Pure vanilla, with its wonderful aromatic taste, is the most used flavoring in pastries, confectionery and other desserts. It is the second most expensive spice in the world, after saffron, and as much as chemists taste with glycoside found in the sapwood of certain conifers or from coal extracts, the cheapest synthetic vanillas on the market today don't come close to competition with pure vanilla. Vanillin is just one of 171 flavor compounds that have been identified in natural vanilla, which is why synthetic vanilla is only an approximation of the natural bean, without any of its subtleties. When you use the whole vanilla bean the complexity of the flavors and the aromas of the bean are released. In creams, milks, creams, syrups, and other liquids they impart a wonderful flavor, and their little dark seeds add dimension to your dessert.

store in a cool, dry place but not in the refrigerator.

Vacuum packed tight bag

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