Get ready for happiness!

Carmel aroma
Tacky
Full of Vanillan seeds
Pliant

In my book--it's an  11!

We consider ourselves to be quite lucky in that we found a wonderful
importer who really delivers the goods! I love Glen. He knows his stuff
and is incredibly generous in sharing his knowledge with us.

These beans offer a little something for everyone.

Coffee drinkers who want a weekend treat
(cut off half a bean-add to the filter for a pot of heaven.)

Cooks go at it: The custards will be aromatic, the flan dreamy!

Bakers: Dust off those cookie and frosting recipes- we've got you covered.

For the rest of us, regular folk who like to eat:
ye-ha---the stagecoach is in town!

Two Pack: 2 pliant Madagascar Vanilla Bean Pods
Approx. weight each: 6 grams
Imported: Madagascar
Hand Packed in USA.---

For  a lot more info- read below

Vanilla beans are the processed pods of the pretty Vanilla orchid plant.
Native to the Mexico/Central America, the pods were "discovered" and
popularized by early Spanish explorers.

However, the plant proved to be difficult to cultivate, as a specific
bee native to the region was the only known pollinating source.
Through laborious experimentation, French plantation
owners in Madagascar and the South Pacific hit upon the idea of
hand pollination. It worked. The much beloved plant became
a major export crop throughout the region. 

Our selection of Vanilla bean pods are a great value.
Plump, pliant and tacky to the touch, these pods exude the classic 
taste we all love in ice cream, cookies and cakes.

While most recipes call for Vanilla extract, you can achieve a wonderful
flavor without the harsh notes of alcohol, by splitting open the bean pod
and scrapping out the tiny Vanilla beans.

Simply run a paring knife down the inside of the split pod and take the
collected blackish beans and whisk them into a liquid or batter.
In this method, about half a bean pod or about 3"  will equal
one teaspoon of vanilla extract.