I bought a new, large bottle of vanilla extract several months ago. It is really expensive!

That link takes me to an article on testing childrens clothing for lead.

I've been using the Mexico real vanilla for years and I'm still here! Never ever had a bottle like what you described.

If it seems really cheap - stay away from it. It should be labeled Coumarin free - but that still isn't a guarantee that it is real vanilla.

Coumarin is a blood thinner (used in rat poison) and tastes/smells like real vanilla.

This is from Vanilla.com:

How do you know if it's pure vanilla? There are a few tip-offs:

Is it amber colored, dark and murky, or clear? Clear is pure, synthetic vanillin. It's often called "crystal vanilla." 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. If it's truly amber-colored it may be natural vanilla.

What is the alcohol content? Usually the synthetics range from no alcohol to about 2% alcohol (which acts as a stabilizer). There are some vanilla-vanillin blends and some cheap-quality vanillas that have 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 absolutely not vanilla extract. Pure vanilla extract usually costs more in Mexico because only one company makes quality extract, and only in small quantities.

Here is a link that might be useful: Vanilla.com for more good vanilla info!

It's easy enough to make your own, and then you know exactly what's in it. Haven't bought Vanilla extract in years. Of course, making your own, good quality, super strong vanilla isn't cheap, but it's worth it--both for flavor and the comfort of knowing what's in (and NOT in) it.

Yikes! I didn't know this.

Thank you so much for posting this.

I did not know about the fake vanilla. I don't think your friends knew anything about this either, but they were naive not to question the reason for the cheap price.

I buy real vanilla extract from the foodie store -- expensive, but I think it's worth it, and the bottle lasts a long time.

I learned alot from this thread. I bought a bottle of clear vanilla several years ago from a lady who said she had brought it from Mexico. I didn't like the taste of it. But I kept thinking I am "suppose" to like this, as this is of "high" quality. All along I it wasn't vanilla. LOL You taught me something. I would like to know how to make your own vanilla. Would some one be willing to post how to?

Thanks for the info, and the links.

Alright,now I am confused. Are we talking PURE vanilla or Vanilla EXTRACT?

Sorry about the bad link. I'll find the article I meant.

Shoot. I can't find the article I meant to link to.

Try this one also in the direct link below:

http://www.fda.gov/consumer/updates/mexicanvanilla102908.html

Snopes says it is true:

http://www.snopes.com/food/ingredient/vanilla.asp

If you Google you will find all sort of info on this. BTW if you ever buy "vanilla" or "vanilla extract" and it is CLEAR it is fake. True vanilla is never clear. It is impossible. My friend gave me a a 'set' of both clear and dark in matching bottles. I tried to reason with him and explain that vanilla cannot be clear. It fell on deaf ears. I just hope he did not use this stuff on his grandkids oatmeal or something.

Besides fake vanilla also be aware that the vanillin that is sold in stores is nothing even close to vanilla. Do not confuse the two. Vanillin is sold legally here in the US but look at what it is. From link below:

"Artificial Vanilla Flavoring
U.S. manufactured artificial vanilla is produced from synthetic "vanillin", Lignin Vanillin, which is made from a by-product of the paper producing industry. This by product is chemically treated to mimic the flavor of vanilla. The product help take care of a ecological problem with paper producers and created an "affordable" vanilla flavoring for the public.The other synthetic common in Mexican artificial flavorings is Ethyl Vanillin derived from coal tar.'

Here is a rundown on vanilla and vanillin.

http://www.gourmetsleuth.com/vanilla.htm

The vanillin problem with the stuff sold legally here is different that the fake vanilla sold out of this country and brought in by the unsuspecting. The stuff being brought in is made from coumarin AKA *rat poison*.

If you look at what is in the artificial vanillin that is allowed to be sold (yuck) can you imagine how bad the banned stuff with the comarin is for you!?!?

Here is a link that might be useful: Fake

So is my McCormick Brand Vanilla Extract ok??

My label says coumarin free, its dark and also has a vanilla bean in it. Bought in Mexico.

Yes - and there is not problem using imitation vanilla - just don't use the really cheap stuff from a foreign country that someone brings home from vacation.

I only use the "good stuff" for ice cream and puddings. My kids actually prefer the imitation in cookies, etc.

You can take a vanilla bean and put it in a jar of sugar and make some delicious flavored sugar! If you use it in a recipe, skip the vanilla.

The recipe for making your own vanilla is simple.

