NIELSEN-MASSEY MADAGASCAR BOURBON VANILLA BEANS 2 BEAN VIAL. For an unforgettable dose of vanilla's distinctive aroma and smooth unique flavor, go for the pod! Nielsen Massey's Madagascar Bourbon vanilla beans simply BURST with flavor! Excellent for dishes where the characteristic flecks of the natural bean will enhance the presentation of a dish, as in vanilla ice cream or a dessert sauce. 1 vanilla bean is equivalent to approximately 1 tablespoon vanilla extract. By the way, Madagascar Bourbon vanilla does not have anything to do with the American whiskey of the same name, but is rather named for the Bourbon Islands off the coast of Africa.

How to use a vanilla bean . . .I think the vanilla bean is enchanted - it goes on and on forever! The entire bean is filled with flavor and can be used over and over if rinsed and dried in between uses. Or, use just a bit of the bean. Whatever you do, do not discard the pod. After several uses, the beans can also be ground and added to your favorite recipes in that form. Many times in cooking, the bean is cut to expose more of the seeds which may then be scraped or not - your choice. These seeds are the tiny black flecks that make French Vanilla ice cream so notable. To cut the bean, lay it flat and carefully slice it lengthwise. In baking, cream the vanilla with the shortening or butter portion of the ingredients. The fat encapsulates the vanilla, preventing it from volatilizing in the baking process.

Storing Vanilla Beans
Store Vanilla beans in their vial in a cool, dry cupboard. Refrigeration can cause them to harden and crystallize. Humidity can cause mildew. Over time, the natural vanillin in Bourbon beans may develop a crystal frost. The crystals are edible. Isn't that magical?