While vanilla extract is a versatile and commonly used flavoring agent in many recipes, there are certain situations where it may not be the best choice or should be avoided. Here are some things you should not use vanilla extract for:

• Savory Dishes: Vanilla extract is primarily a sweet flavoring, and it doesn’t generally complement savory dishes. Avoid using it in recipes where sweetness is not desired, such as soups, stews, or savory sauces.

   

• Spaghetti Sauce: Adding vanilla extract to spaghetti sauce or other tomato-based pasta sauces is generally not recommended as it can result in an unusual flavor combination.

• Salads: Vanilla extract should not be used in salad dressings or as a salad topping, as the sweet and aromatic profile doesn’t pair well with most salad ingredients.

   

• Meat Marinades: Vanilla extract should be avoided in meat marinades, as it can create a strange flavor contrast with the meat. Opt for more suitable herbs and spices in savory meat preparations.

   

• Salty Snacks: Avoid using vanilla extract in recipes for salty snacks like chips, popcorn, or pretzels, as it can clash with the salty taste.

   

• Spicy Foods: Vanilla extract doesn’t complement the flavors of spicy dishes, so it’s not recommended in recipes with strong spices or heat. 

   

• Sauces with Citrus: Vanilla extract may not pair well with citrus-based sauces, such as those used for seafood or chicken, as the two flavors can compete with each other.

   

• Sauces with Vinegar: Using vanilla extract in recipes with vinegar-based sauces may create an unpleasant taste clash due to the contrasting flavors.

   

• Gravies: Vanilla extract is generally not used in gravy preparations, as it can disrupt the savory nature of the sauce.

   

• Mashed Potatoes: Vanilla extract should not be added to mashed potatoes, as it will create a strange and undesirable flavor combination.

   

• Pickles and Fermented Foods: Avoid using vanilla extract in pickling or fermented food recipes, as the sweetness and aroma can be out of place.

   

• Savory Breads and Crackers: While vanilla extract is suitable for sweet bread and dessert recipes, it is not recommended for savory bread or cracker recipes.

   

• Most Types of Seafood: Vanilla extract should not be used with most types of seafood, as the flavors typically do not complement each other.

It’s essential to use vanilla extract judiciously, primarily in sweet recipes where its flavor can enhance and harmonize with other sweet ingredients. When working with savory dishes, it’s best to explore other herbs, spices, and seasonings that are better suited to the flavor profile of the recipe.