two teaspoons vanilla
Vanilla extract contains minimal calories and nutrients per typical serving, functioning primarily as a flavoring agent rather than a nutritional component. It contains trace amounts of antioxidant compounds from the vanilla plant.
About
Vanilla is the processed pod of the climbing orchid Vanilla planifolia, native to Mexico. The pods, also called vanilla beans, contain thousands of tiny seeds suspended in a fragrant, oily matrix. Vanilla extract is produced by steeping split vanilla pods in ethanol and water, a process that dissolves the flavor compounds (primarily vanillin) and creates the liquid form commonly used in cooking. The flavor profile is warm, sweet, and subtly floral, with woody undertones. Natural vanilla extract contains vanillin derived solely from the vanilla orchid, while imitation vanilla extract uses synthetic vanillin derived from petrochemicals or wood pulp, offering similar flavor at lower cost.
Culinary Uses
Vanilla extract is one of the world's most widely used flavorings in baking and desserts, particularly in cakes, cookies, ice cream, custards, and pastries. It enhances sweet flavors and masks off-notes in dairy and eggs. Beyond desserts, vanilla appears in some savory applications, including certain spice blends, sauces, and cocktails. The extract is typically added near the end of preparation to preserve its aromatic qualities, though it can withstand moderate heat. A small amount (½ to 2 teaspoons per recipe) is often sufficient to impart flavor without overpowering other ingredients.