Which Ones to Buy?
- Indonesian or Tahitian – Decent, but a little bland
- Mexican – Cheap producers may use Tonka Beans, which taste like vanilla, but contain carcinogens
- Madagascar – Deeper flavor and more vanillin in the bean (crystals) on the surface
Alternatives
- Imitation Vanilla Extract – Completly a shot in the dark. May have been made from wood pulp – very inexpensive – marginally OK for baked things like brownies, where it is just a flavor enhancer, and not subjected to very high heat.
- Imitation Vanilla Flavoring :: Contains who knows what ?!? – AVOID
- Natural vanilla flavoring contains no alcohol – doesn’t evaporate
- Pure Vanilla Extract – legally allowed to contain corn sweeteners and coloring :: 35% alcohol :: 13-14 beans per gallon
- Best Vanilla Extract will contain vanilla bean and alcohol and water with no other additives
- Double Strength Vanilla :: 35% alcohol :: 25-30 beans per gallon (premium quality)
Make your Own
INGREDIENTS
- 3 Vanilla Beans
- 2 CU Dark Rum (as high a proof as you can find)
An alternate would be a nice high-quality vodka or tequila
STEP BY STEP
- Crack the beans before soaking
- Soak the vanilla beans in the alcohol.
- Cap and shake every few days for six months
- Keep in a cool dark place during that time
- Strain and put in bottle for storage
VARIATIONS
- Try 6 vanilla beans
- Try letting things marinate for only 1 month
- Try crushing the beans before soaking
… or just buy a quality pure vanilla extract
