Q: A friend just came back from Mexico with a pint of Mexican vanilla. She raved about the flavoring and split the bottle with me but I'm hesitant to use the extract. Isn't it banned in the US for health reasons, specifically a toxic component? Is it better suited for certain dishes than others?
Sent by Iona
Editor: Iona, not all Mexican vanilla has been banned in the United States. But the FDA has indeed warned travelers about some vanilla extracts that have been diluted with non-vanilla components, particularly coumarin, which comes from tonka beans. The extracts of these beans have a strong vanillin smell, but no flavor. The extract has some potential health effects, too. You can read the detailed explanation at the FDA's website:
• Some "Vanilla Extract" Produced in Mexico is No Bargain
We would check the label and see if vanilla beans are listed at all. Some extracts from Mexico are excellent, and if you can get more information, then it may be safe and very good indeed.
Readers, any advice for Iona?
Related: Found! Inexpensive Bulk Vanilla Beans
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Mexican vanilla is delicious, and it can be found in the US. A large grocery store with a foreign section or a gourmet selection will have it.
Coumarin is a prescription drug, I believe it is an anti-coagulant. You definitely want to avoid that.
My suggestion is to make your own :) There's vanilla beans for sale at TJ's and there's an excellent recipe on AT somewhere for never-ending vanilla extract.
According to Snopes.com Mexican Vanilla is banned because it may contain coumarin which, in high concentrations, can result in kidney and liver damage.
http://www.snopes.com/food/ingredient/vanilla.asp
it's actually coumadin that is the anti-coagulant (blood-thinner). not the same thing as the coumarin found in the vanilla. just so we don't cause a panic...
Yea Mexican vanilla can cause liver damage (but were talking you'd have to drink bottles of the stuff) The big problem with it though is theres no regulations to it and most of the vanilla tourists get isn't vanilla at all...telltale signs: its not very alcoholic and DARK molasses colored brown (I'm talking stain your clothes dark). And in no way should it be cheap (aka- not a pint like she got!) since vanilla production in Mexico has tapered off to what it is, true Mexican vanilla is incredibly rare so its pricey (It can be more there than good Tahitian or Madagascar vanilla) so the big bottles of stuff for tourists is far from vanilla.
Real vanilla is amber colored and very alcoholic to seep the vanilla out of the beans. Vanilla used to be heavily produced in Mexico but not even close anymore (hence the rarity) I have some knock off Mexican vanilla and will toss a glug in some pancake batter but if I'm baking, the real stuff is coming out.
Is there any problem with Mexican (real) vanilla? Or just the extract?
Real Mexican vanilla in bean or extract form is totally fine- and I'm sure quite yummy. Just hard to come by. No health risks or anything like that.
You can find it. I have been using vanilla from this supplier: http://www.mexicanvanillaextract.com/ and love it. It's FDA approved. It's so much better than the other vanilla extracts in my opinion. I use is especially in creme brulee, ice cream, and panna cotta when I don't want to spend the $ on vanilla beans.
If you are using a lot of vanilla extracts, try making your own. Vanilla beans (order online in bulk) rum or vodka sugar
Actually coumadin and coumarin are the same anti-coagulent.
Coumadin and coumarin are actually the same thing, an anti-coagulent.
see here
Your post is illustrated with a bottle of "Pasa". This is the cheaper, artificial version of the "Posa" brand which is a natural vanilla extract.
Remember saying "pasa" in Spanish and shrugging your shoulders is akin to saying "it'll have to do". So pass on Pasa, and look for Posa brand.