting 1/8 teaspoon of oil per teaspoon of extract, then add more drops of oil until you're satisfied with the flavor.)

anise extract Pronunciation: ANN-us Notes: This tastes like licorice, and it's typically used to flavor cakes and cookies. Substitutes: anise oil (One part flavoring oil is roughly equivalent to four parts extract, but this may vary according to the products used. To be safe, begin by substituting 1/8 teaspoon of oil per teaspoon of extract, then add more drops of oil until you're satisfied with the flavor.) OR anise-flavored liqueur (Substitute 1 or 2 tablespoons liqueur for each teaspoon of anise extract) OR aniseed (Substitute 2 teaspoons ground aniseed for each teaspoon of anise extract.) OR vanilla extract

anise oil Notes: This imparts a licorice flavor to foods. Look for it near the spices in large supermarkets or in candy supply stores or pharmacies. You can store flavoring oils indefinitely in a cool, dark place. Substitutes: anise extract (Extracts evaporate easily, and therefore can't withstand high heat or prolonged cooking. Four units of extract is roughly equivalent to one unit of flavoring oil, but this may vary according to the products used. Begin by substituting two units of extract per unit of flavoring oil, then add more extract until you're satisfied with the flavor.)

brandy extract Notes: People use this to impart the flavor of brandy without the alcohol. Though brandy extracts are made with alcohol, such a small amount is needed in any recipe that the end product is virtually non-alcoholic. Substitutes: brandy (1 tablespoon brandy extract = 5 tablespoons brandy) OR vanilla extract OR rum extract

cherry flavoring Substitutes: juice from a jar of maraschino cherries plus some vanilla extract

cinnamon extract Substitutes: cinnamon oil (One part flavoring oil is roughly equivalent to four parts extract, but this may vary according to the products used. To be safe, begin by substituting 1/8 teaspoon of oil per teaspoon of extract, then add more drops of oil until you're satisfied with the flavor.)

cinnamon oil Notes: This is sometimes used as a home remedy for toothaches, but cooks also use it to make hard candies and cinnamon apples. Substitutes: cinnamon extract (Extracts evaporate easily, and therefore can't withstand high heat or prolonged cooking. Four units of extract is roughly equivalent to one unit of flavoring oil, but this may vary according to the products used. Begin by substituting two units of extract per unit of flavoring oil, then add more extract until you're satisfied with the flavor.)

extracts = flavoring extracts = liquid flavor essences Notes: Extracts are concentrated flavoring agents. Some, like beef extract or wine essence, are made by reducing a liquid until it's a syrup. Others, like vanilla and peppermint extract, are made by dissolving a spice or flavoring oil in alcohol. Store extracts in a cool, dark place, and keep the lids screwed on tight. Properly stored, they'll keep for a long time, though the flavor will gradually lose potency. Substitutes: flavoring oil (One part flavoring oil is roughly equivalent to four parts extract, but this may vary according to the products used. To be safe, begin by substituting 1/8 teaspoon of oil per teaspoon of extract, then add more drops of oil until you're satisfied with the flavor.)

flavoring oils = essential oils = flavored oils = flavor oils Notes: These are highly concentrated essences of a wide variety of flavors, like cinnamon, anise, bitter almonds, and peppermint. They're often used to make hard candies and lip glosses, but they also make excellent substitutes for extracts--just use much less than the recipe calls for. Look for flavoring oils near the spices in large supermarkets or in candy supply stores or pharmacies. You can store them indefinitely in a cool, dark place. Substitutes: extract (Extracts evaporate easily, and therefore can't withstand high heat or prolonged cooking. Four units of extract is roughly equivalent to one unit of flavoring oil, but this may vary according to the products used. Begin by substituting two units of extract per unit of flavoring oil, then add more extract until you're satisfied with the flavor.)

ginger juice Notes: Cooks use this when they want the flavor, but not the bulk, of fresh ginger. To make your own: Put minced, chopped, or coarsely grated ginger in a garlic press and squeeze out the juice. (One ounce of ginger yields two teaspoons juice.)

