Mexican Vanilla comes from the Vanilla planifolia orchid, the same species as Madagascar vanilla, but it’s grown in the fertile, tropical regions of Mexico—the birthplace of vanilla itself. What makes it unique is its complex flavor: creamy, slightly smoky, with hints of spice (like cinnamon or clove), and a lush, floral undertone.

Signature qualities:

• Bold and creamy flavor with a spicy warmth

• Smooth finish that blends beautifully into baked goods and desserts

• Pairs especially well with chocolate, cinnamon, coffee, and caramel

• Often less alcohol-forward and more rounded than typical extract

Perfect for:

• Baking cookies, cakes, custards, and flan

• Adding depth to coffee, hot chocolate, or cocktails

• Enhancing sauces, glazes, or syrups for fruits and desserts

• Elevating pancakes, waffles, or French toast

True Mexican vanilla is often made with whole vanilla beans cured naturally, and when authentic (not synthetic “vanillin”), it’s prized by chefs and bakers around the world.