Beyond Wonderful Barbara Adams: How To Split and Scrape a Vanilla Bean, Learn to Cook, Cooking Tips for Beginners and Advanced Cooks

HOW TO
Split and Scrape a Vanilla Bean

Sensuously fragrant, vanilla is one of the world’s most popular—and expensive flavorings. Native to Mexico and Central America, vanilla beans are the fruit of a fragile, climbing orchid. The Aztecs used them in xocolatl, an early version of our hot chocolate. Europeans discovered the pleasures of vanilla when Cortez, the Spanish conqueror imported it in 1560.


		1. Cut the vanilla bean in half lengthwise and separate it into two sections.

		2. Hold the pod at one end. Using the edge of a knife, scrape the tiny seeds from the inside of the bean into a small bowl.

		3. Using firm pressure to scrape out as many of the tiny seeds as possible.

		4. Save the pod and make a batch of vanilla sugar: Just fill a jar with sugar, place the pod deep in the center, and secure the lid. Let the flavor develop for several weeks. Vanilla sugar is wonderful in custards, cookies, and cakes—and as a treat in your tea or coffee.