Wednesday, October 6, 2010

Tips and Tricks: Vanilla Extract

It's time for a new feature: Tips and Tricks. I love coming across little baking and cooking techniques and facts that help me in my kitchen endeavors. Knowing that you probably feel the same makes me want to share!

At work, we got two different types of vanilla extract in: Madagascar and Tahitian. I am getting low on my own artificial vanilla here at home and thought I'd splurge and get some of the "real stuff". But - which one is my best bet? I put both bottles on hold and came home to find out...

Essentially, Madagascar vanilla is the most commonly used vanilla because of it's full-bodied flavour. Tahitian vanilla is more rare and more delicate. It's better suited to fruit desserts or cream or custard bases that require little baking or heating. Madagascar beans are sweeter, and tahitian beans are fruitier.

Since I use vanilla primarily in baking cookies, cakes, and other desserts, Madagascar vanilla is the way for me to go. If it were summer, or if I was big on lighter flavours and textures, I would definitely try the Tahitian. At work, they are both the same price, so there is no reflection of the Tahitian beans being rare. Whichever type of vanilla you choose, I'm sure you won't go wrong. It's one of my favourite flavours and scents!

Hope your Wednesday is lovely!


  1. You can make your own vanilla extract, it's super easy and saves money in the long run.

    All you do is put vanilla beans in a bottle with vodka (I use the cheap stuff) and store it in a dark place for a few weeks. You can also use bourbon but I've never tried that.

  2. Thanks for the tip! I'd love to give that a try...


Related Posts Plugin for WordPress, Blogger...