imitation vanilla extract = artificial vanilla extract = imitation vanilla flavor = artificial vanilla flavor = imitation vanilla flavoring = artificial vanilla flavoring = vanilla essence = vanilla flavoring Notes: This inexpensive substitute for pure vanilla extract is made with synthetic vanillin and other flavorings. Many brands are quite good, since chemists know how to produce an exact copy of natural vanillin, the dominant flavor in vanilla. The problem is that vanillin isn't the only flavor component in vanilla, so even the best imitation vanilla extracts aren't quite as full-flavored and complex as the real deal. Food gurus are always saying that cooks should never, ever use imitation vanilla extract, but at least one taste test has shown that many people prefer a high quality imitation vanilla extract to pure extract. Avoid imitation vanilla from Mexico--it may contain a toxic food additive. Substitutes: vanilla extract (more expensive, more complex flavor) OR vanilla powder (Some sources suggest substituting this measure for measure. Others suggest using half as powder as extract.)

kewra essence = kewra oil = attar of kewra = kewra ittar Notes: This concentrated oil is made from pandanus flowers, and it's used to flavor meats, desserts, and beverages in India and Southeast Asia. Look for tiny bottles of it in Indian and Asian markets. Don't confuse it with kewra water, which isn't nearly as potent. Substitutes: kewra water (use more) OR rose water (use more)

kewra water = screwpine essence = pandan essence Notes: This is an extract that's distilled from pandanus flowers, and used to flavor meats, drinks, and desserts in India and Southeast Asia. Some brands of kewra water are artificially flavored, so check the label. Substitutes: kewra essence (more concentrated, so use less) OR rose water

lemon extract Notes: This is often used in cakes, muffins, frostings, and pies. To make your own: Chop the zest from one or two lemons and put it into a small, clean jar until the jar is 1/3 full. Fill the jar with vodka, making sure that the zest is completely immersed. Seal it with a tight-fitting lid, allow the mixture to steep for two weeks, then strain out the zest using cheesecloth or a coffee filter. The result won't be as strong as commercial extracts. Substitutes: lemon zest (1 teaspoon extract = 2 teaspoons zest) OR oil of lemon (One part flavoring oil is roughly equivalent to four parts extract, but this may vary according to the products used. To be safe, begin by substituting 1/8 teaspoon of oil per teaspoon of extract, then add more drops of oil until you're satisfied with the flavor.) OR orange extract OR vanilla extract OR lemon-flavored liqueur (Substitute 1 or 2 tablespoons liqueur for each teaspoon of extract)

liquid smoke Notes: This is a very potent seasoning that imparts a smoky flavor to meat, fish, and vegetarian mock meat products. A little goes a long way. Substitutes: smoked ham hocks (in a stew or sauce) OR omit from recipe OR chipotle pepper (hotter) OR bacon

oil of bitter almonds = almond oil Notes: This is a very potent flavoring oil that's sold in small bottles and measured by the drop. Natural bitter almond oil isn't available in the United States since it's slightly toxic, but you can buy a synthetic version in bakers' supply shops or through mail order companies. Don't confuse this with the mildly flavored almond oil that's used in savory dishes. Substitutes: almond extract (Extracts evaporate easily, and therefore can't withstand high heat or prolonged cooking. Four units of extract is roughly equivalent to one unit of flavoring oil, but this may vary according to the products used. Begin by substituting two units of extract per unit of flavoring oil, then add more extract until you're satisfied with the flavor.)

oil of lemon Notes: This comes from lemon peels, and it's so concentrated that it's usually measured by the drop. Don't confuse it with lemon extract, which is diluted with alcohol and not nearly as concentrated as the oil. Recipes for hard candies usually call for a flavoring oil rather than an extract, since extracts tend to evaporate when heated. Substitutes: lemon extract (Extracts evaporate easily, and therefore can't withstand high heat or prolonged cooking. Four units of extract is roughly equivalent to one unit of flavoring oil, but this may vary according to the products used. Begin by substituting two units of extract per unit of flavoring oil, then add more extract until you're satisfied with the flavor.)

