Spiced Vanilla

Spiced Vanilla

Banana Mousse with Vanilla Yoghurt Sauce by Chiva-Som Spa Cuisine

Banana Mousse with Vanilla Yoghurt Sauce by Chiva-Som Spa Cuisine

Nutrients Per Serving

Kilocalories 85 kcal
Protein 1.1 g
Carbohydrate 15.0 g
Fat, Total 2.7 g

Serves 10

Ingredients

300 g Honey
350 g Banana
200 g Low fat plain yogurt
3 g Agar Agar, boiled
100 g Whipping Cream
20 g Lime Juice
1/4 Wheat free sponge cake, prepared
50 g Brown sugar 
100 g Apple juice concentrate
0.5 g Vanilla Pod

Method

Stir honey, banana, yogurt and limejuice in a blender. Set aside.  Boil agar agar with brown sugar.  Pour both mixtures into a mixing bowl, add whipping cream and combine together into a mousse.  Put wheat free sponge cake on a freezer tray and top it with the mousse, then transfer to the freezer.  To prepare sauce, mix the apple concentrate with yogurt and vanilla pod.  Pour the sauce over the mousse before serving.

Chiva-Som Spa Cuisine Concept & Philosophy

Chiva-Som has won many international awards for outstanding spa cuisine, notably the Conde Nast Award for best Spa Cuisine and the Spa Asia Crystal Award for Best Spa Cuisine Menu. You culinary senses will be treated when you check into Chiva-Som.

Our concept is to provide healthy cuisine but with so many flavors you will never notice it's good for you! We will introduce you to the freshest produce delicately mixed with fresh herbs and spices to create flavors that will scintillate the senses and create delicious dining experiences. Our view of spa cuisine is that the moderation should be in the ingredients, not the flavor.

Chiva-Som chefs create daily menus to offer the widest range of dishes to suit a healthy lifestyle while satisfying your appetite. We include the tenderest steaks, the tastiest lamb, the softest chicken, the most delicate fish and the freshest vegetables combined with local herbs and spices to produce great tasting dishes.

Our philosophy is that our guests should take away not just a memory but also an experience which is why all of our dishes can be made at home using ingredients that can be purchased anywhere. We offer spa cooking classes and the Chiva-Som cookbook where the secrets of a healthy diet can be learned and applied at home.

About the Author

Chiva-Som is a luxury health resort, combining international standards with Thai hospitality to deliver personal wellness programmes in a non regimented way. Everything we do focuses on a holistic approach to health that incorporates mind, body and spirit.

Chiva-Som provides the support to guide everyone on a path to greater health and vitality.

Contact us by E-mail: reservation@chivasom.com, Phone: +66 0 32536536, Fax: +66 0 32511154, website: www.chivasom.com or become a fan on facebook http://www.facebook.com/pages/Chiva-Som/88186568201.

10 lb Chai (Decaf) Vanilla Spiced: GR $42.84 This chai tea is made with black tea and is perfectly spiced with cinnamon, ginger, cardamom and a hint of sweet vanilla to create a well-rounded flavor in every cup. Each case consists of 10 pounds.

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Mocafe Chai Spiced 3 Pound Bags (Pack of 4) $147.52 Mocafe Chai Spiced comes in 3 pound bags Mocafe comes in packages of 4Authentic original and naturally intoxicating blend of aromatic spices such as select cardamom, clove, ginger, wild flower, honey and estate grown Darjeeling Black tea You can savor the differences between the original spiced mango, vanilla flavored and decaf spiced Chai Due to the perishable nature of these items, returns are not accepted by state law.

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Vanilla Powder (Vanilla planifolia) 1 lb: C $20.63 This is Starwest's nitrogen-flushed double wall silverfoil pack. Pure vanilla oleoresin is mixed into a sugar base to make a delicious all-natural vanilla flavoring. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla 'tlilxochitl,' 'black flower.' It flavored their 'cacao water,' 'cacahuatl' in the Aztec tongue Náhuatl, 'chocol haa' in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are 'inferior' only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you've extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open. 2 Seeds of Flavor Use a paring knife to carefully slit open the vanilla bean from end to end;

Mocafe Chai Vanilla 3-lb Bags (Pack of 4) $145.45 Mocafe Chai Vanilla Spiced comes in 3 pound bags Mocafe comes in packages of 4Authentic original and naturally intoxicating blend of aromatic spices such as select cardamom, clove, ginger, wild flower, honey and estate grown Darjeeling Black tea You can savor the differences between the original spiced mango, vanilla flavored and decaf spiced ChaiDue to the perishable nature of these items, returns are not accepted by state law.

