Ingredient Spotlight: Haitian Vanilla

A friend of ours was working down in Haiti after the earthquake and brought us back a bottle of Haitian vanilla. It smells very different than the vanilla we're used to, and we suspect that there might be an additional ingredient in this extract that could make it very fun to play with!

In a side-by-side sniff test with our standard grocery store vanilla extract, the Haitian vanilla smells stronger, spicier, and somewhat medicinal. There was also something familiar about it, but we couldn't quite place our finger on it.

A little poking around on the internet revealed that Haitian vanilla is sometimes made by soaking the beans in Haitian rum instead of an unflavored alcohol - aha! This was exactly the aroma we were recognizing from our bottle of extract!

We do have to admit that we're a little curious if this isn't vanilla extract at all, but rather imitation extract similar to the one that another reader found in Mexico. Our bottle doesn't list any ingredients and we couldn't find any information on this specific seller. We're a little nervous to try something without knowing the exact ingredients, but maybe we're just being a bit over-cautious.

Do any of you have experience with Haitian vanilla? How do you recommend using it?

(Image: Emma Christensen)

Comments (11)

I love Haitian vanilla. Just use it like regular vanilla, but use a little less than the recipe calls for--so it's not overpowering.

I just brought back vanilla from the Dominican Republic last fall - I wonder if it's the same as Haitian?

I can a bottle from the Dominican Republic that has a faint cinnamon taste to it, I hardly use it anymore unless the recipe really needs a little hint of cinnamon.

I have some Haitian vanilla from when I went last summer. I only use it when the recipe requires heat so that it doesn't overpower!

I make my own vanilla extract with dark rum and vanilla beans, and it's very tasty.

theothergretchen: Brilliant! I'll have to give it a try!

I use Haitian vanilla often; even though it is different, it tastes delicious in anything I use it in.

My grandfather managed a sugarcane factory in Haiti for years... all my mom used growing up is Haitian vanilla and still does. I didn't know I was being spoiled. She's never had a problem. I just echo seesthesky's comment of making sure you use a tinsy bit less than what is called for. My favorite is the vanilla in chocolate chip cookies... classic but you can tell the difference! Over the holidays I made rumspiced pecans with the haitian vanilla and haitian rum, also delicious.

I'm a little afraid of anything like this as fallout from the great Mexican vanilla scares that started in the 70's. Too many opportunities for weirdness, contamination, etc.

I think the idea to make your own from rum and vanilla beans is a much safer option.

I, too, got some vanilla (one bottle of white, one bottle of dark) from the Dominican and I find it has an almost candy-like taste. I used it once in whipped cream and found the taste a little offputting - way too noticeable and sweet. I have to admit I haven't it much since then, but I suspect it would be just fine in things like cookies or squares, where there are more flavours mingling.

I am so putting a vanilla bean in a bottle of rum now!