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Old 04-02-2011, 11:12 AM   #11
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Coumarin is a poisonous substance that's been known to taint Mexican vanilla, particularly the cheap stuff.
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Old 04-02-2011, 11:56 AM   #12
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I found a web site that has all kinds of recipes. Some sweet, and some more of the "snacky" kind. It is www.vanilla.com. I love vanilla, and will add it to lots of different drinks-coffee, tea, egg nog, cocoa... There is even a recipe on that site for salsa that sounds wonderful.

Enjoy.
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Old 04-02-2011, 12:26 PM   #13
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Thanks guys, I will take a look at that site!
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Old 04-02-2011, 05:01 PM   #14
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I have that same exact brand that I bought in Costa Maya Mexico and it is wonderful. I shopped around and there is a lot of crappy vanilla out there and this brand was recommended over and over.

I use it all the time and it is great. The aroma is very much like the Mexican vanilla extract that they sell at the local Penzy's store, so it seems to be the real deal.

This is by far the best vanilla that I have used, and I usually make my own! If I make my own again, I will definitely buy Mexican pods, for sweets, I prefer its flavor over the Tahitian or Madagascar varieties (both are great though).
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Old 04-02-2011, 05:51 PM   #15
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I have that same exact brand that I bought in Costa Maya Mexico and it is wonderful. I shopped around and there is a lot of crappy vanilla out there and this brand was recommended over and over.

I use it all the time and it is great. The aroma is very much like the Mexican vanilla extract that they sell at the local Penzy's store, so it seems to be the real deal.

This is by far the best vanilla that I have used, and I usually make my own! If I make my own again, I will definitely buy Mexican pods, for sweets, I prefer its flavor over the Tahitian or Madagascar varieties (both are great though).
I've always used Madagascar, but am considering trying the Mexican (this brand). From the descriptions I've read, the Mexican is supposed to have more of a spicy taste, and is overall stronger tasting than the Madagascar - Would you say this is accurate?

Also, most of the desserts I make are chocolate-based - very deep chocolatey. Would the Mexican vanilla overpower the chocolate stuff, ie, lessen the chocolate taste or would it just round it out, as does the Madagascar? What do you think?
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Old 04-02-2011, 06:18 PM   #16
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I've always used Madagascar, but am considering trying the Mexican (this brand). From the descriptions I've read, the Mexican is supposed to have more of a spicy taste, and is overall stronger tasting than the Madagascar - Would you say this is accurate?

Also, most of the desserts I make are chocolate-based - very deep chocolatey. Would the Mexican vanilla overpower the chocolate stuff, ie, lessen the chocolate taste or would it just round it out, as does the Madagascar? What do you think?
This stuff does seem to be more robust than most, but it works well in everything I have that I have tried it in from buttercream to brownies.

For me the flavor and scent seems a bit more caramely (is that a word?) It is readily identifiable as vanilla, but has a scent and flavor all its own. I've never detected a spicy note.

It won't overpower chocolate at all, like other vanillas, it compliments it quite nicely.
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Old 04-02-2011, 06:44 PM   #17
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This stuff does seem to be more robust than most, but it works well in everything I have that I have tried it in from buttercream to brownies.

For me the flavor and scent seems a bit more caramely (is that a word?) It is readily identifiable as vanilla, but has a scent and flavor all its own. I've never detected a spicy note.

It won't overpower chocolate at all, like other vanillas, it compliments it quite nicely.
Thanks so much! I really appreciate your help! I think I'll go for it.
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Old 04-02-2011, 07:18 PM   #18
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I would definitely call it a more "spicy" taste - more bite than the usual vanilla thats for sure. I put it in some coffee this morning. Yum.

I bought some REALLY nice cocoa - expensive - and might try making brownies tomorrow!!! I think the mexican vanilla would go SO well with nice chocolate.
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Old 04-02-2011, 07:25 PM   #19
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I would definitely call it a more "spicy" taste - more bite than the usual vanilla thats for sure. I put it in some coffee this morning. Yum.

I bought some REALLY nice cocoa - expensive - and might try making brownies tomorrow!!! I think the mexican vanilla would go SO well with nice chocolate.
Let us know how they turn out! By the way, which cocoa powder did you buy?
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Old 04-02-2011, 08:21 PM   #20
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Cheesecake, granola, syrup, coffee, cookies, breads. The list of things that call for vanilla is endless!
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