A Little About Vanilla

Did you know there are different types of Vanilla and that those different types have subtle different flavour notes?

I use two different types of Vanilla in my products.  In my syrups I use a Tahitian Vanilla because it has floral, fruity notes that I think compliments maple syrup really well. Considering that the Vanilla Maple Infusion is the most popular, I’d say you guys agree with me 🙂

For my Vanilla Extract, I use Madagascar Bourbon Vanilla beans. These have a rich, creamy and very traditional feel about them. To me, it smells and tastes like vanilla is supposed to.

My next experimental bean was the Indian Bean, which is so fat and juicy. I realise how that sounds, but it is a very thick bean with a very full vanilla flavour. As I said though, I experimenting with that one.

And this next bit is controversial. Don’t get mad, but it’s the truth. I don’t like Mexican Vanilla.  The bean is probably fine, albeit not one I prefer, but it’s the Vanilla Extract that’s not great.  Often times it seems almost coconut-ty or just not vanillery enough for me. Something. I don’t like it. I tell you what, you go out and eat a bunch of different baked goods made with Mexican Vanilla Extract and come back and tell me if I’m wrong. I can take it plus I just gave you a really good excuse to eat a bunch of cookies.  It’s in the name of science.

I got off track a little. My point is. Vanilla. It’s more diverse than the name would have you realise.  In the end, I hope you enjoy my vanilla bean choices as much as I do ♥

 

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