Ingredient Substitution - Extracts and Flavoring Oils

http://www.foodsubs.com/Extracts.html (full list)

oil of bitter almonds = almond oil   Notes:   This is a very potent flavoring oil that's sold in small bottles and measured by the drop.  Natural bitter almond oil isn't available in the United States since it's slightly toxic, but you can buy a synthetic version in bakers' supply shops or through mail order companies.  Don't confuse this with the mildly flavored almond oil that's used in savory dishes.   Substitutes:  almond extract (Extracts evaporate easily, and therefore can't withstand high heat or prolonged cooking.   Four units of extract is roughly equivalent to one unit of flavoring oil, but this may vary according to the products used.   Begin by substituting two units of extract per unit of flavoring oil, then add more extract until you're satisfied with the flavor.)

rose essence   Notes:   This is similar to rose water, only it's far more concentrated.  Indian cooks use it to flavor beverages and desserts.   Substitutes:  rose syrup OR rose water (1 part rose essence = 4-8 parts rose water) OR saffron (different flavor)

rose syrup = rose-scented syrup   Notes:  This is used in the Middle East, India, Persia, and Southeast Asia to flavor desserts and beverages.   Substitutes:  rose essence OR rose water 

 

rose water = rosewater = ma ward   Notes:   This is distilled from rose petals, and used in the Middle East, North Africa, and India to flavor desserts.  Don't confuse this with rose essence, which is more concentrated.   Substitutes:    orange flower water OR rose syrup (use just a few drops) OR rose essence (use just a few drops) OR almond extract (use less) OR vanilla extract (use less) OR kewra water