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The flavor of Madagascar “Bourbon” vanilla can be described as rich and creamy having moderate tobacco or licorice like notes and a woody, prune likeness. These vanilla beans are the ones commonly called for in most recipes. Madagascar vanilla beans are perfect for flavoring chocolate, coffee, ice cream, cookies and most sweet dishes. Good with certain savory dishes like lobster or veal.

The Aztecs referred to vanilla beans as "tlilxochitl" (tea-so-shill) or "xoco-latl", which in their native tongue, Náhuatl, is the word for "Black Flower".

Never refrigerate or freeze. Keep in an airtight container, out of sunlight and away from heat. Use pod whole, cut or remove the inner seeds. Use the whole pod or cut and remove the inner seeds. The easiest way to obtain the inner seed is to split the bean lengthwise, open the bean up flat and scrape from top to bottom with the edge of a knife. One vanilla bean is equal to 1 tbsp. of extract.

Vanilla is native to Mexico, where it is still grown commercially.
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