If you get your pure vanilla extract from Mexico Which is considered the best,or Guiana or Guadeloupe. I believe a lot of extract is derived from Tahitian pods. penzley spice as indicated above has a very good selection of vanilla beans,although I have not seen fine vanilla there( pods are 8 to 12 inches long black surface and frosty I have seen woody vanilla and vanillons. There is a penzlys in the town I work. If you ever have the chance buy a bundle of vanilla beans and split and scrape the seeds and use in a number of applications. I then make vanilla sugar with the pods. Don't no if this helped much. just stay away from imitation it is not suited for man nor beast
cc
A tip for the use of vanilla extract try to add it only as your item is off the heat and starting to cool. Unlike the pod that you would infuse into something the delicate nature of Vanilla is best when added to a warm not boiling item
cc
[This message has been edited by cape chef (edited 12-11-2000).] |