I wouldn’t know a Madagascar Vanilla bean if it bit me in the butt.
Not that a Madagascar Vanilla bean would actually bite me in the butt.
What I am trying to say, is that I am not a vanilla bean snob.
Unlike some people.
I don’t think I have ever met a vanilla bean I didn’t like.
Any kind of vanilla bean is fine with me.
They are so good in so many things.
After doing some research I found there are three main cultivars of Vanilla.
Vanilla Panifolia, commonly known as Bourbon Vanilla. It is named after the Bourbon region from where it is grown. It is also known as Madagascar.
Vanilla Tahitensis, grown in Tahiti or other parts of the South Pacific andVanilla Pompona found in the West Indies, Central and South America.
I bought a pound of chef quality Vanilla Beans and I paid $ 19.95 for them. They charged me about $10.00 shipping and I had them on my doorstep in about a week.
There were at least 100 pods in my package and the smell was intoxicating.
I am in the process of making homemade vanilla extract.
You can see that in an upcoming post.
Did you know that Vanilla is the second most expensive spice after Saffron?
I am so rich!
I got my vanilla here.
Vanilla Sugar
Ingredients:
1 vanilla bean split in half
4 cups granulated sugar
Air tight container (glass is best)
Split the bean down the middle.
Directions:
Bury it in the sugar and close the container.
It will take about a week for the vanilla to infuse with the sugar.
Peace be with you,
Veronica
