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Madagascar vanilla beans are botanically known as Vanilla planifolia or Bourbon vanilla beans. These beans are long and slender with a rich flavor and aroma. Madagascar vanilla beans have thick, oily skin with an abundance of seeds. They are the most common vanilla beans on the market today.
How to Use: There are dozens of ways to use vanilla beans. When you have a recipe that calls for the inner scraping of the vanilla beans, don’t throw away the pod. They still have plenty of flavor left in them. In fact, depending on how you use them, vanilla bean can often be reused over and over again.
For example, if you want to soak them in a beverage such a mulled cider or lemonade take them out when finished and rinse and dry the bean. If there is only the pod left, or, if you've used the bean several times for flavoring beverages let the pieces dry, and retire them to the sugar or coffee jar as they will exude a delicate flavor and fragrance for some time to come. Beans that have been used once or twice can also be ground up and used to add additional flavor to ice creams, cookies, and many other foods.
You can also make your own vanilla extract by soaking vanilla beans in your alcohol of choice for a few weeks. Or, if you take the bean out early you can have vanilla flavored alcohol. If you have some very dry vanilla beans, you can rehydrate them in warm liquid and still use the seeds inside. Or you can grind the dry vanilla up into vanilla powder.
How to store: 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.
Origin: These vanilla beans are grown in Madagascar, Comoro & Reunion Islands.
Specifications: Each order is for 1 pound of vanilla beans which is about 175-200 beans.
Shipping: UPS Ground
Check out these ways to use your Vanilla Beans: How to Make Vanilla Sugar, How to Make Vanilla Extract.
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