[melidasaur]

The ice cream thread talked a little bit about vanilla... vanilla beans do rock. However, I was shopping at my local gourmet food shoppe today - I am a competative baker and it is time to reload on some staples (fine baking chocolates and flavorings). I was looking at their selection of vanilla extracts and was surprised by the different types. Mexican vanilla, Tahitian Vanilla, Bourbon Vanilla... Does anyone use any of these different types on a regular basis? How do the flavors differ from straight up plain ol' vanilla extract. I like to use different flavors in my baked goods, so any info would be appreciated.