Here's a few ways I like to use FA Almond

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Inspired by Caramel Almond Custard by u/coop34 https://alltheflavors.com/recipes/25545

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Co. | Flavor | %
---|---|----
FA | Almond | 2 FA | Caramel | 3 TFA | French Vanilla | 1.5 FA | Meringue | 1.5 CAP | Vanilla Custard | 5

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Inspired by u/grettledude

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Co. | Flavor | %
---|---|---- FA | Almond | 1 FW | Bavarian Cream | 2.75 FA | Bilberry | 0.5 FW | Blueberry | 3 FA | Cream Fresh | 1 INW | Pitaya | 1.7 TFA | Vanilla Swirl | 2

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Inspired by u/xllostlx

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Co. | Flavor | %
---|---|---- FW | Bavarian Cream | 3 CAP | French Vanilla | 2 FA | Almond | 3 CAP | Vanilla Custard | 5 TFA| Ry4 Double | 4

disclaimer: long and arduous post containing real thought. dont read if thinking what you're not used to is tyring you out. reading time ~4mins. this may seem somewhat off topic, but then it pretty much fits the actuality we are living in. so FOTW's trivia is this:

an almond is oftenly used as a symbol for the Amygdala. it is "located deep in the brain's medial temporal lobe. Shown to play a key role in the processsing of emotions, the amygdala forms part of the limbic system." (wiki)

being one of the centers of our emotions, it is part of the symbology of many mystic paths out there, as any form of (sane) mysticism has as one of their main goals the mastery over the emotions in such way as that the emotions dont force your actions anymore. meaning to say you may be angry but you dont lash out and hit the other. as much control most of us do have nowaydays.

but things become different when it comes to verbalisation. verbal abuse aka structural violence is very common esp in the internet. people who are not thinking or acting along the lines of the actual mainstream, who speak different, think different, have a different opinion or like different things oftenly are being called out as 'wrong', and human minds easily fall into separatistic polarisations of "we" and "them", and in some cases the target is even being declared "at fault" for whatever misery someone feels to be in. with all its potential consequences.

psychology is well aware of the mechanisms of targeting, and that humans tend to do those things in order to get a handle on unreflected emotions they cant seem to process otherwise. it is one of the oldest pitfalls of mankind, for it is always easy to hate.

unity - as opposite of separation - though requires many things:an open mind, the ability to listen, to see others as enrichment and broadening of the spectrum of possibilities, the integration of differencies and things that seem to be contradictions, the creativity to find ways to bridge appearant gaps, the acceptance of the possibility that true unification requires real efford and doesnt just fall into our laps, and that we sometimes have to step back in order to see the beauty in something we formerly despised or even feared.it basically requires the will to render the impossible.

and the most important thing for that is the will to good, to step forward, to do what you can to make it happen, and if it is not to do something then that is your contribution.

how often have we heard mankind is one global family? how often did we truely believe that? and how much is the actual situation forcing us to unify and work together? whilst showing us how it is when the separation we asked for when we all said "we" and "them" separates us so much that we have to miss everyone? suddenly political and territorial borders transcend, but only after being overstepped by an uncontrollable natural phenomenon, after being shown how useless guns and borderpatrols really are against the force of nature. and now everybody is "them", cos they all potentially may hurt us. and who is "we" anyway when our own parents cant visit anymore? or our kids? or our friends, or whomever? and suddenly that concept of "we and them" seems to loose its meaning, since danger seems to be everywhere - and everyone. suddenly, we ARE them - how TF could that happen?

the level of cooperation this situation is forcing us to requires us to do and to be all of the above. regardless of any differencies of any kind, it forces us to understand that the global community of humans has no borders. hence what seems to be needed most at this point in time is the ability to keep your cool in all regards and not just follow your unreflected emotional impulses. like stabbing or shooting someone over a pack of toilet paper.

and so we get back to the amygdalla and its almond shape which gave it its symbolic meaning in folk-lore. it is oftenly depicted as certain types of horns that point backwards like eg. goats or rams horns - they are said to point back at the amygdalla - so any ritualistic wearing of horns points at the emotional integration of that person, as they are supposedly able to stand above their own negativity in order to protect the life inherent in whatever seems problematic to the status quo, able to keep harmlessness towards their fellow humans (and animals for that matter) instead of acting out the heat of the moment. maybe this is why id10t named it "calmond"?

to help ease your mind, allow me to share a recipie i lately mixed using calmond. it really DID ease my mind for it finally gave me this tiramisu-feel i was looking for so long. (is this getting a copy of marzi malone?)

