Splitting bean pods and using vanilla caviar.
Each vanilla bean is actually a bean pod, full of small, black beans that appear as little dots and are
often referred to as vanilla “caviar”. The best way to use this caviar is to use a sharp paring knife to
carefully split your bean lengthwise. The caviar can then be scraped using a small knife or a small
spoon. Thoroughly scrape both sides of the bean.
These small beans can be substituted for vanilla extract in baking and cooking recipes. You can
also mix the caviar into drinks, popcorn, yogurt, cottage cheese, oatmeal, or nearly any other favorite
food or snack. A good rule of thumb is that one vanilla bean is enough for most normal baking
and cooking recipes.
Once the pods are scraped, you don’t need to throw them out. You can add them to sauces or stir-
fries, or put them in your sugar jar. The pods can be re-used several times- just rinse and dry them
between recipes.
Homemade Vanilla extract
To make your own vanilla extract, spilt three or four vanilla pods lengthwise, leaving the top half of
inch of the pod connected. Place the split beans in a clean glass container, and add about a pint
of good quality vodka or rum. Close the container and let it sit in a cool, dark place for one month
(for rum) or three to four months (for vodka). You should gently shake the bottle periodically. The
longer you can allow the mixture to soak, the more rich the vanilla flavor.
You can also use brandy to make your extract. In this case, cut three or four vanilla beans into small
pieces and let them steep in the brandy for 6 to 8 weeks. Try making your own “vanilla sampler,”
trying different types of alcohol bases to see which you like best.
Each vanilla bean is actually a bean pod, full of small, black beans that appear as little dots and are
often referred to as vanilla “caviar”. The best way to use this caviar is to use a sharp paring knife to
carefully split your bean lengthwise. The caviar can then be scraped using a small knife or a small
spoon. Thoroughly scrape both sides of the bean.
These small beans can be substituted for vanilla extract in baking and cooking recipes. You can
also mix the caviar into drinks, popcorn, yogurt, cottage cheese, oatmeal, or nearly any other favorite
food or snack. A good rule of thumb is that one vanilla bean is enough for most normal baking
and cooking recipes.
Once the pods are scraped, you don’t need to throw them out. You can add them to sauces or stir-
fries, or put them in your sugar jar. The pods can be re-used several times- just rinse and dry them
between recipes.
Homemade Vanilla extract
To make your own vanilla extract, spilt three or four vanilla pods lengthwise, leaving the top half of
inch of the pod connected. Place the split beans in a clean glass container, and add about a pint
of good quality vodka or rum. Close the container and let it sit in a cool, dark place for one month
(for rum) or three to four months (for vodka). You should gently shake the bottle periodically. The
longer you can allow the mixture to soak, the more rich the vanilla flavor.
You can also use brandy to make your extract. In this case, cut three or four vanilla beans into small
pieces and let them steep in the brandy for 6 to 8 weeks. Try making your own “vanilla sampler,”
trying different types of alcohol bases to see which you like best.
| Step One: Split bean lengthwise |
| Preparing Vanilla Beans |
| Step Two: Scrape inside of bean |
| Step Three: Vanilla caviar ready to use |
Using Whole vanilla beans
There are many easy ways to use vanilla beans:
- Put a bean in your sugar jar, and soon you will have fragrant, slightly flavored sugar to use for baking or in your
- Grind or finely chop a bean or two and mix it with your coffee beans / grounds for a natural vanilla flavor.
- Put a bean or two in a bottle of rum, vodka in fruit juices, in lemonade, or any other liquid that would go well
- Around the house, you can leave a few vanilla beans out in strategic places for a light, natural air freshener.
also serves as a natural insecticide.
If you notice the beans drying out, you don’t need to throw them away. Briefly immerse them in hot water, which will bring back
some of their original texture and moisture.
Storing vanilla beans
The best way to store your beans is to wrap them in a layer of wax paper- industrial deli wax
paper is the best, but regular sandwich style is ok as well. The paper helps preserve the
fragrance and moisture of the beans. Then, lightly wrap the bundle in a thin plastic bag—heavy
plastic bags, especially if you live in humid areas, may cause the beans to develop mold or
mildew.
If you have an airtight, glass container, that also works well for storage. Do not put your vanilla in
the refrigerator or freezer, as this damages the quality.
Store your vanilla in a cool, dry, place that does not get direct sunlight. If properly stored, vanilla
beans should last indefinitely.
Recipes and Ideas
If you have a favorite vanilla recipe or other suggestions on creative ways to use vanilla, please
email us if you would like us to share it with others on this site.
| Featured Recipe: Vanilla Dessert Sauce from the Fanny Farmer website |
1/3 cup butter
1/3 cup boiling water
1 cup sugar
Yolks 3 eggs
1 tsp vanilla extract or beans
Cream butter, add sugar gradually, and
egg yolks slightly beaten. Then add
water and cook over boiling water until
mixture thickens. Remove from heat,
add vanilla.
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Copyright 2007, From the Field, Inc.
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Cooking with Vanilla Beans
Cooking with whole vanilla beans is simple, fun, and improves the taste
of any recipe that calls for vanilla extract (and many that don’t). Although
most people think of vanilla as a dessert food, it can be used in a variety
of dishes, especially seafood and chicken sauces. Below are some tips
and ideas, but we hope you will also enjoy experimenting. Let us know
what you come up with!
Cooking with whole vanilla beans is simple, fun, and improves the taste
of any recipe that calls for vanilla extract (and many that don’t). Although
most people think of vanilla as a dessert food, it can be used in a variety
of dishes, especially seafood and chicken sauces. Below are some tips
and ideas, but we hope you will also enjoy experimenting. Let us know
what you come up with!
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| From the Field Trading Company |
| Fair trade products of Madagascar |