Thursday, March 31, 2016
People often ask Which is the best vanilla? Well—as the answer so often is—it depends.
The short answer is that there isn’t any such thing as the best vanilla. They are simply different. It’s kind of like asking which is the best music. Is rock and roll better than the blues or classical music? It depends on the situation and what you’re in the mood to listen to. When it comes to vanilla, it depends on which flavor profile you prefer for a particular outcome.
If you’re looking for a highly aromatic and floral vanilla with fruity flavors of cherry, anise, and chocolate, then Tahitian vanilla is your best option. The big beans are plump and pliable. The flavor is delicate, nuanced and complex.
Mexican vanilla yields smooth, deep, dark and rich smoky flavors. Avoid cheap Mexican vanilla, as it may be extended with coumarin, a toxic substance that has a similar smell and taste. If the cost is too good to be true, it probably isn’t real vanilla.
When you think of plain vanilla (which is anything but), you are most probably thinking of Madagascar-Bourbon vanilla with moderate floral tones and a simple, uncomplicated flavor.
So there you have it. How do you want to use vanilla today?
P.S. We’ve recently added Tahitian vanilla paste to our product line.
Bake with Love. Bake with Vanilla From Tahiti.