I’m learning the vanilla finds it’s way into many of the recipes I’m using for our candy. So I thought I’d share some of what I’m learning about it.
- Vanilla extract is the most common form used.
- It’s expensive because the process to make it is so labor intensive – taking up to 3 years to make!
- There are four main types of Vanilla: Indonesian, Mexican, Tahitian, and Bourbon. These different types are also affected by where they are grown – like wine and grapes – so there really are even more variations.
- Indonesian: This is what you get in the grocery store.
- Mexican: A stronger, richer vanilla.
- Tahitian: Described as fruity or floral.
- Bourbon: I know, I got excited when I saw Bourbon too. Sorry to disappoint, but it’s named for a period of time – and doesn’t contain any Bourbon.
- Like all extracts, Vanilla should be stored in a cool, dark place. Vanilla has a very long shelf life, but sun and extreme temperatures can adversely effect it. Do not refrigerate it, but do store it in an airtight container. Preferably in a dark glass, as plastic can also cause changes in flavor.