Parsley Porch Extracts & Flavors
The Parsley Porch has more than 35 different extracts and flavors. What is the difference and which is better? The definition of an extract is a concentrated form of something. An example of extract is the liquid vanilla used in baking which is made from vanilla beans. An extract is a substance made by extracting a part of a raw material, often by using a solvent such as ethanol. Extracts may be sold as tinctures, absolutes or in powder form. We make our own Pure Vanilla Extract using vodka to extract vanilla from our beans. The aromatic chemicals of many spices, nuts, herbs, fruits, etc., and some flowers, are marketed as extracts, among the best known of true extracts being almond, cinnamon, cloves, ginger, lemon, nutmeg, orange, spearmint, vanilla, rum, and wintergreen.
Extracts and flavors are solutions. The material that dissolves is the solute. The liquid that does the dissolving is the solvent. For extracts the solvent is often ethyl alcohol which is the clear, colorless but potent liquid in alcoholic beverages. However as most vanilla extract is used in baking the heat of the oven evaporates the alcohol leaving on the flavor. Using extracts in beverages such as teas and smoothies would not have intoxicating properties as usually a teaspoon or less is all that is needed. Most medicines including cough syrup have ethanol as the solvent. In flavors, very often the solvent is propylene glycol a chemical relative of ethanol still different in taste and smell. Propylene Glycol is relatively tasteless and odorless, non-volatile and easily water-soluble. A large variety of materials are readily soluble in propylene glycol making it a great delivery for flavors. It is also relatively inexpensive. Flavors are often man-made chemicals.
So, which is BETTER, flavors or extracts? The answer is NEITHER. It is the quality of the product that determines how good something is. The real reason that an extract or a flavor is good or bad is how it TASTES!! There are companies that make labor intensive flavors that no extract could match. They spend years establishing a flavor profile that consumers become infatuated with. The average person thinks that natural is always better than man made. There is no food value in extracts or flavors and the ONLY reason you choose one is for TASTE. My grandsons love my smoothies and I always use fresh fruit to make them. But adding a few drops of Parsley Porch Blueberry Flavor to a blueberry smoothie made with fresh blueberries intensifies the flavor to the point where after the first sip all that you hear is “Wow, that’s good Pop!”. The same is true with strawberry, pineapple, banana, raspberry, peach and any other fruit that you choose.
I taught science for 41 years including biochemistry. Don’t let anyone tell you that man-made/artificial flavors contain “dangerous” chemicals. They are NOT dangerous and EVERYTHING is a chemical. Water is a chemical, air is a chemical, living things (including humans) make chemicals. Vanillin is the chemical produce by vanilla beans that gives us the one of the most common flavors in the world. Vanillin synthesized in the laboratory and added to imitation vanilla is EXACTLY the same compound (chemical) found in Pure Vanilla Extract. Many of us prefer the taste of flavors because they have chemicals added to taste better than natural extracts. Banana flavor tastes like banana candy while cherry flavor has an almond flavor added. Maraschino cherries have a universally loved flavor that is NOT natural. Strawberry flavor has as many as 5 different aroma chemicals. Quality varies based on taste AND aroma chemicals present. Olfaction (smell) is 80% of taste. That is why if you have a head cold, things don’t taste very good.
The Parsley Porch sells the best extracts and flavors because of great taste. IF they didn’t taste great, they would not sell. All of our flavors and extracts SELL.
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