Our whole Bourbon vanilla beans are highly aromatic, tender, and oily. We get a fresh supply of beans every couple of weeks to ensure you receive nothing but the best! You won't be disappointed.
You'll love the naturally sweet and complex flavor real vanilla beans bring to your homemade ice creams, custards, cakes, tarts, and syrups. Though you may not normally think of vanilla as a spice for savory foods, it goes well with seafood, particularly lobster, scallops, mussels, and chicken.
Use 1/2 bean for one teaspoon of extract or 1 full bean when the recipe calls for one tablespoon.
To Make Vanilla Extract: Slit 2 to 6 vanilla beans lengthwise and drop into a 1 liter bottle of vodka; seal tightly. Shake the bottle daily. Vanilla will be at full strength after 1 to 3 months (depending on how many pods you used).
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Net Weight 16 oz. / 1 Pound / 454 grams.
Approx. 30 beans.
available. Click here to view/purchase them.
Recipe: Ka-Loo-A Coffee Flavored Liqueur
The homemade version of the popular sweet coffee liqueur used in drinks such
as a White Russian and Mudslide,
as well as desserts like
2 oz. jar
instant espresso coffee powder
3 1/2 cups granulated
2 cups boiling water
1 pint vodka
2 whole vanilla beans
~ In a large pitcher, mix together coffee and sugar, then pour boiling water
over the top. Stir until sugar has dissolved completely. Cool.
~ Once mixture has reached room temperature or colder, add Vodka and stir to
~ Divide liqueur into 2 large bottles.
~ Split the vanilla beans lengthwise into 4 pieces each and divide the pieces
into the bottles.
~ Seal the bottles and store in a cool, dark place for at least 1 month before
serving or giving as gifts.