Cultivated and cured on the Bourbon Island of Madagascar, each vanilla bean is hand-selected for its freshness and rich fragrance. The bean's sweet, creamy flavor and velvety after-tones work perfectly in any number of cooking and baking applications, And the use of actual vanilla seeds adds a gourmet visual delight to such dishes as ice cream, custards and crème brûlées.
Delicious vanilla flavor is found in both the bean and the seeds, so try to use both. Simply split the bean and scrape the seeds into your dish, which will also give your dishes the irresistible visual appeal of real vanilla seeds. You can simmer the whole bean in milk, cream or another liquid and pour the mixture into your dish. As long as the bean still possesses its characteristic aroma and is moist and pliable, you can rinse, dry and use it again.
One whole vanilla bean is approximately equivalent to one tablespoon of pure vanilla extract, vanilla bean paste or vanilla powder.