I remember a bottle of vanilla extract that my mother used sparingly that was a gift from my father's grandpa. The bottle was plastic, simple, and completely unadorned. It lacked aesthetic appeal, but the aroma and flavor were so irresistible, no one was concerned with the packaging.

With the explosion in popularity of cooking and specialty foods, vanilla has been elevated from pedestrian ice cream flavoring to ingredient of the gods. From extracts to beans, vanilla has achieved its rightful status as a culinarian's MVP. Chefs are using vanilla in ways now that no one considered in the past.

For a long time, home cooks only had access to vanilla extract, and worse, imitation vanilla extract. Small bottles with red caps were intermingled with seldom used spices in the back corners of kitchen cabinets. Used as an afterthought instead of a star ingredient, the vanilla products used in days gone by were mediocre at best. Very little consideration was given to this culinary wallflower, until attitudes about food began to change. With the increase in excitement regarding food and cooking, vanilla in America grew up. From extracts to the now celebrated beans, consumers have several choices when selecting the best flavoring for their next custard, cookie, or even salad dressing.

Did you know that there are more differences between vanilla beans from Madagascar & those from Tahiti than just the location of harvesting? Did you also know that vanilla is a member of the orchid family? There are many different types of vanilla available to the home chef, and they are certainly not all created equal. For instance, beans from Tahiti are thicker, boasting plump pods and lots of flavor. Beans from Madagascar (sometimes called Bourbon Vanilla Beans) are thinner, and often appear dry.

Vanilla is grown and harvested all over the globe from Mexico (its point of origination) to Bali, there are several places that export the precious flavoring to our kitchens here in the US.

Just like every other recipe you prepare, remember that when selecting ingredients at the grocery store, you should purchase the highest quality ingredients you can afford, especially when it comes to ingredients like vanilla, chocolate, bourbon, butter, etc.

Using quality vanilla extracts, pastes and beans in your recipes really does make a difference. Over the last few years, many people have cut back on luxuries, but the spending freeze seems to be turning to a thaw. If you're looking for a small way to splurge, try a bottle of vanilla bean paste to use in your baked goods and custards; you'll be hooked.