Even casual fans of the Food Network personality Ina Garten know she’s devoted to quality. In her TV show “Barefoot Contessa,” she often emphasizes using “good olive oil” and “good vanilla.” Madagascar vanilla beans often come up in her baking. They’re also one of the most-searched-for products. Are you curious about what to do with vanilla beans yourself?
Whole Madagascar Vanilla Beans are harvested in the Bourbon Islands on the island of Madagascar. These plump beans are filled with those coveted little black specks. Use whole vanilla beans for infusing cream for Creme Brulee or scrape the beans into a buttercream frosting. Madagascar Vanilla Beans play a big role in the store. Take a look at these amazing Bourbon Vanilla products…
- Pure Vanilla Extract: Only the finest, late harvest, hand-selected Madagascar Beans are used in this extract. The result is a rich, complex and intense flavor. Elevate your favorite dessert recipes to add deep layers of warm vanilla flavor.
- Pure Vanilla Bean Puree: This thick, syrupy extract contains the equivalent of 8 vanilla beans. Use puree when you want those distinctive “little black specks.” It’s perfect in gelato, whipped cream and creme brulée. Our favorite recipes using it are Classic Creme Brulee, Hazelnut Vanilla Oatmeal Cookies and Pavlova.
- Vanilla Bean Sea Salt: This time, Tahitian vanilla beans combine with hand-harvested sea salt. Replace your baking salt with this. Use it in our Spicy Chocolate Matzo Bark, Blood Orange Sweet Potatoes, and Cinnamon Spiced Ice Cream.
- Vanilla Bean Sugar: A MUST for baking. Rich, ripe vanilla beans stud this delectable sugar with a delicious, comforting flavor. Sprinkle it on banana bread, use it to sweeten coffee or tea, or make some Roasted Sweet Potato Wedges with Cinnamon & Chiles.
- Vanilla Bean Powder: This powder is a gluten and alcohol-free alternative to vanilla extract. Ground Madagascar vanilla beans and corn sugar combine to create this unique powder. Dust it on waffles, pancakes, french toast or oatmeal. Check out how we use it in our Homemade Marshmallows recipe. S’mores anyone?
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