Mexican Vanilla Totonac's Pure Vanilla Flavoring, 33.2 Fluid Ounce

Product Information

Blue Cattle Truck Pure Mexican Vanilla is all natural, produced in Mexico using only the highest grade, single sourced, Mexican vanilla beans. The Totonacs, inhabitants of the coastal regions of the Gulf of Mexico, were the first to cultivate vanilla. Now, compared with imitation vanilla, it has some redeeming qualities as it does contain pure vanilla.

Mexico is producing very little vanilla now and it also has a history of over 100 years of producing imitation vanilla extracts. In Mexico, this process can take anywhere from three to six months, but it's what seals the vanilla's complex flavor and aroma. I tend to cut the sweetener IN HALF on the first try, (her sweeteners are all real, like honey, maple syrup or coconut sugar, generally) and adapt the recipe from there. I also provide a lot of assistance to growers worldwide as well as assist women leaders who are farmers or work with farmers.During this time, Mexico, Central America and the Caribbean began selling cheap synthetic vanillas hoping to cash in on the association of Mexico and vanilla.

I found your site while I was looking around for some new vanilla, since the bottle of Villa Vainilla my aunt brought me after her last visit to Mexico smells SO weak compared to the Orlando vanilla she brought me last time. With a single goal; to satisfy the fine gourmets for whom the pleasure of great food should not come at the expense of health or the planet. For more information on the Standard of Identity, read the response I gave to Mitchell’s questions on 09/04/2020. Baking: Here is another Detoxinista recipe for a Banana Snack Cake I recommend to all my students, as it allows us to enjoy cake without the rush and crash that comes from eating refined sugar and flour.These plump, juicy Tahitian vanilla pods are of a different type to Madagascan – longer, fatter and oilier, they really do take vanilla to the next level. Petrossian decided to opt for excellence by selecting only the pods that are between 18 and 22 cm, with a humidity rate of 30 to 33% and an exceptionally high rate of vanillin-minimum 3%. Mitchell, when the first extracts were made at the turn in the early 20th century, there was no accountability as to what went into the bottle, and a lot of companies were using little-to-no vanilla bean extractives or mixing in imitation vanillin. Mexican vanilla has an extra spiciness, as well as raisin notes, which pair extremely well with chocolate. The goal has been to assist people in the industrialized world understand and appreciate tropical products we’ve had available for a long time but don’t know the story behind them.