How many calories are in Mexican vanilla extract ACTUALLY?

earlnabby

maureenkhilde wrote: »

There had been a shortage as the story goes of vanilla beans, I believe due to a drought somewhere and the prices went insane. I read it about in relation to the bidding that is done annually for the vanilla beans.

I always use pure extracts, and search out good deals both online. And look for holiday sales.

But after reading some of the answers here maybe I will do my own up. But oh the cost of those vanilla beans.

I worked for Penzeys the last time the vanilla prices skyrocketed (2002 IIRC). There was some fungus that went through and ruined a lot of the plants at that time, as well as an almost civil war in Madagascar in 2001-2. All vanilla comes from Mexico/Central America and the only variety of bee that pollinates the orchids lives there. All other vanilla grown (Madagascar and Tahiti are the only other countries that grow it commercially from seeds originally from Mexico) must hand pollinate the flowers. That is one reason why pure Mexican Vanilla tends to be a lower price, not as labor intensive. On the other hand, when worldwide vanilla production goes down, they can charge higher prices because people will pay it as long as it stays below the other vanilla. Only saffron is more labor intensive than vanilla plus it uses much more land.

I buy double strength. Generally it is half again more expensive but cheaper to use because you only use half as much.

Fun fact: if you do buy beans, look along the bean pod. You will see a lighter brown section (about 1/2" long and 1/16" wide) that might look like a series of dots. This is a brand. The growers brand each vanilla pod as it grows in an effort to thwart poachers. The brand is a series of fine pins that pierces the pod and as it grows it produces a scar that is specific to each grower.

llaneelyort

I had x1 tbsp with my usual keto shake. 45-60 minutes I test my level and it was nil(zero).
this particular brand has more carbs than the standard vanilla bean extract.

chris89topher

bold_rabbit wrote: »

If in the US, 0 can be rounded down from under 5 calories. Highest estimate then would be 5 calories (rounding up from 4.9) for a tsp. 3 tsp in a tablespoon, so 15 calories would be your max estimate. It looks like from the ingredient list that this product is about 80-90% water, so I would guess more like 5 calorie for a tablespoon.

I would say it is unnecessary to attempt to be this exact with calories, but I won't to avoid a slew of dislikes!

I know this is an old thread, but this is exactly what I do. If something is labeled as "zero calorie" I assume the serving size = about 4 calories and multiply based on that.

ritzvin

0caloriedreams wrote: »

So basically, I have this Mexican vanilla blend that says 1 tsp is 0 calories, but obviously I and Dale Gribble do not trust the government, but for me that's when it comes to calories.
Anyone wanna tell me how many calories are in a tablespoon (yes we're jumping to tablespoons), or am I just gonna have to estimate 30-60 for my entire life?

Legally, I think (in the US) 0 = under 5 calories per serving size. So up to 15 for your tbsp (3 tsp) if packaged/ labeled in the US.

goal06082021

I'm sure OP is long gone, but I'm more concerned that they're using multiple tablespoons of vanilla extract often enough for this to matter. In *what*?