Extracts

The Pastry chef and Baker use a variety of flavoring extracts for cooking and baking. Many different herbs, spices, nuts, and fruits are used to prepare extracts, which are alcohol based. Common extracts include vanilla, lemon, mint, and almond.

Extracts can lose their potency if exposed to air, heat, or light. To preserve their flavor, store in tightly capped dark glass jars or bottles away from heat or direct light.