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One of the great comforts derived from food is that it provides a refuge from other worlds – political, social, work. However, these worlds sometimes intrude into the culinary world, as we’re seeing now in the dramatic increase in the price of vanilla. The political upheaval in Madagascar –one of the world’s major vanilla producers – is currently limiting vanilla supply and has resulted in a recent 25% price increase. So does vanilla – a pantry staple we’ve all taken for granted – justify its new price?
In the market, there are four types of natural vanilla labeled by geographical origin - “Bourbon” (named for the “Bourbon” islands, not for the liquor), “Mexican”, “Indonesian”, and “Tahitian. There are slight taste variations among these. Most notably, Mexican vanilla has a spicy taste. Tahitian vanilla has less vanilla flavor, is sweeter and fruitier, but is rarer and more expensive. Whatever the origin, the most common form of natural vanilla found in stores is “vanilla extract”, which is created by soaking the vanilla bean in a solution of 35% ethyl alcohol. You can also find “pure, natural vanilla”, which is vanilla in a glycerin base, and is a reasonable alternative to vanilla “extract” if the use of alcohol is problematic. The other two vanilla products you will find in stores are labeled “vanilla flavoring”, which is a blend of natural and synthetic vanillas, or “imitation vanilla”, which is wholly synthetic. Most imitation vanilla is derived from a by-product of the paper industry called sulfite liquor, or, alternatively, is a coal tar derivative. Finally, less common but available, are whole vanilla beans. Incidentally, “French Vanilla” is not a kind of vanilla, but refers to an egg custard based ice cream.
The copyright of the article Vanilla - Worth its New Price? in Cooking Basics is owned by Lindsay W. McSweeney. Permission to republish Vanilla - Worth its New Price? in print or online must be granted by the author in writing.
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