Finding the right vanilla flavor for a particular product is not simple, however. “There are so many different nuances among the different growing areas that we have hundreds of combinations of vanilla,” says Dan Fox, director of sales, Nielsen-Massey Vanillas Inc., Waukegan, Ill. The company blends vanilla extracts made from vanilla beans from the four major sources: Madagascar, Indonesia, Tahiti and Mexico.
Factors, such as the type of fruit, butterfat content and cooking time, determine which vanilla or blend is appropriate. Bourbon vanilla mellows the acid notes of fruits like cranberry and pineapple used in yogurt, chutney, relishes and compotes. It rounds out the flavor of fruits like apple, mango, raisin and peach.