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Buy one eighth (1/8 lb) pound of our best Madagascar Bourbon Planifolia whole vanilla beans! This will yield you about 11-16 of our priceless planifolia Madasgascar Bourbon beans. Bourbon beans are botanically known as Vanilla planifolia or Vanilla fragrans and originally came from the Gulf Coast of Mexico. When grown in Mexico they're called Mexican beans. On the other hand, beans from the same plant stock are called Bourbon beans if they grow in Madagascar, Indonesia, and many other regions. The big exception is the beans from Tahiti. Even though Tahitian vanilla is now considered its own species, the original plant stock also came from Mexico.

How To Store Your Vanilla Beans:
Wrap your vanilla beans tightly in plastic and place them in an airtight glass container. Store them in a cool dry place like your pantry. Don't refrigerate your vanilla beans or they could develop mold.



We guarantee our vanilla beans to be second to none in flavor and quality here at Florida Herb House! Vanilla beans vary in flavor and fragrance when they are grown in different parts of the world. Soil and climate differences as well as methods of curing the beans imbue unique qualities in beans. Vanilla grown only 20 miles apart can have subtle but distinct differences in flavor and appearance. Trust us for the best smelling and tasting vanilla beans that your dollar can buy. We test all our vanilla beans before they are pout on our shelves. Additionally, all our precious vanilla beans are stored in our special dehumidified, climate controlled rooms to preserve their natural smell and flavor.

Florida Herb House Madagascar Bourbon vanilla beans impart their flavor to dishes. Here are a few tips for when to use the vanilla bean:

- In lightly cooked sauces and syrups. By using the vanilla bean, you get all of the flavor elements of the vanilla bean in your cooking.

- When the presentation calls for proof of the vanilla bean. Adding vanilla beans to Creme Brulee is worth the extra expense.

- If you object to the alcohol used in extract but still want vanilla's rich complexity.

- To flavor coffee and other hot drinks. Drop a small piece of the hard, dry bean in with coffee beans before you grind them, or you could use Pure Ground Vanilla, instead.

How to use the Vanilla Bean:

To use the vanilla bean the first thing you need to do is split the bean lengthwise, using a paring knife. Then scrape the seeds free from both sides of the bean with the edge of the knife, and add to whatever it is you are cooking. If you are cooking a sauce, add the pod to the mixture as well. When the vanilla has steeped into the sauce, strain the pod out, but don't throw it away! Rinse the bean and allow it to dry at room temperature. Bury the used, dry vanilla pods in your sugar for a wonderful vanilla flavored sugar

How to cut vanilla beans:

1) Always keep finger 1/2" behind knife.

2) If bean is hard, soak it in liquid until soft (milk or water, or liquid you will be using).

3) Use paper coffee filter if you don't want to show the seeds and bean in your recipe.

4) If you want your coffee to have real vanilla flavor, dry the vanilla bean until hard and drop a piece into your coffee mill before you grind your coffee and adjust to taste and cups.



A 7 to 9 inch vanilla bean will weight approximately 5 grams and will yield about 1 gram or 1/2 teaspoon of vanillin seeds. Half that amount should be enough to give flavor to a recipe for 4 to 5 people. Remember that the vanillin seeds are the essence and flavor of the vanilla, so it is important that the skin be as thin as possible. You want a "plump" bean with a thin skin; you want lots of seeds with little moisture . By gently squeezing the bean between your fingers, you can tell how thick or thin the bean is. When the seeds are scraped out, they should come off the skin easily, and no mush residue should be present. If you see so called "sugar crystals" coming out of the bean use then do not discard the bean they are pure vanillin crystals.

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