0,5 % FA almond

3,0 % LB belgian waffle

2,5 % LB devon cream

3,0 % FLV irish cream

0,5% TFA toasted marshmallow

you can add some vienna cream or van bean ice cream to get that greasy mouthfeel when you had too greasy cream bakery.

but most of all, keep calmond remember we are all part of a bigger whole.

FA Almond is a damn good one! But I do hope to see TFA Toasted Almond make an appearance and... maybe INW Marzipan?

Usually, FA Almond is my go to if I want a note of almond though. It's such a viable flavor.

TFA Toasted Almond worked well for me in my Kheer recipe, but I think that's really the only place I've ever used an almond. Stahp this, you're making me want to mix things and I just want to be lazy!

Hmmm I'm allergic to nuts, can I still watch? Cashew next week!

Fa almond and wf almond cookie are my faves. And Dave's mango blossom macaron is amazing

i like to use FA almond at about 2%. Goes well with bakeries tobaccos and creams

Does acetyl pyrazine count? It's found in nuts (and used by a few more).

p.s. I continue to pray for Dave: his titles make me concerned :)

The only almond flavor I own is FA Almond. That said, I haven't really found a recipe to enjoy that flavoring. I believe I made one recipe but going back in my notes I cant recall what it was. That isn't anything against FA Almond, just the juice I made was probably meh.

For voting in the poll I passed since I have no experience in most if not all besides one flavoring. It would be interesting to see the poll results in the show! Why not throw that up in the stream just before the individual review countdown???

As a new mixer who started around black friday last year I may have gone a bit overboard and bought too many concentrates! There are still many I have yet to even crack the seal on. Just yesterday I made a recipe with CAP Juicy Lemon and it had never even been opened. lol

Since everybody is talking FA Almond, my favourite mixer ID10-T made a macaron base with this flavour. High on my quarantine mixing to do list ist the Mango Blossom Macaron , but he made atleast two more macaron variants using that base. Imho another nice nut is TFA DX Peanut Butter, but I‘m still missing a few flavours for Retaliatory Tariffs

Nutty and creamy

Fa almond 1.5% Inw 3 five 0.75% Tpa butterscotch 2% Cap vanilla custard 3%

Almond flavors are super sweet and delicious. Everything cherry needs a touch of almond. Should be a good week.

Pray for Dave, he's having to try Almonds that aren't FA. Which is good and the only one I have.

A week late! 😔

JF ry4 Double 5%

JF biscuit 2%

VT butter toffee base 1%

VT English toffee 2%

🤤

If you haven’t tried WF Almond Cookie yet do yourself a favour and order it immediately!

You can probably use it just for the almond note in certain instances as the cookie part is fairly light. Could see it working really nicely in cakes and other bakeries or maybe in heavy, thick creams or custards? If you’re going to use it as a cookie it needs another cookie/ biscuit to bump it up. But that almond is so, so good!

I never did share this anywhere and not exactly an almond heavy vape but here: BWAH

FA almond is some good stuff. I added some to my favorite mix as of late. Ice cream trinity, 3.5% TFA pistachio and 1% FA Almond. I go through bottle after bottle of this mix.

I actually prefer a nice dairy free Almond or Oat milk over regular milk in cereal, sauces, coffee, and baking.

Has anyone tried to sub a FA Almond / vanilla base for a milk base in their recipes?

Don't really have much to add here, I'm just here for the free stuff. I do have a few almond flavors and have only tried one. Those being

(WF) Almond Custard - the only one I have tried. Evidently it tasted like creamy almond extract and after a month I got some light plastic note @ 3%

(FA) Almond - Haven't had a chance to test it but after reading comments here it looks like a guaranteed winner.

