How to use
Use the entire bean.
Every part of the vanilla bean is packed with flavour and should be fully utilized. While the inner caviar is wonderfully rich, the pod's skin often contains a high concentration of vanillin.
How to Use the Pod:
- Extract the Caviar: Slice the bean lengthwise and scrape out the seeds (caviar) with a knife or spoon. Add the seeds directly to your desserts, ice cream, or other premium creations.
- Infuse the pod: After scraping, do not discard the pod! Add the entire scraped pod directly to liquid-based recipes (like ice cream bases, custards, or creams) while they heat or steep. Remove it before serving or chilling.
Zero Waste (for later use):
- Dry and grind the used pod into potent vanilla powder.
- Use the pod to make a deep, rich vanilla extract, by placing the beans in a strong alcohol (+35%) such as whiskey or vodka for at least 6 months.
- Cut the pod into pieces and infuse them into sugar for two weeks to create incredible vanilla sugar. Optionally, the sugar can be blended with the beans once they are dry.
How to store
To preserve the rich flavor and moisture of your premium vanilla beans, proper storage is essential.
Keep Them Fresh:
- Store your vanilla beans in a cool, dark place a cupboar or pantry is ideal.
- The optimal temperature is between 15 °C and 25 °C. Avoid storing them near the stove or any heat sources.
- Do not store vanilla beans in the refrigerator. The cold temperature can dry them out and cause them to lose their flavour and supple texture.
The Best Container:
- Store the beans in an airtight container (like a glass jar, thick freezer bag, or Tupperware
box) to lock in their natural moisture and aroma. - Ensure the container is tightly sealed after each use to prevent exposure to air, which causes drying.
- If you notice a slight crystallization (called vanilla frost or gout) appearing on the bean's surface, don't worry! It is a sign of high quality and does not affect the flavour.
