The vanilla seeds add gourmet visual delight to a variety of applicationsThe sweet, creamy flavor and velvety after-tones are perfect for cooking and bakingIngredients: Vanilla BeansAll-Natural, Allergen-Free, Non-GMO Project Verified and Certified Kosher and Gluten-Free1 whole vanilla bean = 1 Tbsp. vanilla extract = 1 Tbsp. vanilla bean paste = 1 Tbsp. vanilla powder At Nielsen-Massey Vanillas, we’ve been crafting the world’s finest pure and natural vanilla products since 1907. Our focus on quality begins by sourcing beans from our network of trusted suppliers in the world’s best regions for vanilla growing. Our team closely examines each bean to ensure it meets our exacting quality standards, often rejecting more than we purchase. We then use our proprietary cold extraction process which preserves more than 300 distinctive flavor compounds.Application Inspiration:To scrape a vanilla bean, start from the center, cutting a slit with the tip of a sharp knife. Spread the bean apart to expose the seeds and scrape with the dull side of the knife. Scrape the sticky seeds off the side of the knife. Repeat with the other side of the bean. Delicious vanilla flavor is found in both the bean and the seeds, so try to use both. As long as the bean still possesses its characteristic aroma and is moist and pliable, you can rinse, dry and use it again.Sweet ideas: crème anglaise, crème brûlée, custards, puddings, yogurt, gelato, ice creamSavory ideas: glazes for poultry, seafood and porkBeverage ideas: sangria, cream soda floats, amaretto sourOther ideas: natural car deodorizer
