There's another question about the difference between artificial and real vanilla extract, saying people can tell the difference, but perhaps not in baked goods. The labeling can also be confusing.
So I am curious, I would like to know when to save some money and use imitation;
- What are use cases for using imitation vanilla without it being apparent to the taster, especially in restaurants and the food industry?
- What type of use cases will imitation vanilla be apparent?
- Are there specific types of applications where the quality of real vanilla is utterly necessary?