two tablespoons vanilla
Vanilla extract contains minimal macronutrients; its primary value is aromatic and flavoring. It contains trace amounts of antioxidants from the vanilla plant compounds.
About
Vanilla is an aromatic flavoring derived from the pods of Vanilla planifolia, an orchid species native to Mexico. The pods contain thousands of tiny black seeds suspended in an oleaginous matrix that imparts a complex, sweet flavor profile with subtle woody and floral notes. Vanilla extract—the most common culinary form—is produced by macerating dried vanilla pods in alcohol (typically ethanol) for several months, allowing the pods' flavor compounds, particularly vanillin, to infuse into the liquid. Pure vanilla extract contains a minimum of 35% alcohol and at least 100 milligrams of vanilla beans per milliliter. Imitation vanilla extract is synthesized from vanillin, a single isolated compound that replicates vanilla's primary flavor but lacks the subtle complexity of natural extract.
Culinary Uses
Vanilla extract is one of the most widely used flavorings in global cuisine, essential in baking applications including cakes, cookies, custards, and pastries where it enhances sweetness and adds aromatic depth. It features prominently in custards, ice creams, and dessert sauces, and is used in beverages from coffee to cocktails. Beyond sweet applications, vanilla appears in some savory sauces and spice rubs. The extract should be added at the end of cooking or after heat removal to preserve its volatile aromatics; heat can diminish its delicate flavor profile.