[Sca-cooks] re: Why no alcohol?

[WyteRayven at aol.com]

Why wouldnt they simply use vanilla beans? Arent they simply dried, and not preserved in alcohol?

Ilia

In a message dated 2/7/2003 2:31:18 PM Eastern Standard Time, XvLoverCrimvX writes:

> Vanilla extract could even be risky since it contains alcohol in it. Depends
> on how the fanatic clerics over there perceive it. But what do people in the
> Middle East use for a vanilla flavor? Vanilla sugar? Or is
> that something
> different? Was Vanilla a period flavor?
>
> Misha
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