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Vanilla extract is a flavoring made by soaking vanilla beans in a mix of alcohol and water, and in the US the name is legally defined. Under the FDA standard of identity, a bottle labeled vanilla extract must be at least 35% alcohol by volume and must contain a set amount of real vanilla bean extractives per gallon. That is why vanilla extract smells boozy, and why it belongs out of reach of small children. Below is what the label terms mean, how pure vs imitation vanilla differ, how much vanilla extract alcohol survives baking, and what USDA data show for nutrition.
Peptide Labs does not sell vanilla extract or vanilla products. This article is general food and label information, not medical advice.
Key Takeaways
- FDA rules (21 CFR 169.175) say vanilla extract must contain at least 35% ethyl alcohol by volume and extractives from real vanilla beans.
- Vanilla flavoring is real vanilla with less than 35% alcohol; imitation vanilla is usually built on vanillin made without vanilla beans.
- A teaspoon of vanilla extract has about 12 calories in USDA data, mostly from alcohol.
- Baking removes some alcohol but not all; USDA retention data show alcohol fading slowly with cooking time.
- Poison centers warn that flavoring extracts can cause alcohol poisoning in young children.
What vanilla extract is, according to the FDA
The FDA standard of identity (21 CFR 169.175) defines vanilla extract as a solution in watery ethyl alcohol of the flavor and aroma compounds that can be extracted from vanilla beans. A related section (21 CFR 169.3) defines vanilla beans as the dried pods of two orchid species, Vanilla planifolia and Vanilla tahitensis, and sets a unit of about 13.35 ounces of beans per gallon. The standard also lists what may be added:
- Alcohol: at least 35% ethyl alcohol by volume. This is the drinking kind of alcohol, not rubbing alcohol.
- Optional ingredients: glycerin, propylene glycol, sugar (including invert sugar), dextrose and corn syrup. Check the ingredient list if you avoid any of these.
- Strength: products with more than one unit of vanilla per gallon may be labeled “2-fold” or higher.
- Name: only products that meet the standard can be called “vanilla extract” or “extract of vanilla”.
Pure vs imitation vanilla: the label terms
Shoppers meet four common names on US shelves. The first three are set by FDA standards of identity; the fourth falls outside them.
| Label name | Vanilla beans? | Alcohol | Rule or note |
|---|---|---|---|
| Vanilla extract (pure vanilla extract) | Yes, one or more vanilla units in each gallon | At least 35% by volume | 21 CFR 169.175 |
| Vanilla flavoring | Yes, same bean standard | Less than 35% by volume, sometimes none | 21 CFR 169.177 |
| Vanilla-vanillin extract | Yes, plus added vanillin | At least 35% by volume | Must say contains vanillin, an artificial flavor (21 CFR 169.180) |
| Imitation vanilla | Usually none | Varies; alcohol-free versions exist | Typically vanillin or ethyl vanillin, listed as GRAS in 21 CFR 182.60 |
Vanillin is the main flavor compound in vanilla beans, but real beans contain many other aroma compounds, which is why pure vanilla tastes more layered. Imitation vanilla usually relies on vanillin or ethyl vanillin made without beans; the FDA lists both among synthetic flavoring substances that are generally recognized as safe. The pure vs imitation vanilla choice is about flavor and label preference, not nutrition: both are used in tiny amounts. Alcohol-free “vanilla” made with glycerin is sold as vanilla flavoring when it uses real beans, because it cannot meet the 35% rule for the extract name.
Tonka beans, coumarin and vanilla sold abroad
Under 21 CFR 189.130, coumarin, a compound found in tonka beans, is not allowed in US food; food with added coumarin or tonka extract is considered adulterated. Coumarin is related to the blood thinner warfarin, which is a particular concern for people who take blood thinners. If you shop abroad, look for vanilla beans in the ingredient list and skip bottles that list tonka beans or have no ingredient list.
Vanilla extract alcohol: how much is there, and does it bake off?
The 35% figure on the label is alcohol by volume. USDA SR Legacy lists alcohol by weight, which reads lower because alcohol is lighter than water: 34.4 grams of alcohol per 100 grams of pure vanilla extract. In USDA data that works out to about 1.4 grams of alcohol in a teaspoon and about 4.5 grams in a tablespoon.
