Flavorings
Vanilla Extract
Alcohol-based extract of vanilla beans, the most popular flavoring in baking, adding warmth and complexity.
Conversion Chart
| Volume | US Cup (g) | Imperial (oz) | Metric Cup (g) |
|---|---|---|---|
| 1 cup | 208 | 7.3 | 220 |
| ¾ cup | 156 | 5.5 | 165 |
| ⅔ cup | 139 | 4.9 | 147 |
| ½ cup | 104 | 3.7 | 110 |
| ⅓ cup | 69 | 2.4 | 73 |
| ¼ cup | 52 | 1.8 | 55 |
| 1 tbsp | 13 | 0.5 | 13 |
| 1 tsp | 4.3 | 0.2 | 4.3 |
Always use pure vanilla extract, not imitation, for best flavor. Alcohol content helps distribute flavor.
Nutrition Facts
Nutrition Facts
Serving Size 100g
Calories288
Protein0g
Carbohydrates13g
Fat0g
Sugar13g
Sodium9mg
History
Vanilla was first cultivated by the Totonac people of Mexico, then adopted by the Aztecs and Spanish. The hand-pollination technique discovered in 1841 by Edmond Albius (a 12-year-old enslaved boy in Réunion) made global cultivation possible. Pure extract became the standard in the early 20th century.
Baking Tips
- 1Use pure extract, not imitation
- 2Add to creamed butter and sugar for best distribution
- 3Enhances chocolate and coffee flavors
- 4Vanilla bean paste provides visual specks
Storage
How to Store
Cool, dark place
Shelf Life: Indefinite (alcohol preserves it)
Substitutes
- Vanilla bean paste (1:1)
- Vanilla bean (1 bean = 1 tsp extract)