Used as a natural flavoring in yogurts and desserts
This is not a standalone dish, but rather a description of a specific ingredient used as a natural flavoring in yogurts and desserts. The most common ingredient fitting this description is vanilla, specifically from the pod of the Vanilla orchid. It is native to Mexico but is now grown in tropical regions worldwide, with Madagascar being a major producer.
🍽️ Nutrition at a glance
Vanilla extract is used in very small quantities, so it contributes negligible calories, carbohydrates, or fat. Its primary nutritional contribution comes from trace amounts of antioxidants and minerals like manganese and potassium.
Nutrition breakdown
| Calories | 12 kcal |
| Protein | 0 g |
| Carbs | 0.5 g |
| Fat | 0 g |
| Fiber | 0 g |
| Sugar | 0.5 g |
| Sodium | 1 mg |
| Manganese | 0.1 mg |
| Potassium | 14 mg |
| Magnesium | 1 mg |
| Iron | 0.02 mg |
Per 1 teaspoon (4.2 g) of pure vanilla extract · estimated, varies by recipe
💡 What's interesting
The flavor compound vanillin is the primary component of vanilla bean extract. It is one of the most labor-intensive spices to produce, as each vanilla orchid flower must be hand-pollinated, and the pods require months of curing to develop their signature aroma.
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