I like to add different flavors to pastries. Non-alcoholic is beyond praise; they can be given raw even to children, adding, for example, to cottage cheese, yogurt or porridge. Absolutely natural taste and aroma, perfectly baked in baking. The banal charlotte from the “guests on the doorstep” series with lemon supplement becomes exquisite and all the guests look for lemon among the apples)) A simple carrot cake turns into an orange hand movement, and no one ever guesses what the secret is. A cherry or strawberry extracts make the cake berry and without any berries. If you make jam or jam, and there you can also add it, the aroma is lush, and the taste is noticeably improved. The amount is determined by trial and error, a teaspoon is usually sufficient for a tangible, but unobtrusive aroma. The disadvantage is still there, the absence of any convenient dispenser. Even with the most accurate pouring, a couple of drops try to drain from the neck. Therefore, I immediately wrap the bottle with a napkin and so pour it.
