The first form of vanilla was simply just vanilla beans. Then, they created vanilla extracts and more forms of vanilla came trickling in. Those first vanilla extracts were made at apothecaries and were merely created to cure an upset stomach.

But now this wonderful, sweet spice is now sold in any place mentionable – be it a convenience store, a supermarket, a gourmet shop. Even on the Internet, you can buy vanilla. It is comes in various forms that would simply leave your mouth watering – natural vanilla flavor, vanilla blend, vanilla oleoresin, or vanilla absolute. You can have it in single fold or double fold form, in vanilla paste and even in cookie vanilla form.

For creating pure vanilla extract, grounded vanilla beans are mixed with alcohol and then filtered. Two days are needed to finish this extraction process. The extracts created are then left to sit from days to weeks. After such, it is filtered again to holding tanks and bottled up.

The Federal Food and Drug Administration (FDA) has strict regulations when it comes to the manufacturing of extracts: a proportion of no less than 13.35 ounces of vanilla bean to a mixture of 65% water and a minimum of 35% alcohol. Its precise specifications end there, however. When it comes to the quality of the beans, additives, and even the maximum amount of alcohol incorporated, it is all left to the manufacturer’s discretion.

For the quality of the vanilla extracts, comparing it is like comparing whiskey – older is better. Vanilla ages as it travels through extraction chambers and to people’s cupboards. Before it stabilizes, it also ages for two more years. To ensure only the finest quality of vanilla extracts, some companies take that extra mile to keep them in storages for a year before the extracts are shipped.

Pure vanilla extract comes in four variations: Mexican, Bourbon, Indonesian, and Tahitian vanilla.

Mexican vanilla, which is made from Vanilla planifolia, has that bit of spice and kick in it. It is very smooth and creamy and is an excellent choice for desserts that are made with little or no heat.

The Indonesian vanilla variety is a good choice for dishes that need to be baked slowly or those that need to be exposed to high heat. This variety also blends well with chocolate since it neutralizes chocolate’s sweetness – a big boost to the overall flavor.

Bourbon pure vanilla is the used most compared to the other three varieties. This is more for dishes or desserts that need a traditional vanilla flavor. Like Mexican vanilla, this also came from Vanilla planifolia.

The Tahitian vanilla variety, the last but not least of the pure vanilla extracts, is different from its counterparts since it is naturally sweeter. It also has that scent that is fruity and floral. This variety is a great extract of choice for fruit desserts, poultry, wild game and seafood sauces. It is made from Vanilla tahitensis.

These, however, are just mere suggestions on which type best fits into your dishes. In the end, it is your taste buds that rule supreme in your own kitchen. So, feel free to experiment and create your own blend!