liquid. You can find vanilla in several ways. I have used vanilla extract that is dark brown, almost black, like a soy sauce. You can also use vanilla powder that is a white powder & as the Article says, its advantage is that it does not evaporate. There is also liquid transparent vanilla that is sometimes known as white vanilla & it is a transparent liquid like water. This last version is my favorite because it is less expensive than the vanilla powder. Also, it does not alter the color of your dishes. White sugar powder is another thing. It is just a different kind of sugar.


My advice is that you can use whatever kind of vanilla you have available interchangeably (I am not sure this word is correct-remember spanish is my first language). Let me know if you still have any doubts.


Gladys/PR