You will have flecks of vanilla throughout, which will infuse the dish with vanilla. Scrape out all of the oily seeds from the inside to use in your recipe. To maximize the vanilla bean you want to cut the pod in half, lengthwise with a paring knife. If you buy them in bulk and won’t be using them all at once you can throw them in the freezer to prevent them from drying out. You want to store your vanilla beans in an airtight container, in a cool, dark spot. You will have to get your hands on them all and decide for yourself which is your favorite. There are others, but they are hard to come by, if this changes I will update the post. They are often described as smelling like licorice, cherry, prunes, or wine. The skin is thinner, they contain fewer seeds, and the aroma is fruity and floral. Tahitian beansare usually shorter, plumper, and contain a higher oil and water content than Bourbon beans. The name refers to the region they are grown and is not at all related to the booze. This is where most of the world’s vanilla comes from. They are also considered high-quality beans and reflect this in the cost. Madagascar Bourbon beans are long and slender, with a very rich taste and smell, have thick, oily skin, contain an abundance of tiny seeds, and have a strong vanilla aroma. They have a mellow, smooth, quality and a spicy, woody fragrance. Mexican beansare the original and most highly prized beans. Here is an overview of a few different types of vanilla beans: Avoid a bean that has no luster, is dry and brittle. The beans should be soft, oily, and have an intense vanilla aroma. So, you want to pick a good one and use the whole thing, pod, and seeds. Vanilla beans come from the fruit of an orchid and are not cheap, second only to saffron in costly spices. This is one of my favorite ingredients and essential in the pastry kitchen.
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