Cooking removes alcohol more slowly than many people assume. In the USDA Table of Nutrient Retention Factors, as summarized by Idaho State University, about 40% of the alcohol in a dish remains after 15 minutes of cooking, 25% after an hour and 5% after two and a half hours, and baked goods cooked for 25 minutes without stirring keep about 45%. Spread through a whole cake or batch of cookies, that is a very small amount per serving, but people who avoid alcohol completely for medical, religious or recovery reasons can choose alcohol-free vanilla flavoring or vanilla bean paste and read the label. Our guide to alcohol on GLP-1 medicines covers alcohol more broadly.
Vanilla extract nutrition in USDA data
The table uses three USDA FoodData Central SR Legacy entries per teaspoon (4.2 grams), USDA’s own portion weight.
| Per 1 tsp, 4.2 g (USDA FDC ID) | Calories | Alcohol | Carbohydrate | Sugars |
|---|---|---|---|---|
| Vanilla extract (173471) | 12 | 1.4 g | 0.5 g | 0.5 g |
| Imitation vanilla, with alcohol (172235) | 10 | 1.4 g | 0.1 g | Not listed |
| Imitation vanilla, no alcohol (172236) | 2 | 0 g | 0.6 g | 0.6 g |
Most of the calories in vanilla extract come from alcohol, which supplies about 7 calories per gram. Minerals such as potassium appear in USDA data only in trace amounts at a teaspoon. In other words, vanilla is a flavor, not a nutrient source, and it carries no meaningful sugar unless a product adds sugar or corn syrup. That is one reason vanilla shows up in tips for adding flavor to plain foods; our guide to Greek yogurt mentions it, plain oats and cinnamon are other common pairings, and our guide to sugar cravings covers other ways to cut back. If a recipe also needs a sweetener, our guides to monk fruit and stevia compare the options, and our sibling guide to maple syrup covers a sweetener often paired with vanilla.
Keep vanilla extract away from children
Because vanilla extract is at least 35% alcohol, it is more concentrated than wine or beer. The Tennessee Poison Center at Vanderbilt warns that flavoring extracts such as vanilla, almond and lemon contain ethanol, and that a small amount swallowed by an infant or toddler can raise blood alcohol enough to slow breathing, depress the nervous system and drop blood sugar dangerously.
- Storage: keep extracts with other alcohol, out of children’s reach, not on a low pantry shelf.
- If a child swallows extract: call Poison Help at 1-800-222-1222 right away, and call 911 if the child is very sleepy, hard to wake or having trouble breathing.
- Teens and adults: extracts are sometimes misused as a hidden source of alcohol. If you are worried about someone, talk with a clinician.
- Allergy and sensitivity: vanilla is not one of the nine major food allergens that US labels must declare. If you react to a vanilla product, see an allergist.
Frequently Asked Questions
How much alcohol is in vanilla extract?
FDA rules require at least 35% alcohol by volume. USDA data list about 1.4 grams of alcohol in a teaspoon of pure vanilla extract.
What is the difference between pure vs imitation vanilla?
Pure vanilla extract comes from vanilla beans in alcohol. Imitation vanilla usually uses vanillin made without beans and tastes simpler.
Does the alcohol in vanilla extract bake off?
Only partly. USDA retention data show alcohol fading slowly with cooking time, and some remains after typical baking.
Is vanilla flavoring the same as vanilla extract?
Not legally. Vanilla flavoring uses the same vanilla bean standard but has less than 35% alcohol, so it cannot use the extract name.
Is vanilla extract dangerous for kids?
It can be if swallowed from the bottle. Poison centers warn about alcohol poisoning; call 1-800-222-1222 right away.
Does vanilla extract have sugar or calories?
A teaspoon has about 12 calories in USDA data, mostly from alcohol, and only trace sugar unless sugar or corn syrup is added.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Maple Syrup: Nutrition, Grades and Is Maple Syrup Healthy?, Honey vs Sugar: USDA Calories, Nutrition and What the Label Rules Say, Monk Fruit Sweetener: Is It Safe, What’s in It and Monk Fruit vs Stevia.