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Old 09-29-2006, 03:32 PM   #11
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Quote:
Originally Posted by jennyema
Never use the really cheap stuff from Mexico, as it often contains Coumarin, which is toxic.
Ummmmm...HOLY CRAP! How do you know which are the cheap brands from Mexico???? I've had two people bring back bottles for me and I am using one of them now. Is Coumarin a blood thinner? Like Coumadin?
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Old 09-29-2006, 03:33 PM   #12
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I always buy my vanilla in Mexico. It is cheap... and it's good.
I've been getting it for years and I'm still alive. I'll have to check to see if
there's any coumarin in it.

I'm sure the lable is printed in Spanish..do you know the spanish word for it Jenny?
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Old 09-29-2006, 03:35 PM   #13
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My parents came back from Mexico many years ago and brought back a two pack of vanilla. I remember mom telling us not to touch them because one was poison and the other was not. I wondered why she even bothered bringing the bad one home.
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Old 09-29-2006, 03:46 PM   #14
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From Vanilla.com
"Coumarin

Coumarin is a derivative of the tonka bean, which comes from Dipteryx ordorata, a tree native to Brazil. Some of the organic constituents that make up its flavor are similar to, or the same as, those in pure vanilla. Coumarin is frequently found in synthetic vanillas from Mexico, Central America and the Caribbean as it's cheap and it makes synthetic vanilla taste more like the natural. Unfortunately, coumarin is considered toxic, especially to the liver, and potentially carcinogenic, and has been banned from the United States since the 1950s. (Dicumarol, which is a derivative of coumarin, is the active ingredient in certain blood-thinning medications, and is legal in the United States.)"

For more, browse HERE

I'm not sure that it would appear on the label in either English or Spanish. But if the vanilla is very cheap in price it's certain to be artificial, as we all know that vanilla beans are expensive. The artificial stuff is what they add Coumarin to, though obviously not all brands will do this.

IMO better safe than sorry.
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Old 09-29-2006, 03:49 PM   #15
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Quote:
Originally Posted by bethzaring
IMO, I can taste a hugh difference between imitation vanilla and Bourbon-Madagascar from Neilsen-Massey. I started baking when I was a kid, in my cooking-challanged Mom's kitchen. She only kept imitation vanilla. When I moved out and started to keep my own kitchen, I started with store bought pure vanilla. I know only use the Bourbon-Madagascar from Neilsen-Massey. This vanilla is heavenly in cookies and whatever else you bake.

So to answer your question, no, all vanillas are pretty much not all the same. You get what you pay for. If you can afford it, try a very good vanilla.
Aw crap, now I gotta go get some good vanilla! That Madagascar Bourbon vanilla does sound good.
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Old 09-29-2006, 03:51 PM   #16
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Quote:
Originally Posted by GB
My parents came back from Mexico many years ago and brought back a two pack of vanilla. I remember mom telling us not to touch them because one was poison and the other was not. I wondered why she even bothered bringing the bad one home.
Maybe she didn't want you messing with them. Worked didn't it?
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Old 09-29-2006, 03:53 PM   #17
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LOL very good point vagriller
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Old 09-29-2006, 04:06 PM   #18
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I always use Pure Vanilla Extract for baking.
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Old 09-29-2006, 04:08 PM   #19
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actually mexican vanilla can also be very good and expensive
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Old 09-29-2006, 04:11 PM   #20
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This is very interesting. I didn't know about the toxic vanilla. I have always used Watkins double vanilla, but next time I will try the Bourbon Madagascar.
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