Whole Vanilla Beans from Madagascar
Vanilla beans grown on Madagascar, Reunion and Comoros are designated "Madagascar" or "Bourbon" vanilla. The French were the first to plant vanilla on these islands, formerly known as the Bourbon Islands. For 20 years, the plants flourished, but produced no pods. In 1841, Edward Albius, a vanilla plantation slave, discovered how to hand-pollinate the flowers-and the Malagasy vanilla industry was born.
The fragrance and flavor of vanilla is not present in the flowers or green seedpods. The alluring scent and intoxicating flavor of vanilla come into being only after extensive curing-and the process simply cannot be hurried. Green beans are briefly plunged into boiling water, then alternately set in the sun to dry and wrapped in wool blankets to "sweat." Workers massage the beans to maintain the straight shape. During the curing process, the beans lose 80 percent of their moisture. Only beans that have developed on the vine for six to eight months and cured several months more will yield the sweet, creamy, full flavor of Madagascar vanilla, treasured for what it adds to ice cream, cakes, cookies, pastries and sauces.
Vanilla Bean Use and Care
All parts of the vanilla pod impart taste and aroma. Use the whole bean or a piece at a time. Remember: more bean equals more flavor.
Cut: lay the bean flat on a cutting surface. Press one end to the surface and carefully slice the bean open lengthwise. Open the bean and scrape seeds, if you wish. Do not attempt to cut a very dry or hard bean; instead, grind it up and use it in powdered form in recipes or as a flavorful, sprinkled topping.
Re-use: A vanilla bean that has been used lightly, say, to flavor mulled wine, hot cider or lemonade, can be used again. Rinse and dry the bean, then place it in your sugar bowl or coffee canister to subtly infuse their contents with vanilla.
Store: Keep in a cool, dark place in an airtight container. Do not refrigerate. Refresh dry, withered beans in warm liquid. Over time, beans may develop natural vanillin crystals that are quite flavorful. Make sure any crystals you see are not mold (crystals will reflect sunlight, mold will look dull). Discard mildewed beans.
Pure Vanilla Extract and Purees
Do not refrigerate.
Keep in a cool dry place.
