Vanilla flavored products are often viewed as plain, the default flavorless option. Often artificially flavored vanilla products are rather bland, and made from primarily one flavor/aroma compound known as vanillin (1). However real vanilla, is complex and contains over 250 flavor/aroma compounds. Learn to savor all of them by experimenting with fresh vanilla on your own.
Vanilla beans should be fragrant and pliable. Vanilla beans can be stored sealed tightly at room temperature until ready to use.
To use the seeds:
1. Cut the ends off the vanilla beans
2. Split length wise.
3. Use a knife to scrape the inside of the pods and remove the beans.
4. Vanilla beans can then be used in
Don't throw out the pods - they are full of flavor as well.
To use the seeds:
1. Cut the ends off the vanilla beans
2. Split length wise.
3. Use a knife to scrape the inside of the pods and remove the beans.
4. Vanilla beans can then be used in
- baking
- cooking
- vanilla salt; the seeds of one bean per 1/4 c salt
Don't throw out the pods - they are full of flavor as well.
- Make vanilla sugar - Place one pod in 1 cup of sugar and allow to sit for at least one week.
- Make vanilla extract - Place 4 pods in a clean jar. Cover with 8 fl oz (1 c) vodka. Let sit in a dark place for at least 8 weeks, turning the jar occasionally. Rum, brandy, or bourbon may also be used. These liquors will impart their own flavors on to your extract.
- Vanilla Powder - Allow the beans to dry, and grind the whole bean.
1. Barclay, E. (2014). Real Vanilla Isn't Plain. It Depends on (Dare We Say It) Terrior. NPR. http://www.npr.org/blogs/thesalt/2014/08/29/344262822/real-vanilla-isnt-plain-it-depends-on-dare-we-say-it-terroir