What Kind of Vanilla Should I Use?
Vanilla planifolia, the species of vanilla from either India, Indonesia, Mexico or Guatemala— as well "Bourbon" vanilla from the islands of Madagascar, Reunion and the Comoros, is the most common and easily found.
This species has a strong vanilla aroma, described as being rich, creamy, sweet and almost hay-like. These beans have a thicker skin, are longer than the Tahitian bean, and also contain more seeds.
Tahitian vanilla beans, grown in the South Pacific, are a different species of vanilla-- Vanilla tahitensis . These beans are shorter, plumper and contain a higher water and oil content than Vanilla planifolia. Their strong aroma, described as being more fruity and floral, is especially prized by European gourmet cooks.
Frontier offers a wide selection of high quality Bourbon and Tahitian vanilla beans, as well as vanilla powder, extracts and flavors.
Vanilla You Don’t Want to Use
Coumarin-Adulterated Vanilla
One fraud to be especially aware of and avoid is vanilla (usually "bargain" priced) that has been adulterated with coumarin. Coumarin is derived from the tonka bean. Because it's cheap and some of its constituents are similar to those in pure vanilla, is often added to vanillas from Mexico, Central America and the Caribbean. It adds a strong vanilla-like aroma but little flavor.
Coumarin is known to cause liver damage and is a potential carcinogen, and has been banned as a food ingredient by the US Food and Drug Administration (FDA) in the United States since 1954. Extract adulterated with coumarin still comes into this country, usually through Mexico where it is not illegal.
Quick Links
» All About Vanilla
» How to Buy & Store Good Vanilla Beans
» What Kind of Vanilla Should I Use?
» Vanilla Aromatherapy
» Vanilla Products
» Vanilla Recipes
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Imitation Vanilla
Pure vanilla is expensive. In order to make the product more affordable, imitation vanilla was developed. Imitation vanilla is made from artificial flavorings, the two most common sources of which are lignin vanillin, a by-product of the paper industry that is chemically treated to taste like vanilla, and ethyl vanillin, a coal-tar derivative.
Vanilla Flavor (WONF)
This flavor descriptor indicates that the product is made With Other Natural Flavors and means that the product contains other flavor ingredients, usually essential oils and botanical extracts. Any of these blended flavors won't, of course, have the taste profile of real vanilla and synthetic chemical carriers can sometimes be introduced. But even if the additions are natural, at best you have an inferior vanilla that is "boosted" with less expensive components.
