PLEASE NOTE: Due to the joy of baking, we’ve had a major increase in extract orders and the extracts have not had time to age. Our pure vanilla extracts contain no sugar. To accelerate the aging process, add 1 tablespoon sugar per 16 ounces of extract. Shake well and place in the cupboard. It will begin to mellow quickly and will cut the harsh nose of the alcohol. Here’s more information. ALSO, our Mexican vanilla extract is quite different from the liquid vanilla sold in Mexico. U.S. law requires 35% alcohol in our Pure Vanilla Extracts. For more information, please read this.
Mexican Vanilla Extract is made from Vanilla planifolia, plant stock indigenous to Mexico, vanilla’s birthplace. It is a very smooth, creamy, spicy vanilla with bottom notes of caramel. It’s especially good in chocolate dishes, traditional Mexican cuisine, baked goods, alcoholic and non-alcoholic beverages such as horchata, Mexican punches, Rompope and bar drinks, ethnic foods, wild game, poultry or meat and even hot cereals!
Ingredients: Purified water, alcohol (35%), premium Mexican vanilla bean extractives. No artificial ingredients. Non-GMO. Gluten-free. Certified Kosher.
If you are searching for a product that tastes like vanilla extract or essence purchased in Mexico, our Pure Mexican Vanilla Extract may not meet your expectations. Our extract is made with vanilla beans grown in Mexico, and contains 35% alcohol, as required by the FDA. (This is a higher alcohol content than most extracts commercially available in Mexico.) Our extract contains no sugar, corn syrup, caramel coloring or other additives. For more information about Mexican vanilla, please read: Vanilla from Mexico, Central America and the Caribbean
Sticker Shock Hits Mexican Vanilla!
Unfortunately, the Mexican industry has been struggling to keep going due to the changing climate. As there is very little forest left, the humidity has dropped and the heat has increased, so much so, that the beans have fallen from the vines long before they are ready. 2019 was the smallest crop in 60 years for the Mexican industry!
We hope for Mexican growers that they can find ways to adapt to the extreme heat, but at this point no one knows what to expect.