Vanilla equivalencies explain how vanilla extract, paste, and beans compare in flavor strength and measurement. In practice, bakers convert between forms to match aroma and sweetness, using careful notes to avoid overpowering caramel or chocolate. A quick rule of thumb helps: intensity varies by form, so substitutions are usually adjusted with small tweaks and a tasting step during early batches.

Keep a little notebook of your favorite swaps to speed future baking, and trust your palate. For quick reference, see