Pistachio Bakery Emulsion: Genuine Pistachio Aroma, Perfect for Boosting Nutty Notes in Baked Goods, Gluten-Free, Keto-Friendly, Pistachio Extract Substitute Essential for Your Kitchen

Excellent flavor and scent. Worked wonderfully in my recipe! Kind of pricey, but if you’re only using 15ml (1 Tablespoon) at a time, it is worth the price. Strength is excellent an it is well packaged.

Loved this rich creamy delicious hazelnut organic flavoring. It smells incredible! It has pure ingredients. I used it for making coffee creamer but it will also be wonderful for baking!!

PROS: strong flavor boost on my non-baked goods; generous volume; great value CONS: Less is more: don't overuse -- you get an artificial taste when you do

Had red dye in it. Otherwise the taste is good

It is the best orange flavoring I have ever used.

The emulsion has a lovely orange flavor. HOWEVER, if you're looking for any kind of tangy bite to offset the sweetness of, say, royal icing on a sugar cookie -- look elsewhere. The taste is exactly like a Creamsicle, for those who know. Absolute carbon copy. Good, strong flavor -- just *not* tangy like citrus.

Excellent product. Cannot distinguish a difference between it and orange zest, fresh or dried. Used it in my simple BOP fruit salad of 3 or 4 bananas, a can of Walmart brand mandarin oranges with the juice, & a can of Dole Tidbit Pineapples with the juice. Hint: Great Value Mandarin Oranges are better than the name brand … larger, plumper, still whole, and not falling apart. To the salad, I only added 1/4 teaspoon of orange emulsion. And Wallah! It elevated the taste as if I had added a fresh zested orange. Culinary experts say (1) Emulsions can be used in place of extracts at a ratio of 1 to 1, (2) One orange will produce about 2-3 tablespoons of zest, and (3) Regarding citrus type emulsions, such as orange or lemon, that 1 teaspoon of emulsion equals 1 tablespoon of dried peel or 2-3 tablespoons of freshly grated peel. Since I wanted the equivalent of the zest from one orange, if I had followed the culinary advice, I would have added 1 teaspoon of the orange emulsion which I believe would have been too much. Instead, the 1/4 teaspoon was perfect, as if I had used a fresh orange. No chemical or artificial taste whatsoever. [ In all fairness, the above advised ratios were for baking, and the heat may significantly reduce the intensity of the taste. ] My point is, if not sure of how much to use for things like salads, dressings, etc, go very light in the beginning. You can always add more later. I will find out soon, as next I plan to make John Kanell’s recipe for Cranberry Orange Muffins. Instead of the zest of 1 orange, I will use 1 tsp orange emulsion. It also calls for fresh or frozen cranberries, which I don’t have. But no matter, I do have dried cranberries that can be used in its place, by first soaking them in water to plump them up a bit, then drain well before adding to the recipe. Well, I went around the world so to speak, or the kitchen, to say I am very happy with this product!

Used this to make my buttercream taste more like cream cheese frosting without having to sacrifice the stability of the frosting. The flavoring does have a slight weird wang to it, but the cream cheese flavor is not too bad considering there's no real cream cheese being used. I would definitely use it again if necessary, but I don't think it can be expected to fully substitute for cream cheese, obviously. Overall, not a bad purchase, and not a bad price.