Cultivated and cured on the Bourbon Island of Madagascar, each Nielsen Massey vanilla bean is hand-selected for its freshness and rich fragrance.
The full, sweet, creamy and mellow flavour with velvety after-tones is long-lasting and found in both the bean and the seeds. The vanilla seeds add gourmet visual delight to a variety of applications, from cooking to baking as well as cold and frozen desserts.
Each bag of 1/4 lb contains approximately 30 to 35 vanilla beans.
1 whole vanilla bean = 1 tablespoon vanilla extract = 1 tablespoon vanilla bean paste = 1 tablespoon vanilla powder
This product is Kosher and Gluten-Free Certified as well as All-Natural and Allergen-Free.
- Sweet ideas: crème anglaise, crème brûlée, custards, puddings, yogurt, gelato, ice cream
- Savoury ideas: glazes for poultry, seafood and pork
- Beverage ideas: sangria, cream soda floats, amaretto sour
- Other ideas: natural car deodorizer
Chef’s notes: 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 flavour 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.
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Inventory Last Updated: May 29, 2022