Flavored extract is a concentrated liquid made by drawing aromatic compounds from ingredients such as vanilla beans, almonds, or citrus peel, often using alcohol or water. It adds a distinct, sometimes intense flavor while contributing little texture; most extracts are thin and used in small amounts. Cooks around the world add them to baked goods, desserts, drinks, and sauces, choosing varieties that suit local ingredients and traditions. Vanilla extract, for example, became widely popular in European and American baking after vanilla cultivation spread beyond its origins in Mexico.