(CAP) Chocolate Almond Coconut - I won this along with about 100 more cap flavors. I'm scared of this one I want it to taste like a Almond Joy. I have a strong feeling it tastes more like a condom dipped in sun tan lotion and dusted with dry bitter coco, with a side of nuts.

WF almond cookie 4%

FA Jamaican special 1%

FLV rich cinnamon .25%

OOO powdered sugar .5%

Cap super sweet .5%

My two favorite almond are fa almond, of course 😉, and WF almond cookie. I also have WF almond custard but I find that it's a little bit difficult to work with, right now I'm using it in a almond recipe at .5% and it's ok but higher than that it gets a little bit weird, some kind of off-note... I also have inw and fa marzipan but I use them when I need a cherry flavor or to add a little bit of "almond paste feel" into a bakery. Almost forgot, TFA toasted almond, which I really like but really low, otherwise it's too dry. Hopping to see some good recommendations for other almond flavor tomorrow!

Hoping to figure out a few ingredients to make a Swedish almond cake vape

Always grabbing FA Almond but I hope to see some new ones I have no clue about. Have a great show

I'm not getting the 30min notification....Is there a show this week?

Part 1

Noted Ep. 143: ALMOND (ft. RainbowDragon)

Ranked worst to first by RainbowDragon. She tested each one at varying %s and pushed them as far as they'd go until they turned bad.

Almonds:

OOO Almond: Definitely the worst! 1% plastic, vinyl off note. 2% nail polish. 11.15

VT Almond: Similar to OOO. Unusable. Sour, astringent. Very strong vinyl plastic off note. VT Almond is like their Apricot. Strong plastic off note. 11.42

NV (Nic Vape) Almond: Plastic with lemon. 13.00

RF Almond: Fresh Tupperware! Plastic off note. 13.27

Bickford Almond: Below 4% very, very light in flavour. Slight almond-ish note. 13.40

TFA Almond: No body. Barely an almond. Really thin. Gets plastic-y when taken up too high. 14.50

Because cherry and almond share a lot of the same compounds a lot of almonds have a plastic off note like cherry does.

DEL Almond: Delightfully mediocre! Coconut almond. A little on the candy side. Really sweet and a bit artificial. Unimpressive. Really light on flavour, like a lot of DEL flavours. Tested up to 6%. Pencil shavings at 6% 15.54

INW Almond: 1% touch of cherry. Mostly the inside of the nut, not the skin. Slight plastic off note. 17.33

BF (Bakers Flavors- rebranded as Gourmet Super Concentrates) Almond: Almost identical to Disarano Ameretto. May find it very harsh, even after steeping, mixing it with smoother ingredients and at lower %s. If harshness isn't usually an issue it might be worth trying. 19.08

BF available from Vaping Zone in the US, Juice Factory in Aus has a lot. Both have them rebranded as Gourmet SC.

(Good from here onwards)

FA Almond: Really good natural almond. A little dry. The almond skin note isn't over powering. Mostly like a raw almond. Not toasted or roasted. A little like almond extract as it's slightly sweet. Hint of cherry, in the same way almond extract is. Dry and woody enough to come across as an actual nut in a mix. Especially depending on what you mix it with. At the same time is smooth enough to be the almond flavour in almond milk. Medium body. Not too thin or too heavy. Has some richness to it without being too thick and base-y. Very versatile. 22.28

NF (Nature's Flavors) Organic Almond: Not almond, Ameretto. Not harsh like BF. Really forgiving. When taken higher becomes a cooked cherry. Not a harsh, plastic cherry, but a really good cherry. Has almond and cherry with some vanilla notes. Really sweet. The higher you take it the more cherry it gets. 24.49

NF have a lot of bad flavours, an awful lot of mediocre flavours. ID10-T's best tried so far are NF Malt and NF Ginger especially. Available at Bull City.

RF- the company in Canada has resurrected a lot of their previous flavours.

