Vanilla beans can usually be used several times depending on how strenuously you've used them. For instance, if you've placed a vanilla bean in a pitcher of lemonade or a container of mulled cider or wine, the bean will still contain a lot of flavor when the beverage is gone.
However, if you soak a vanilla bean in a hot cream mixture then scrape out the seeds and pith, you will probably still have some flavor left in the pod, but it won't be strong.
Rinse and dry the bean pieces after using them. If there is only the pod left, or, if you've used the bean several times for flavoring beverages, let the pieces dry, and retire them to the sugar or coffee jar as they will exude a delicate flavor and fragrance for some time to come.
Beans that have been used once or twice can also be ground up and used to add additional flavor to ice creams, cookies and many other foods.
Don't throw out dry or withered beans. They will probably rehydrate in a warm liquid and will still contain flavor. I don't recommend attempting to cut open very dry beans until they are re-hydrated, as it's easy to have the knife slip. If you prefer, grind them in a coffee grinder and use them in a recipe that calls for ground beans.
Vanilla beans will keep indefinitely in a cool, dark place in an airtight container.
Don't refrigerate beans as this can cause them to harden and crystallize.
In the humid tropics where beans are grown, they are wrapped in oiled or waxed paper and stored in tin boxes.
All Natural
No Preservatives
No Additives
No Anti-Caking Agents
No Fillers
No M.S.G.
Hand Blended in Small Batches
Net Wt 3oz