Vanilla Liquid Extract Tahitian (Vanilla tahitensis) 4 oz: K $10.16 Made with certified organic vanilla and certified organic grain alcohol. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ''tlilxochitl,'' ''black flower.'' It flavored their ''cacao water,'' ''cacahuatl'' in the Aztec tongue Náhuatl, ''chocol haa'' in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ''inferior'' only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you''ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier

Vanilla Beans Whole Tahitian (Vanilla tahitensis) ¼ lb: K $50.4 One quarter pound of Tahitian beans is approximately 37 whole vanilla bean pods. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ''tlilxochitl,'' ''black flower.'' It flavored their ''cacao water,'' ''cacahuatl'' in the Aztec tongue Náhuatl, ''chocol haa'' in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ''inferior'' only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you''ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it

Vanilla Liquid Extract Cert. Organic (Vanilla planifolia) 1 gallon: K $335.76 Made with certified organic vanilla and certified organic grain alcohol. Whole vanilla beans, as well as high quality extract, will impart a pure, intense vanilla flavor to your recipes. The most commonly used, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ''tlilxochitl,'' ''black flower.'' It flavored their ''cacao water,'' ''cacahuatl'' in the Aztec tongue Náhuatl, ''chocol haa'' in the more ancient Mayan tongue. Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavors many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ''inferior'' only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you''ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open. 2 Seeds of Flavor Use a paring knife to carefully slit

Vanilla Liquid Extract Fair Trade (Vanilla planifolia) 1 gallon: K $278 Whole vanilla beans, as well as high quality extract, will impart a pure, intense vanilla flavor to your recipes. The most commonly used, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ''tlilxochitl,'' ''black flower.'' It flavored their ''cacao water,'' ''cacahuatl'' in the Aztec tongue Náhuatl, ''chocol haa'' in the more ancient Mayan tongue. Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavors many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ''inferior'' only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you''ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open. 2 Seeds of Flavor Use a paring knife to carefully slit open the vanilla bean from end to end; scrape out the tiny brown-black seed

Vanilla Liquid Extract Tahitian (Vanilla tahitensis) 2 oz: K $5.66 Made with certified organic vanilla and certified organic grain alcohol. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ''tlilxochitl,'' ''black flower.'' It flavored their ''cacao water,'' ''cacahuatl'' in the Aztec tongue Náhuatl, ''chocol haa'' in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ''inferior'' only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you''ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier

Vanilla Beans Whole Bourbon (Vanilla planifolia) ¼ lb: K $38.7 One quarter pound is approximately 26 whole vanilla bean pods. Whole vanilla beans, rather than extract, will impart the purest, most intense vanilla flavor to your recipes. The best-quality, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ''tlilxochitl,'' ''black flower.'' It flavored their ''cacao water,'' ''cacahuatl'' in the Aztec tongue Náhuatl, ''chocol haa'' in the Mayan tongue. (The Aztecs were to the Mayans as the Dorians to the Mycenaeans, if one may make so bold.) Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavours many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ''inferior'' only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you''ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split o

Vanilla Liquid Extract Cert. Organic (Vanilla planifolia) 1 gallon: C $119.63 Completely natural, in a grain alcohol base. Made with certified organic vanilla and certified organic grain alcohol. Whole vanilla beans, as well as high quality extract, will impart a pure, intense vanilla flavor to your recipes. The most commonly used, Vanilla planifolia, comes from Mexico, Madagascar, and Indonesia. Vanilla planifolia is native to Central America, where it is still grown commercially. The closely related Vanilla tahitensis, Tahiti vanilla, is native to Oceania. The Aztecs called Vanilla ''tlilxochitl,'' ''black flower.'' It flavored their ''cacao water,'' ''cacahuatl'' in the Aztec tongue Náhuatl, ''chocol haa'' in the more ancient Mayan tongue. Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered vanilla to be an aphrodisiac. Vanilla flavors many chocolate and confectionery items and several liqueurs such as Crème de Cacao and Galliano. V. pompona, also called Guadeloupe vanilla or Antilles vanilla from the West Indies, and V. tahitiensis, from Tahiti, are sometimes used as V. planifolia replacements. They are ''inferior'' only in the sense that they are different. The aroma and flavor are slightly different, but taste is personal, and the alternative species are preferred by some. Fresh vanilla pods are tasteless - the vanillin is bound as a glycoside and must be set free by enzymatic reaction, normally induced by a sequence of blanching or steaming operations. It is this, and the equally labor-intensive need for manual pollination outside its originary South American home, that makes vanilla so expensive. Store vanilla beans in an airtight container in a cool, dark space along with your other spices. The deepest vanilla flavor is found in the seeds, the dark, sticky pulp inside the bean. Once you''ve extracted the seeds, there are a few ways to use them and the scraped pod: Infuse a liquid with the bean and seeds. Drop the seeds and the scraped pod into warm liquid, such as scalded milk or cream, and leave them to infuse for at least 30 minutes and up to an hour. Strain the pod from the liquid (the tiny specks of vanilla seeds will remain). Use the flavored liquid for your recipe. Add the scraped seeds directly to a batter. For example, add the seeds to the butter and sugar before creaming when making cookies. Add a small piece of a split bean (no need to scrape first) to a savory stew at the beginning of cooking. This is especially good in rich shellfish dishes or highly spiced meat dishes. A 2-inch piece of vanilla bean (halved and scraped) equals about 1 teaspoon of pure vanilla extract. Old Fashioned Vanilla Bean Ice Cream: http://www.findarticles.com/cf_0/m1041/6_77/54635467/p1/article.jhtml: Author: Jeanne Ambrose Better Homes & Gardens: June, 1999 1 Bean There Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open. 2 Seeds

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