RF Almond SC: The SC version. Big difference from RF Almond. Really nice toasted almond. 1% full flavoured. Hint of sweet cherry, coconut notes. Definitely almond and what you'd want from an almond. 27.03

LA Almond Natural: Pretty forgiving. When is taken up too high it just mutes. No terrible off notes. 1% is full almond with the skin. A little higher it starts getting a little toasted. 4% seems to be the spot, it's a perfectly balanced almond. 27.48

Toasted Almonds:

NV (Nic Vape) Almond Toasted: Some vanilla and cherry notes. 3% is a vanilla toasted almond. A lot of unnecessary vanilla. Nail polish off note if taken up too high. 30.00

FW Toasted Almond: 1% burnt, gross and walnut-y. 2% is caramel-y, with some vanilla and cherry in the almond. Maybe some molasses, really deep. 3% deeper caramel, vanilla notes more present, burnt sugar, with the inside, flesh of the almond. Gets a little metallic. Not very good as a SF. But the off notes could likely be easily covered in a mix. But why?! 30.44

CAP Toasted Almond: Emily strongly disagrees that TFA Toasted Almond should be put above CAP. But nobody else agreed. More the roasted element, not a lot of almond. But according to Emily it's a pretty good roasted note. Dark, sweet. It could be used to make another almond, or any type of nut, toasted because it's so toasted, without a lot of almond. FA Almond would work. The little almond there is comes in on the end. Has a lovely sweetness. Would work great in desserts and maybe tobaccos. 31.45

TFA Toasted Almond: Not sweet. Natural, very realistic. Emily found it thin, has a bit of dark toastiness, but not much. Everyone else found it to have a lot of body and an appropriate amount of toastiness. Very dry. Needs to be paired with something wet or creamy. Has a greenish astringency to it but it can be covered in a mix. If it's used too low or too high it has a pine off note. Use below 2% 33.54

Part 2

Noted Ep. 143: ALMONDS

Marzipans:

INW Marzipan: RainbowDragon found at 1% it's air, 2% it's a soft, sweet cherry with medium mouthfeel but mixed with plastic air. Maybe she's blind to it? Or used it too high? 0.25% changes a recipe. Use at this % to back up another cherry and fill it out. Especially when you can't increase the % of the main cherry without being off notes. At 0.5% it's a bright, semi tart cherry. Sweet cherry candy with a strong Ameretto accent. Very thick and dense. None of the usual off notes. Not a marzipan though. Use around 0.25%-0.5%. 36.46

FA Marzipan: Not a marzipan. Very cherry, good as a cherry. A little higher it turns into kool-aid or fun dip powder cherry. Very candy. ID10-T got flat cherry soda with a splash of almond extract. Has a vanilla note. Slightly tart, sweet, thick cherry with slightly nutty undertone. Very sweet, like soda or candy. 39.21

OOO Marzipan: At 1% it has an incredibly buttery consistency, oily and can feel the fattiness. Like the consistency of real marzipan. Also authentic flavour of marzipan. Would go great in a bakery. 40.45

Nougats:

SA Nougatine V2: Like coffee creamer with a non-descript nut. Light in flavour. Plastic off notes. Too light and too many off notes to be useable. 42.52

FA Torrone: Fairly accurate to a specific Italian type of nougat which has lemon zest, which is a strong note in Torrone. Also has almond, pistachio, vanilla, sugar, honey and egg whites. Dry and thin. The nuts are not distinctly almond or pistachio, nor of a generic nuttiness. Very lemon-y and the combination of the citrus and nuts make it a bit pine-y. Usually used low. Although the recipe 'Stag Night ' uses it at 3% successfully. Use below 0.5% to avoid it becoming overly lemony and pine-y. 43.51

Recipes: -Stag Night by Wh1skeyk1ng - Uses 3% of FA Torrone, which is very high. But it works. -Another Blueberry Glazed Doughnut by SlashaLo - lemon and Blueberry work together so it makes sense. -Yum Yums by SweetPoisonKim - Uses it at 0.5% -Creamy Cuban by Fear - uses it at 1%. Good recipe if let steep. All FA and a tobacco! I -Rhodinite by ENYAWRECKLAW - Lemon accents the raspberry.

