I'm amazed at how superior your vanilla is!
- Des, The Grommet

Author Archive

Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

What’s the best vanilla extract?

So many choices. So many prices.
Are they all the same? What is the best vanilla?

What's the best vanilla extract?Have you ever stared at the vanilla extracts on the store shelves and wondered which  is the best vanilla extract to buy? In some respects, choosing a vanilla extract is like selecting a fine wine. How do you know which one to buy?

Read on for an insider’s view of vanilla extract, how to choose what’s best for you and why high-quality vanilla makes a world of difference in flavor.

The best quality vanilla extracts come with a price

The simple answer for what is the best vanilla extract often boils down to price. Good vanilla is not cheap. And because it is so pricey (it’s the world’s most labor-intensive crop), customers are often put off by sticker-shock. 

Most supermarket vanilla extracts are mediocre

So stores try their best to buy the cheapest extracts they can find. That means most supermarket vanilla extracts — both brand name and store brands — while they may be pure vanilla, are usually of mediocre quality in comparison to the really fine quality extracts that are available elsewhere. This is also true in the big-box stores where bulk vanilla is fairly inexpensive.

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Pasta and Zoodles with Bacon and Saffron Cream Sauce

While pasta won’t cure all the world’s woes, it’s reliable comfort food on a rainy, bluesie, day or when you’ve been so busy all you can think of is something easy to make.  This recipe’s not all about carbs thanks to the zoodles (zucchini noodles for the uninitiated). But what about the bacon, you might ask? It’s turkey bacon — lean but full of flavor.  If you don’t do bacon, no problem. Feel free to use real bacon if you prefer. This dish more than holds its own thanks to the saffron cream sauce!

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European Plum Cake

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This delicate, delicious, absolutely-must-make cake recipe comes from Maria Reiz Springer. Now living in Maryland, Maria is from Austria and has an infinite number of amazing European dessert recipes, and usually a wonderful story that goes with the recipe. Maria has a home cooking school and is truly a master baker. The plum cake can be made with other stone fruits as well, but if you are lucky enough to have French plums, they are both the traditional plum used as well as divine in this cake.

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Fig and Berry Salad with Port-Balsamic-Vanilla Glaze

Although the first figs may come in sometime in June, late July heralds the second round of the US fig season. In Europe, most especially Italy, everyone who can, has a fig tree. Italian immigrants who came to the US in the late 19th and early 20th century, planted them in barrels in apartment courtyards and in cottage gardens, holding onto the memory of warm figs harvested from trees in sun-baked gardens and hillsides.

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Peach Delight Frozen Yogurt

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Homemade frozen yogurt has become one of my passions this summer. I’ve especially enjoyed using freestone peaches and strawberries. You can use berries, nectarines, mangoes, and even poached apples or pears with most of the juices drained. Simply follow the basic recipe and adjust sweetener (use sugar if you prefer) to taste. I add a little sugar to the fruits to get the juices running; you can skip that step if the fruit is already juicy.

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Asparagus and Sugar Snap Pea Salad

 

Is it even possible to have too many salad recipes? Possibly if you hate fruits and vegetables, but then you wouldn’t be reading this recipe, right? The options are limitless, especially if you’re willing to experiment. So when I read a recipe featuring only sugar snap peas, I paid attention. They grow well on the California Coast, so we eat them with dips, cut into chunks in salads, and of course a stir fry, but it never occurred to me to use them as a single ingredient salad.

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Strawberry Smoothie

 Smoothies are a perfect breakfast food, and they’re also a fabulous addendum to a book and a hammock or any other slow-food activity. Use whole or 1% milk if you prefer, soy milk or fruit juice, and choose your favorite fruits. The second best thing to being a healthy fast food is that they’re very adaptable. Here’s one version. Make up your own – just be sure to perk it up with vanilla!

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Will the 2019 Crop Bring Lower Vanilla Prices?

 

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This article deals with a crisis that hit the vanilla industry in 2015 and drove up prices. But even without a crisis, vanilla is expensive. To find out why, read here. To learn about the current crisis and why vanilla is almost unaffordable for some, read on.


