Vanilla is an essential cooking ingredient for which there is no true substitute. The flavor of real vanilla is made up of over 250 organic components, which gives it great depth and complexity, compared to only one flavor component in artificial vanilla. Real vanilla is also very expensive due to the labor-intensive process of growing it. Vanilla is an orchid that only grows within 20 degrees of the equator, it only blooms after 3 years, the flowers must be hand pollinated, the beans remain on the vine for 9 months, and then are soaked in the sun for weeks or months. Making extract from the beans adds months to the process.

There are three main types of vanilla: Madagascar Bourbon (named after the Bourbon islands not the liquor), Tahitian, and Mexican. Although all three are good for any recipe, there are slight differences in taste and aroma. Madagascar Bourbon has a deeper, richer flavor than the others and is the most common sold. Bourbon vanilla is especially good in rich recipes such as creams. Tahitian has a slightly fruity component with its aroma often described as smelling like cherries, licorice, or wine. Tahitian vanilla works well in fruit recipes like sorbets and sauces. Mexican vanilla is a little on the spicy side and complements cinnamon very well. Recently, Papua New Guinea and Hawaii have started producing some good vanilla.

Here is a list of premium vanilla extracts that I consider to be the very best.

Photo: Vanilla Extract from the Hawaiian Vanilla Company.