1. First, make sure it’s actually extract! Many aren’t!

For a good extract, make sure it is actually extract. Vanilla flavor and vanilla extract are not the same thing. Vanilla flavor is made without alcohol. Propylene glycol or glycerine are used.

If it’s labeled pure vanilla extract, it’s extract. If it’s labeled “flavor,” it can’t contain alcohol. Vanilla extract is stronger than vanilla flavor. Flavor is a good substitute if you don’t want alcohol. Imitation vanilla must be labeled imitation in the US.  

In Mexico, the Caribbean and Latin America, the labels mean nothing.

Pure Vanilla Extract is EXPENSIVE!!

2. Make certain it’s pure vanilla – and don’t be fooled by a Mexican label!

Do not purchase vanilla extract with a Mexican label, even from a specialty food store or online! Mexican vanilla that is produced by a reputable American company is pure vanilla extract made from Mexican beans. Unfortunately, some specialty food stores carry Mexican vanilla made in Mexico. While it is possible that it is pure vanilla, the chances are more than 99% that it is not pure. Mexico once produced beautiful vanilla beans but the vanilla industry is now almost gone. 100 percent of so-called extracts made there, as well as in the Caribbean and in Latin America, are imitation. They may smell good because they don’t contain alcohol (or contain only 2% alcohol) but they are made from chemicals and are not pure vanilla. 

A common misconception exists about vanilla from Mexico, Central America and the Caribbean. People rave to me about the fabulous deal they got on a giant bottle of vanilla extract in Mexico, Haiti, Guadeloupe, etc. It has such a unique flavor and it’s stronger than any vanilla they’ve ever used. And wow, was it inexpensive!

Well, sorry folks, it isn’t pure vanilla extract. In fact, the cheap, dark (or clear) product in the big bottle is not vanilla at all. It is imitation vanilla with unknown ingredients!

Because vanilla originally came from Mexico, Central America, and the Caribbean, and because, at one time Mexico produced the world’s finest pure vanilla, it would seem plausible that it would still be true. In fact, more than 99% of all of the so-called vanilla extract bought in retail venues in Latin America is imitation vanilla.

Why produce imitation and not pure vanilla? Several reasons. 

Read on:

Mexico had the monopoly on vanilla production until the latter part of the 19th century and the vanilla-growing region on the Gulf of Mexico was very prosperous.

 In the late 1800s, the French invested heavily in vanilla plantations in Reunion, the Comoro Islands, and later, Madagascar, and by the early 20th century these regions gained control of the world vanilla market.

In the early 20th century, the Mexican Revolution raged throughout the country, and for a while, was especially fierce on the Gulf Coast of Mexico. The Mexican industry had to shut down for several years due to the war, and starting up production once the war ended, took time. Then the petroleum companies on the Gulf stripped the natural forests, making vanilla growing very difficult and, over time, it made the area increasingly hotter and less humid.. Mexico’s share of the world’s vanilla supply took a nosedive, but its reputation remained intact for decades.

In the 1880s the first synthetic vanillas came from Germany, providing a cheaper alternative to natural vanilla. Soon it was discovered that synthetic vanillin could be made from paper pulp and coal tar. Mexico, Central America, and the Caribbean began selling cheap synthetic vanillas hoping to cash in on Mexico’s vibrant history as the finest vanilla beans in the world. It worked.

By adding coumarin to synthetic vanillin, the flavor was a little more like pure vanilla. Coumarin can be toxic, especially to the liver. 

We’ve outlawed its use in the United States since the 1950s. While most labels say, “No Coumarin,” don’t count on it!

Although there are label laws in Mexico they aren’t enforced; in some of the other countries there are no restrictions. So, don’t believe that the label gives you an accurate account of the ingredients. Needless to say, synthetic vanillas are a big industry as most tourists have no idea they are being duped and it’s an easy product to sell.

Mexico, Central America and the Caribbean are poor countries and pure vanilla is expensive. Most Mexicans buy imitation vanilla too. If tourists are willing to buy the cheap imitations, all the better for the vendors. 

