Some of you may already know about this, but it was news to me, and I though it was worth sharing.

I've been seeing a lot of references to Mexican vanilla recently and decided to do a google search to see if I could find a place in the States that sells it. Well, the first few results that Google produced led to pages with warnings about an ingredient called Coumarin. Apparently this has been shown to cause liver damage, and the FDA has outlawed it in the US.

I read three of the articles, and they all pretty much said the same thing. In the 20th century, the Mexican vanilla crops were all but destroyed during the Mexican Revolution. To save face, vanilla farmers there started producing a synthetic vanilla and passing it off as the real thing. This synthetic vanilla has coumarin in it and is still sold there today.

So, if you get your Mexican vanilla from Mexico, be wary and remember you can't always rely on labels.

Here's a quote from one of the articles:

"Although there are label laws in Mexico they aren't enforced; in some of the other countries there are no restrictions. So, don't count on the label for an accurate account of the ingredients. Needless to say, synthetic vanillas are a big industry as most tourists have no idea they are being duped and it's an easy product to sell.

How do you know if it's pure vanilla? There are a few tip-offs:

* Is it amber colored, dark and murky, or clear? Clear is pure, synthetic vanillin. It's often called "crystal vanilla." Dark and murky is synthetic vanillin, most likely ethyl vanillin derived from coal tar. It may also be dark because it contains red dye that we've banned in the U.S. or it may contain caramel coloring. If it's truly amber-colored it may be natural vanilla.

* What is the alcohol content? Usually the synthetics range from no alcohol to about 2% alcohol (which acts as a stabilizer). There are some vanilla-vanillin blends and some cheap-quality vanillas that have 25% alcohol, but they aren't worth buying either.

* How much did you pay for it? This is the biggest tip-off. If it's in a big bottle and you paid $20.00 or less, it's absolutely not vanilla extract. Pure vanilla extract usually costs more in Mexico because only one company makes quality extract, and only in small quantities.

The only brand of pure vanilla extract in Mexico that I recommend is made by Orlando Gaya Hijos in Gutierrez Zamora, Vera Cruz and it usually can be only found in the Vera Cruz region. If you want safe, good quality pure Mexican vanilla extract, buy it in this country. And if you want synthetics, buy them here too. It's the same price as you'd pay in Mexico but American synthetics aren't adulterated with dangerous additives."

This came from http://www.vanilla.com/html/facts-mexican.html

I realize the owner of that site sells Mexican vanilla, so you might think he is biased, but I found virtually the same info here too. http://www.straightdope.com/columns/011207.html

And for the ones wanting hard facts (like myself) here's a warning about Mexican vanilla straight from the FDA website: http://www.fda.gov/ora/fiars/ora_import_ia2807.html

I'm not trying to scare anyone, and I'm certainly not suggesting you don't use it. Everything I've read about it concludes that Mexican vanilla is far superior to other pure vanillas. I'm just saying be careful of where it comes from, and be sure you are getting the real thing.

Thanks soo much on the info.From now on I'll be using only clear vanilla.

I always thought Madagascar had the best. I've never even seen Mexican for sale, nor heard of it besides here.

Thank you for posting this. I'm glad I didn't waste money on fake vanilla!

I agree with Niki....the Madagascar is the best. I personally don't care for the Mexican vanilla...it left a bad after-taste and funny feeling on my tongue...but my MIL and aunt and lots of people around here just think it's the greatest thing. Sometimes I think it's just a what's "in" kind of thing....you know - if one person raves about it then another thinks "well that must be the best, I have to try that!" when it's not necessarily true. Even I'm guilty of that...lol. It just tasted really weird to me...good to know all that info about coumarin. Thanks for that! From now on, I'm only using the Madagascar - always had nice comments on it. But if someone wants the Mexican I'll use it if they provide it.

Jenn

I'm pretty sure that just refers to the Mexican made vanilla - if it's clear or very dark & murky & made in Mexico then it probably has coumarin in it.

The Wilton brand, or any other brand made in America - clear or amber or dark in color - does not (or should not) have coumarin in it because it is outlawed here by the FDA.

The Mexican vanilla I referred to in my earlier post that had the funny taste - it was so so dark, completely untransparent....It really looked more like extremely strong coffee instead of vanilla. From what I understand - true vanilla should have at least SOME transparency to it and even if it's darker in color, it should have an amber hue to its shade of color....hope that makes sense.

Wow... scarry, thanks for the info!

Thanks for the information.

That is scary... I will defintely read the label to find out wheres it made next time I buy vanilla extract. Great information thanks for sharing!

WOW, I am also appreciative of the warning!

Thanks for the heads up. I see so much Mexican vanilla sold in large bottles on Ebay for what seemed to be "good prices". I see why now.

I'll stick to the Panamanian vanilla my grandma sends me. I've yet to try the Madagascar kind.

Glad I can help! I've been thinking about trying the Mexican vanilla since so many people here have been talking about it, but I'm going to be careful about it now.

jessprather ~ what JennT said is right. As long as it is made in the US you're ok. There are also some importers here that bring in Mexican vanilla, but in order for them to sell it here, they must be approved by the FDA. (of course, that's not to say that's how it's always done )

Thank you for the warning. I use the Wilton clear in my frosting and the madagascar in everything else. I had wanted to try Mexican vanilla, but know I think I will pass on it.

