Vanilla is a plant with seed pods that contain an extract used as a flavoring and fragrance. Originally from Mexico, vanilla beans are now grown all over the world. The most common way to use vanilla is in baking or desserts, but it also has many other uses around the home.
In this blog post, we’re going to give you some answers to common questions about Mexican pure vanilla extract and how it compares to the more traditional variety. We hope you find this post informative and useful!
Mexican pure vanilla extract, though similarly flavored as its more traditional counterpart sourced from Madagascar, has different characteristics.
Monocots form a monophyletic group, meaning that they share a common evolutionary history. It is widely believed that the monocots were derived from primitive eudicots. Given that the various physical features of monocots are regarded as derived characteristics within the angiosperms, any plant more primitive than the monocots in these several respects would certainly be a eudicot.
Some of the earliest known monocot fossils are pollen grains dating to the Aptian Age of the Early Cretaceous Epoch (125 million–113 million years ago). Molecular clock studies (which employ differences in DNA to estimate when a group split from its ancestors) suggest that monocots may have originated as early as 140 million years ago.
Evolutionary diversification among the monocotyledons appears to have been constrained by a number of fundamental features of the group, most notably the absence of a typical vascular cambium and the parallel-veined rather than net-veined leaves. Within these constraints, the monocots show a wide range of diversity of structure and habitat.
They are cosmopolitan in their distribution on land. They also grow in lakes, ponds, and rivers, sometimes free-floating but more often rooted to the bottom. Some of them grow in the intertidal zone along the seashore, and a few are submerged marine plants rooted to the bottom in fairly shallow water along the shore.
Monocot plants are marked by seeds with a single cotyledon, parallel-veined leaves, scattered vascular bundles in the stem, the absence of a typical cambium, and an adventitious root system. Flower parts typically come in multiples of three, and the pollen grains characteristically feature a single aperture (or furrow).
The roots of a monocot lack a vascular cambium (the area of secondary xylem and phloem, or secondary vascular tissue, development) and therefore have no means of secondary thickening. In other structural respects, monocot roots are essentially similar to those of eudicots.
Many eudicots have a taproot or several strong roots, with several orders of branch roots, all originating eventually from the embryonic root (radicle). The taproot or primary roots in such a system have a vascular cambium and are thickened by secondary growth. This kind of root system is not available to monocots.
Instead, the primary root that originates from the radicle of the embryo soon aborts or is undeveloped so that no primary root is produced. The root system of monocots is thus wholly adventitious—i.e., the roots originate laterally from the stem or from the hypocotyl (the region of transition between the root and the stem in the embryo). The roots are all slender, and the plant is said to be fibrous-rooted.
Flowers of monocots differ from those of eudicots mainly in the number of parts of each kind. Monocot flowers most often have the parts in sets of three, occasionally four, but almost never five. The numbers are especially characteristic of the sepals and petals. The stamens and pistils may be numerous even when the perianth is trimerous (in sets of three), or the single ovary may have only two carpels instead of three. Often there are six stamens, representing two whorls of three.
Mexican Pure Vanilla Extract is made from premium, hand-selected beans cultivated in Mexico, the original birthplace of the vanilla plant. Our proprietary cold extraction process gently draws out and preserves the vanilla’s more than 300 flavor compounds, resulting in one of the world’s most exceptional vanilla.
A rich marriage of sweet and woody notes, the Mexican vanilla flavor profile has a deep, creamy, spicy-sweet character, similar to clove or nutmeg. Mexican Pure Vanilla Extract’s unique flavor profile means it works especially well with chocolate, citrus fruits, cinnamon, cloves and other warm spices. The vanilla’s spiciness complements chile peppers and tomatoes, smoothing out their heat and acidity.
Nov. 1 — FRIDAY, Oct. 31 (HealthDay News) — So-called Mexican “vanilla” is often made with a toxic substance called coumarin and shouldn’t be bought by consumers, the U.S. Food and Drug Administration warned this week.
Coumarin is related to warfarin, which is found in some blood thinners. Eating foods with coumarin may be dangerous for people taking blood thinners, because the combination could increase their risk of bleeding.
