Grade A Premium Vanilla Beans (Vanilla planifolia) – 8 oz (226 g), by Marky's, Madagascar.

These Bourbon vanilla beans are meticulously cultivated and processed by hand in Madagascar using traditional methods. The labor-intensive procedure requires hand pollination of each vanilla orchid due to the near extinction of the Melipona bee, the only known species capable of natural pollination. This must be done within a tight 6-hour window after an orchid blooms to ensure success and yield a single vanilla bean after nine months of careful cultivation.

Our Grade A vanilla beans boast emanate a captivating scent that upholds their aesthetic appeal. They are oily and intensely aromatic, with minimal to no splits and approximately 30 – 35% moisture content, which makes them ideal for infusing in chocolate and barbecue sauces and adding depth to decadent desserts and recipes featuring caramel or star anise.

Some of the best uses for vanilla beans include:

Making Vanilla Extract:

• Split the bean pods lengthwise with a sharp knife, exposing the seeds.
• Place the split beans in a glass jar and cover them with alcohol, such as vodka or rum.
• Seal the jar and let it sit in a cool, dark place for several weeks, shaking occasionally.
• Use the resulting vanilla extract for baking and cooking.

Making Vanilla Sugar:

• Split a vanilla bean pods and bury it in a jar of sugar.
• Allow it to sit for a week or more to infuse the sugar with the vanilla essence.
• Use the resulting infusion to sweeten coffee, tea, or baking with an aromatic touch.

Making Vanilla Syrup:

• Combine sugar, water, and split vanilla bean pods in a saucepan.
• Heat the mixture and stir until the sugar dissolves, then simmer for a few minutes.
• Allow the syrup to cool, then strain out the vanilla beans.
• Use the syrup in beverages and desserts or drizzle it over pancakes and waffles.

Making Vanilla Paste:

• Blend scraped vanilla bean seeds with a small amount of sugar to create a paste.
• Use this paste in recipes where you want both the vanilla flavor and the visual appeal of the tiny vanilla seeds.

Infusing Cream or Milk:

• Add a split vanilla bean to a pot of cream or milk.
• Heat the mixture until it just begins to simmer.
• Remove the mixture from heat and let it cool, infusing it with vanilla flavor.
• Use the infusion in recipes like custards, ice creams, and puddings.

Baking:

• Scrape the seeds from a split vanilla bean pod using the back of a knife.
• Add the scraped seeds to your baking recipes, such as cakes, cookies, and custards.

Cooking:

• For savory dishes, consider infusing sauces or marinades with the flavor of vanilla.
• Add a split vanilla bean to a sauce or marinade and remove it before serving.