favor-“ette”: a vanilla tip

March 26, 2019/

Did you know that vanilla is one of the most expensive spices in the world (saffron remains the most expensive)?

I was not surprised to learn this, as I’ve noticed the price of whole vanilla beans going up steadily over the last few years. It’s frustrating because I absolutely love the taste of vanilla and love using the beans in recipes.

I’ve had the opportunity to work with a new client who sells the most beautiful vanilla beans, and found myself in possession of a few extras. I started researching the best way to store them (as I know that they can be prone to either drying out OR getting moldy if stored incorrectly), when I came across a tip on Cook’s Illustrated that looked intriguing. It involves simply halving the beans crosswise and storing them, cut-side down, in a partially-filled jar of vodka. Unlike other types of alcohol, vodka won’t impart any flavor to the vanilla, and it also acts as a preservative (if you were to just store the beans in an empty jar in the fridge they would be susceptible to mold).

After 2 weeks the alcohol will have moved up through the beans, softening them and turning the seeds into a paste that is easily squeezed out for use in your recipe.

The vodka can be reused for more beans; simply top off as needed.

Effortless and effective – a win-win for these pricey beauties!

Need some inspiration? Try these recipes!

Berries and Cream Muddy Buddies
Vanilla Spice Cookies {Vegan}
“Reverse” Ice Cream Popsicles
Vanilla Chai Macarons
Root Beer Float Muddy Buddies
Creme Brulee Popsicles
Maple Bacon Bourbon Popsicles
Coffee Shortbread
Cranberry Vanilla Coffee Cake
Winter Fruit Salad
Deluxe Double-Vanilla Pound Cake

And you can always find more recipes – and kitchen tips – on Pinterest!

About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.