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Promoted item:30 Extract Grade B Madagascar Planifolia Bourbon Vanilla Beans 6~7"

30 Extract Grade B Madagascar Planifolia Bourbon Vanilla Beans 6~7"

    • 359 watching
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  • New
  • Time left
  • 4d 6h 35m
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    The item is listed as a Top Rated Plus item
  • US $13.94
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  • Quantity 10+ Available
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$19.99
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$19.99
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$15.99
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$21.99
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$0.99
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$20.00
1 bid
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$11.79
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  • 147 watching
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  • 856 sold
$29.95
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$49.95
1 bid
$31.00
8 bids
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$6.95
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  • 208 watching
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  • 710 sold
$19.99
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$19.99
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$13.94
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  • 107 watching
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  • 559 sold
$6.00
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$0.99
1 bid
$23.94
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  • 20 watching
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$19.99
1 bid
$9.00
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$5.00
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$17.88
1 bid
$21.99
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  • 40 watching
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  • 181 sold
$4.00
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$15.99
1 bid
$17.99
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  • 99 watching
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  • 674 sold
$15.50
27 bids
  • 16 watching
$29.99
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$5.75
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  • 166 watching
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  • 923 sold
$4.99
0 bids
$3.25
3 bids

About Vanilla

True vanilla is an exotic spice cultivated and harvested in extremely difficult conditions. Vanilla comes from an orchid, a delicate tropical flower which blooms and flourishes in sensitive, tropical conditions. The world's production of natural vanilla is extremely small compared to the demand for vanilla flavor. Thus, 99 percent of so-called 'vanilla' used in cake recipes, custards, and other dishes throughout the world is synthetic.Real vanilla takes months to grow and harvest. Vanilla beans must be carefully laid out and dried according to strict principles. Vanilla orchids must be gathered at precise times and vanilla farmers must go through years of training. That said, according to connoisseurs, all this preparation is worth it. According to all reports, true vanilla tastes much better than artificial vanilla.When the English first discovered the vanilla bean, the flavor 'vanilla' was associated with the exotic and the profound. The hints and notes of natural vanilla flavor are complex, and traditional Mexican cooking to this day employs vanilla to fine effect. Over the years, however, thanks in large part to the mass use of artificial 'vanilla extract' in ice cream, the flavor has gathered an unfortunate connotation as 'boring' or somehow unsophisticated.Vanilla beans should be stored in airtight, cool environments. Keep them away from food and heat sources, as heat can volatilize the complex aromatic compounds contained in the beans. You can never reuse vanilla beans, so use them sparingly. The good news is that a few beans will go a long way in terms of flavoring complex desserts. It is suggested that the vanilla bean should never be exposed to heat above 300 degrees Fahrenheit.