I tried vanilla flavouring yesterday and loved it so have used it in several things (gallette, yoghurt etc) but have realised my vanilla extract is in a sugar and alcohol base.
As it's just a little does it matter or should I just use pods?
In France, he used to say that we used so little that it was fine... but I found that I wasn't using THAT little so I switched to vanilla pods (or used vanilla yog, depending on what I was making)