Vanilla Extracts

Mexican Pure Vanilla Extract

Mexican Pure Vanilla Extract is made from premium, hand-selected beans cultivated in Mexico, the original birthplace of the vanilla plant. Our proprietary cold extraction process gently draws out and preserves the vanilla’s more than 250 flavor compounds, resulting in one of the world’s most exceptional vanillas. A rich marriage of sweet and woody notes, the Mexican vanilla flavor profile has a deep, creamy, spicy-sweet character, similar to clove or nutmeg. Mexican Pure Vanilla Extract’s unique flavor profile means it works especially well with chocolate, citrus fruits, cinnamon, cloves and other warm spices. The vanilla’s spiciness complements chile peppers and tomatoes, smoothing out their heat and acidity.

Vanilla Extracts

Mexican Pure Vanilla Extract

Mexican Pure Vanilla Extract is made from premium, hand-selected beans cultivated in Mexico, the original birthplace of the vanilla plant. Our proprietary cold extraction process gently draws out and preserves the vanilla’s more than 250 flavor compounds, resulting in one of the world’s most exceptional vanillas. A rich marriage of sweet and woody notes, the Mexican vanilla flavor profile has a deep, creamy, spicy-sweet character, similar to clove or nutmeg. Mexican Pure Vanilla Extract’s unique flavor profile means it works especially well with chocolate, citrus fruits, cinnamon, cloves and other warm spices. The vanilla’s spiciness complements chile peppers and tomatoes, smoothing out their heat and acidity.

Quantity sizes In fluid ounces
  • 2
  • 4
  • 8
  • 32
  • 128
  • Professionals
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  • Sweet ideas: ginger snaps, spiced cookies
  • Savory ideas: tomato sauces, barbecue sauces, chilis, salsas
  • Beverage ideas: hot chocolate, chai lattes
  • Chef’s notes: Mexican Pure Vanilla complements spice flavors such as cinnamon, ginger, nutmeg, allspice and even savory spices such as chili peppers, thyme and rosemary. It also complements dark chocolate, orange, banana and coconut.

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, Alcohol (35%), Sugar, Vanilla Bean Extractives

  • Kosher Certified
  • Gluten-Free Certified
  • All-Natural
  • Allergen-Free
  • GMO-Free

1 tablespoon vanilla extract = 1 whole vanilla bean = 1 tablespoon vanilla bean paste = 1 tablespoon vanilla powder

What Chefs Have to Say

About our products

"It’s no secret, both for cooking and baking, always use the best ingredients. What’s the point of investing time to create something and use average ingredients? Vanilla Extract and Vanilla Bean Paste are my favorites, as well as the Lemon Extract. I like using the Vanilla Bean Paste, as it is the closest to using fresh vanilla pods with all the glorious little seeds, and the consistency doesn’t interfere with the recipes.”

Eric lanlard UK Chef, TV Host, Master Pâtissier and Cookbook Author