Vanilla extract

It is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings.

[2] By contrast, artificial vanilla flavor is typically made up of only artificially derived vanillin, which is frequently made from a by-product of the wood pulp industry.

Malagasy, Mexican, Tahitian, Indonesian, and Ugandan vanilla beans are the main varieties used today.

In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that the solution contain a minimum of 35% alcohol and 100g of vanilla beans per litre (13.35 ounces per gallon).

[4] Double and triple strength (up to 20-fold) vanilla extracts are also available, although these are primarily used for manufacturing and food service purposes where the amount of liquid in a recipe needs to be carefully monitored.