Don’t you love vanilla? What would a baker do without it? We tend to take this flavoring for granted, but think about it: Cookies, cakes, quick breads, muffins, and so on and so on wouldn’t taste as sweet. And think of all the things that would be truly bland without the flavor punch vanilla gives (custards being just one example).

I just read a Huffington Post article that talked about this at length. Its correspondent said “A world without vanilla would be a sad, sad place.” Agreed! But lucky for us, good vanilla is easy to come by. And even better, this spice and extract comes in a few different varieties. The most popular are Tahitian, Mexican, Bourbon and Madagascar. There are a couple others you’ll run on to once in a while, also: Indian and Tongan.

It’s great to have options, but what’s the difference in these types and how do you know which one to choose? Well, unless you’re a vanilla aficionado, you most likely don’t know what the difference is between these vanilla varieties. And then there are a lot of people that believe vanilla is vanilla is vanilla.

But this just isn’t so. Each vanilla has its own unique flavor profile. For instance:

• Bourbon Vanilla is mild and well balanced.

• Madagascar Vanilla is rich and creamy.

• Mexican Vanilla is bold, dark, and smoky.

• Indian Vanilla is full and carries chocolate undertones.

• Tahitian Vanilla is floral and tastes cherry-chocolate.

• Tonga Vanilla is earthy and has fig and raisin undertones.

You can see by this analysis that consequently they all have something different to offer to the dishes they’re enhancing. For everyday baking I’ll turn to either my bourdon or Madagascar vanilla. But when I’m making something really special, I love Tahitian vanilla. That extra cherry-chocolate undertone does something special to a recipe.

The only problem with vanilla is that this spice can be expensive. And it’s that high price tag that has many people opting for imitation vanilla (even if they don’t admit it to anyone). You want to avoid imitation flavorings of any kind though, no matter how inexpensive they are. Their base is propylene glycol and this is one nasty ingredient. It’s also known as propane-1, 2-diol and trimethyl glycol (sounds like some sort of fuel, right?). This odorless and tasteless liquid is actually an organic compound. It's the primary substance in antifreeze, but it shows up in flavorings and foods all the time. Beware! And besides how unhealthy it is, it also “bakes out,” leaving your end product lackluster in flavor.

That said, then, do a little bit of research, shop online, and you’ll find outstanding vanillas for a reasonable price. My 2 favorite resources are Beanilla (www.beanilla.com) and amazon.com. For instance, Beanilla’s Vanilla Extract is their proprietary blend of bourbon and Tahitian vanillas that is on sale right now—2 ounces for $10.95 (regularly $12.95). Factor in their FREE shipping and this is a good deal. And on amazon.com you’ll find a pack of Madagascar and Mexican vanilla (4 ounce bottles each) for $21.88. While you’ll pay shipping, this is still a very good deal.

Finally, I’ll close with Beanilla’s recipe for making your own vanilla extract, a way to not only save some money, but dictate just how flavorful and strong you want you vanilla outcome to be.

HOMEMADE VANILLA EXTRACT

7 to 8 Vanilla Beans

1 cup Vodka 70 Proof/35% Alcohol (or you can also use Bourbon, Rum or Brandy; any brand/quality)

Step 1: Slice each bean once long-ways and place in an 8 oz. glass bottle or jar. (If it helps to cut the beans into smaller, tootsie roll-sized pieces so they fit in the bottle more easily, go for it).

Step 2: Pour one cup of vodka, rum or alcohol of your choice (no cheating now -- the whole cup needs to go into the bottle). Make sure vanilla beans are completely submerged.

Step 3: Shake the bottle once or twice a week.

Step 4: Wait about 8 weeks (plenty of time to research oodles of scrumptious baking recipes). Presto, your alcohol has turned into delicious vanilla! Store it at room temperature and out of direct sunlight.

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