Vanilla originated in Mexico, and Mexican vanilla is still very popular with consumers. Vanilla has been used for centuries, traced back to the Aztecs, who -it what may seem like a flavorful oxymoron to Americans- often combined it with chocolate. A secret to the rest of the world and known only to Mexico's native people until Columbus and the Spanish explorers arrived, vanilla has an exotic and reverent place in these people's history. Some people believe Mexican vanilla to be a superior variety because the beans have a higher concentration of vanillin- the natural compound that gives off the flavor and aroma- than beans produced elsewhere.

The vanilla bean, which is actually a seed pod, is the fruit of the vanilla planifola orchid. Indigenous to Mexico, these viney flowering orchids must be pollinated to produce the special fruit. In nature, tiny bees called Melipone bees, and a specific type of hummingbird handle the work; since these special animals only live in Mexico, the flowers must be hand pollinated to achieve fruition in other parts of the world. Those beans pollinated naturally are sometimes thought to be the tastiest of all. Hand pollination is used for commercial production in Mexico as well, where it is mostly grown in the tropical mountains in the Vera Cruz area. In fact, the annual Vanilla Festival is still held annually there.

While Mexican vanilla is often used in the typical baking, custard, and ice cream as its international counterparts, it was traditionally used in the Aztec drink xocoatl. This drink, favored by Cortés, consisted of ground cocoa beans in very hot water, which was then flavored with vanilla, cinnamon, and sometimes spicy peppers. Mexican hot chocolate today still is often served with these additional spices, which give it a unique flavor and aroma.

Mexican vanilla today comprises only a very small percentage of the world's vanilla production. Since the export of the vanilla orchid to areas such as the Bourbon islands and Madagascar, and the advent of hand pollination, vanilla production has shriveled to a small market, particularly in the face of high production of synthetic extracts. True Mexican vanilla, however, can impart a rich and delicious flavor to food and drink.

Mexican vanilla extract is a source of both enjoyment and consternation to buyers. The truly pure variety is an exquisitely flavored, aromatic concoction. The synthetic varieties abound in a sea of mislabeling and deceiving packages. Some synthetic Mexican vanilla is derived from coal tar. From ‘clear extract', which is always synthetic because true vanilla extract is amber, to the use of the toxic tonka bean which produces coumarin, a toxic and illegal substance, Mexican vanilla extract should be purchased with caution.

When purchased from a reputable dealer, however (See my recommendation below), Mexican vanilla can be not only a delicious, but interesting purchase. Sometimes bottled in locally made, hand blown glass containers, it may be considered an artisan product. It also may contain actual vanilla beans in the bottle, and have a more concentrated flavor than vanilla extract produced elsewhere.

When it comes to Mexican vanilla, I only have one brand that I recommend: Blue Cattle Truck Trading Company. I actually know them and have used their vanilla for many years. I never trust cheap, "boarder" vanilla from Mexico. It is ussually mixed with other ingredients that taste like vanilla, but arn't the real thing. So when you buy Mexican vanilla, you have to go with something you can trust, and I trust Blue Cattle Truck vanilla.

Also, Blue Cattle Truck vanilla comes in nice, decorative glass bottles, so they make great gifts!