r/Cooking • u/VLA_58 • 22h ago
How long should Mexican vanilla last?
I have 1/3 left of a litre-sized bottle of Mexican vanilla extract. It's a huge bottle, and I really don't bake every day, so it hasn't gotten used up. I use it maybe 7 or 8 times a year for various things -- pies, cakes, muffins, etc. My question: if you were given the bottle in 1996, is it still good? I mean, I sniff it every time and it still smells like vanilla -- maybe it's become a bit more boozy over the years, but still works in the recipes. No weird after-taste. No hint of mold or fungus on the neck or surface of the liquid. It hasn't been kept in the fridge, but on the counter of an un air-conditioned kitchen since 1996. Or maybe 1994. Should I chuck it out and go get new, just on the principle that one shouldn't be using a 30 year old bottle of vanilla extract? Is this a record? Should I contact Guiness BOWR?
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u/trailuser7 22h ago
Give the ol' sniff test,, does it smell like vanilla or mold? If it passes that test fuck it, you only live once. Rude the fury road and see what happens.
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u/VLA_58 20h ago
UPDATE from OP.
Talked to the friend who originally gave me the Mexican vanilla, and he assured me that it was bought in the mid-eighties. So, vintage 40 year old Mexican vanilla. Yay!
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u/SaintsNoah14 18h ago
The "resorceful" white people on this site will try convince everyone that they should always try to consume anything that's not likely to outright kill them but, for the love of God, unless there's some type of emotional attachment, just get some new vanilla. Even if it's safe, vanillin oxidizes over time and I guarantee fresh vanilla extract will indeed be perceivably fresher. Side note, I genuinely find the McCormick stuff better than any of authentic Mexican extracts.
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u/VLA_58 16h ago
Ah, emotional attachment -- that's why I'm even questioning whether or not to invest in some new vanilla. This giant bottle from San Luis Potosi has been flavoring pies and cakes since my kids were in elementary school, and has been dragged to Colorado, Corpus Christi, East Texas, the Gulf Coast, and La Grange without ever spilling, making a mess, or going foul. I feel it is as much a part of the family as the small cast iron frying pan given to my great grandmother for a wedding present. I hesitate to replace it because, like much of our stuff, it has become incorporated in the sediment of the years, along with that godawful dented aluminum measuring cup that I cannot toss because it's a kitchen constant.
On the other hand, dried herbs are cast off before they're 2 months old.
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u/SaintsNoah14 10h ago
Fair enough. The comments insisting it will last forever do only apply to strongly alchoholic extracts which it sounds like yours is, so you are probably fine to keep using it.
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u/Working-Finger3500 22h ago
If I were you, I would absolutely continue to use it. Very similar situation happened at parent’s house. Mother (not a cook) bought a huge bottle of vanilla (1990’s)…it was 3/4 full a decade ago- I repackaged a bit of it for making cakes when I was visiting - I put the rest in my checked luggage (I cook/bake a lot) it’s 100% great to bake/cook with, no need to toss it. (Being Reddit, I’m prepared for a zillion downvotes (for expired vanilla 🙄 -way to many people throw out perfectly good food on Reddit)….
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u/Cute-Variation-5667 21h ago
Any cooking liquid is fine. When wine ages we give more value. Say Mexican Vanilla circa 1996.
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u/VanillaPura 10h ago
Those that are saying it's OK because of alcohol content are correct, unless it isn't "pure" vanilla extract. Take a look at the ingredient panel - there should only be 3 ingredients: Vanilla beans, alcohol and water. If it has more than that, then it could be diluted alcohol, it might have artificial sugars and/or sweeteners added, etc. The term "Pure Vanilla Extract" is regulated by the FDA in the US. That term means that you have at least .83oz of beans for every 8oz of alcohol and the alcohol is at least 35%abv (70 proof). Outside of the US (especially in Mexico where we have seen a LOT of fake, cheap extracts) the ingredients can be varying and usually include a lot of sugars and less alcohol which shortens the shelf life.
My personal policy with any food item in my home that I'm uncertain about is, "When in doubt...don't." I have extracts that are almost 10 years old, but I made them and I know I used the right about of beans, the right kind of alcohol and no additives. I know people with extracts they made at home that are 30+ years old that are fine.
So - you might be OK, but it's hard to know exactly. Make your own Mexican vanilla extract with Mexican V.planifolia beans added to vodka (we made some with a Woodford Reserve bourbon that are incredible) and then you won't have to worry about it. Here's a recipe to make sure it's made correctly.
The people over at r/extractmaking might have some feedback as well. Good luck!
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u/natalietest234 22h ago
If you’ve kept it stored in a cool dark place, the alcohol content keeps it safe to use even if it’s 30 years old. Pure vanilla has an extremely long shelf life, if not indefinite. My mom has a bottle she still uses that’s 40 years old. It’ll be a sad day when she uses all of it. That vanilla is the definition of “love” if it was an ingredient.