Vanilla

Vanilla extract is the most common form of vanilla used today. Mexican, Tahitian, Indonesian and Bourbon vanilla are the main varieties. Bourbon vanilla does not contain bourbon -- it is named for the period when the island of Reunion was ruled by the Bourbon kings of France. Vanilla extract is made by macerating/percolating chopped vanilla beans in ethyl alcohol and water for approximately 48 hours. The mixture is then aged for several months then filtered. The FDA specifies that pure vanilla extract contain 13.35 ounces of vanilla beans per gallon during extraction and a 35% alcohol/65% water mixture. The resulting amber liquid is clear and richly fragrant. There are double and triple strength vanilla extracts, as well as a vanilla essence -- so strong that only a drop or two is needed. Imitation vanilla is composed of artificial flavorings (most of which are paper-industry by-products treated with chemicals) and it often has a harsh quality that leaves a bitter aftertaste. Vanilla originated in Mexico, and it was once the producer of the finest vanilla, but almost all the extract from Mexico, Central America and the Caribbean is now synthetic, and NOT pure vanilla extract. Product packaging can be confusing: Natural vanillin is a substance intrinsic to the vanilla bean, but artificial vanillin is made from wood-pulp by-products. Vanilla flavoring is a blend of pure and imitation vanilla. Vanilla extract should be added to cooked mixtures after they have been briefly cooled so the flavor does not dissipate.