What & where is the best Vanilla Extract?

Is there such a thing as THE BEST vanilla extract? If so, where does one find it?

I have been buying my vanilla extract from a place called The Spice House in Evanston, IL.
I love their vanilla extract, but it isn't cheap! A 16 ounce bottle cost $18! I was in Chicago a couple of months ago so to save on the expense of having them ship to me, I stocked up. I bought five bottles.

If you know of or think your vanilla extract is THE BEST, please let me know as I am always looking for vanilla extract that has great tasting results. Also, I would like to know if you know of any recipes that require vanilla beans in them since I got a bunch as a gift and want to know how I can use them where one can taste the flavor.

Doughboi, I always use Penzeys vanilla extract. Try www.penzeyscom. Kinda 'spensive as well. They also cary a double strength extract.

BUT, I understand that The Spice House and Penzeys are owned by the same family, so you might already be getting the best!

[nutcakes]

You might find it interesting to read the Cook's Illustrated Vanilla tasting results.
http://www.cooksillustrated.com/show...847&iBDC=10164

Now I just use a bulk size vanilla I buy at Price/Costco for everyday needs, McCormick Pure Vanilla extract $5.99 for 16 ounces. For something special I use Nielsen-Massey Madagascar Bourbon pure vanilla extract. I was lucky to find a stash of it at the local Ross discount store for $6.99 for 8 ounces. It is usually $11 or $12.

If you click on the chart at the end of the article you will see tasting notes by brand. The two I use happen to be the top rated brands. The panel members are fairly distinguished bakers.

[This message has been edited by nutcakes (edited 12-11-2000).]

[cape chef]

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).]

[mudbug]

nutcakes, I love CI's articles!

doughboi,
There are so many great extracts out there. In order to decide which kinds are the "best", it's important to recognize the three main varieties of premium vanilla beans which have been sun cured: Tahitian Vanilla Beans, Madagascar Bourbon Vanilla Beans (80% of the world's vanilla beans), and Real Mexican Vanilla Beans. Different people will swear by any one of these varieties. It's a matter of taste. You might consider how they are extracted and those with no artificial ingredients.

Here are some sources for you to browse:
http://www.icdc.com/~vanilla/ (Probably the most complete source for all three varieties.)

http://www.adamsextract.com/history.html

http://pages.prodigy.com/watkins/vanilla.htm

http://www.marthabymail.com/mbm/prod...anilla+extract

If you really want to taste the flavor, I would make a vanilla souffle or custard.

Vanilla extract recipes: http://www.icdc.com/~vanilla/recipe.htm

http://www.mexconnect.com/mex_/recip...llashrimp.html


Search for "vanilla bean" recipes here: http://food.epicurious.com/e_eating/...ce_search.html


Have you ever considered making your own vanilla extract?

Here's a recipe:

Very Best Vanilla Extract

2 Vanilla Beans or pods
Good quality vodka or brandy

Split the beans in half and put into a clean jar. Pour 1/2 cup of vodka or brandy over the beans, then close with the lid. Lightly invert the mixture every day for four to six weeks. You can strain out your beans or keep them in there. You can also add more vodka after you have used about half of your extract. Store away from direct sunlight.

Vanilla beans can also be put in a cansiter with sugar and will create vanilla flavored sugar in about one week.

A good vanilla bean is dark in color and pliable, you can bend it without breaking it.

[m brown]

Paris Gourmet and White Bakers have really good vanilla at competitive prices.
You can also make it with a very good vodka and several beans steeped for a few months. mmmmm.

[Mezzaluna]

I vote for Penzey's, too. Not everything they have is fabulous, IMHO, but the vanilla is one of their stars. Worth every cent!

I use Penzeys and love it. I also use their Pure orange extract. Try them both in a batch of pancakes...yummmm

I've tried alot of the vanillas out there, and personally really enjoy the flavor of the Melipone Mexican Vanilla I ordered off of the Ronald Reginalds site. They use cold processing, and age the extract for over a year minimum. Have any of you used this? What are your thoughts? I also use their Pure vanilla extract.
http://www.ronaldreginalds.com/cgi-l...0000+986474445

I've tried alot of the vanillas out there, and personally really enjoy the flavor of the Melipone Mexican Vanilla I ordered off of the Ronald Reginalds site. They use cold processing, and age the extract for over a year minimum. Have any of you used this? What are your thoughts? I also use their Pure vanilla extract.
http://www.ronaldreginalds.com/cgi-l...0000+986474445

[momoreg]

Sounds like a great product, Solanna. I will have to buy some. Hey, welcome to cheftalk. I'm sure you'll have a great time here.

doughboi, where do you live? If there's a Trader Joe's in your area they sell a rather nice, reasonably priced Tahitian/Burbon blend. I've been using that instead of Nielsen-Massey at home for a while now. I do love Penzy's and they have some other nice products as well.

FYI - Cooks Illustrated recently (3 or 4 months ago?) tested vanillas to find out which brand was the best and whether imitation or real is better. The results are surprising. They said that in baked items they couldn't really tell the difference between real and imitation. Some even felt that the artificial vanilla was better. As for custards and such (if you're not using beans) the real thing is better.

[Chef David Simpson]

I make my own. It's cheaper that way!

[cape chef]

CDS, Can you share you technique with me I would love to know....I made Vanilla extract
12 years ago, It was pretty good....I just don't have the time anymore TIA
cc

[Isa]

A bottle of tasteless alcohol, I use vodka, and a few vanilla beans. Drop the beans in the bottle and forget about it for a few weeks. Voilà vanilla extract. As you use it, you can add new beans and new vodka.


Didn't we have this discussion a few weeks ago?