vanilla extract
Vanilla extract is used in minimal quantities and provides negligible calories or macronutrients per serving. It contains trace amounts of minerals and antioxidants from vanilla beans but is primarily valued for flavoring rather than nutritional content.
About
Vanilla extract is a liquid flavoring derived from vanilla orchid pods (Vanilla planifolia and related species), native to Mexico. The extraction process involves splitting cured vanilla beans and steeping them in alcohol (typically ethanol) for several months, allowing the flavor compounds—primarily vanillin—to infuse into the liquid. Pure vanilla extract contains at least 35% alcohol by volume and must contain constituents from vanilla beans. Imitation vanilla extract, made from synthetic vanillin, offers similar flavor at a lower cost but lacks the complex aromatic notes of pure extract. The flavor profile ranges from sweet and creamy to slightly floral, with subtle woodsy undertones in quality extracts.
Real vanilla extract's complexity derives from hundreds of volatile compounds present in vanilla beans, not merely vanillin. Different vanilla-producing regions (Madagascar, Tahiti, Mexico) yield extracts with distinct flavor characteristics—Madagascar vanilla is typically bold and creamy, Tahitian vanilla is floral and fruity, and Mexican vanilla offers earthy, spicy notes.
Culinary Uses
Vanilla extract serves as a primary flavoring agent in baking, desserts, and sweet preparations across numerous culinary traditions. It is essential in cakes, cookies, custards, ice cream, and puddings, where it enhances sweetness and provides aromatic depth. Beyond sweets, vanilla extract appears in savory applications—fruit compotes, sauces, and even certain meat preparations—where it adds subtle complexity. The ingredient is typically added near the end of cooking to preserve volatile aromatics, though in baked goods it integrates throughout the batter. A small quantity (½ to 2 teaspoons per recipe) is generally sufficient, as vanilla extract is highly concentrated.
Used In
Recipes Using vanilla extract (618)
Persian Apricot Rice Pudding
I found this recipe online, and had to post it here. I really really,really love recipes like this. My dad is from England, so he loves his rice pudding, and this is a really, nice twist on the plaid version!
Pina Colada Tofu Pie
Pina Colada Tofu Pie from the Recidemia collection
Pineapple Rice Delight
Makes 8 servings
Pineapple Rice Parfaits
Makes 8 servings
Pineapple-Strawberry Delight
Makes 6 servings.
Pineapple Upside Down Cake
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Polka-dot Brownies
Polka-dot Brownies from the Recidemia collection
Polvorones
are a type of Latin-American and Spanish shortbread.
Portuguese Coffee Buttercake
Contributed by World Recipes Y-Group This Y-group is
Pound Cake
A traditional recipe would specify one pound each of the following ingredients. These quantities are too great for most modern families, but an excellent cake can be made with half quantities.
Power Breakfast
Makes 6 servings
Power Pilaf
Makes 6 servings
Prospect Cheesecake Trifle
This is one of a few more cheesecake recipes from the VERY OLD file - Enjoy From "Catsrecipes Y-Group"
Pumpkin Cheesecake
This seasonal version is all cheesecake without a crust, highlighting its pure, creamy pumpkin flavor. Like most cheesecakes, this one is placed in a water bath to ensure even baking.
Pumpkin Cheesecake Torte
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Pumpkin Muffins III
These freeze well. Makes 12 muffins.
Puncha-crema
Queque Seco
Queque Seco from the Recidemia collection
Quick and Easy Chocolate Cheesecake Pie
Quick and Easy Chocolate Cheesecake Pie from the Recidemia collection
Quick and Easy Rice Pudding
Makes 6 servings
Quick Apple Dessert
Quick Apple Dessert from the Recidemia collection
Quick Cereal Candy
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Quick Chocolate Pudding
This recipe doesn't get as pudding-like as instant, but even if it totally fails, it makes a great thick hot chocolate. Also, according to my calculations, it has not much more than 100 calories for an entire cup.
Raisin Griddle Cakes
From my Grandmother’s Estate. Notation on card says this was one of several griddlecake recipes served at church breakfast fundraisers for years. Dated 1928.
Raisin Rice Cereal
Makes 8 servings
Raspberry Angel Food Cake
Raspberry Angel Food Cake from the Recidemia collection
Raspberry Ribbon Cheesecake
Contributed by Catsrecipes Y-Group
Raspberry Rice Pudding
Makes 4 servings
Raspberry Rice Pudding with Vanilla Sauce
Makes 4 servings
Ravishing Rhubarb Cake
Ravishing Rhubarb Cake from the Recidemia collection
Raw Rhubarb Cake
Raw Rhubarb Cake from the Recidemia collection
Real Mango Ice Cream
Real Mango Ice Cream from the Recidemia collection
Red-Berry Breakfast Risotto
Makes 6 servings
Red Cross Fudge
Delicious easy fudge that works every time. Never crystallizes. View in original format.
Red Plum Crumb Bars
This recipe came from the Hartman Estate Sale. It was obtained it as part of the purchase of the Family Collection from the Hartman Estate in Arlington, Texas in 1984.
Red, White and Blue Dessert
Contributed by World Recipes Y-Group
Refreshing Apricot Smoothie
Refreshing Apricot Smoothie from the Recidemia collection
Rice and Cherries in the Snow
Makes 8 servings
Rice Cloud with Bittersweet Chocolate Sundae
Rice Cloud with Bittersweet Chocolate Sundae from the Recidemia collection
Rice Cream with Mandarin Oranges
Makes 6 servings
Rice Crème Brûlée I
Makes 6 servings
Rice Custard with Strawberry Topping
Makes 8 servings
Rice Dessert Fabuleux
Makes 12 servings
Rice Flan
Makes 6 servings
Rice Florentine
Makes 10 servings
Rice 'n' Strawberry Pudding
Makes 8 servings
Rice Tarts
Makes 12 tarts.
Rich and Easy Egg Free Chocolate Cake
My parents own a traditionally-run sheep farm in the Falkland Islands. Cruise ship tourists come to visit and enjoy the experience. I cook this chocolate cake for my mum to serve to her visitors.
Rich Chocolate Cake
Rich Chocolate Cake from the Recidemia collection
Ricotta Cheese Cookies
Ricotta Cheese Cookies Simply the best!