Vanilla extract

The alcohol draws out vanillin and the many other flavor compounds from the beans over weeks or months. In the United States, a product labeled vanilla extract must contain at least 35 percent alcohol by volume and at least one "unit" of vanilla per gallon, which the rule defines as 13.35 ounces of vanilla beans (at no more than 25 percent moisture). Double-strength or two-fold extract has twice that. Imitation vanilla uses synthetic vanillin instead and lacks much of the real thing's depth.

Some flavor is lost to heat, so in cooked creams and sauces extract is often stirred in after cooking. Homemade vanilla extract is simply split beans covered with vodka or another neutral spirit and left to steep.