Concentrated flavourings 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 flavour impact to foods without adding excess volume or changing the consistency. Liquid extracts will keep indefinitely if stored in a cool, dark place. See also essences.