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Madagascar Bourbon Vanilla Beans
Tired of buying dried out vanilla bean pods at the grocery store for $3 and more each? Our plump soft beans are incredible for making your own vanilla extracts or in cooking! Make your decadent vanilla ice cream or cheesecake! Vanilla sugar!
Madagascar Vanilla Beans come from the Island of Reunion (known as the Island of Bourbon), east of Madagascar. Madagascar Vanilla Beans are superior, with flavor and aromatic qualities that make these beans the most popular and sought after vanilla variety.
Vanilla beans will keep indefinitely in a cool, dark place in an airtight container. Don't refrigerate beans as this can cause them to harden and crystallize. In the humid tropics where beans are grown, they are wrapped in oiled or waxed paper and stored in tin boxes. As I live in a cooler, dryer climate, I keep my beans wrapped in plastic in an airtight plastic tub or glass jar. If you live in a hot humid climate, this isn't a good idea as beans can mildew easily, especially if additional moisture collects in the plastic.
How to use the Vanilla Bean
To use the vanilla bean the first thing you need to do is split the bean lengthwise, using a paring knife. Then scrape the seeds free from both sides of the bean with the edge of the knife, and add to whatever it is you are cooking. If you are cooking a sauce, add the pod to the mixture as well. When the vanilla has steeped into the sauce, strain the pod out, but DON’T THROW IT AWAY! Rinse the bean and allow it to dry at room temperature. Bury the used, dry vanilla pods in your sugar for a wonderful vanilla flavored sugar.
Make your own vanilla extract.
I have been making my own vanilla extract for years. For basic extract, I use a couple of beans in 2 ounces of grain alcohol or vodka. I do slice and scrape the bean first...everything goes in! Then I let it sit, shaking once a week. You can get creative though....I have used brandy and spiced rum! Let you imagination run wild!
$1.50 each