Cooking using traditional spices like Vanilla Beans is a wonderful and fun experience. Vanilla Beans enhance the taste of any recipe they are in. In fact why don’t you add them to other dishes. Don’t worry if you haven’t done it before life is about being in the moment and spontaneous. Deserts tend to be the mainstay of Bourbon Vanilla Beans. However there is no purpose why you cannot use them in sauces for dishes consisting of chicken or sea food. Outlined are some tips and suggestions for using Vanilla Beans but as always we hope you can experiment a little. Give us your suggestions on handling and using them because we are always improving!
Working with Vanilla Beans and excavating the Powder

The Madagascar Vanilla Beans are in fact bean pods, full of small, black beans that appear as little dots and are often alluded to as vanilla “caviar”.
To take out the flavour granules the Vanilla Beans has to be sliced open. Best to do this along the length of the beans. You need to be organized and thorough as you scrape out and remove the caviar.. The granules extracted from the Madagascar Vanilla Beans can be used instead of Vanilla essence in cooking and baking. You will discover unlimited choices n how you can use the vanilla caviar. Incorporate it into fruit juices, cocktails and smoothies. When it comes to deciding how many Bourbon Vanilla Beans to use it’s best to think that less is more. In general one vanilla bean is decent for most uses. Don’t discard the skins once you have extracted all the vanilla seeds. You can add them to gravies or stir-fries, or put them in your sugar jar.