only looking for a small amount, about 2 grams. so i can get away with not adding any extracts to future sauces, therefor ruining them with the chemical taste.
That's pretty cool. I guess it's a superpure extract then made by some professionals. I'd love to know the process just to try to have some fun with it, but I'd assume the equipment isn't cheap by any means. I guess we'll leave it to the mad scientists.
quite cheap too... it somewhere on this site
