Vanilla extract is an essential ingredient in many desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. Pure vanilla extract contains several hundred additional flavor compounds, which are responsible for its complex, deep flavor.
Today, vanilla is produced in only a few climatically similar regions near the tropics. Because of the way that vanilla extract is made (i.e. by macerating naturally brown vanilla beans in alcohol), there is no possible way for it to be colorless or clear. Therefore, any "clear vanilla" flavoring is artificial.
Many vanilla extracts from Mexico have been diluted with tonga bean extracts, but these contain a chemical called coumarin. Since 1954, the FDA has prohibited the use of coumarin in food.
Tribal Vanilla extract contains only the best ingredients and absolutely no coumarin.
Our vanilla extract is made from Mexican beans which are the skinniest, with deeper sweet notes and a hint of smoke. Aztecs have been using the pods to flavor their drinking chocolate since the 15th century, and Europeans continued to use it in later centuries as they perfected their chocolate candy making. Once it became obvious that a vanilla bean could elevate the simplest cake or cookie, vanilla extract was on the fast track to development.