Thanks in advance
i am just glad they are now labeled 'syrups'
i had some samples stuck back in a drawer 'cause i didn't know what to do with them
at the time i even checked their website to no avail
unusual flavors that i never got around to testing
they just had the name of the flavor or oil
and i never knew what to do with them
i feel a little guilty about
- being dense
- not using them
if i had gotten motivated i should have contacted a pastry chef but...
an idea for you is to register and ask on egullet forums
if no one here has some good info