I am so GLAD you Posted this. I love to know the FACTS behind things, good or bad.
Thanks for sharing all the research you did.

~Sweet~ =0)

Cooks magazine recently did a taste studyon vanilla and imitation vanilla. There were stunned to discover that several pastry chefs chose imitation vanilla items over the expensive stuff.

Try it your self next time you make a plain buttercream. Before you add flavoring, pull out a bit and split it. use some natural vanilla and some good imitation. Depending on your tastes, you can find a big savings using imitation for many things. I used to spend a fortune on fancy vanilla, now I buy it from the restaurant store by the quart.

JoAnn

Sounds like it's only a risk if you like to drink vanilla extract for breakfast. It is very helpful to know that there are no great deals on mexican vanilla and if it's dirt cheap, then it's not mexican vanilla. I want to try the mexican vanilla and you probably saved me from getting scammed.

Thanks for the info!

My Mexico vanilla is plainly labeled and does not contain this ingredient.

I only use mexico vanilla. I have never tried madagascar vanilla. Will have to do that.. But I like the Mexico vanilla flavor it adds to my cakes.. and apparently so do my customer...

I grew up in San Diego, right next to the Mexican border. I was always told that if anyone brought me vanilla from Mexico, I ought not to use it. It was common knowledge that it was not good for you, but the specifics were vague. I'm sure this doens't apply to vanilla produced from Mexican vanilla beans in the US, so please do read your labels.

My favorite vanilla now is Cook's Cookie vanilla, but I'll use any pure natural vanilla.

My son is sensitive to artificial flavors and colors. He is much nicer to be around when he doesn't eat them. We haven't used any artificial colors and flavors around here for about 19 years. Now that he is grown up and has moved away, I still avoid anything artificially colored and flavored, except for using artificial colors in cake decorating. (The few natural colors out there don't taste good and cost about 100 times more than artificial). I feel guilty every time I open a bottle of color, however, remembering the effects they would have on my son, and imagining the effects they may have on others who don't even know they are sensitive.
An awful lot of food out there is artificial. While a piece of cake now and then probably won't hurt most people, I think the use of artificial stuff has gotten way out of hand.

Sorry for the second rant in 24 hours. I think I better go stand in the corner!

That's one of the reasons I make my own. I know exactly what goes in it! Plus I find it a lot cheaper!!!

Joe

Thanks for the warning. I live in southern Arizona and went to Mexico a few years ago and purchased a very large bottle of vanilla. I've only used it a few times because I also prefer the Madagascar or Tahitian vanilla. I need to go check the ingredients in my bottle of Mexican vanilla.

Thanks, Janice

Thanks for the information! I have always used 'store brand' or wilton vanilla. Now that I'm using it in bulk, I have been investigating trying to buy larger quantities of supplies for less...will have to pay attention now!

I have heard this, too. I do not used Mexican vanilla becuase I really don't prefer the taste to Madagascar vanilla. However, recently I, like Joann, have been buying the larger-sized jugs of pure vanilla from the restaurant store. It is too much $$ otherwise.

However, I have really been tossing around using Joe's (dragonworld196 recipe for homemade vanilla. I think it sounds very interesting.

Lisa

dragonworld, i've heard about making your own vanilla but havent ever given it much thought. do you have a recipe, i should check the recipe forum on here. anyway, that sounds intresting
my question is, what if i buy the clear mexican vanilla for your buttercream icing....is that what you guys are talking about? i was going to post a "where can i get this" i've also bought the "pure' vanilla from my grocery store in the authintic mexican section, it was cheap and tasted good. wont buy it again until i research after reading your post
thanks
melody

I've used the Mexican vanilla for years and years now .. It doesn't contain the ingredient referred to in this post .. I get rave reviews about the taste of my icing .. however, I do not just use the Mexican vanilla only .. I sometimes will use butter flavoring, almond flavoring or butavan mixture along with the Mexican vanilla ...

I'm making my own vanilla, thanks to dragonwarlord1969's recipe and it will be ready for me to use in a little over a month can't wait to try it too .. thanks for all the info about the vanilla.. it is interesting to know about these things

I only use Mexican vanilla...I will need to check the ingredients on the kinds that I have. I appreciate the info...thanks for posting!
traci

How can any of you be certain of the truthfulness of what is on the label of your Mexican vanilla? They don't label the candy as being laced with lead...but it's there. It's probably safe to assume there's coumarin in these candies too.

I live in Houston and have received gifts of Mexican vanilla...and they always went in the trash. I don't trust any products made in Mexico...there are too many reports of noxious materials found in food products that originate in Mexico.

Madagascar bourbon vanilla is the best, IMO.

I'm making my own vanilla from dragonlord's recipe as well, and it won't be ready for over a month but it already smells soooooo good!!!! I've usually just gotten my pure vanilla from Sam's and it's good but I think this that I am making is going to be fantastic!

ntertayneme and CIndymm4 ...How did you decide that the dragonlord's recipe was the best....I'm trying to figure out which one would be...I see some that say...let it sit for 2 weeks 3 weeks...Which one do you think would be best...

I haven't tried the actual vanilla yet missnaction.. I have mine "brewing" lol .. I have to change the beans out this week and put new beans in it for another month .. it does take awhile for it to make but let me say this, it smells absolutely heavenly right now and it hasn't even been a month yet .. so I have a good feeling about his receipe I think it's going to be great!