Bourbon Planifolia and Tahitian vanilla beans including vanilla extract, ground vanilla, vanilla cook book and saffron

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Bourbon (planifolia), Mexican and Tahitian Variety Vanilla Beans, Extracts,
Vanilla Paste, Organic Vanilla Sugar and Saffron
For consumer and industrial use. Culinary grade for the professional or home applications !

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Shipping schedule Monday - Friday orders received will be shipped the next day
Saturday & Sunday Shipped Monday

Shipping cost is exact per USPS Priority Mail by weight of package. Example if you order two or more items and the shipping cost shows $13.80 and the actual cost is $7.50 we refund the difference upon confirming your order.

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Our Bourbon and Tahitian Vanilla Beans Are Oily & Most and Full of Flavor and Seeds !
Imported by the container load saving you money at the highest quality !

New ! Certified Organic Vanilla Sugar !
			Been blending and using Vanilla Sugar in your coffee for a long time? It tastes great and can be used in baking and candy-making, and is particularly nice where the flavor of the vanilla bean should shine through, such as in ice-cream. Vanilla sugar is also the perfect sprinkle for coffee, hot chocolate and fresh fruit. The added sweetness of the vanilla often reduces the amount of sugar needed.
4 Ounces	8 Ounces	1 Pound
			4oz - $6.95 + shipping $4.60	8oz - $10.95 + shipping $4.60	1 Pound $17.95 + shipping $ 7.50

Shipping cost is exact per USPS Priority Mail by weight of package. Example if you order two or more items and the shipping cost shows $13.80 and the actual cost is $7.50 we refund the difference upon confirming your order.

Great for retail stores, restaurants, bakeries and FUND RAISERS ! and GIFTS

	Custom Vacuumed Sealed and labeled with your business information. 5 lines of black print on a white or yellow label. 3/4" x 2" Bags are USDA approved	30 Vacuum Sealed Packages with 5 Bourbon Vanilla Beans Including custom label $ 2.98 Each ( $89.40) plus shipping USPS Priority Mail $ 7.50 Cost per unit delivered $3.18 each... only .64 cents per vanilla bean !
		If you would like a quote for a special order pack Please click here to send an e-mail Tell us your requirements as to the number of beans per bag and label information and your location to ship You may have one bean to a pound of beans !
5 Vacuum Sealed Bourbon Organic Bourbon Vanilla Beans (Tahitian beans may be substituted)
			You will be returned here after placing your order then Click here to e-mail us your instructions as to the label content. Thank You !

Customers who have made previous purchases please click here to receive your 10% discount for your prior purchase (voucher discount)

What are these for? Great for making your own extract, use in crafts such as making candles, put a couple in a jar of sugar for vanilla flavored sugar, candles, soap, .... you can probably think of other ideas !   They are "irregular" not split or perhaps better stated "not uniform" and length will vary from 4 to 5 inches. They are not discolored or malformed and have they same great flavor and aroma of the "quality" vanilla beans and satisfactory for baking. There are approximately 200 to 250 beans per pound.
We are offering these for ONLY $ 29.00 for one pound. On an average that's about .13 cents per bean ! ..............or   1/2 pound for $ 18.00 plus $ 4.60 USPS shipping.

How long can these beans last since there are so many?

All you need to do it place them in an air tight container maybe wrapped in wax paper and store them in a cool place. That's it and they will last for 12 months or longer. Do not vacuum seal as the moisture content of the beans after a long period of time may cause mold. Do not freeze or refrigerate !
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1/2 LB Bourbon Grade B	$18.00 + 4.60 Shipping	With Discount only $16.20+shipping
1 LB Bourbon Grade B	$29.00 + 4.60 Shipping	With Discount only $26.10+shipping
2 LBS Bourbon Grade B	$49.00 + 4.60 Shipping	With Discount only $44.10 $22.05 LB
3 LBS Bourbon Grade B	$69.00 FREE SHIPPING	With Discount only $62.10 $20.70LB
4 LBS Bourbon Grade B	$85.00 FREE SHIPPING	With Discount only $76.50 $19.12LB
5 LBS Bourbon Grade B	$95.00 FREE SHIPPING	With Discount only $85.50 $19.00LB
Larger quantities available please inquire admin@comorosvanillabeans.com

Items noted FREE SHIPPING are sent USPS PRIORITY MAIL not First Class You save up to $7.50

May SPECIAL 10% Discount off all orders ( applied in shopping cart )
Should you have any questions please go to our contact page and submit your comments/questions from there.
Customers who have made previous purchases please click here to receive your 10% discount for your prior purchase voucher discount

EXTRA LONG BOURBON Vanilla Beans !!! average 7 inches long ! While supplies last !

