Origins and Profiles
- ▪Madagascar (Bourbon): classic, creamy, sweet, the most familiar vanilla flavor
- ▪Tahitian: fruity, floral, slightly cherry-like — best for cold preparations
- ▪Mexican: smooth, woody, slightly spicy — historically the original vanilla
- ▪Ugandan and Indonesian: earthy, smoky — good for baking
How to Scrape and Use
Lay the bean flat. Run a paring knife down the length to split it open. Use the dull side of the knife to scrape the seeds from both halves into your dish. Don't discard the pod — steep it in cream, sugar, or simple syrup for additional flavor.
Frequently Asked Questions
Is vanilla extract as good as vanilla bean?
For most baking, yes — high-quality extract delivers excellent flavor. For finishing applications (custard, panna cotta, ice cream, whipped cream), whole bean delivers visible flecks and superior aroma.
How should I store vanilla beans?
In a sealed glass tube or jar at room temperature. Avoid the refrigerator (causes hardening). Properly stored, vanilla beans stay fragrant for 1-2 years.