tbs. pure vanilla extract
Vanilla extract contains minimal nutritional content per typical serving, though it does contain alcohol (35% ABV) which is largely cooked off in baked goods. The primary value is aromatic rather than nutritional.
About
Pure vanilla extract is a liquid preparation obtained through the percolation or maceration of vanilla beans (Vanilla planifolia and related species) in alcohol, typically ethanol and water. Vanilla is an orchid native to Mesoamerica, though it is now cultivated primarily in Madagascar, Tahiti, and Mexico. The extract captures the complex aromatic compounds from vanilla beans, particularly vanillin and hundreds of minor flavor compounds that contribute to its characteristic sweet, warm, and slightly floral profile. Pure vanilla extract, by legal definition in the United States, must contain at least 35% alcohol by volume and 13.35 ounces of vanilla beans per gallon of liquid. The flavor is rich, complex, and somewhat woody, with subtle floral and fruity undertones.
Culinary Uses
Vanilla extract is one of the most widely used flavorings in baking and pastry work, particularly in cakes, cookies, custards, and ice creams. It enhances sweetness perception and adds depth to desserts without imparting a distinctly "vanilla" flavor when used in appropriate quantities. Beyond baking, it is employed in beverages, sauces, and even some savory applications. A single teaspoon to a tablespoon per batch (depending on recipe scale) is typical; excessive amounts can produce an unpleasant, alcohol-like or overly perfumed taste. Vanilla extract is often added near the end of mixing to preserve its volatile aromatic compounds, though in some applications it is incorporated earlier for thorough distribution.