The question we get all the time is… “What is the difference between the Traditional & Pure Mexican Vanilla?”
Which is then followed by… “Which should I purchase?”
Ok, let us clarify. Our Traditional Mexican vanilla is more typical of a really good vanilla that you buy when you visit Mexico. It has 10% alcohol and a small amount (less than 1%) of vanillin (which is a naturally occurring vanillin, not synthetic). The vanillin helps hold the flavor and gives the vanilla a very rich, smooth flavor. Also the less alcohol makes the vanilla much more versatile. The Traditional Mexican vanilla can be used for anything that calls for vanilla; anything from french toast, smoothies, homemade ice cream, whip cream, cookies, cakes, oatmeal, etc, etc.
The primary difference between the Traditional and the Pure is the amount of alcohol in the vanilla. According to US FDA regulations, in order to be labeled “pure” a vanilla extract must have 35% alcohol ( FDA 21CFR169.3).
Our Pure Mexican vanilla contains this higher 35% alcohol content, and is therefore best utilized in those items which require high heat, such as baking. This allows much of the alcohol to cook out.
Both the Traditional & Pure Mexican Vanillas are all natural, produced in Mexico using only the highest grade, single sourced, Mexican vanilla beans. Our Mexican vanilla is never blended with another grade or type of bean – it is the absolute best vanilla available in Mexico. The Canosa family, who produces our vanilla exclusively, has been winning the Gold Medal of Honor award in Mexico for 30 years running. It simply is the best!
Our Traditional Mexican Vanilla is a top pick of Traditional Home Magazine’s Cooking School, and was also featured on Martha Stewart’s Cup Cake Show.