Clear vanilla is pure, synthetic vanillin made by chemists. It’s often called “crystal vanilla.” You can buy it in the US for about the same price.

Dark and murky is synthetic vanillin, most likely ethyl vanillin derived from coal tar. It may also be dark because it contains red dye that we’ve banned in the U.S. or it may contain caramel coloring.

Why does it smell so good? It has no alcohol in it (or possibly 2% as a stabilizer). It may have a high concentration of synthetic vanillin, which makes it smell intensely like vanilla. This is because both natural and imitation vanillin are an important part of the vanilla bouquet. Imitation vanillin is only one fragrance. Pure vanilla has over 500 organic components that make up its fragrance.

There are some vanilla-vanillin blends and some cheap pure vanilla extracts that contain 25% alcohol, but they aren’t worth buying either.

How much did you pay for it? This is the biggest tip-off. If it’s in a big bottle and you paid $20.00 or less, it’s not vanilla extract. Pure vanilla extract usually costs more in Mexico than here in the US.

Don’t waste your money or endanger your health. If you want synthetic, buy it in the States. It’s the same price as you’d pay in Mexico but American synthetics aren’t adulterated with dangerous additives. If you want pure Mexican vanilla extract, buy it from a reputable US company that made it using Mexican vanilla beans.

Here are more tips on finding quality vanilla extracts that may or may not be on the label:

Extracts that contain no sugar or only a small percent of sugar and no corn syrup or caramel color are cleaner tasting. While vanilla is mildly sweet and doesn’t need sugar to boost its flavor, if sugar cane alcohol is used for extraction, it has a harsh nose. A small percentage of sugar will soften the harsh nose and give the extract a more delicate aroma. If the extract is made with corn or grain alcohol, it isn’t necessary to add sugar.

Properly aged:

Because of the high prices for vanilla that have hung on despite plenty of available beans, most of the big importers are only bringing in enough vanilla beans to meet their clients’ immediate needs. And most clients are buying only what they need immediately, because the prices could collapse at any time. What this means is that extracts have not had time to age.

Vanilla Extracts have No Expiration Date

Because of the high alcohol content, vanilla will age for about two years and will then remain stable. It’s rather like a call brand Scotch or Bourbon. The smartest thing to do if possible, is to buy your next bottle of vanilla extract before your current bottle is empty. Allow the new bottle to age in a cool dark cupboard. To help the aging process in vanilla extracts that contain no sweeteners, you can add up to 1 tablespoon of sugar per pint of extract. This will soften the harsh nose of the alcohol and help with the aging process. This ratio comes out to about 3% sugar so 1 teaspoon of extract will have minimal sugar.

Are some brands of vanilla extracts better than others?

There are several high quality vanilla extracts in the marketplace, and of those we can’t say one brand is superior to all others because it’s really a matter of taste, not unlike picking out a good wine. We work hard to make our own TOF vanilla extracts the very best that money can buy, but everyone is unique. The trick is to find the one that you like best!

The best vanilla extract – and the foods you use them in – will be anything but plain! It is worth the investment!

Experiment by trying a few of the quality brands. Smell the extracts as if you are smelling a fine wine by moving it back and forth in front of your nose. Then taste it. If it’s mildly sweet, that’s fine; if it’s very sweet, it contains corn syrup or has a high sugar content. If it contains no sugar, the alcohol may appear stronger than the vanilla. This will change when it’s aged or a small amount of sugar is added. Bake with it or add it to a custard, flan or ice cream. How does it taste in your favorite desserts? What about in beverages? Experiment until you find what tastes best to your palate and in the foods you are making.

In summary…

The best vanilla extracts use higher-cost premium quality beans with a high vanillin content and minimal additives. They should lift and brighten the foods you cook or bake., and add sparkle to beverages.

And more importantly, while the best quality extracts may cost a little more, the improved flavor will be well worth it!

Here at TOF, our mission is to provide you with premium-quality vanilla extracts. Our vanilla extracts contain vanilla beans with a high vanillin content. This gives our extracts an excellent depth of flavor that is so strikingly noticeable that it is not uncommon for us to get repeat buyers!