Mexican Vanilla...Recipes?

Question

I just got a bottle of Vanilla from a friend who just got back from Mexico. Ingredients on the label: vanilla bean extract in water, vanillin, alcohol, corn syrup

What should I do with it? Is it any different from the vanilla extract in the US?

Answer 1

the flavor is a bit different, but it is one of my favorite vanillas....you can just use it the same way you use regular vanilla. Put it in any cakes, cookies, drinks....I love to make orange jullius.

ORANGE JULIUS

* 6 oz. frozen orange juice concentrate (you can also use fresh squeezed OJ just eliminate the milk and add frozen yogurt/ice cream)
* 1 cup milk
* 1/2 cup sugar
* 1 tsp. vanilla extract
* 8-9 ice cubes

1. Combine all ingredients except ice cubes in blender.
2. Blend for about 1-2 minutes, adding ice cubes one at a time.

I like to add in a bit of frozen yogurt and if it doesn't weird you out you can add an egg white or 2 to make them REALLY foamy, they also sell egg white powder but it adds a nice lightness.

Another thing I love to do is to make my own vanilla syrup that is great for coffee or fancy breakfast breads (pancakes, french toast, waffles) Just make a basic simple syrup ( 1 part sugar to 1/2 part water, dissolve sugar and add vanilla to taste.) It's a really nice thing to have on the table when you have people over and are serving coffee or breakfast.

Just a few ideas, but don't let it scare you it is just regular vanilla!

Answer 2

Mexican vanillas are usually more than twice a strong as store bought vanillas; so use half as much in recipes.

I use Mexican vanilla all the time; we can get it in the grocery stores here.

Answer 3

sorry about the long answer but here something to look out for(tanko tree)some ingredient thats prohibited in the US and can be bad for your liver

Word About Mexican and Caribbean
Vanilla Extracts
A common misconception exists about Mexican and Caribbean vanilla. People rave to me about the fabulous deal they got on a giant bottle of vanilla extract in Mexico, Haiti, Guadeloupe, etc. Further, it has such a unique flavor and it's stronger than any vanilla they've ever used. Well, sorry folks, it isn't pure vanilla extract. In fact, chances are the product in the big bottle is synthetic.

Because vanilla originally came from Mexico, Central America, and the Caribbean, and because, at one time Mexico produced the world's finest vanilla, it follows that it would still be true. In fact, nearly all of the so-called vanilla extract coming from these countries is synthetic!

Mexico had the monopoly on vanilla production until the latter part of the 19th century and the vanilla-growing region on the Gulf of Mexico was very prosperous. In the mid-1800s, the French invested heavily in vanilla plantations in Reunion, the Comoro Islands, and later, Madagascar, and by the early 20th century these regions gained control of the world vanilla market. In the 1880s the first synthetic vanillas came from Germany, providing a cheaper alternative to natural vanilla.

In the early 20th century, the Mexican Revolution raged throughout the country, and for a while, was especially fierce on the Gulf Coast of Mexico. Mexico's share of the world's vanilla supply took a nosedive, but its reputation remained intact for several decades. During this time, Mexico, Central America, and the Caribbean began selling cheap synthetic vanillas hoping to cash in on the association of Mexico and vanilla. It worked. By adding coumarin to synthetic vanillin, the flavor was a little more like pure vanilla. Coumarin, from the Tonka tree, can be toxic, especially to the liver. We've outlawed its use in the United States since the 1950s.

Although there are label laws in Mexico they aren't enforced; in some of the other countries there are no restrictions. So, don't count on the label for an accurate account of the ingredients. Needless to say, synthetic vanillas are a big industry as most tourists have no idea they are being duped and it's an easy product to sell.

How do you know if it's pure vanilla? There are a few tip-offs:

Is it amber colored, dark and murky, or clear? Clear is pure, synthetic vanillin. It's often called "crystal vanilla." Dark and murky is synthetic vanillin, most likely ethyl vanillin derived from coal tar. It may also be dark because it contains red dye that we've banned in the U.S. or it may contain caramel coloring. If it's truly amber-colored it may be natural vanilla.


What is the alcohol content? Usually the synthetics range from no alcohol to about 2% alcohol (which acts as a stabilizer). There are some vanilla-vanillin blends and some cheap-quality vanillas that have 25% alcohol, but they aren't worth buying either.


How much did you pay for it? This is the biggest tip-off. If it's in a big bottle and you paid $20.00 or less, it's absolutely not vanilla extract. Pure vanilla extract usually costs more in Mexico because only one company makes quality extract, and only in small quantities.
The only brand of pure vanilla extract in Mexico that I recommend is made by Orlando Gaya Hijos in Gutierrez Zamora, Vera Cruz and it usually can be only found in the Vera Cruz region. If you want safe, good quality pure Mexican vanilla extract, buy it in this country. And if you want synthetics, buy them here too. It's the same price as you'd pay in Mexico but American synthetics aren't adulterated with dangerous additives. I carry pure vanilla extracts made with Mexican beans that come from the state of Vera Cruz. Quality-control is better here and the products I sell are guaranteed to be excellent.

for recipes you can visit allrecipes.com

Answer 4

I brought my parents back some Mexican vanilla when i went down there. Use it as you would use vanilla extract from here. The flavor is more prounounced and more delicious! (I think)

Answer 5

you KNOW I like my Mexican spicy! Being of indian descent, I like alot of my food, and women, spicy! When I eat mexican food, I often ask for a side of fresh, sliced jalapenos. The pickled ones are good, but it's really not spicy enough. Also, it's important to remember, that mexican "spiciness" isn't just "hotness" it's also due to spices such as Chile de Arbol, Cumin, Paprika and garlic, And, when it comes to hispanic women, they all seem spicy, from cute mexican girls, to revved up Venezuelan girls to feisty Cuban girls!

Answer 6

HI Darling,you have the pure vanilla which is the best one.
And no difference this will give your recipes a better taste.

Answer 7

There is no difference in its application for use in cooking. as long as it is extract.

Answer 8

juhi

Answer 9

isnt it devine!!!!