- Vanilla pods are harvested before ripening and cured in the sun for some weeks. They should have a rich black colour and be flexible.
- Vanilla beans (pods) are sold individually or in small packs at specialty food stores. They keep well if sealed and kept in a dark, dry place. They are quite expensive so store them properly to avoid dehydration.
- To use a vanilla bean, cut in half lengthwise with a sharp knife. Sometimes the recipe calls for the seeds to be scraped out of the pod, using the tip of a sharp knife. Other times the cut pod is put into a liquid to infuse before the seeds are scraped into the mixture and the pod is left out.
- Vanilla Sugar: don’t throw away the used pods. Instead, rinse them, let them dry and place them in castor sugar. The sugar takes on a wonderful vanilla overtone and is fantastic used in most cakes and pies.
- Pure vanilla essence is made from vanilla pods and alcohol. It is thick and very little is used at one time due to its concentrated flavour. Do not confuse this with ‘imitation vanilla essence’ or ‘vanilla flavouring’, usually found in supermarkets. It is a chemical compound that lacks the true flavour of pure vanilla.
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