Mexican Pure Vanilla Extract is made from premium, hand-selected beans grown in Mexico, the original birthplace of the vanilla plant.

Our exclusive cold extraction process gently extracts and preserves more than 300 vanilla flavor compounds, resulting in one of the finest vanillas in the world. 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.

The unique flavor profile of Mexican Pure Vanilla Extract means it works particularly well with chocolate, citrus, cinnamon, cloves and other warm spices. The spiciness of the vanilla complements the chili peppers and tomatoes, balancing their heat and acidity.

Mexican Pure Vanilla Extract (60ml)

Name: Mexican Pure Vanilla Extract (60ml)
SKU: RME60

SKU: RME60

€18.90

Quantity

Out of Stock

Sweet ideas: gingerbread, spice cookies

Savory ideas: tomato sauces, barbecue sauces, chili, dips Drink ideas: hot chocolate, chai lattes

Chef's Notes: Mexican Pure Vanilla complements spice flavors like cinnamon, ginger, nutmeg, allspice, and even savory spices like chili peppers, thyme, and rosemary. It also complements dark chocolate, orange, banana and coconut.
The vanilla orchid (Vanilla planifolia Andrews) comes from Mexico and for centuries was the exclusive secret of the indigenous Totonac Indians who were later conquered by the Aztecs. When the Aztec empire fell to Hernán Cortés, the vanilla pods were returned to Spain, thus introducing the delicious beans to the rest of the world. Mexico remained the only vanilla bean growing region for another 300 years. This is due to the symbiotic relationship between the vanilla orchid and a native tiny bee called Melipona. This Mexican bee is the only insect that has 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 ripening process is what gives the beans their characteristic brown color as well as their flavor and aroma. In Mexico, the curing process involves wrapping the beans in blankets and mats and then placing them in ovens for 24 to 48 hours. From this point on, the beans are spread out in the sun every day to absorb the heat and then placed in large wooden boxes overnight to sweat. Once properly matured, the beans are stored in racks and cans to further develop and mellow the flavor. The entire ripening process takes three to six months, making it a very labor intensive endeavor.
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