What makes a superior Vanilla extract?

You'll see on Pinterest, people making homemade vanilla, even suggesting grade B vanilla beans. Many don't understand that the alcohol used will also contribute to the Vanilla's flavor profile. When you look at grocery store vanilla, you'll see water is added, listed in the ingredients. And legally, they can add color or even sweeteners without listing these. So, what actually produces superior-quality vanilla?

A very minimum 4 months, at least 6 months to "begin" to get a vanilla color and slight flavor. The longer it sits, the better it gets. The method you use to prepare the beans also matters. So, do you want a great vanilla for your recipes, or do you want to color the

alcohol?

We at Gourmet Vanilla 'n Spice follow the FDA ratio of alcohol and vanilla beans by weight (not by number), because beans vary in size. We follow what has been tested to deliver the best flavor vanilla extract. There is quite a difference between brands of alcohol, even the same one, such as Vodka. Some will leave a metallic or medicinal aftertaste, not a pure vanilla flavor. We only use what has been tested and graded A, and top-shelf alcohols. The majority of our vanilla and all of our flavor extracts are made with Grey Goose vodka. We also see the difference between Grade A vanilla beans, plump with oils and seeds, and Grade B vanilla beans, dried and thin.

Another point is that we slice the vanilla beans down the length to open up the bean and seeds, exposing more to the alcohol. Some suggest simply tying a knot in the bean, but it doesn't fully release the inside flavor. We cut off both ends and place the ends and beans by weight into the alcohol, making sure they are completely submerged. We shake our jars daily for the first month. Then we shake twice a week for the next couple of months. Then, shaking once a week for the next few months. This helps the vanilla beans to blend with the alcohol, not just sit on a shelf. We store our jars in a dark, cool location. We also wait 18 months for the very best quality, full-flavor vanilla extract. We do not add water, anything artificial (color or flavor), or any sweeteners. Our vanilla is as pure as you can get, full flavor. We have also used top-shelf Bourbon, Brandy, Cognac, or Rum in making vanilla extract.

Each alcohol adds a different flavor profile. Just as each vanilla bean from the 34 countries I import from has a distinct flavor profile, if they grow in a region with volcanic soil

or with fruit or flowers nearby, the beans will take on a flavor that ranges from bold & smoky to sweet and fruity/floral. Why the difference? You have different spices in your cabinet for cooking and baking. Vanilla extract can be added to your coffee, your chili or stew, a meat marinade or glaze, your ice cream, smoothies, baked goods, and frostings. There are so many uses for vanilla extract. Vanilla bean paste and powder can be used in equal measure to replace the extract. The same with flavor extracts, use equal measure.

So why is vanilla extract so expensive? You get what you pay for. Vanilla beans are grown 15 degrees north and south of the Equator. Some sell for $10/ounce, while others sell for up to $60/ounce. Some are rare and harder to obtain. This, and using quality alcohol, affects the price. You will notice differences between brands and companies, as well as how vanilla is processed. We don't aim to be the biggest company; we strive to be the Gourmet of vanilla extracts.

We then shake the vanilla jars before we strain out the beans. The liquid extract will then be strained through unbleached coffee filters once to remove most of the seeds. Some will be bottled with seeds, as some customers like this. The remaining will be filtered 10-12 times through a new filter each time to remove the majority of the seeds. Then it's bottled into sterilized bottles and sealed. These are stored back in the boxes, kept in a dark & cool location. Some vanilla beans produce a creamy texture to the vanilla extract; this is considered the very cream of the batch, top quality.

I scrape out the remaining vanilla beans, and I process them into vanilla bean paste. The left bean is then dried for a week before being dehydrated to a crisp state. These are then processed in a blender and a coffee grinder to make a fine vanilla bean powder. I've also made both vanilla bean paste and powder from fresh vanilla beans that have not been processed with alcohol. Due to the high alcohol content and the processing method, vanilla has a very long shelf life when properly stored away from heat sources or sunlight. Do not store in a fridge or above the stove (heat). You'll use up the vanilla long before it would ever go bad.

When you buy a large bottle of what is labeled as pure vanilla at a low price, you are getting a very low-grade product, possibly not even real vanilla. For example, you can buy vanilla beans from Mexico, but when you buy vanilla extract, remember that Mexico doesn't regulate what's claimed on labels. They don't have a regulatory agency like our FDA. And the FDA wants to stop vanilla bottles from Mexico because they've been tested for carcinogenic properties and aren't even made from vanilla beans, but from Tonka beans from a tree that produces a similar vanilla flavor. And artificial vanilla? For example, there is NO clear real vanilla. Vanilla beans are always a dark brown, so how would it produce clear?

Bottom line: Do you want the best ingredients? Do you look for gluten-free, non-GMO, and organic ingredients? Then why flavor your recipe with artificial or low-quality/low-flavor vanilla extract? Our vanilla is always gluten-free, non-GMO, and organic, as are the flavor extracts. Your recipes deserve the best ingredients. Especially if you bake and sell, or sell meals.

The lengthy and costly process of making a truly superior Gourmet-quality vanilla is an investment of Grade A beans and top-shelf spirits, and requires a minimum of 12 months, up to 18 months, to process. If you'd like the benefits now, we've taken the work for you. Please browse our vanilla and other products to find the perfect match for your recipes. We also just received accreditation from the Better Business Bureau BBB) on December 19, 2025. We take great pride in our commitment to quality.