INW Nougat: RainbowDragon tested as SNV and found at 1% bitter almond top notes. 2% no longer bitter, a little nougat, candy flavour, dusty, sweet. 3% strong nougat flavour, sweet, medium mouthfeel and thickness. Emily Tested at 1% but let it sit for about a month and got slightly sour but really dark, really rich and thick nougat. ID10-T tested at 1.5% and got butiric note, but it does steep out. Also got rubber, latex-y chocolate note. Like INW chocolates tend to have. But nobody else got that note Tested at up to 3% 49.13

Euro Flavors Nougat: ID10-T got equal parts honey and mouldy sawdust. RainbowDragon found it did have something a bit off at certain %s. And it could be easily covered in a mix. Nutty, something like cream cheese icing. At 4% turned into toasted almonds with a lot of cocoa butter. Tested up to 4% 51.57

German Flavours Nougat: Gooey, honey caramel sauce with hazelnuts in it. Very hazelnut-y. Not like almond at all. Really good. Could mix with a chocolate to create a Nutella, if the honey could be covered. 53.20

SA Nougatine V1: Really great. Honey, nougat, cherry, almond, eggy. Then at higher %s has a slight woody note but like a Three Musketeers nougat. Really sweet. At 4% get a touch of plastic note. Use under 4%. 55.16:

Ameretto:

All terrible!

FW Almond Ameretto: No flavour at all. When % increased just nail polish remover and pine. 57.52

FW Ameretto: Like shrimp and crabs with Old Bay. 58.14

Fairy's Finest Ameretto: Smells amazing. Has faint flavour of Ameretto, but almost no flavour. Even at 8%.
Tested at 1%, 2%, 3%, 5% and 8%. 59.06

Euro Flavors Ameretto: Slight dark almond flavour but barely any flavour. When it's taken up to a % where there might be flavour it becomes chemically. 1.00.00

LA Ameretto: RD thought it was lemon tea at 2%. Higher than that it became floral lemon rind. Emily also tested at 2% but didn't get lemon. Thought it had an earthiness and a fruity sweetness, but more cherry than lemon. Syrupy sweet. Would use as a cherry flavour. Deep. Although Emily tried it again during the show and she now tastes lemon tea. 1.00.32

TFA Almond Ameretto: Smooth but no flavour and at higher %s got plastic. ID10-T thought it had slight plastic note at 2% that may be covered in a mix. The flavour is disjointed. Tastes like cherry and almond but they're separate. The first two thirds are sweet, very dry, woody, very natural, slightly toasted almond-y flavour. The last third is sweet maraschino cherry with a slight plastic vinyl note. Could maybe use in an ice cream? Or tobacco? Or something that has both cherry and bits of really almond. 1.01.58

OOO Ameretto: 1% is sweet, a little perfumey, very candy. 2% astringent plastic nastiness. 1.03.56

FLV Ameretto Sour: Not offensive. But it's musty, has slight koolada right at the end. Tastes like oddly nutty, flat cherry cola. Has a little spice, kind of like a cola. Touch of floral, but not perfumey. Lacks the sweet and sour of an Ameretto sour. Has no more acid of sugar than a cherry cola has. No alcoholic bite. Has a lot going on. 1.04.51

Misc. Almonds:

Bickford Chocolate Almond: Tastes like balsa wood smells. 1.08.10

FW Almond Toffee Candy: Dry, astringent, faint burnt almond at 1%. 3% is toffee/ caramel flavour with no almond. Any higher is nail polish, metallic. Might be able to use in a coffee? But it's not that good. 1.09.04

TFA Chocolate Coconut Almond Candy Bar: At 1% lot of coconut with vague nutty, chocolatey flavour and a little malted milk. Cheesecake like tang of sourness. Malty. At 2% it's band aids. Probably contains some alcohol. Harsh. That new car smell is also in there. New car with coconut air freshener. 1.10.20

SA Vanilla Custard Nougatine: ID10-T tired at 4% with 6 days steep and picked up butiric note. But he's sensitive to butiric. Whereas RD really liked it. Between 1%-3% found it thick, eggy, lightly caramelized sugar sweetness, vanilla. At 4% it starts to get weird. 1.12.48

