Most vanilla orchids are painstakingly hand-pollinated. Grown across the globe-notably in Mexico, Madagascar, and Tahiti-vanilla is one of the world’s most expensive spices, second only to saffron, because of the massive effort it takes to produce each pod. Vanilla is derived from orchids of the Vanilla genus. Most cookie doughs and cake batters call for at least a splash of vanilla extract-but what happens if you run out? Can you still bake without it? Short answer: Yep! Below you’ll find a few suggestions for vanilla extract substitutes to turn to for almost any bake, but first: What is vanilla extract?
The indispensable extract brings fragrance and warmth to any bake, working behind the scenes to enhance the flavor of milk, sugar, and, yes, even dark chocolate. In fact, no matter what you’re baking, the recipe probably calls for mighty vanilla. You might not be able to directly taste the small dose of vanilla extract that goes into a batch of brownies, but the work it’s doing to round out the flavor of the chocolate is significant.
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