Sorry I am posting so much -- you'll be sick of me I saw a thread below about different types of vanillas and thought I would get your expert advice. I haven't tried mexican, tahitian, madagascar bourbon, etc. I have been reading about them in different magazines. Do you use these types of vanilla in all your baking or mainly for sauces, custards or puddings and that type of thing? I just got a catalog with all of these fabulous vanillas and flavorings and I'm just anxious to try some of them out.