Vanilla Beans
How to Select, Store, and Use
Vanilla beans are the fruit of the orchid Vanilla planifolia, a plant native to tropical regions of the Americas. Vanilla has been used since the time of the Aztecs, who cultivated the “black flower” to flavor their cocoa-based drink, xocolatl. The process for growing, harvesting, and curing vanilla beans is quite labor-intensive and time-consuming, making vanilla among the highest-priced spices in the world.
Often, vanilla beans become covered with a white, powdery coating, called vanillin. Vanillin is the compound that gives these cured pods the enticing aroma and sweet creamy flavor we know as “vanilla.”
Types of Vanilla Beans
You’ll commonly find three types of beans in supermarkets, specialty shops, or online:
Bourbon-Madagascar—The thinnest pods of the three types. Sweet and rich in flavor, these are the most common beans on the market (most of the world’s supply of vanilla comes from the area around Madagascar and the Bourbon Islands).
Mexican—Similar to Bourbon beans, but with a richer, smoother flavor. The area around Veracruz, on the Gulf of Mexico, is the vanilla-producing center of the country.
Tahitian—The thickest and darkest beans of the three types. Though their fragrance is intense, their flavor is more subtle than that of Mexican or Bourbon beans.
Choosing and Keeping Vanilla Beans
Freshness is key: dried and shriveled pods yield inferior flavor. Look for long pods that are plump, dark, moist, and slightly shiny.
Place vanilla beans in an airtight container and stow it in a dark, cool spot. Stored this way, the pods should last a year or more. Though you’ll find advice to the contrary, don’t refrigerate or freeze beans, as they can harden, crystallize, and mold.
Using and Re-using Vanilla Beans
Recipes using vanilla beans typically call for splitting the bean lengthwise down the middle and scraping out the tiny seeds with a sharp knife. Add the seeds directly to such things as sauces, creamed butter or shortening, or ice-cream mixtures.
Often, you’ll add the pod with the seeds and then fish it out after cooking. But don’t discard the pod! Keep it. Rinse it, dry it thoroughly, and bury it in the sugar canister or the coffee can where it will impart subtle flavor and aroma.
Re-use whole vanilla beans if they still retain their fragrance (and haven’t been split). After using a whole bean to flavor a sauce, beverage, or other mixture, rinse and dry it thoroughly; then store it for reuse.
Vanilla Extract vs. Vanilla Beans
Pure vanilla extract is produced by soaking cured vanilla pods in a solution of alcohol and water to “extract” the vanilla flavor from the beans. Convenient to use, and less expensive than beans, choose vanilla extract for such baked goods as cookies and cakes. According to The New Food Lover’s Companion, 3rd ed., if you do use extract for cooked sauces, first let the mixture cool somewhat so the extract doesn’t dissipate.
Vanilla beans have a rounder, deeper flavor than extract, so choose beans when you want vanilla flavor to sing, such as in custards (e.g., crème brulee) or vanilla ice cream.
Homemade Vanilla Extract
Split 1 or 2 vanilla beans in half and place in a small clean container with a tight-fitting lid. The more beans used, the stronger the vanilla flavor. Pour in ½ cup vodka (vodka has little flavor, so it’s a good choice, but brandy or rum works, too). Store in a cool, dark place. You can start using your extract after about a week, but it just gets stronger with time.
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