Take cautious not to sever the bean in two. Split the vanilla bean in half lengthwise using a thin, sharp knife. Rather, this is a variety of vanilla named for Île Bourbon, a former name for the island of Réunion off the coast of Madagascar. How to cook: Put sugar in a Ziploc bag or a bowl. Note that products labeled “Bourbon vanilla” usually have no relation to whiskey. ![]() Pure ground vanilla (also sometimes referred to as vanilla powder), like the Tanzanian ground vanilla from Burlap & Barrel, is a more potent (and more expensive) option use half the amount when substituting for vanilla extract. It’s an easy swap: Use vanilla powder as a 1:1 substitute for vanilla extract in any recipe (incorporate it with the rest of the dry ingredients). Vanilla powder-made from either dried vanilla or vanilla extractives, plus a base to help control its potency-has all the depth of flavor of vanilla extract, but none of the alcohol. But if you want to bake without alcohol, there are a few great booze-free vanilla options on the market. Since vanilla extract is used in such small quantities in most recipes, the alcohol content of the final product is generally not considered high enough to have any significant effects. The pods are then hand-harvested and cured, after which they can be sold as whole vanilla beans or further processed to make vanilla extract (the product of vanilla beans steeped in alcohol), vanilla paste (extract blended with vanilla bean seeds and a flavorless thickener that helps its signature specks stay suspended in the mixture), and various other vanilla products. Most vanilla orchids are painstakingly hand-pollinated. Grown across the globe-notably in Mexico, Madagascar, and Tahiti-vanilla is one of the world’s most expensive spices, second only to saffron, because of the massive effort it takes to produce each pod. Vanilla is derived from orchids of the Vanilla genus. Most cookie doughs and cake batters call for at least a splash of vanilla extract-but what happens if you run out? Can you still bake without it? Short answer: Yep! Below you’ll find a few suggestions for vanilla extract substitutes to turn to for almost any bake, but first: What is vanilla extract? The indispensable extract brings fragrance and warmth to any bake, working behind the scenes to enhance the flavor of milk, sugar, and, yes, even dark chocolate. In fact, no matter what you’re baking, the recipe probably calls for mighty vanilla. You might not be able to directly taste the small dose of vanilla extract that goes into a batch of brownies, but the work it’s doing to round out the flavor of the chocolate is significant. Pro tip:If a recipe calls for one whole vanilla bean pod OR 1 tablespoon vanilla powder, you can use the same 1:1 ratio and substitute either with 1 tablespoon.
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