Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Kitchen Dictionary Entry
    Lost? Site Map

    Kitchen Dictionary: vanilla bean

    Pronounced: vuh-NIHL-uh; vuh-HEHL-uh

    vanilla bean

    A long, thin pod that is the fruit of one variety of orchid. Vanilla beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure vanilla is relatively expensive because the growth and harvesting process is labor-intensive and time-consuming. The pods are hand picked and dipped immediately in boiling water to halt their growth. Initially, the vanilla bean has no flavor or aroma. The beans must be cured by heating in the sun and wrapping them to sweat at night for up to 20 days. They are then air dried for 4-6 months to ferment and develop their unique aroma and flavor. The three common types of vanilla beans are: Bourbon-Madagascar, Mexican and Tahitian. Bourbon-Madagascar beans are rich, sweet and the thinnest of the three beans. Mexican vanilla beans have a smooth rich flavor. Tahitian vanilla beans are the thickest and darkest, and although very aromatic they are not as flavorful as the other two types.


    Season: available year-round

    How to select: Choose plump beans with a thin skin to get the most seeds possible. Pods should be dark brown, almost black in color, and pliable enough to wrap around your finger without breaking.

    How to store: Tightly wrap in plastic, place in an airtight jar and refrigerate up to 6 months.

    Substitutions: 1 tsp vanilla extract = 1 (1 inch) vanilla bean

    More Vanilla Bean Recipes
    Popular Vanilla Bean Recipes
    Fruit Salad With Vanilla Bean Syrup
    Outback Steakhouse Vanilla Bean Sweet Mashed Potatoes

    Nutrition Facts

    Calculated for 1
    Amount Per Serving %DV
    Calories 0
    Calories from Fat (%)
    Total Fat 0.0g %
    Saturated Fat 0.0g %
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg %
    Sodium 0mg %
    Potassium 0mg %
    Total Carbohydrate 0.0g %
    Dietary Fiber 0.0g %
    Sugars 0.0g
    Protein 0.0g %

    How is this calculated?

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes