Buy Vanilla Beans - 4 oz (1/4 lb) - Buy Madagascar Bourbon Vanilla Beans
Buy Vanilla Beans - 4 oz (1/4 lb) - Buy Madagascar Bourbon Vanilla Beans
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Vanilla Beans Whole - Our Best Planifolia Beans - 4 oz



Buy one quarter pound of our best Madagascar Bourbon Planifolia vanilla beans! This will yield you about 25-30 of our priceless beans. There are over 150 varieties of vanilla orchids (there are 27 varieties in South Florida alone), but only two species are used commercially to flavor and fragrance foods and beverages-- Bourbon and Tahitian. Bourbon beans are botanically known as Vanilla planifolia or Vanilla fragrans and originally came from the Gulf Coast of Mexico. When grown in Mexico they're called Mexican beans. On the other hand, beans from the same plant stock are called Bourbon beans if they grow in Madagascar, Indonesia, and many other regions. The big exception is the beans from Tahiti. Even though Tahitian vanilla is now considered its own species, the original plant stock also came from Mexico.

How To Store Your Vanilla Beans:
Wrap your vanilla beans tightly in plastic and place them in an airtight glass container. Store them in a cool dry place like your pantry. Don't refrigerate your vanilla beans or they could develop mold.

Buy Madagascar Bourbon Vanilla Beans

We guarantee our vanilla beans to be second to none in flavor and quality here at Florida Herb House! Vanilla beans vary in flavor and fragrance when they are grown in different parts of the world. Soil and climate differences as well as methods of curing the beans imbue unique qualities in beans. Vanilla grown only 20 miles apart can have subtle but distinct differences in flavor and appearance. Trust us for the best smelling and tasting vanilla beans that your dollar can buy. We test all our vanilla beans before they are pout on our shelves. Additionally, all our precious vanilla beans are stored in our special dehumidified, climate controlled rooms to preserve their natural smell and flavor.

Florida Herb House Madagascar Bourbon vanilla beans impart their flavor to dishes. Here are a few tips for when to use the vanilla bean:

- In lightly cooked sauces and syrups. By using the vanilla bean, you get all of the flavor elements of the vanilla bean in your cooking.

- When the presentation calls for proof of the vanilla bean. Adding vanilla beans to Creme Brulee is worth the extra expense.

- If you object to the alcohol used in extract but still want vanilla's rich complexity.

- To flavor coffee and other hot drinks. Drop a small piece of the hard, dry bean in with coffee beans before you grind them, or you could use Pure Ground Vanilla, instead.

How to use the Vanilla Bean:

To use the vanilla bean the first thing you need to do is split the bean lengthwise, using a paring knife. Then scrape the seeds free from both sides of the bean with the edge of the knife, and add to whatever it is you are cooking. If you are cooking a sauce, add the pod to the mixture as well. When the vanilla has steeped into the sauce, strain the pod out, but don't throw it away! Rinse the bean and allow it to dry at room temperature. Bury the used, dry vanilla pods in your sugar for a wonderful vanilla flavored sugar

How to cut vanilla beans:

1) Always keep finger 1/2" behind knife.

2) If bean is hard, soak it in liquid until soft (milk or water, or liquid you will be using).

3) Use paper coffee filter if you don't want to show the seeds and bean in your recipe.

4) If you want your coffee to have real vanilla flavor, dry the vanilla bean until hard and drop a piece into your coffee mill before you grind your coffee and adjust to taste and cups.

How To Cut Vanilla Beans

A 7 to 9 inch vanilla bean will weight approximately 5 grams and will yield about 1 gram or 1/2 teaspoon of vanillin seeds. Half that amount should be enough to give flavor to a recipe for 4 to 5 people. Remember that the vanillin seeds are the essence and flavor of the vanilla, so it is important that the skin be as thin as possible. You want a "plump" bean with a thin skin; you want lots of seeds with little moisture . By gently squeezing the bean between your fingers, you can tell how thick or thin the bean is. When the seeds are scraped out, they should come off the skin easily, and no mush residue should be present. If you see so called "sugar crystals" coming out of the bean use then do not discard the bean they are pure vanillin crystals.

Caramel Rum Pineapple Sauce
1 tablespoon butter
2-3 tablespoons dark brown sugar
1 pineapple, cut into bite-sized cubes
2 tablespoons rum
1/2 Madagascar Bourbon Planifolia Vanilla Bean

Melt butter, add sugar and stir until melted. Split and scrape the inside of the vanilla bean; reserve. Add pineapple, rum, and reserved vanilla bean to sugar mixture. Cook on high until liquid is reduced and pineapple is glazed. Serve over ice cream.

*Tip: Place a vanilla bean in your sugar canister for vanilla sugar!

Double Chocolate Pudding
2 cups half and half
1 Madagascar Bourbon Planifolia Vanilla Bean
1 Cinnamon Zeylanicum Stick
6 ounces bittersweet or semi sweet chocolate
6 egg yolks
1/4 cup plus 2 tablespoons sugar
powdered sugar for garnish

Preheat oven to 300. Place half and half in saucepan. Split vanilla bean and scrape in seed; add bean and cinnamon stick. Bring to a simmer; remove from heat and let steep 30 minutes. Return half and half to simmer. Remove from heat, add 3 ounces chopped chocolate and stir till melted. Discard cinnamon stick and vanilla bean. Whisk egg yolks and sugar together; gradually wisk in half and half mixture. Divide remaining chocolate into six custard cups. Place in a baking pan. Add enough hot water to pan to come half way up the sides of cups. Bake until springy to touch, about 45 minutes. Cool, then cover and refrigerate until chilled. Sprinkle with powdered sugar.

