Vanilla Bean From Madagascar Bourbon (Grade A) takes your baking and flavoring to the highest level. Gourmet cooks and bakers know the rich aroma and taste vanilla extract adds to a recipe. But, if you want to take your baking to the next level with the purest vanilla flavor, order Vanilla Bean from Madagascar. The tiny flecks characteristic of natural Vanilla Beans come from the seed pods, filled with tiny caviar-like seeds. Our premium moist and fragrant Madagascar Vanilla Beans are bursting with true vanilla flavor.


How to Use


When your cake or ice cream recipe calls for one teaspoon of vanilla extract, try substituting one vanilla pod. You can also use whole beans and seeds to make your own delicious vanilla sugar. Cover rinsed and dried atural vanilla pods in 2 cups of granulated or confectioner’s sugar for 2-3 weeks. The vanilla sugar can be used to sweeten espresso and lattes or in cookie and cake recipes.


How to Prepare


Lay the bean flat on wax paper on a clean cutting surface. Gently slice from the center towards each end. Carefully open the split bean and scrape the delicate seeds with a knife blade. Opening the seed pod before placing it in a liquid exposes more of the bean’s surface, intensifying the natural flavors.


Optional: Soften the bean before opening, by steaming for up to two minutes.


How to Store


To keep your beans fresh, store them in a cool air-tight container. In general, there is no need to refrigerate or freeze madagascar beans. However, this may be necessary for a couple of very hot weeks in the summer months.


How to Make Vanilla Extract


The ingredients are 3-4 beans, a cup of vodka or alcohol, glass jar or bottle. You can split the beans as shown above if you like. Put the vanilla pods in the glass jar and cover completely with the vodka or alcohol. Make sure the lid is air-tight. Keep aside in a cool dark place for 6-8 weeks. Once a week give the jar a good shake.