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Bourbon Vanilla Beans

The unmistakable scent of Vanilla with its exotic flavor is acknowledged world over for its culinary use. Vanilla essence is derived from Vanilla pods of the Vanilla plant. Vanilla Planifolia of the Orchidaceae family is the most popularly grown species. Vanilla Tahitensis has also become quite popular and is typically mixed with planifolia by the big vanilla extract producers. Natural vanilla extract is quality wise much superior and preferred the world over by the consumer over artificial vanillin. 

The natural element in vanilla which gives it its primary characteristics is know as Metamethoxi-parahydroxi-benzaldahyde. Green vanilla beans have no aroma and need fermented, dried and cured for many months to obtain the flavor and aroma of Vanilla Beans. Pure vanilla extract contains 35 percent alcohol or more and is made from at least 13.35 ounces of vanilla beans per gallon. The flavor of the bean is in the seeds within the bean, when using in recipes the bean can be split and the inside parts taken out to use. 

Vanilla Beans:   Order Organic  .  Order Bourbon  .  Order Gourmet (Best value)

Vanilla extract recipe

3 to 6 Bourbon Vanilla Beans (the more you use the stronger the vanilla)
1 cup Vodka or (If making Brandy Vanilla use brandy instead)

Split the Vanilla Bean lengthwise and cut into 1/2 inch pieces. Cover all the bean parts with vodka in a glass jar. Seal air tight so the alcohol does not evaporate. Let stand 4 months or longer for fullest flavor. Use as needed. 

Shake jar every day and will be ready in a month, the longer it sets the stronger it gets.

Alcohol Free Vanilla

Use distilled water instead of vodka. Will take slightly longer to develop full flavor.