Since the Totonaco Indians of Mexico discovered the secrets of vanilla hundreds of years ago, it has become the favorite and most widely used flavor in America and around the world. With its wide range of flavor profiles, it can be used in a vast array of products. Anywhere there is a need for a mellow accent that complements sweet and savory, plain and fancy, vanilla is there.
Nielsen-Massey's complete line of Pure Vanilla Extracts includes: Madagascar Bourbon Pure Vanilla; Mexican Pure Vanilla; Tahitian Pure Vanilla; Indonesian Pure Vanilla, and Certified Organic Pure Vanilla Extract. Each vanilla's name indicates its place of origin. And the 'Bourbon' on Madagascar Bourbon vanilla refers to the Bourbon Islands, off the coast of Africa. All Nielsen-Massey pure vanilla products are Kosher certified.
Now with all these options, which one do you use? Well, it is simply a matter of taste, literally. Each has its own characteristics that magically work well with certain foods, bringing out certain flavors and nuances.
Madagascar Bourbon Pure Vanilla is the most popular extract - the pinnacle of all vanillas. It is

characterized by its very creamy, sweet, full flavor with velvet aftertones. This vanilla is especially suited for rich foods such as ice cream, cream sauces and bakery items.
Mexican Pure Vanilla has a spicy, yet creamy flavor. It complements the flavor of cinnamon, while its creaminess cuts the acidity of tomato-based products such as chili and soups (see Tomato Basil Soup recipe).
Tahitian Pure Vanilla is distinctly unique, with a fruity, cherry and anisic

Another pure vanilla favorite to try is Madagascar Bourbon Pure Vanilla Powder. It offers the same distinctive vanilla flavor as the vanilla extract, but in a dry, powder form. Another key difference is that it contains no sugar or alcohol and is also Kosher certified.
Vanilla powder is particularly ideal when color is a consideration in your recipes. If your white icing or dessert sauce cannot be compromised by the dark color of vanilla, substitute the lighter colored powder. And for the baker, the free-flowing vanilla powder is great for adding to dry mixes, where liquid flavoring may not be favorable. Cake, cookie, muffin, pudding, and bread mixes are great places to use it, as well as dry beverage mixes such as

hot cocoa mixes, and refreshing smoothie mixes.
You can have fun (and delicious flavor) with the powder by shaking a little into your coffee, tea or cola to make your own vanilla-flavored drink. Sprinkle it on top of French toast, pancakes, waffles or a bowl of fresh fruit to liven up your breakfast fare. Vanilla powder can also be the secret to sweet and savory sauces, marinades and salad dressings alike.
It may seem quite different, but once you try vanilla powder, you will enjoy it! And there is no trick to using the powder instead of extract or beans - it can be substituted on a one-to-one basis for liquid extracts, and is quickly dissolved in either hot or cold liquids.

. . . Or so some may say. It's all a matter of preference, however, many chefs and home cooks alike still swear by using the whole vanilla bean itself. So how do you know when a vanilla bean is fresh? A good, fresh vanilla bean will be pliable, moist and very fragrant, bursting with a full vanilla flavor. If it is stiff and brittle, it has dried out and may not live up to
its full potential. Whole vanilla beans are best stored in an air-tight container, placed at room temperature where they should keep up to two years. They should never be refrigerated though, as mold may develop on them over time due to condensation.
Like vanilla bean paste, whole vanilla beans are excellent for dishes where the characteristic flecks of the natural bean will enhance the presentation of a dish. The vanilla bean adds a gourmet touch to desserts such as crème brulee, ice creams and cakes. You can cut up a vanilla bean and use it to infuse the rich flavor into a sweet or savory sauce or marinade, just discard the bean prior to serving.
There is flavor throughout the whole vanilla bean. To use one, you can slice it horizontally down the middle of the bean, open up the pod and scrape the inside to get the vanilla seeds or specks out, or use the whole bean itself (see vanilla sugar recipe) or cut it up. The vanilla bean can be reused for more than one application. A recipe usually calls for one vanilla bean, which equals about one tablespoon of vanilla extract or vanilla bean paste.
You can get creative with vanilla beans too. Try adding a one inch slice of whole vanilla bean to coffee grounds for a vanilla coffee or vanilla mocha latte.

If baking is your passion, you can make your own vanilla sugar, a handy ingredient and step-saver to have on hand for baking (see the recipe below). As you use the sugar, simply add more and close it up tight to infuse the flavor. It's great for sweetening up a cup of coffee or tea as well. And if cooking isn't your gig but you just can't get enough of that luscious smell of vanilla, you can freshen up the interior of your car. Just place a vanilla bean under your car seat to enjoy a few months of refreshing vanilla aroma as you drive to work.
Whole vanilla beans are available from Nielsen-Massey in two-bean vials or in bulk, in the following varieties: Madagascar Bourbon, Mexican and Tahitian, as well as Organic.