Caramel Bourbon Vanilla Dessert Sauce
2 cups sugar
1/2 cup water
1 cup heavy cream
1 Madagascar Bourbon Planifolia Vanilla Bean, split in half lengthwise
2 teaspoons lemon juice
2 tablespoons butter
1 tablespoon bourbon

Combine sugar and water in pan over medium heat. Without stirring, cook until dark amber in color, swirling pan while cooking. This should be about 20 minutes. Reduce to low; slowly add cream, stirring with wooden spoon. Scrape seed of vanilla bean into pan; add pod. Add lemon juice, butter, and bourbon. Stir to combine. Store airtight, refrigerated. Bring to room temperature or warm when ready to serve. Use over ice cream, pound cake, etc.

Chocolate Liqueur
1 cup sugar
1 cup water
3 cups vodka
5 tablespoons cocoa
1 Madagascar Bourbon Planifolia Vanilla Bean
chopped bitter sweet chocolate

Combine sugar and water in saucepan; heat over medium heat to boiling. Reduce heat and simmer until sugar has completely dissolved, about 3 minutes. Remove from heat; cool to room temperature. Measure out 1 cup. Refrigerate leftover for another use. Combine vodka, 1 cup sugar syrup, cocoa, and split vanilla bean in a 2 quart glass container. Cap tightly. Let steep in cool dark place 2 weeks, shaking every 2 days. Strain through double thickness of cheesecloth into a clean container. Set funnel with coffee filter inserted over another clean container. Slowly pour liquid through. (filter paper may need to be changed twice) When liquid is filtered to desired clarity, remove sample to taste test for sweetness. Adjust taste with additional sugar syrup. Then cover tightly and let age 4 weeks in cool dark place.

Vanilla Whipped Cream
1/2 vanilla bean, split lengthwise
1/2 cup sugar
1/2 cup whipping cream

Vanilla sugar: Scrape seeds from vanilla bean; combine with 1/2 cup sugar. Rub with fingertips to distribute evenly.In refrigerator, chill small mixing bowl and beater for electric mixer. When chilled, eat cream with 3 tablespoons vanilla sugar to soft peak stage. Use to top desserts and beverages.

Vanilla-Apple Crisp
1/3 cup sugar
1/2 Madagascar Bourbon Planifolia Vanilla Bean, split lengthwise
2 1/4 pounds granny smith apples
1 1/2 tablespoons all purpose flour
1 tablespoon lemon juice

Peel, core, and slice apples. Preheat oven to 400 degrees. Line a baking pan with foil. Place sugar in bow; scrape seeds from vanilla bean into sugar and rub with finger to distribute. Add apples, flour, and lemon juice. Place apple mixture in dish, place dish on baking pan lined with foil. Bake until apples are tender, about 25 minutes. Remove from oven and stir apples.

Topping: Blend 1 cup all purpose flour, 2/3 cup sugar, 1/8 teaspoon cinnamon, and pinch salt in a food processor. Add 1/2 cup chilled butter which has been cut into pieces; pulse until coarse. Sprinkle over apples. Bake until brown, about 25 minutes. Cool 10 minutes before serving.

White Chocolate Banana Tart
Pastry Cream:
1 cup half and half
1/2 Madagascar Bourbon Planifolia Vanilla Bean, split lengthwise
3 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
3 ounces high quality white chocolate

Bring half and half and vanilla bean to a boil in heavy saucepan. Whisk yolks and sugar until pale and thick. Whisk in cornstarch. Whisk in 1 cup milk into yolk mixture. Return to saucepan and whisk until custard boils and thickens. Pour into bowl, whisk in butter and chocolate. Press plastic wrap onto surface and refrigerate until well chilled.

1/2 cup butter
1/4 cup plus 1 1/2 teaspoons sugar
2 teaspoons beaten egg
1 cup plus 2 tablespoons all purpose flour

Mince butter with sugar in food processor, pulsing. Add egg and blend until just combined. Add flour and blend, pulsing, until it looks like coarse meal. Gather dough into ball; wrap in plastic, chill 30 minutes. Preheat oven to 350 degrees. Roll dough; cut circles and place in tart pans. Butter one side of aluminum foil; place buttered side down in tart pans, fill with pie weights and bake until set, about 12 minutes. Remove weights and foil, pierce crust with fork and bake another 5 minutes. Cool on rack.

4 ripe bananas
1 tablespoon lemon juice
1 1/2 tablespoon banana liqueur
1 1/2 tablespoons white cream de cacao liqueur
1 cup whipping cream, whipped to peaks

Toss bananas with lemon juice, fold in pastry cream. Fold in liqueurs. Fold in whipped cream. Spoon into tart shells. Garnish with chocolate curls and cocoa powder.

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This information and or all products for sale are not intended as a "prescription" for treatment nor is it intended to diagnose, treat, cure or prevent any disease. does not suggest, endorse, or imply in any way any treatment or cure for any ailment or disease nor does endorse or suggest that you should ever take more than the recommended dose of any nutritional supplement as listed on the label. These statements have not been evaluated by the FDA. Florida Herb House urges you to seek the advice of a qualified professional for any health concern lasting more than two weeks, and to share with your provider any information pertaining to your health and well-being, including the use of supplemental nutrition. You should not stop taking any medications without first consulting your physician.

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