oil of orange Notes: This comes from orange peels, and is so concentrated that it's usually measured by the drop. Don't confuse it with orange extract, which is diluted with alcohol and not nearly as concentrated as the oil. Recipes for hard candies usually call for a flavoring oil rather than an extract, since extracts tend to evaporate when heated. Substitutes: orange extract (Extracts evaporate easily, and therefore can't withstand high heat or prolonged cooking. Four units of extract is roughly equivalent to one unit of flavoring oil, but this may vary according to the products used. Begin by substituting two units of extract per unit of flavoring oil, then add more extract until you're satisfied with the flavor.)

orange extract Notes: This is often used to make frostings, cakes, and liqueurs. To make your own: Chop the zest from an orange and put it into a small, clean jar until the jar is 1/3 full. Fill the jar with vodka, making sure that the zest is completely immersed. Seal it with a tight-fitting lid, allow the mixture to steep for two weeks, then strain out the zest using cheesecloth or a coffee filter. The result won't be as strong as commercial extracts. Substitutes: Use orange juice plus minced orange zest, then reduce another liquid in the recipe to compensate for the orange juice. OR rum extract OR vanilla extract OR orange liqueur (1 teaspoon orange extract = 1 tablespoon orange liqueur)

orange flower water = orange blossom water = zhaar Notes: This is distilled from bitter orange blossoms, and it's used to flavor drinks, salads, and desserts. Look for it in Middle Eastern markets and specialty shops. Substitutes: rose water OR vanilla extract OR orange extract OR orange-flavored liqueur OR orange zest

peppermint extract Notes: This is used to make candy canes, mints, and peppermint patties. Substitutes: peppermint oil (One part flavoring oil is roughly equivalent to four parts extract, but this may vary according to the products used. To be safe, begin by substituting 1/8 teaspoon of oil per teaspoon of extract, then add more drops of oil until you're satisfied with the flavor.) OR creme de menthe (use much more) OR peppermint schnapps (Substitute 1 or 2 tablespoons schnapps for each teaspoon of extract) OR vanilla extract (use more)

peppermint oil Notes: All you need is a drop or two for most recipes. Recipes for hard candies usually call for a flavoring oil rather than an extract, since extracts tend to evaporate when heated. Substitutes: wintergreen oil OR anise oil OR peppermint extract (Extracts evaporate easily, and therefore can't withstand high heat or prolonged cooking. Four units of extract is roughly equivalent to one unit of flavoring oil, but this may vary according to the products used. Begin by substituting two units of extract per unit of flavoring oil, then add more extract until you're satisfied with the flavor.)

rose essence Notes: This is similar to rose water, only it's far more concentrated. Indian cooks use it to flavor beverages and desserts. Substitutes: rose syrup OR rose water (1 part rose essence = 4-8 parts rose water) OR saffron (different flavor)

rose syrup = rose-scented syrup Notes: This is used in the Middle East, India, Persia, and Southeast Asia to flavor desserts and beverages. Substitutes: rose essence OR rose water

rose water = rosewater = ma ward Notes: This is distilled from rose petals, and used in the Middle East, North Africa, and India to flavor desserts. Don't confuse this with rose essence, which is more concentrated. Substitutes: orange flower water OR rose syrup (use just a few drops) OR rose essence (use just a few drops) OR almond extract (use less) OR vanilla extract (use less) OR kewra water

rum extract Notes: This is used to impart the flavor of rum without the alcohol. Though rum extracts are made with alcohol, such a small amount is needed in any recipe that the end product is virtually non-alcoholic. If you're a stickler, though, non-alcoholic rum extracts are also available, as are Passover rum extracts. Substitutes: rum (1 teaspoon rum extract = 3 tablespoons rum) OR orange extract (use less)

