Vanilla Extract

Pure vanilla extract not only adds an indescribably intoxicating aroma and flavor to desserts, it also enhances their intrinsic flavors. The most widely available top-quality vanillas are produced by Nielsen-Massey. I particularly like their Tahitian vanilla. My favorite vanilla extract is produced by Eurovanille and is imported by Crossings and usually carried by ChefShop.com. In the United States, it is not technically considered an extract because it is distilled in glucose, which is less volatile and retains vanilla’s flavor better during baking, instead of alcohol. Other top-choice vanilla extracts are the Mexican vanilla carried by the Vanilla Queen, the New Zealand vanilla carried by Heilala, and the Hawaiian vanilla carried by the Hawaiian Vanilla Company. Use pure vanilla extract—vanilla “flavor,” or imitation vanilla, is not an acceptable substitute. Vanilla extract should be dispensed judiciously; unlike the vanilla bean, vanilla extract will impart a bitter edge when used in excess. Nielsen-Massey, Heilala, and the Vanilla Queen make excellent vanilla bean pastes.