Vanilla has no flavour or aroma when they are picked. They are parboiled, sun-dried, and fermented in a lengthy and complicated process. Its during this process the pods shrink, darken and develop aromatics. The traditional and known aroma is called vanillin.

It is still used widely for its original purpose in the manufacture of chocolates and other sweets. It’s also used in baked goods, ice creams, and sweet treats the world over. The beans may be used whole to infuse sauces and syrups, after which they may be rinsed, dried, and reused. Added whole to sugar, they will impart their unique flavour to the sugar for use in baking. The sugar can also be used to flavour and sweeten coffee or tea. The beans may also be split and the tiny black seeds may be scraped out of the pod prior to being added to a dish. Although its primary use is to flavour sweet preparations, it also goes well with seafood (especially lobster, scallops, and mussels) and is also added to black beans in Mexico.

When buying vanilla extract, be sure to look for “pure vanilla extract” on the label, and when buying whole dried beans, try to buy those with a light dusting of white crystals of vanillin on the surface. Vanilla beans will retain their flavour for up to two years if properly stored, and vanilla extract will last indefinitely.

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