Vanilla extract
Spices$4.99 / 4 oz bottleApproximate price based on US supermarkets.
Vanilla extract is a natural flavouring obtained from the pods of the vanilla plant. It is essential in making Mexican desserts like flans, cakes, and ice creams. Its distinctive aroma and flavor enhance the sweetness of ingredients, making it a favorite in the kitchen.
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How it's used in Mexican cooking
Vanilla extract, part of the spices section of the Mexican pantry, appears in 5 recipes in our collection, including Cajeta Quemada (Burnt Goat Milk Caramel), Marquesote (Oaxacan Light Sponge Cake) and Jamoncillo de Leche (Mexican Milk Fudge). Each recipe shows step by step how it is added, in what quantity and which other ingredients it is paired with — the most reliable guide to how it is actually used in Mexican cooking.
Recipes using vanilla extract
Storage and substitutes
How to store it
Store spices in airtight jars away from light, heat and moisture. Ground spices lose their aroma within months, while whole ones (cinnamon sticks, cloves, peppercorns) keep it far longer — grind them just before use. Seasoning pastes such as achiote should be refrigerated once opened.
Frequently asked questions
How many recipes use Vanilla extract?
Vanilla extract is used in 5 recipes in our collection, such as Cajeta Quemada (Burnt Goat Milk Caramel) and Marquesote (Oaxacan Light Sponge Cake). The full list, with a photo and link for each recipe, is on this page.
Where can I buy Vanilla extract in the US?
You can buy Vanilla extract online via the Amazon link on this page, or look for it at Mexican and Latino grocery stores in the US.
How should Vanilla extract be stored?
Store spices in airtight jars away from light, heat and moisture. Ground spices lose their aroma within months, while whole ones (cinnamon sticks, cloves, peppercorns) keep it far longer — grind them just before use. Seasoning pastes such as achiote should be refrigerated once opened.
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