Splitting vanilla pods is easier than it looks.
Lay the pod flat on a board, hold the top end, and run the tip of a small sharp knife down its length. Open it out, then scrape the back of the knife along each half to lift out the seeds. Stir them straight into custard, cream or cake batter.
Don’t throw the scraped pod away. Pop it in a jar of caster sugar, leave it to infuse, and you’ll have homemade vanilla sugar ready for Christmas baking.
Our Grade A vanilla pods come in Tahitian and Bourbon varieties, grown in Papua New Guinea. They’re dark, oily and strongly aromatic, and come in packs from 50g for home bakers up to 20kg for trade.
Shop online at naturalvanilla.com.au
#vanillapods #vanillabeans #christmasbaking #vanillasugar #bakingtips #australianowned #fremantle #naturalvanilla