How to use whole Vanilla Beans: Seeds, Sugar, extract and storage

A whole vanilla bean gives you two things: the tiny seeds inside and the pod itself. Most people use only the seeds and throw the pod away, but the pod still holds plenty of aroma. Here is how to get the most from every bean.

Step 1: Split and scrape the bean

1. Lay the bean on a cutting board and split it lengthwise with a small, sharp knife.
2. Scrape out the seeds with the back of the knife.
3. For batters, doughs and puddings, mix the seeds in directly.
4. For milk, cream or custard, add the seeds and the pod to the warm liquid and let them steep for several minutes. Remove the pod before serving.

Rub the seeds into a spoonful of sugar first, and they will spread more evenly through a batter.

Make vanilla sugar

Don’t discard the scraped pod. Bury one split, scraped bean in about two cups of sugar in an airtight jar. Leave it for one to two weeks, then use the sugar in baking, coffee or tea. Top up the jar with more sugar as you use it, and it will keep scenting new sugar for months.

Make homemade vanilla extract

Split 3 to 4 beans lengthwise and place them in a clean jar with 100 ml of 40% vodka or rum, making sure the beans are fully covered. Seal the jar and keep it in a cool, dark place. Shake it every few days and let it steep for 6 to 8 weeks. Longer steeping gives a stronger flavour. Bean size varies, so strength will vary from batch to batch.

Shorter, more affordable pods work well here, since the flavour ends up in the liquid, not in a perfectly presentable bean. If you plan to sell or label anything you make, check the food-labelling rules first.

Ways to use vanilla beans in Indian kitchens

• Kheer, payasam and rice puddings
• Custard, ice cream and panna cotta
• Cakes, cookies and muffins
• Warm milk, tea and coffee
• Fruit compotes, such as mango or banana

How to store whole vanilla beans

• Keep the pack sealed until you are ready to use it.
• After opening, store the beans in a clean, airtight glass jar at room temperature, away from heat and sunlight.
• Avoid refrigerating or freezing them.
• A good bean is fragrant and pliable. If it dries out, don’t throw it away. Use it for vanilla sugar or an infusion, where you only need the aroma.

Where to get Kerala vanilla beans

We sell naturally cured whole vanilla beans from Kerala’s Western Ghats in 30 g packs. If you are not sure which grade to pick, our guide to Grade A vs Grade B/C vanilla beans explains the difference.

Buy Kerala vanilla beans