Most cooks, whether at home or at a bed & breakfast inn, are familiar with the phrase vanilla extract. We’ve seen it printed hundreds of times in cookbooks and magazines, posted on bottle labels at the grocery and gourmet stores, and handwritten on our most treasured recipe cards. And many cooks know the difference between pure vanilla extract and imitation vanilla, and wouldn’t think of using anything but the good stuff. But unless you’re a professional chef or gourmet cook, you may not know the ins and outs of pure vanilla extract as well as you think you do. Here’s how to get to first base…
While there are 4 main varieties of pure vanilla extract—Bourbon vanilla (more commonly and specifically known as Madagascar Bourbon vanilla,) Mexican vanilla, Tahitian vanilla and Indonesian vanilla—did you know that each variety brings its own special nuances to meals, sauces, desserts and baked goods?
Pure Bourbon vanilla extract, more often and specifically known as pure Madagascar Bourbon vanilla (which is harvested from the Indian Ocean islands off the coast of Africa–including Madagascar, Reunion and the Comoros Islands,) is considered to be the world’s finest, most consistent vanilla. It has a delicate, sweet, slightly rum-like flavor that is ideally suited to a range of culinary uses, from creating baked goods and frozen treats to making delicious sauces and dressings. If you only have room for one pure vanilla extract in your kitchen, choose Madagascar Bourbon. True Bourbon-like vanillas are now also cultivated and produced in Indonesia, in addition to the more traditional Indonesian vanilla (read below for more information.)
Crafted from plant stock native to Mexico, pure Mexican vanilla extract has both a sweet and creamy flavor and aroma, but also exhibits a delicious touch of spice and woodiness. If you’re looking for a vanilla to accompany chocolates, coffees, cinnamon and warm, exotic spices, pure Mexican vanilla is your extract. As with all vanillas, it pays to buy the highest quality, grade and craftsmanship you can afford to obtain the best consistency, purity and flavor.
Less readily available is pure Tahitian vanilla extract, the ideal choice for all things fruit. From compotes to yogurts, sorbets and fruit salsas, pure Tahitian vanilla extract makes the ideal vanilla accompaniment as it possesses a unique, fruity, somewhat sweet and flowery, cherry-like taste and aroma. Differing from the other basic vanillas because it contains less vanillin than Madagascar Bourbon or Mexican vanillas, pure Tahitian vanilla extract is typically more expensive and slightly harder to find.
Pure Indonesian vanilla extract can be more pungent in aroma and flavor than other vanilla varieties depending on its method of harvest. Harvested early and given a short curing process, Indonesian vanilla can exhibit a dense, phenolic, somewhat dull flavor. Premium grade Indonesian vanilla can be quite good and holds up well to high heat cooking and baking. You may find pure Indonesian vanilla extract available industrially rather than commercially, available wholesale rather than retail.
Also available (and pictured above) are pure vanilla extract blends, crafted from any number and variety of vanilla beans. While blends can typically save the consumer money, you should strive to read the label (if detailed information is available) to see exactly what types and flavors of vanilla you are buying. Most premium blends should accommodate your average cooking and baking needs nicely.
Up next… Exploring more culinary use vanilla.
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{ 5 comments… read them below or add one }
Sandie, great title and thanks for the heads up on the nuances of vanilla. Most of us just look for “extract” and go with that.
I have fallen prey to the “imitation”, due to cost savings. I will NEVER do that again. However, I haven’t tried any of the specific varieties, only blends. Thanks for the informative post.
Vanilla is one of those pantry items that I invest in, even though I don’t bake very often. I like to taste, whever possible, and buy the best I can afford. My current favorite is a Bourbon-type vanilla made right in Massachusetts by the Baldwin company. It actually won a blind taste test in two of my cooking classes.
Finding the vanilla you like best is an expensive endeavor, but the results are definitely worth it. I recently bought a large batch of beans online and hope to start making my own extract from the leftovers. We’ll see how that goes, lol!
Peter – Thanks, and you’re welcome! Fill me in if you decide to experiment with any of the more exotic vanillas. (I’ve already got Madagascar Bourbon and Mexican vanillas in my pantry, so Tahitian is next on my list, especially now that it’s warmer and I’m using fresh fruit more often.)
Susan – You’re welcome. I grew up in a household where imitation vanilla extract was the norm. It wasn’t until I was out on my own, experimenting in the kitchen, that I discovered vanilla extract didn’t have to taste overly bitter and nasty.
Lydia – I will have to look into that brand of vanilla. Winning in 2 blind taste tests isn’t a bad recommendation!
Mike – Making your own extract, huh? That sounds challenging and like something you might do. I’d love to hear how it turns out and will look for some of your recipes using all those vanilla beans in your upcoming posts!