A synthetic version of vanilla extract historically was derived from beaver glands (I kid you not).
While this process still exists, nowadays the majority of vanilla flavouring is gleaned from various other spices or chemicals made in food labs.​
Pure natural vanilla beans are nature's aromatic gold, having properties not unlike salt - vanilla adds an underlying foundation flavour, a balancing element to bring the other flavours together.
As culinary gems, they infuse dishes with a rich, complex flavour that elevates desserts, dark beers, gins and even savoury creations to new heights.​
The beauty being that vanilla beans if stored correctly will last longer than anything else in your pantry... it's worth having them to hand for those special creations. 

Recipe >

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• ​7 Beans

• 250ml of vodka (or similar)

 

To make beautiful authentic vanilla extract without any of the aforementioned

nasties is super easy.

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​​You can use B grade beans to make extract.

Slit the beans lengthways, but don't cut all the way through. Immerse the vanilla beans in the alcohol ensuring that they are completely covered. Let the extract sit for at least 6 weeks and ideally longer if you can resist opening it. The longeryou wait the more potent the extract will be.​

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The vanilla beans can be reused to make a second batch and after that you can dry the beans and grind to a powder to use in your baking. ​Remember to always make sure the vanilla beans are covered with alcohol, as oxygen will cause the beans to decay. ​​

Keep the extract out of strong sunlight and in a cool place with a lid on. The extract will not expire as long as the beans are always covered in pure alcohol.​

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Vanilla extract makes a great gift for enthusiastic bakers, so consider sharing some of your batch with your friends - you may even be rewarded with some of their creations. #winning​