Vanilla extract, imitation, alcohol

Imitation vanilla extract is a flavoring made mainly from synthetic vanillin dissolved in an alcohol base, used the same way as pure vanilla extract, stirred by the teaspoon into cake and cookie batters, custards, frostings and whipped cream for a straightforward vanilla note. It's a common budget substitute for pure extract, with a flavor that reads a touch sharper and less layered than vanilla made from real vanilla beans, though it performs similarly once baked into a finished dessert. It's often the extract reached for in everyday baking, saved for recipes that call for larger amounts, while pure extract is kept for delicate dishes like custard or ice cream base where its flavor is front and center.

Store the bottle tightly capped in a cool, dark cupboard, where its alcohol base keeps it shelf-stable for a long time, well beyond most other pantry flavorings. Because it's used in tiny amounts, typically a teaspoon at a time, its 237 calories and 2.41 grams of carbohydrate per 100 grams translate to a negligible contribution in an actual recipe, a 4 gram teaspoon serving carrying only a fraction of those figures, so it's chosen for flavor rather than as a source of any nutrient.