Vanilla is an aromatic and flavorful gift from Mexico to the world. Whether used as a flavoring or flavor enhancer - which we don’t actually taste – vanilla, like a good friend, makes the finished product better. It’s used in cookies, cakes and puddings and we put it in our coffee and milk beverages. Candy makers use it in their confections. Vanilla is in perfumes and used as a perfume itself. And, vanilla is the #1 ice cream flavor in the USA.

Said to act as an aphrodisiac and a potency enhancer for men (Women - take note!) vanilla has an interesting history. In the 1700s, a German doctor found that 300 “impotent men were changed into astonishing lovers from drinking vanilla decoctions.” More recently, tests done by aromatherapists found that vanilla aroused men more than any other fragrance. Humorously, the therapists couldn’t decide if the arousal was mostly sexual or mostly gastronomic!

Long before Columbus, the Totonaca people of Mexico cultivated vanilla only as a medicine, for rituals and as a perfume, but not as a flavoring. The Aztecs, after conquering the Totonaca, pulverized the vanilla bean and added it to cacao to make their delicious “chocolatl” drink. Montezuma served this drink in gold goblets to honored guests. Cortez was one of these guests in the 16th century, and brought cacao and vanilla back to Europe to be made into chocolate for the wealthy. It wasn’t until 1602 that vanilla was used as a flavoring on its own.

Up until the mid-19th century, only Mexico produced vanilla When it was discovered that a certain bee found only in Mexico could pollinate vanilla, hand-pollination was adopted and vanilla was able to be grown in other parts of the world. Mexico still produces vanilla beans along with Madagascar, the largest producer, and other tropical areas.

It’s very difficult to find natural bottled vanilla, even here in Mexico. The bottle may say “natural,” but the ingredients listed say “not so!” I make my own vanilla and you may want to also. It’s easy, economical and gives you a pure product that lasts literally forever. My bottle is five years old. I know a chef whose bottle is 20 years old.

To make vanilla extract, purchase about eight whole vanilla beans. They cost about $30 pesos each, but remember, this is for years to come. Slit the beans lengthwise in half carefully leaving the top end connected. Stand them up in a thin tall jar and pour an inexpensive vodka into the jar to cover them. Put a lid on the mix and let it cure for about two weeks - no refrigeration needed. As you use it, top it off with vodka and add a fresh bean or two every year. Now you have the freshest, purest vanilla extract available - and you made it yourself!

Happy New Year everyone! As always, I wish you health.

BC Marks has been in the health and nutrition industry for many years. A true food lover, she considers healthy gourmet cooking her art form. Questions, comments? This e-mail address is being protected from spambots. You need JavaScript enabled to view it