Mexican vanilla — which may smell and taste like real vanilla and is cheaper than the real thing — is sold in Mexico and other Latin American countries and has started appearing in some U.S. stores and restaurants, the FDA said.
Pure vanilla is made with the extract of beans from the vanilla plant. Mexican vanilla is frequently made with the extract of beans from the tonka tree, an entirely different plant that belongs to the pea family. Tonka bean extract contains coumarin. Since 1954, coumarin has been banned from all food products sold in the United States.
Consumers should be cautious when buying vanilla in Mexico and other Latin American countries, the FDA advised. Look for “vanilla bean” on the label’s ingredient list. Don’t buy the product if it says “tonka bean” or has a vague ingredient list or no list.
Can I use Mexican vanilla instead of vanilla extract?
The best way to use Mexican vanilla extract is in a recipe that calls for pure vanilla extract. If you want to try using the Mexican extract instead of pure vanilla, you can use 1 or 2 teaspoons of Mexican vanilla for every teaspoon of pure vanilla called for in the recipe. Vanilla beans can be used directly by cutting them down the center and scraping out the seeds and adding them to recipes. The seeds are scraped out, not cut up, because they contain most of the flavor compound vanillin. Some recipes will call for whole beans, along with liquid and sugar that allow the beans flavors to seep into a dessert preparation such as ice cream or custard.
Is vanilla blend the same as extract?
Both are made from beans, but they are processed differently. Vanilla extract is made by soaking the beans in alcohol. The beans often have been dried and ground. They may be fermented with a bit of lemon or orange peel to give the extract vanilla notes. This process gives it a milder, sweeter take on the real stuff — hence “vanilla extract.” Some people prefer this as an option if they want to experiment with extra-sweet vanilla flavorings.
However, vanilla blend is generally made by simply adding whole beans to either plain ethyl alcohol or vodka (ethanol). Vodka is used because it has higher alcohol content than ethanol, which makes more vanilla flavor available for extraction.
Can you use vanilla beans in Mexican vanilla?
The short answer is yes, but you won’t get the same aromatic and flavor notes from them as from the whole bean extract. Vanilla beans are good for adding some of their own flavor when making chocolate desserts and other recipes that call for pure vanilla extract. They don’t have the same depth of vanilla flavor as extract.
Where can I buy pure vanilla extract in the United States?
Health-conscious shoppers should keep an eye out for Mexican vanilla extract or real vanilla beans because they generally have less sugar than some other brands. Some, like Nielsen-Massey, come with a “natural” label, which means it contains no artificial sweeteners or preservatives, and is therefore likely to be sweeter and healthier for you than other brands with similar labels.
Is Molina Mexican vanilla blend vanilla extract?
This is a common misconception, but Mexican vanilla extract is not made from Molina beans. Molina beans refer to a type of vanilla grown in Mexico, whereas Mexican vanilla extract refers to the process — not the growing conditions — of the bean.
Where can I buy Mexican vanilla extract?
If you want to try cooking with Mexican vanilla, you’ll need to find an online or brick-and-mortar source offering it for sale. Try searching online for “Mexican vanilla extract” and similar terms. Or, check supermarkets that may carry Mexican and/or Latin American ingredients as well as food products. Some gourmet shops in Mexico also carry it when they can get it at all.
Is Mexican vanilla real vanilla?
The real vanilla bean has a deep, sweet vanilla flavor that is not carried over to the extract that stabilizes Mexican vanilla. If you’re adventurous and want to try it, however, you can substitute pure extract for real vanilla beans in recipes.
Is Mexican vanilla legal?
If you’re buying “Mexican” or “Latin American” vanilla (which could mean any of the Mexican-grown varieties), it does not make a difference whether it’s made with natural (extract of the extracted bean) or artificial (bean blended with alcohol) products. For this reason, ask how it was made before buying it.
Mexican vanilla is a different product from pure vanilla extract and, as such, it doesn’t carry the same risks and benefits. Steer clear of “Mexican” blends because they are often composed of artificial products. Avoid “pure” and “natural” Mexican vanilla unless you know what the manufacturers have used to create those labels. Look for a product that’s made in Mexico or other Latin American countries and only contains ingredients — not flavorings.
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