Description
One bean goes further than most people let it. Split it lengthwise, scrape the seeds into your custard or batter, then drop the spent pod in as well – plenty of the fragrance is still in there. Afterward, rinse it, dry it, and bury it in a jar of sugar.
Bourbon has nothing to do with whiskey. It's the old name for Réunion, one of the Bourbon Islands, where Indian Ocean vanilla growing began, and it now describes both the curing method and the rich, creamy profile Madagascar is known for. The beans are the fruit of an orchid, pollinated by hand, flower by flower.
Ingredients
Madagascar bourbon vanilla bean (1 pod).
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store airtight at room temperature. Don't refrigerate – cold encourages mold and dries the pod out.
