Not the imitation Vanilla, but what is supposedly called pure vanilla.

Mari

I think my favorite is the Azteca.
Lou

Alexa

But now I am heading off to the kitchen to try making my own! Thanks all of you "enablers"! LOL

Linda

Ann

I know I've told the story of getting the recipe for a hot fudge sauce from DH's aunt and it called for very few ingredients and I just could not duplicate the taste. Finally, she sat me down (a young bride) and we went over everything in detail (she loved teasing me). We discovered it was the vanilla, she used Dancy's and that was in 1978. Haven't used anything else since. A friend brought me another brand of Mexican vanilla...I tossed it. Dancy's comes in clear vanilla as well.

I passed up the Mexican vanilla when I went to Mexico, it seems to be very inconsistent, some people like it and some don't, so I just walked on by.

Things like Nielsen-massey require a special trip to a "gourmet" shop and so I just don't usually think about it.

Annie

It makes sense that in a poorer country where labelling laws aren't enforced, there's far more profit in labelling a product pure vanilla when it's actually not. Imitation is much cheaper to produce.

The ingredient list on the bottle is pretty meaningless. There are a few limited brands which are real vanilla, but they can be difficult to find.

I love Mexican vanilla, but I feel more comfortable buying it stateside.

Carol

Homemade sounds great but I don't have the time or inclination. How much does it run to make it?

Bonnie

If I ever go by your way I'll give you a bottle.

I have used only McCormick's Pure Vanilla and Pure Anise
Extract, for the Pizzelles, if I ran out of Fante's Anise Oil. Have to use 3 times as much.

I have a 2 OZ. bottle of McCormick's Pure Vanilla Extract, in my cabinet. It has a $7.59 Price tag.
I don't know if that is High or Low.

I tried Durkee's Anise Extract,in a pinch and heaved it.

Maybe I'll make some Vanilla Ice Cream, so I can use it in my Cheesecake.
LOU

For everything else, I am using Nielsen-Massey Madagascar Borbon Pure Vanilla Extract. I have a large bottle but I don't think I will buy it again. It is just fine, but for the price, it should be a lot better than the grocery store brands.

I love the idea of making vanilla yourself, and it seems to easy. I'll have to try that.

I wonder how a homemade cinnamon extract would come out? Hmmm...may have to experiment.

I also have some Totonac Mexican vanilla (imported) but use that mainly in unheated desserts and beverages. Next time I buy Mexican vanilla I'm going to try Blue Cattle Truck. I've heard some wonderful things about that brand.

I've tried making my own vanilla but decided this is one case where I like what the pros do better.

Lou, I don't really know anything about Azteca one way or the other. It doesn't appear to be imported to the U.S., so there just isn't much information beyond cruiseline and travel forums. A lot of people buy it. Most like it.

Watkins of course is an old brand. I grew up with Watkins and kind of lump it and the Fuller Brush man in the same category. I know years ago the vanilla got awards, so I guess it depends on whether they've stuck to the same formula.

Speaking of vanilla, I've included a link to Charles H. Baldwin and Sons, who've been brewing vanilla in oak barrels in Massachusetts since 1888. I've got kind of a soft spot for an American company that sells vanilla and stove blacking. You've gotta luv'em for that.

I haven't tried their vanilla but it's on my list. There are people on the King Arthur Flour forum who swear by it.

Carol

I just put 5 or 6 beans into a bottle of rum tonight and tucked it away.

This recipe for homemade vanilla extract comes from Heriberto Larios, a vanilla advocate and Papantla (Veracruz)curer and grower. Papantla is believed to be the home of vanilla cultivation.

1. Place 10 vanilla beans (split lengthwise) in an amber-colored, sealable glass container.
2. In a separate container, dissolve 1 tbsp. sugar in 1 liter brandy or rum (dark or white).
3. Pour solution over beans, and store sealed container in a cool, dark place.
4. In 15 days, the spirits will be infused with the rich scent and mahogany color of real vanilla.

Carol

I opened the bottle of Rum, and stuck in 5 or 6 beans. Did nothing else.

