Although vanillin is the predominant flavor, vanilla beans contain about 150 other flavor compounds that contribute to the complexity and diversity of their flavor. Vanilla beans will also vary in flavor and fragrance depending on soil and climate conditions, curing methods and what part of the world they are grown.
We are proud to offer the two most important varieties of vanilla beans: vanilla planifolia (bourbon vanilla) and vanilla tahitensis (tahitian vanilla). You can purchase single beans or 3, 6 and 12 bean packages of either variety. We also offer 6 and 12 bean combo packs that contain equal numbers of both varieties.
Tips for choosing quality vanilla beans
Premium beans, regardless of variety or where they are grown, should have a rich, full aroma, be oily to the touch, and sleek in appearance. Avoid beans with very little scent and those that are smoky in color, brittle or dry, or are mildewed.
Bourbon vanilla beans have a slightly stronger vanilla flavor while Tahitian vanilla beans are reknown for their distinctive floral fragrance. Each variety has proponents who will sing the praises of their favorite. However, like choosing a fine wine, the most important factor is what you like.
Using vanilla beans
Recipes often call for scraping the seeds from a vanilla bean and discarding the rest, but the entire bean is actually filled with flavor. You can cut the bean into sections and use one portion at a time or use the whole vanilla bean at once, depending on the size of your recipe and the depth of flavor you want. One inch of vanilla bean is roughly equal to two teaspoons of vanilla extract.
To cut open a vanilla bean, lay it flat on a cutting surface. Holding one end of the bean to the surface, carefully slice the bean open lengthwise. When you separate the outer layers of the bean, thousands of tiny seeds are exposed.
Cutting the bean open before placing it in a liquid greatly increases the flavoring properties. You can scrape the seeds from the pod before removing if from the liquid. As a guide, approximately 1" of a vanilla bean = 2 teaspoons of extract.
Storing and reusing vanilla beans
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.
Vanilla beans can normally be used several times. Rinse and dry the bean pieces after using them. If there is only the pod left or if you've used the bean several times for flavoring beverages then let the pieces dry. Consider burying the beans in your supply of coffee to let it subtlely enhance the flavor. For stronger flavor, grind up pieces of the bean with your coffee beans.
vanilla - the world's most popular flavor