Take 12-15 large vanilla beans, split down the middle with a sharp knife. Drop into a 750 ml. bottle of good vodka (you'll have to remove some of the vodka first, so the bottle isn't too full--allow at least 3" head room). Cap the vodka, and let set in a dark place for 2-3 months.

At that point, you can strain the vodka if you don't want the beans and seeds in it (I don't bother--I like the little 'speckles' in my desserts). If you leave the beans in the vodka, you can top off the bottle as you use it, if you don't mind diluting the vanilla just a bit.

A tip--drop the beans in with the stem (hooked end) up. That way, if you need vanilla seeds in a recipe, you can use a little piece of wire with a hook on the end, to 'catch' one of the beans to remove it from the vodka.

So interesting. I bought "cheap" vanilla in the Dominican Republic a few years ago. One that I bought was "white vanilla". I've been using that exclusively. Never had any problems, but I'm now wondering if it is really vanilla or not. I think that I will try making it as azzalea wrote, above. That would be fun! I am laughing about the "you'll have to remove some of the vodka first" comment. No problemo!

Suzieque

I could be wrong here but, Coumadin (with a d) is the "blood thinner" that you will find in rat poison. Coumarin, while still toxic, is something different.

I *think* Coumadin is a brand name of Warfarin which is a derivative of coumarin.

Coumadin is the brand name for warfarin.

http://www.drugs.com/coumadin.html

Coumarin is a toxin found in plants that is used to make warfarin.

http://en.wikipedia.org/wiki/Coumarin

http://en.wikipedia.org/wiki/Warfarin

Here is a link that might be useful: Coumadin

Posted by iowagirl2006: "There is not problem using imitation vanilla"

IMHO that is debatable. Do you really want to be consuming the extract of what paper mills toss out as a toxic sludge? The synthetic stuff is not really good for you. Just because it is allowed to be sold does not mean our government is looking out for us. The pulp waste that is used is so toxic that it is not even allowed to be dumped into streams or landfills so they make food out of it? Yup. Maybe some people do not have a problem with this but I do.

From article in link:

Production from the lignin-containing waste produced by the Sulfite pulping process for preparing wood pulp for the paper industry. By 1981, a single pulp and paper mill in Ontario supplied 60% of the world market for synthetic vanillin.

http://en.wikipedia.org/wiki/Vanillin

Here is a link that might be useful: Vanillin

When I make 'home made' vanilla, I shake the bottle every day . I buy the cheap vodka in the blue bottle so I get the blue bottle eventually too! I store it in the cabinet under the counter next to the stove. i figure that is dark and it is taller than the pantry shelf.
I put 2 beans in the small bottle, what is that a fifth?

Ive been considering the Watkins and I thought the small bottle was a little expensive. May rethink that. The pure double strength vanilla they sell by the gallon is $119.99. That must be some good stuff. I am highly allergic to vanillin, didnt know this until I ate some Great Value yogurt, so now I check all labels.

I've seen/heard Martha Stewart use white colored vanilla.
I've also used vanilla extract all my cooking life and like it better than the pure vanillin.
What, exactly, is the concern about the product from Mexico and is their any verifiable evidence of it causing anyone harm?

Cream

Did you miss all the links in the above posts? Here are some that explain it in detail. In a nutshell.........vanilla from other countries is adulterated with rat poison in it or may not even have any vanilla at all in the bottle. Google will give links for the whole story.

http://www.straightdope.com/columns/read/2328/is-mexican-vanilla-toxic-plus

http://www.vanilla.com/html/facts-mexican.html

Martha Stewart would not be using fake vanilla in any dish. What you probably saw her using was vanilla paste.

http://www.vanilla.com/html/facts-extracts.html

Here is a link that might be useful: Vanilla History

Not all vanilla from a foreign country is poison. One thing to note is that Mexico does not have any "truth in labeling" laws - so any food you buy from Mexico could be contaminated with all sorts of things - including lead.

Sometimes clear imitation vanilla is used in recipes where you don't want any color, such as a super white frosting.

My favorite vanilla in Nielsen-Massey Bourbon vanilla. It is made in the USA.

Did you know that vanilla beans are the fruit of an orchid?

I buy what I THOUGHT was real vanilla, but it's cheap - $7 or so from Costco. So not really real, likely?

I agree that making your own is best. Otherwise I use Nielsen Massey extract or bean paste.

If making your own, I make in small batches and use GOOD vodka. What is the point in tainting good vanilla pods with cheap vodka (which is another thread all by itself for what should and shouldn't be in).