pure vanilla or 1 tsp cognac vanilla
Vanilla extract contains minimal calories and nutrients per serving due to small quantities used; however, it contains compounds like vanillin and other polyphenols that possess antioxidant properties. The primary value is flavoring rather than nutritional contribution.
About
Pure vanilla extract is a liquid preparation derived from vanilla beans (Vanilla planifolia), a tropical orchid native to Mexico. The extract is produced by steeping split vanilla pods in ethanol and water, allowing the pods' aromatic compounds—primarily vanillin—to infuse into the solvent over several months. Pure vanilla extract contains at least 35% alcohol by volume and 100 mg of vanilla bean solids per liter, as defined by FDA standards. Cognac vanilla refers to extract produced using vanilla beans sourced from Madagascar or Réunion (formerly Île Bourbon), known for their rich, floral, slightly woody character that differs subtly from Mexican vanilla's spicier profile. The vanillin content gives vanilla its characteristic warm, sweet aroma and subtle complexity that develops during the curing process of the pods.
Culinary Uses
Pure vanilla extract is one of the most widely used flavoring agents in global cuisine, indispensable in baking, desserts, and beverages. It enhances sweet preparations including cakes, cookies, custards, ice creams, and chocolate dishes, where a small quantity amplifies existing flavors without dominating. Beyond sweets, vanilla appears in savory sauces, panna cotta, crème brûlée, and some spice rubs. Cognac vanilla's more sophisticated, floral profile makes it preferred in premium desserts and haute cuisine applications. A standard teaspoon (5 ml) typically flavors an entire cake or custard base, and vanilla complements warm spices like cinnamon, nutmeg, and cloves as well as chocolate and caramel.