How about Carrot and raisins....I'm thinking that might work.
Could the process used for obtaining a "naturally extracted tobacco" flavor be used for obtaining a "naturally extracted spinach*" flavor?
*Insert your favorite botanic foodstuff here.
"Natural" is such a loaded word.Thank you!
Do you happen to know by what kinds of processes extracts and absolutes are obtained, and what would make them less (or more) natural than an NET flavor?
Tobacco absolute is a very concentrated resinous liquid originally developed as a fragrance ingredient. In small amounts it can give a greenish, ashy taste to tobacco liquids. In large amounts it tastes like you've swallowed a bag of sawdust.
Tobacco extract is similar but (I think) is water-based rather than resinous.
NET is macerated tobacco. It isn't as concentrated as TA or TE. It tends to taste more like fresh tobacco rather than burning cigarette or ash.
Scarf-ace,
Great to see you here filling us in.
So in laymen terms soaks with PG and VG are considered NET's in your book.
NoDoes the tobacco being used for the soaks need to be untreated and organic to be classified as NET's as well.