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Anyone ever used Sapote before?

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So I was in my favourite spice store the other day and was looking around for a vanilla bean. An eager sales boy pointed me in the right direction and also wanted to show me something he thought I might be interested in. He presented me with a sapote pod, which he explained could be used as a substitute for almond extract. And it did indeed have the characteristic bitter almond flavour found in marzipan or amaretto.

I was wondering if anyone has any experience using this odd little spice... Did it yield good results? Is it worth me spending the money on it?

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  1. Did you get it at Olives et Epices? I got some yesterday, along with some tonka beans. What sold me was the Extrait Antillais they had, with vanilla beans, sapote, tonka beans and mace. It smelled great dry, and even better with rum. I plan to make some of that to start, but will be grating these wee beans into cakes and custards to do some experimenting.