Because alcohol, acetic acid, and
concentrated sugar all kill bacteria or inhibit
their growth, flavored alcohols, vinegars, and
syrups pose few safety problems. Oils,
however, actually encourage the growth of
deadly Clostridium botulinum, whose spores
can survive brief boiling and germinate when
protected from the air. Most herbs and spices
don’t provide enough nutrients for botulism
bacteria to grow on, but garlic does. Infused
oils are safest when they’re made and stored
at refrigerator temperatures, which do slow
extraction, but also prevent bacterial growth
and slow deterioration.
Commercial Extracts Commercial flavor
extracts, unlike kitchen-made extracts, are
highly concentrated and are added to foods in
tiny quantities, a few drops or a fraction of a
spoonful in a whole dish. Vanilla, almond,
mint, and anise are common examples. Some
extracts and oils are prepared from actual