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During my recent visit to Reunion Island (a truly beautiful destination I wholeheartedly recommend you explore), I had the privilege of learning from a local vanilla producer that it’s best not to split vanilla beans in half and scrape out their insides. Doing so results in a significant loss of their delightful vanilla flavor.
Indeed, when you cut a vanilla bean in half and scrape out the seeds inside, you do lose some of the flavorful compounds, including vanillin, which is responsible for the classic vanilla flavor. By keeping the vanilla bean intact and using it whole, you can extract more of these flavorful compounds during the steeping or cooking process. This helps in enhancing the overall taste and aroma of the dish or product you’re making.
Wash your hands thoroughly with a neutral soap, not one containing alcohol.
Wrap the vanilla pod in greaseproof paper or baking paper. Then put it in an airtight tin.
Store away from heat and moisture.
If you want to use part of your vanilla bean, cut off a piece and blend it (whole). You can also mix it with sugar. By following these practices, you can fully enjoy the rich and complex flavor of vanilla in your culinary creations.
