Vanilla bean

Vanilla comes from orchids in the genus Vanilla, mainly Vanilla planifolia (Bourbon or Madagascar vanilla, also grown in Mexico and Uganda) and Vanilla tahitensis (Tahitian vanilla). The flowers are usually pollinated by hand, and the green pods are cured for months by sweating and drying, which develops vanillin and the many other compounds behind vanilla's flavor.

To use a bean, split it lengthwise and scrape out the seeds; the empty pod can still flavor milk, cream or sugar. Beans give the strongest, most complex flavor in custards, ice cream and creams, where the seeds also show. Store them airtight at cool room temperature, not in the refrigerator.