Concentrated flavorings derived from various foods or plants, usually through evaporation or distillation. Extracts can come in several forms including solid (as in a bouillon cube), liquid (such as vanilla extract) or jellylike (as with a demi-glace). They deliver a powerful flavor impact to foods without adding excess volume or changing the consistency. Liquid extracts will keep indefinitely if stored in a cool, dark place.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.