Vanilla Beans and Vanilla Extract

Did you know that the vanilla bean is the pod of a specific orchid native to southern Mexico that only flowers for one day each year? Each flower must be hand-pollinated on this day to ensure that it bears its fruit, the vanilla bean, hence its hefty price! But it’s worth it. Nothing compares to the fragrant, mellow character of pure vanilla. To preserve that unique quality, store beans tightly wrapped in plastic wrap in a cool, dark cupboard or in your refrigerator for up to 1 year.

The essence of the bean is found within the pod in the form of millions of tiny black specks, or seeds. To get at them, place the bean on a work surface. Holding it down at either end, poke a hole at one end with the tip of a paring knife. Lay the knife parallel to the work surface and slide it down the bean, splitting it open. With the blade of the knife, scrape along the length of the pod, collecting the seeds on the knife blade. If you are making custard or infusing a liquid with vanilla, throw the seeds and the pod into the liquid. If you are adding vanilla to a batter, take a small bit of the batter, smoosh the vanilla seeds into the batter until they are mixed in, and then fold the concentrated vanilla batter into the rest of the batter.