truffle oil Notes: This is a secret ingredient of many chefs, who use it to impart the earthy taste and aroma of truffles to their dishes. There are two varieties: the mild white truffle oil and the more pungent black truffle oil. Both are delicious sprinkled on pasta, but the black truffle oil is better suited to meats and heavy sauces while the white is the best choice for fish dishes, cream sauces, and vinaigrettes. If you're cooking with it, add it at the very end to prevent the flavor from dissipating. Truffle oil is expensive, but a little goes a long way. To make your own: Finely chop a very dry, fresh truffle, and place in a clean jar with enough olive oil to completely fill it. Allow the truffle to steep for a few days, then store the jar in the refrigerator. Substitutes: truffles OR truffles preserved in brandy

vanilla essence Notes: This has two meanings. In Britain, vanilla essence is the same as America's imitation vanilla extract. Elsewhere, vanilla essence may mean a highly concentrated and pricey form of pure vanilla extract.

vanilla extract = pure vanilla extract = natural vanilla extract Pronunciation: vah-NILL-uh Notes: Vanilla extract is made from vanilla beans that have been steeped in alcohol. It's widely used throughout the world to flavor desserts, like baked goods, ice cream, beverages, and custards, but some chefs use it as a secret ingredient in savory dishes as well. Pure extracts made with vanilla from the Bourbon Islands, which include Madagascar, is especially well-regarded. Mexican vanilla extract is also excellent, and even more potent, but it's sometimes adulterated with a dangerous food additive that's banned by the FDA. Look for vanilla extract among the baking supplies in your supermarket. To make your own: Cut two fresh (moist and pliable) vanilla beans into small pieces and put them in a small, clean jar. Pour vodka, brandy, or light rum into the jar until the vanilla is completely covered. Seal the jar with a tight-fitting lid, allow the mixture to steep for about at least a month, then strain out the beans using cheesecloth or a coffee filter. The result won't be as strong as commercial extracts, so use more. Substitutes: vanilla powder (use half as much) OR vanilla bean (Extract the flavor by scraping out the seeds and putting them and the vanilla pod into a liquid that's used in the recipe and let it simmer awhile. When the liquid has been infused with vanilla flavor, remove the pod. One inch of fresh vanilla bean = one teaspoon extract. Use a longer piece of vanilla if it's not fresh.) OR imitation vanilla extract (This may be less potent than pure vanilla extract, so you may need to use more.) OR Kosher vanilla sugar (for Passover) OR vanilla-flavored liqueur (1 teaspoon extract = 1 tablespoon liqueur) OR almond liqueur (1 teaspoon extract = 1 tablespoon liqueur) OR rum (1 teaspoon extract = 1 tablespoon rum) OR almond extract (use less) OR peppermint extract (use 1/8 as much)

vanilla powder Notes: This alcohol-free powder is made from vanilla beans that have been dried and pulverized. Unlike vanilla extract, it doesn't evaporate when heated, so it's well suited to making custards and other cooked desserts. It's also good for making dry mixes and for sprinkling onto drinks and dishes. Some brands have sweeteners added. Look for it in larger supermarkets and specialty shops. Substitutes: vanilla extract (Some sources suggest substituting this measure for measure. Others suggest using twice as much extract as powder.) OR imitation vanilla extract (Some sources suggest substituting this measure for measure. Others suggest using twice as much extract as powder.)

wine essence = wine extract = wine syrup Notes: This is wine that's been reduced to a syrup, which de-alcoholizes it and allows it to be stored for a longer period of time. Professional chefs sometimes make this to use up half-empty bottles of wine that would otherwise go bad in a few days. The syrup can be used in sauces or other dishes that call for wine. To make your own: Reduce wine by slowly simmering it in a non-reactive pan (i.e., avoid aluminum or iron) to a thick, syrupy consistency, then refrigerate it and use small amounts to flavor dishes. One bottle of wine makes about one cup.

Copyright © 1996-2005 Lori Alden