+ ¼ tsp vanilla
Vanilla extract contains minimal calories and nutrients; it is used primarily for flavoring rather than nutritional contribution. In the quantities typically employed in recipes, it provides negligible macronutrients.
About
Vanilla extract is a liquid preparation derived from vanilla beans (Vanilla planifolia), an orchid native to Mexico that is now cultivated primarily in Madagascar, Tahiti, and Mexico. The extract is produced by steeping cured and fermented vanilla beans in ethanol and water, which draws out the characteristic compounds, particularly vanillin. True vanilla extract must contain a minimum of 35% alcohol by volume and at least 100 milligrams of vanilla solids per liter. The resulting liquid is dark brown to black with a complex, aromatic flavor profile characterized by warm, sweet, and slightly floral notes. Imitation vanilla extract, derived from synthetic vanillin produced from petroleum or wood pulp, offers similar flavor at lower cost but lacks the subtle complexity of the genuine product.
Culinary Uses
Vanilla extract is one of the most widely used flavoring agents in baking and dessert preparation, including cakes, cookies, custards, ice cream, and pastries. It is also employed in beverages such as coffee, hot chocolate, and milkshakes, and occasionally in savory applications like sauces and spice rubs. A small quantity—typically ¼ to 2 teaspoons per recipe—suffices to impart vanilla's warm, rounded sweetness to most preparations. The alcohol content evaporates during baking, leaving behind the aromatic vanilla compounds. Quality and flavor intensity vary considerably between pure and imitation varieties; pure extract develops more complexity during extended storage.