In May of 2019, a new market report was released by a European company that has been in the vanilla business for more than 100 years and is known for their honest and reliable industry assessments. The report confirmed that the price for vanilla beans has softened, but has a way to go before it will be in the “affordable” category. At this time, most beans are selling for about $400 a kilo at source. For a sense of how this impacts Europe and the US, by the time the vanilla beans are shipped and airport fees, port fees, agent’s fees, custom fees and storage fees are paid, it can be as much as $100 more a kilo by the time everything is paid by the importer.

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Jam Cakes

Jam Cakes are a quick, cheerful, dessert with ingredients that you’re bound to have, unless you  haven’t been to the store in weeks. The recipe makes six or more cupcake size “cakelets,” depending on the size of your tins.  Perfect when you can’t stop thinking of something sweet but you don’t want an entire cake. That said, the recipe is a snap to double. 

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Chicken Marbella

In the mid-1970s, Julee Rosso and Sheila Lukins launched The Silver Palate, a tiny take-out shop in Manhattan, featuring really good food to be enjoyed at home, on a picnic, or a special occasion or office party. The shop was an instant success and the food was uniquely special as the 1970s was a gateway to a new way of cooking, a combining of – or inspired by- recipes from many cultures but with a distinctly modern twist. Chicken Marbella is one of the recipes these two very smart women prepared.

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Sicilian Lemon Tart (Torta al Limone)

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 This is an amazingly smooth, creamy, over-the-top delicious tart. I had been traveling through Italy and Greece for three weeks then spent two days in London before heading home. Along the way I had eaten more than my share of amazing cakes, tarts, and cookies, as well as the exquisite lemon desserts in Sorrento and the Amalfi Coast. The irony of this is that the last morning in London, we went to a coffee shop before heading to the airport and there, in the dessert case, was a Sicilian Lemon Tart that cried out to be enjoyed. Of course I obliged. It was hands down one of the best desserts of the trip. In London, for crying out loud!

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Maple Vanilla Custard

Custards are a special comfort food that kind of fell off our collective radar in the last 30 -40 years, but they really deserve a place at the table. Eaten warm on cold, rainy or snow-slushy days, or room temperature, even chilled with fresh fruits in warm, sunny weather, they offer us a sense of well-being. What I love about Maple Vanilla Custard is the symbiosis of these two flavors as they play off each other. Maple syrup brings a delicate, almost woodsy sweetness that is complemented by the more complex flavor profile of pure vanilla. The magic happens when the flavors explode on the palate and tongue. Worries fall away, the awfulness of a sore throat eases, and for a few minutes all’s well with the world.

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Dark Chocolate Truffles – Traditional or Vegan

 Chocolate Speaks: Who can resist Dark Chocolate Truffles? If you are new at candy making, truffles are one of the easiest candies to make. Even better, you can make traditional truffles using heavy cream and butter, or you can choose a healthier version by making them vegan. Follow the directions and I guarantee you’ll be a star. The trick is using the best ingredients.

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Baked Stuffed Squash

A few months ago, I saw a winter squash I hadn’t seen for a long, long time at a local farmers market. I asked the seller what he called the squash; he said, “Mexican squash.” I chuckled, as squash, like corn and beans, are the three most important foods of the Americas that fueled Mesoamerica, long before the conquest.  I told him that I had eaten this very same variety of squash in the 1960s when I lived in Guatemala. There, the indigenous name for the squash was Guicoy. I immediately purchased it as it triggered memories of being charmed by the baked stuffed squash filled with ground meat, onions, rice and spices.

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Double Vanilla Creme Anglaise

Recently I made Creme Anglaise  to go with David Lebovitz’s recipe for Apricot Souffles. Normally I use heavy cream (double cream) to accompany a rich dessert or I whip the cream and flavor it with vanilla, but I rarely think Creme Anglaise. However, when I made it for the souffles it was like re-connecting with an old friend. I realized how perfect it is on so many things — fresh or dried fruit compotes, slices of warm cake or pie, fresh berries, even adding its creamy deliciousness over French Toast. In England it is nearly always offered with with “puddings,” which really means what we Americans call cakes, and David Lebovitz uses it to accompany not only the light Apricot Souffle but also with his dense, rich Chocolate Souffle. 

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Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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