Mexican vanilla is a rich marriage of sweet and woody notes with a deep, spicy character, similar to clove or nutmeg. Using our proprietary cold extraction process, we carefully draw out the over 300 distinctive flavor components inherent in the bean. The resulting origin-specific vanilla pairs especially well with chocolate, citrus fruits, cinnamon, cloves and other warm spices and can be used in baked goods and frozen desserts. The vanilla’s spiciness also enables it to complement the spice of tomato sauces, barbecue sauces and salsas, smoothing out their heat and acidity.
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Mexican vanilla is a rich marriage of sweet and woody notes with a deep, spicy character, similar to clove or nutmeg. Using our proprietary cold extraction process, we carefully draw out the over 300 distinctive flavor components inherent in the bean. The resulting origin-specific vanilla pairs especially well with chocolate, citrus fruits, cinnamon, cloves and other warm spices and can be used in baked goods and frozen desserts. The vanilla’s spiciness also enables it to complement the spice of tomato sauces, barbecue sauces and salsas, smoothing out their heat and acidity.
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Available in one- and two-fold strengths
The vanilla orchid (Vanilla planifolia Andrews) originated in Mexico and for centuries was the exclusive secret of the native Totonac Indians who were later conquered by the Aztecs. When the Aztec empire fell to Hernán Cortés, vanilla pods were brought back to Spain, thus introducing the flavorful beans to the rest of the world.
Mexico remained the sole growing region for vanilla beans for another 300 years. That’s because of the symbiotic relationship between the vanilla orchid and an indigenous tiny bee called the Melipona. This Mexican bee is the only insect evolved to pollinate the vanilla orchid flower.
Vanilla beans grow green on the vine and are harvested when the tip begins to turn yellow. The curing process is what gives the beans their characteristic brown color as well as their flavor and aroma. In Mexico, the curing process involves wrapping beans in blankets and straw mats and then placing them in ovens for 24 to 48 hours. From this point on, the beans are spread in the sun each day to absorb heat and then placed in large wooden boxes overnight to sweat.
Once properly cured, the beans are stored on racks and in conditioning boxes to further develop and mellow the flavor. The entire curing process takes three to six months, making it a very labor-intensive endeavor.
Water, Cane Alcohol, Cane Sugar, Mexican Vanilla Bean Extractives.