WF Almond Custard: A vaguely nutty cream or coffee creamer. Not bad and could be used in a recipe. But not almond custard. It's light, lacks eggy note, more of a cream with light nutty flavour. Could maybe use in a Starbucks style coffee. 1.14.45

NF (Nature's Flavors) Almond Cream: The concentrate had white floaty things in it. But tasted pretty good. Soft serve ice cream, smooth vanilla, very dairy forward with what is almost nougat, but without the honey and malted notes. Nice almond note. 1.17.08

PUR Cream Cheese Danish with a Toasted Almond: Strong, rich cream cheese right up front. After a steep it backs up a little. Really nice danish type, flaky, spongey texture. Really nice toasted almond note. Not too toasted. Gets a little dry after a steep. But could be fixed in a mix. Sweet. Toasted note gets darker the longer it steeps. Pretty good. Tested at 3%. Very strong so could be used lower. 1.18.13

WF Almond Cookie SC: Really good. Strong almond flavour right up front, followed by soft, fluffy, home-made cookie that's a little gooey in the centre. Buttery, moist. Just dry enough to be a cookie, but a bit cake-y. 1.20.23

Tasty Puffs Almond Milk: RD's favourite of the whole list. Like the milk left over in the bowl after eating Cheerios. Really sweet, smooth, full flavoured. Definite almond. Authentic almond milk. No vanilla, but you can add your own. A bit expensive. Could work as cereal milk in a cereal mix. 1% is full flavoured. 1.23.14

Well - FA Almond and FA Marzipan I guess ..

Haven't really used them for anything just yet though - Maybe I should spend my quarantine days on something useful .. like .. almonds.

I used to use INW Peanut to lend a helping hand to TFA Peanutbutter. I'm almost out of peanut so I got FLV Peanutbutter. That one tastes weird IMO. I also got FA Nutmix and Hazelnut. The accuracy of FA Hazelnut is spot on hazelnut. Nut Mix works pretty good with peanutbutter. I'm not sure which nut is dominant in the "mix" but it's good..

####Find links to reviews, podcasts, recipes, and other info about Almond Flavors here -> Flavor Facts - Almond

####Discover other flavor profiles here -> Flavor Facts - Home Page

 

> 16,999 links to info about 3,492 flavors . . . and counting!

Anyone ever see a pistachio flavor anywhere? I think that'd be a pleasant flavor to vape, if it could be translated well

Hmm can you mix FA Almond and DX peanut butter for a peanut butter milkshake?

At a certain point do your own puns make you groan as you type them?

I'm not big on nutty flavors but peanut butter is intriguing. On my next BCF order I plan to pick a couple up and give them a try.

Has anyone found any decent/realistic bitter almond or amaretto flavors?

I'm looking forward to this episode. I have zero almond flavors and am making an order soon.

I have zero Almond flavours. I love marzipan irl, but I haven't come across any recipe I wanted to mix with that or other almond things. So, just commenting to enter the draw again.

Im new to diy and only have fa almond.I can't wait to see what other almonds need in my stash to make some good bakery style recipes.

I’ve only tried FW Hazelnut, TFA pistachio and TFA Acetyl Pyazine. Had good luck with the recipes I’ve used them in. Definitely want to pick up a almond.

When I’m feeling nutty, I have:

tfa dx peanut butter (awesome)

FW hazelnut (good accent)

WF caramel popcorn and peanuts (I don’t know, I don’t get much flavor with this one which is a shame because it sounds good. Tried it 1, 3, and 5...no luck)

AP (of course, add it to stuff but never too much unless you like corn chips)

tfa banana nut bread (mostly the other two things in its name other than nut, but I love it)

FW butter pecan (tasty, definitely buttery)

PUR butter pecan praline ice cream (need to test this one)

tfa pistachio (puddin’).

No almonds...hmmm. I should probably do something about that.

I feel like the world needs a few less nuts right about now.

Looking forward to this episode. Don't have any experience with almond flavors yet.

I was going to request Cookies and Biscuits for a future FOTW but somebody has beaten me to it. Can’t wait for that episode of Noted. There’s so many new cookie flavours since the last time it was covered I’d love to hear about.