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Frogleg > wrote in message >. ..
> On Tue, 20 Jan 2004 17:30:40 GMT, (j.j.)
> wrote:
>
> >Hark! I heard "Tank" > say:
>
> >> It is in a small brown bottle, which looks like
> >> it has been reused. There is adhesive from a
> >> previous label under the label for the vanilla.
>
> >> To cap is a sealed, twist off kind. It is made of
> >> metal, the kind where there is a separate ring
> >> on the bottle, after you have opened it the first
> >> time.
> >
> >The bottle sounds interesting -- dump the contents down the
> >drain, and save it as a conversation piece...
>
> A recent post here (about sugar content in tomato sauce, I think)
> indicated that foods in Canada don't bear the same ingredient and/or
> nutrition labels we have in the US. So I guess we should dump all food
> items that haven't entered the USA with USDA approval labeling
> (sympathy to our northern neighbors). My Grenada spice basket
> includes a number of items in small plastic bags and a sort of
> hand-crafted label and info sheet. It never occurred to me to think
> these suspect because they were without US gov't-approved labeling. Or
> were labeled without a 4-color press.

The labeling doesn't have a thing to do with whether the contents are
suspect. Your analogies to Canadian foods or the Grenada spice basket
don't apply. Vanilla from an untrusted source is likely to be
adulterated; that is a fact of the vanilla trade, and there is no
analogy to canned goods from Canada or spices from Grenada or any
other red herrings you may wish to drag across the discussion. Since
the adulterants are dangerous, and it is not practical for a consumer
to determine whether vanilla has been adulterated, and more than a few
tourists are ignorant of the problem, the advice to dump the vanilla
was well taken and has nothing at all to do with the quality of the
label.

--
Chris Green

On 21 Jan 2004 10:58:14 -0800, (Christopher
Green) wrote:

>The labeling doesn't have a thing to do with whether the contents are
>suspect. Your analogies to Canadian foods or the Grenada spice basket
>don't apply. Vanilla from an untrusted source is likely to be
>adulterated; that is a fact of the vanilla trade, and there is no
>analogy to canned goods from Canada or spices from Grenada or any
>other red herrings you may wish to drag across the discussion. Since
>the adulterants are dangerous, and it is not practical for a consumer
>to determine whether vanilla has been adulterated, and more than a few
>tourists are ignorant of the problem, the advice to dump the vanilla
>was well taken and has nothing at all to do with the quality of the
>label.

My goodness, you're testy. :-) All vanilla from an "untrusted" source
is suspect? I think if a friendwent to some trouble to bring me a
bottle of vanilla (or rum or jam or...), I'd give it a shot. Are you
by any chance USAsian? Suspicious of anything not stamped by the
USDA/FDA?

I have no axe to grind. I'm not promoting poisonous foodstuffs. I did
a fair amount of web research, and it seemed to me that unless a kid
slips you a bottle purported to contain vanilla under the table while
whispering "for you -- 10 cents," there's a fair chance it's OK
vanilla. What "adulterants" do you expect in foreign vanilla?

I mentioned Canadian labeling practices because I recently found they
were different from those in the US. I mentioned Grenadan (Granadian?
Grenadine?) spices because the OP said his vanilla gift was a product
of Grenada and I know it's a spice island that produces vanilla, among
other things. I *didn't* tell the OP to chug his vanilla gift. I
merely said from his description and what I've been able to gather, it
was probably quite genuine (and possibly superior) vanilla.

I am as entitled to my opinion that he should enjoy it as others are
to say "dump it." However, I hope if he decides not to use it that he
passes it along to someone who would. I believe I'm 2nd (or perhaps
3rd) in line.

>
>What the heck is coumarin?
>

I think it's in rat poison.

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