Organic Madagascar Vanilla Beans - 4.4oz

These beans are noticeably longer and plumper than the ones I used to get at the grocery store, and you can smell the vanilla the second you open the bag. I scraped the seeds into a custard and the flavor was so much richer than extract. Four beans went into a bottle of vodka for homemade extract an

I split one bean down the middle and the seeds inside were so plump and oily that my whole kitchen smelled like vanilla before I even started baking. Grade A really does make a difference in custards and ice cream bases.

The vanilla scent hits you the moment you unzip the pouch—deep, sweet, and nothing like the watery supermarket pods. I’ve baked two batches of crème brûlée and each bean split open to reveal a sticky, caviar-like paste that perfumed the whole kitchen.