If a cookie recipe uses 1 tsp of vanilla, and makes 36 cookies, how much vanilla do you get in one cookie?

Seems to me, a little perspective should be used here.

How much of the coumarin in the vanilla will cause serious problems? Or, how many cookies or pieces of cake would you have to eat at one time for it to be harmful?

Yes, I use Mexican vanilla quite often, but it does seem to have a different flavor than my preferred vanilla, which is Adam's Best, Pure Vanilla Extract.

Rusty

Does it matter what brand of vanilla beans - or can I go for the cheapest?

Bonnie

This is the company that I have ordered from, and their beans are Fantastic. Fast shipping too !!! Check out their website. Diana55

Perhaps the Vanilla was funky that I bought in Mexico was due to the fact I have only been to the 2 armpits/border towns of Mexico.
At least the #5 was dirt cheap and the real deal, lol.

Shaun, I found a Vanilla Bean in a glass tube that had to be 20 years old, suprisingly it was still plump, moist and the beans had flavor.

Don't refrigerate vanilla beans. Leave at room temp.

Carol

Bonnie

I really like that Watkins is low alcohol, because I don't get that boozy flavor when I use it in candy and ice creams.

Now here's a simple question. Simple, meaning dumb. When you are giving these out as gifts, where do you get the bottles to put it in? It has to be brown?

I picked it up at Home Goods, it's 9 fl. oz. and the price tag is still on it:

Compare at $20.00
Our Price $9.99

I'd never pay $20 but I thought it was worth the 10 bucks I paid.

PS...Shaun, this brand is in a clear bottle. The batch I am making is also in a clear bottle. Hope that clears things up! LOL (Sorry, I couldn't resist...)

Linda

For bottles, well I am a hoarder. When I needed Red Wine Vinegar for pickling this summer I bought small glass bottles and have enough for the Cherry Bounce and Lemoncillo gifts. I was in some craft store and found small glass jars for the Vanilla in green glass.
If my memory serves me correct, in craft stores clear bottles are in the Sand Art section, Amber bottles would be found in the Soap/Potpurri/Essential Oil Sections.
Alternatively, ask at the Pharmacy counter if you can order small Amber bottles. It's getting tougher with Mom-n-Pop Pharmacies going out of business, but they have always been a great resource for some things.

Why buy a "kit" when all you have to do is pick up some "beans" and raid the liquor cabinet? Any old bottle will do, but I found some really cute little square bottles with corks at a garage sale. Put some Limoncello in one and gave to a girlfriend as a gift. Now my vanilla is bewing in another. Still have one more....think it's time to make some more Limoncello!

Linda

I'm guessing that you could get them at your own health food store, or places that sell herbs and spices or oils for fragrances, etc.

I saw Giada on the Today Show the other morning and she showed how to make it real quick for gifts just like what was posted above. I bet it is good.

I realize I could've been clearer, by the way. What I meant to say was that the health food store where we shop buys those bottles for things they're going to repack and resell. They don't "carry" them in the sense that they have them out on the shelves for sale. But if you go in and ask if they'd be willing to sell you some, they're glad to. So if you don't see them on display in the stores where you go to check, ask anyway, and I bet you'll be able to buy some.

(The explanation took longer than the original post. I should be a politician.)

"after chatting a bit with some of the ladies from Rodelle (a company that sells some amazing organic vanilla) they informed me that in order for vanilla to be classified as an "extract" you need 18-20 vanilla beans per 750ml of alcohol. They also told me that in order to get the best flavor out of your beans you can chop them up before adding them to the alcohol, or let the whole beans ferment in the alcohol for at least 2 months. Homemade vanilla lasts a couple of years if kept in a cool dark place and there is the added benefit of having wonderful fermented vanilla beans in your pantry to be used in your baking."

So,if I keep adding vodka, it won't be extract strength anymore?

Since I've never done this before, I can't answer any questions from personal experience.

I think that those that have successfully made their own, and top off with more alcohol, seem to be happy..I'm betting that it's not an exact science and anything is better than nothing.
LOL
Right??