Just remember that any liquids carried aboard have to stay in the TSA limit of 3 ounces (actually I think it is technically 3.5 ounces), even if it is sealed. Otherwise it has to go in checked luggage - and large bottles in checked luggage will no doubt attract the attention of TSA when they inspect the luggage.
An excerpt from the Cook's Illustrated taste test: "Contrary to all expectations, a previous tasting of vanilla extracts proved that bakers couldn't tell the difference between imitation and the real thing."
However, that was with single strength vanilla, which by law has to have 13.35 ounces of beans per gallon of solvent. Don't ask where that specific amount of vanilla beans came from.
I think they did a subsequent test using double-strength vanilla, and in that one the real stuff won.
I perfer the real stuff, it has more flavor to me. But, I also don't buy it on cruises unless we drive to the port. The money saved on vanilla does not offset the cost of replacing the clothing in th esuitcase with the broken bottle! Although you can find it in plastic bottles too I guess.
It also doesn't count against your liquor limits for customs clearance. So for the good DrLivingston, I can still bring all the shot worth consumables I am allowed too..
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We always get a few bottles of REAL vanilla on our cruises...and it does make a ifference....well, according to my wife that is...and she is never wrong....My wife says we paid $5 to $6 for a 16 oz. bottle...and if you are Grenada....get some fresh nutmeg.....Happy Cruising....
Most people have no idea what real fresh nutmeg tastes like. It is most certainly an entirely different taste from the usual pre-ground can of garbage one finds at the local Wal-Mart. I buy whole nutmeg and grate what I need.
I saw some Real Vanilla in a store near the downtown pier on Cozumel. I can't recall the name of it. It is the biggest store in that area with a wide variety of merchandise.
Originally posted by Dave Beers:
I buy whole nutmeg and grate what I need.
I try to buy as many spices and herbs that I can in their natural form and crush/mince/chop/dice/grind/bruise(as in stems of parsley and cilantro) only as is necessary. Of course spices have a much greater shelf life than most herbs, it is still amazing at the difference that fresh ingredients make in a recipe.
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