So far ive compiled this list of the flavors i have and their recomended starting percentages and notes to go with them still cant find anything on LA-Teaberry if you think the starting % is messed up or max or think theres a note to be added please comment.Most of this information is from all the recipes or this sub i just put the info together. Thank for your help in advance guys enjoy the rest of your week

​

CAP-Black Currant-(4% Accent & Up to 8% primary)

CAP-Cinnamon Danish Swirl V1-(1% Accent & Up to 3% for bakery base)

CAP-Dragon Fruit -(1.5% Starting point, stay away from bright harsh flavors like green apples and pears. Berries, Pineapple, Guava, Pomegranate. Creams. Too bright and harsh for bakeries, or spices. Cactus for juiciness.

CAP-Glazed Donut-(2-3% Starting point said to taste like play doh to some)

CAP-Golden Pineapple-(0.5%-2% Accent & 3-5% Primary)

CAP-Grapefruit-(3% Starting point)

CAP-Hibiscus-(1-2% Accent/emulsifier & 4%primary, Base/Emulsifier for tropical fruits. Counterpoint for sharper tea flavors. Body for floral mixes.)

CAP-Italian Lemon Sicily-(2% Starting point)

Cap-Passionfruit-(2.5% Starting Point,accent to other fruit/berry flavors , or work well in a berries & cream recipe. Can be excellent standalone at highest percentages)

CAP-Sugar Cookie-( 3.5% Starting Point, Pastries, cakes, pies, etc. Standalone at a higher percentage)

CAP-Super Sweet -(**Use only as needed 1 drop/15ml**)

Cap-Sweet Guava (1-2% Accent & Up to 6%with non harsh fruits)

CAP-Sweet Lychee-(0.25-0.75% do not go over 1% )

CAP-Sweet Mango-(2% & under and avoid this as a main flavor, sweetness is hard to manage, along with that overripe flavor)

CAP-Sweet Tangerine-(2% Starting Point)

CAP-Vanilla Cupcake V1-(5% For cake with frosting, can be used as a cake flavor at higher percentages to bump up a bakery or as frosting at lower percentages.)

CAP-Vanilla Custard V1- (2-4%)

CAP-Vanilla Custard V2-(4% Or less )

CAP-Whipped Marshmallow-(3% Muted flavor needs to steep to taste like vanilla marshmallow)

FA-Bergamot-(0.1-0.3%)

FA-Bilberry-(0.5% And work up as desired so it doesn't over-power a mix. May also require a bit more steep time to reach full potential compared to most fruits.)

FA-Cardamom-(Around 2 drops per 10 ml or .05%, 0.2% for a coconuts or creams, 0.5% heavier chais or baked goods)

FA-Forest Fruit-(2-4% Accent & 5% Primary)

FA-Fuji-(1-4 %)

FA-Kiwi-(0.25-2% Accent &1-3% Primary )

FA-Mangosteen-(1-3% Needs a decent steep to get rid of floral note above 3%.)

FA-Meringue-(0.5% Mallow-like flavor, 1% Light fluffy white sugar note, 1-2% sweet milky quality.)

FA-Passionfruit-(0.5-1% Mixes well with other tropical flavors)

FA-Pistachio-(0.5 % Starting point)

FA-Vienna Cream-(1% Accent for richer creams)

FA-White Peach-(0.5-2.5% Accent & 2-3% Primary)

FLV-Pink Guava-(1% Accent & 2-3% Primary)

FW- Blood Orange-(2-3% Accent tends to separate)

FW-Tres Leche-(2-6% Would be good to thicken up custard vapes or even be good to add some moistness to bakeries)

INW-Biscuit (0.25-0.75%)

INW-Black Cherry (1-2%)

INW-Cactus (1-2% Adds juiciness or 1 drop/30 ml)

INW-Coconut-(0.5% Accent & 1-1.5% Primary)

INW-Dragon Fruit-(1% Non-Emulsifying tastes like actual dragon fruit )

INW-Melon-(1-2.5% Need higher % for Tank than RDA)

INW-Raspberry-(1% Max for accent)

LA-Banana Cream-(3% Starting point)

LA-Citrus Blossom-(1-3%)

PUR-Acai Berry-(2-4% Accent & 6-8% Primary)

PUR-Boysenberry-(2.5-4% Accent & 7-9% Primary)

PUR-Pomelo-(0.5%-2.7%)

PUR-Strawberry Rhubarb Smash-(6% For pie needs help with crust though)

RFSC-Yumberry-(1-1.5% Shake and Vape & 1.5-2.5% Steeping)

TPA-Banana Cream-(5% Starting Point)

TPA-Bavarian Cream-(2-5% Standalone flavor and a medium steep 3 to 7 days)

TPA-Blackberry-(0.75% Or less, Potent flavoring)

TPA-Champagne-(1% Any higher it is old wine)

TPA-Cherry Blossom-(3-5% To undertone things)

TPA-Philippine Mango-(3-5% Accent & 8-10% Primary)

TPA-Toasted Almond-(0.25% Bakeries, 1% Cream and custards, 2% max)

TPA-Coconut Candy-(1% Area)

TPA-Dragonfruit-(1% Accent for single fruit )

TPA-Elderberry-(0.5%-1.5%)

TPA-French Vanilla Creme-(2-3%)

TPA-Guava -(0.5-1%)

TPA-Hibiscus-(5% Or less)

TPA-Honeydew-(2% Or less)

TPA-Honeysuckle-(3% Or less-Cracks tanks)

TPA-Huckleberry-(0.3 % Or less)

TPA-Jackfruit-(1-4% Accent & 5% Primary )

TPA-Lychee-(3-4% Max -Potent)

TPA-Marshmallow-(2% Standalone flavor and a short steep overnight to 3 days).

TPA-Nectarine-(4% Max)

TPA-Pear Candy-(1.5-2%)

TPA-Quince-(0.5-1% Accent & .25-.75% Primary like apple and pear )

TPA-Ripe Strawberry-(5% Or less)

TPA-Rose Candy-(0.7% Max)

TPA-Vanilla Swirl-(1-5% Accent Cream )

TPA-Watermelon-(5% Or less candy watermelon )

WF-African Horned Cucumber-(1-4% Cross between cucumber kiwi and banana)

WF-Coconut Custard-(1-4%)

WF-Hibiscus Candy-(1.5% Starting point)

WF-Pistachio Cream-(2%)

WF-Saskatoon Berries-(.75% max)

WF-Soursop-(3% or less)

WF-Starfruit-(3% Mix between apple,pear and grape)

WF-Thai Apple-(2-3%)

WF-Yangmei Berries-(1-4% Max)

​

Edit:most if not about 95% of this info was found using search-bar its a very valuable tool for novices like myself i recommend checking that before posting any questions