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• Madagascar Bourbon Vanilla Extract has the traditional flavor that we associate with vanilla ice cream and other vanilla flavored desserts and beverages. (Note: Not made from Bourbon whiskey)
• Tahitian Vanilla Extract is sweeter and fruitier, and has less natural vanillin than Bourbon or Mexican vanilla. It has a cherry-like, licorice, or “raisiny” taste and floral fragrance. Tahitian vanilla is especially nice in fruit compotes and desserts, as well as in sauces for poultry, seafood, and wild game. Tahitian vanilla's high heliotropin content makes it a good stomach calmative
• Mexican Vanilla Extract is a very smooth, creamy, spicy vanilla. It's especially good in desserts made without heat or with a short cooking time. Dark chocolate, cream desserts, alcoholic and non-alcoholic beverages, ethnic foods, and wild game, poultry, or meat all benefit from Mexican vanilla