Vanilla beans and the paste (tiny seeds) from them are the best way to add a fine vanilla taste to foods.

Vanilla seeds are generally preferable to vanilla extract, and are closer to nature, less de-natured. The seeds have not been processed, and vanilla extract usually has grain alcohol content. The taste is far superior. You will likely never want to use vanilla extract again.

Make a slit down the vanilla bean with a sharp knife, cutting through just one side of the bean, and scrape out the paste with the dull edge of a butter knife.

While the bean itself can be used in recipes, I usually use just the seeds. The bean is more fibrous, but can be used in some recipes.

The best price I have found for these is from Live Superfoods. Their freshness and quality are excellent, too. I prefer the bourbon vanilla beans over the Tahitian vanilla beans. Almost without fail, when I find vanilla beans in supermarkets or health food stores, they are rock-hard (brittle, and therefore old), and they can be as much as $16 per bean. Those I buy are fresh and organic.

Vanilla pricing can be high, and can vary up and down a good deal over time. In November of 2017, I had trouble finding vanilla beans at all. Someone explained that weather cycles of late had caused difficulties for vanilla farmers (greatly in Madagascar and India). So, I found vanilla bean powder from Live Superfoods. It is organic and nicely priced. I bought two 2-ounce packages for $49.99 each, and I'm probably about 65% through them as of this writing, March 12, 2018 (I do use vanilla daily.).

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