Vanilla extract is a natural flavoring derived from vanilla beans, the seed pods of the vanilla orchid. Commercial production involves harvesting ripe vanilla beans, and then blanching, fermenting, and drying them. The beans are then soaked in an alcohol and water solution to extract the vanilla flavor over several months. Vanilla extract adds its distinct flavor to various food and beverage products. In the United States, “pure vanilla extract” must contain at least 35% alcohol by volume and a specified amount of vanilla beans per gallon, according to FDA regulations. Vanilla extract is commonly used for baking and as a flavoring in packaged goods. It is important to note that vanilla extract can be produced synthetically and called “imitation vanilla” or “artificial vanilla flavoring” which is not the same as naturally derived vanilla extract.