Summary of the Flavors and Uses of Vanilla Extracts we offer.

This is a quick summary; details for each type of vanilla extract are included when you order.

>> Peruvian is EXOTIC and RARE, cherries, raisins, figs. Use in baking, brewing, and savory dishes.

>>HAWAIIAN is creamy (sign of a great vanilla), fruity, and light. Pollinated by Melipona Bees (rare). Harder to obtain. Use in sauces on salmon and chicken.

>> ECUADORIAN a delicacy of Chefs around the world. Velvety floral, apricot, nutty. One of the world's finest vanillas.

>>SRI LANKAN is earthy, spicy, and a rare top choice of chefs. Use in custards, kuchen, ice cream, pastries, sauces, and savory dishes.

>>TONGAN is Expensive, cherry, licorice. Use in breads, creams, Danish, and fruit tart

>COSTA RICA is RARE, sweet honey & figs. Use in Kahlua, cooking, baking, cake, cookies, and ice cream

>UGANDAN, an Exotic choice of chocolatiers. Indulgent luxury fine, vanilla extract.  Use in rich, creamy chocolate, ice creams, custards, pastries, sauces, and savory dishes.

>CONGO is a rich creamy mocha; it's hard to obtain. Use in baked goods, candy, and savory dishes.

TRUE TAHITIAN is sweet, light, and floral. Use in fruit-based baked goods, luxurious ice cream, custard, and sauces. Note there is a species of vanilla bean, Tahitian, and there is TRUE Tahitian from Tahiti.

MADAGASCAR Rich creamy buttery most common vanilla. Use in Vanilla ice cream, cake, candy, and icing.

TANZANIA is rich, creamy, and used in baked goods, custards, ice creams, sauces, and candy.

PNG - PAPUA NEW GUINEA is sweet, bold, and tropical. Use in ice cream, sauces, cakes, cookies

MEXICAN is warm, spicy. Use in ice cream, frosting, pastries, sauces, and beverages; it's a common vanilla extract. Note that our Mexican vanilla extract is made from Mexican vanilla beans. Mexican vanilla sold at a low price and in a larger bottle isn't actually vanilla; it's usually made from Tonka beans, a tree with a similar vanilla flavor. Also note that it contains a carcinogen that the FDA is warning about. If you want actual pure Mexican vanilla, think about you get what you pay for. Also, Mexico lacks a regulatory authority for its marketing, so it can label a product "pure," regardless of what is inside. The USDA and FDA regulate, and we follow the FDA's strict standards. We're also BBB accredited.

COMOROS is a chocolate & marshmallow like a s'more. General use

RWANDA is rich, creamy, buttery, used in Kahlua, cooking, baking, ice cream, cake, cookies, brewery

Indonesia: Sumatra is known for vanilla, chocolate, and coffee. Use in Kahlua, ice cream, cake, and cookies.

INDONESIA Papua is dark chocolate, caramel is used in BBQ Sauce

GUATEMALA is like raisins, chilies, and chocolate. Use in Kahlua, cooking, baking, ice cream, cookies, and cake

PEMBA ISLAND is sweet, creamy, smooth, cocoa, buttery. General Use

YUCATAN MEXICAN is a common vanilla, with multiple general uses

VERACRUZ MEXICAN chocolate, toffee, spices. General use

INDIA Rich, rummy, dark caramel General use

AUSTRALIA BRISBANE is sweet and buttery. General use

VANUATU is bold, creamy, cinnamon & sandalwood. General use

COOK ISLAND is bold, sweet, fruit, & Anise. General use

EAST TIMOR LESTE is sweet, floral. General use

FIJI is chocolate mango, General use

NEW CALEDONIA is creamy, rich & sweet. General Use

NIUE is a fruit, plu,m General Use

We use ONLY the best with grade A vanilla beans because they are plump, full of oils and seeds, compared to more dried up grade B vanilla usually used to save money for home vanilla. We also use premium alcohols that have been tested to produce the highest-quality vanilla extract. Although most are made with Grey Goose vodka, some are made with Bourbon, Cognac, Rum, Brandy, and even Tequila. We never use just whiskey; we never use moonshine-quality whiskey, which most large manufacturers use to save money. We don't simply tie a knot; we slice the bean open to expose all the rich flavor inside. We never cut processing time. You'll read some posts on Pinterest, and even some who make vanilla at home say they process it for 3 months, maybe 6 months. That only gives you colored alcohol. And using the wrong type of alcohol makes a medicinal or metallic taste. We process for a minimum of 12 months, with Bourbon at 18 months and Cognac at 2 years, to create the best full-flavor vanilla. Some will add sweetener, coloring, or even flavoring. We add nothing artificial, only pure vanilla beans and top-shelf alcohol. You'll add a number of beans and cover them with the alcohol. We follow FDA standards, use vanilla beans by weight, and measure alcohol by ounces at a specified ratio. You'll see suggestions to simply continue to add alcohol when the level gets low, to the existing beans in the bottle. Spent beans don't retain full flavor, which again results in a more alcohol-flavored, colored alcohol, not a true vanilla extract.

Always store your vanilla OUT of sunlight and AWAY from heat sources (not above the stove or oven) in a dark cabinet. NOT in the refrigerator, that clouds the vanilla. Vanilla is the second-highest-priced spice in the world after Saffron. You have more than just salt and pepper in your spice cabinet. You should have more than one vanilla based on your usage. Do you need a vanilla that's suitable for savory dishes, such as stew, chili, meat marinade, or a glaze for fish or chicken? Do you need vanilla for your baking and chocolate recipes? Do you need vanilla for coffee or other drinks? You don't just use garlic in everything. Why use only one kind of vanilla extract when they have a variety of flavor profiles according to the regions they are grown in?

To learn more about our vanilla extracts, spice blends, and Rooibos teas, read more in our Blogs.