— Char Nolan

So Char, I actually looked that up and wrote, I found something inter I learned something interesting that I didn't know. So the F D A says, in order for vanilla extract to be labeled pure vanilla extract has to be 35% alcohol and a particular measurement of vanilla beans to a particular amount, you know, of the jar. So it is infused Now the glycerin based varieties, I didn't remember that. Not all glycerin is plant-based. So you wanna choose your alcohol free vanilla carefully. And if you are plant-based, which I know Chef Char is, you wanna make sure that you're getting the vegetable glycerin variety. There is a difference of opinion about the difference in flavor. Some people say or report that alcohol, that non-alcohol vanilla, which is often used in raw desserts, has less of an aroma than the pure alcohol extract. And other people say that it is sweeter than the alcohol, that it's sweeter than the alcohol based vanilla. So I think you wanna try, it depends a lot on the brand. There's a brand of vanilla called he Lala, H E I L L L A, just I can look it up and I know it, I know that it's in Chef Kathy's live event and they are doing an alcohol based vanilla, a non-alcohol based vanilla extract now and their, their process is a bit different. So Chef Char, I would sniff it and if it doesn't seem as robust as your pure vanilla extract that is extracted in some percentage of alcohol, add a little more. So thank you for that question. It was good to see you.

https://www.heilalavanilla.com/collections/b-corp-month/products/alcohol-free-vanilla-1-69-fl-oz