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Baking essentials · Flavourings

Vanilla extract

Vanilla flavouring, usually extract made by steeping cured vanilla pods in alcohol; also covers whole pods and essence.

Also called: vanilla, vanilla essence, vanilla bean, vanilya

86 recipes with it

Read the full spice guide: flavour, history and how to use it

What it is

Pure vanilla extract is made by soaking cured vanilla beans (the pods of a tropical orchid) in alcohol and water, giving a dark brown, aromatic liquid. Vanilla essence or flavouring is often synthetic vanillin, cheaper and one-dimensional. Whole pods are split and scraped for their tiny black seeds, and vanilla paste combines extract and seeds. A little goes a long way.

Vanilla planifolia

How it’s used

  • Cakes, cookies and custards
  • Ice cream and panna cotta
  • Whipped cream and frostings
  • Hot chocolate, milkshakes and syrups
  • Poaching fruit (pods)

Characteristics

Taste
Sweet, rounded, slightly woody; bitter neat.
Aroma
Warm, floral, creamy.
Sold as
extract, whole, paste
Cooking uses
Mainly a seasoning, Suitable for baking

Storage

Cool, dry and dark. Keep tightly closed away from heat and light. Wrap pods airtight so they don't dry out.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Pure extract contains alcohol; most cooks off in baking, but consider it for no-cook uses and for those avoiding alcohol. Alcohol-free versions exist.

Nutrition per 100 g

Energy
288 kcal
Protein
0.06 g
Carbohydrate
12.65 g
Fat
0.06 g
Fibre
0 g
Sugars
12.65 g

USDA FoodData Central: Vanilla extract.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Vanilla pod — 1 pod's seeds roughly equals 1–2 tsp extract; add the pod to warm liquids and remove.

Related ingredients

Recipes with vanilla extract

See all 86

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