Vanilla

From the tropical plant V. planifolia, belonging to the orchid family. Ensure vanilla beans are moist and have a strong perfume. Store in a sealed container of castor sugar to infuse; use the sugar in desserts like crème brûlée and cakes. To obtain maximum flavour, split the bean lengthways and scrape out the seeds. Whole vanilla beans can be used 3–4 times if washed after using. Ensure that vanilla extract is made from fresh, macerated, chopped vanilla beans and avoid those that have been chemically enhanced.