1/4 LB	Bourbon (planifolia) Vanilla Beans 7 inches only $19.80 with discount !	$ 22.00 + 4.60 shipping
1/2 LB	Bourbon (planifolia) Vanilla Beans 7 inches only $31.50 with discount !	$ 35.00 + 4.60 shipping
1 LB	Bourbon (planifolia) Vanilla Beans 7 inches only $53.10 with discount !	$ 59.00 FREE SHIPPING
1/4 pound = 20-25 beans 1/2 pound = 40-50 beans 1 pound = 90-110 beans approximately
Limited Quantities Available
Larger orders? Please check our BULK PAGE

What a WONDERFUL transaction! NONE Better! Beans are thin and powerful good. A+

NEW !	Pure Vanilla Soap and Coconut Oil. No Fat Used Vegetable Oils Only 3.5oz (100g)	2 Bars For Only $ 7.00 + $4.60 Shipping OR Shipping FREE With Additional Purchase! We will refund shipping with additional purchase upon receipt of order

SPECIAL Vanilla Bean Ice Cream !
No, you have to make the ice cream ! With our Bourbon vanilla beans ! Recipes below

Special Offer .. Add 2 ounces of our Comoros Pure Vanilla Extract ! *

12 Bourbon Vanilla Beans
about 6" - 7" Long and one
2oz Bottle of Extract

Only 15.00 plus 4.60 shipping !!!

*Processed from our Organically Grown Vanilla Beans ! Water - 35% alcohol - Sugar

The first authoritative book on vanilla in over a decade The Vanilla Chef is the ideal book for everyone who loves vanilla. The Vanilla Chef offers an abundance of tips and suggestions for choosing and using vanilla beans and extracts in everything from daily fare to sumptuous celebrations.
ONLY $ 11.95 plus $ 4.60 Shipping

More than 130 recipes entice readers with delicious and unique ways to incorporate vanilla in traditional favorites as well as specialties not normally associated with vanilla's sweet flavor and fragrance. Whether your preference is to sip a Vanilla Mojito, feast on Salmon in a Rum Curry Vanilla Sauce, spice up a barbeque with Vanilla Honey Chipotle Salsa or satisfy your sweet tooth with delicate homemade marshmallows, it's all here to enjoy.

Table of Contents
Introduction 1 The Legend of Vanilla 3 A Brief History of Vanilla 5
Everything About Vanilla Fast Facts 8
Frequently Asked Questions 10
All About Vanilla Extracts and Flavors 13
How to Use and Choose Vanilla Beans 18
A Word About Mexican and Caribbean Vanilla Extracts 20
Vanilla Magic 21
Recipes
Introduction to Recipes 24
Make Your Own Vanilla Extract 26
Sugar 27
Oils, Vinegars, Honey and Syrups 28
Beverages
Cordials, Liqueurs and Alcoholic Beverages 31
Non-Alcoholic Beverages 43
Entreés 60
Side Dishes Soups 82
Salads 90 Fruits 94
Vegetables 100 Grains 105 Breads 109
Desserts
Ice Creams, Custards and Creams 127
Cakes and Pies 143
Cookies 161
Specialties
Dressings, Marinades and Mustards 168
Sweet or Savory Sauces and Spreads 174
Dessert Specialties 179

About The Vanilla.COMpany 187
Acknowledgements 188
Testimonials 189

Vanilla Extract Idea

Split five vanilla beans lengthwise down the center to expose the seeds, keeping the ends of the beans intact. Place beans in a pint of high-quality vodka, rum or brandy. Store in a cool, dark place such as a cupboard or closet for at least four weeks. Shake the bottle several times a week.

To use, either remove four of the beans for another purpose (you can add them with a fresh bean to make more extract, or you can use them for cooking), or let all the beans remain in the bottle, and periodically, add more alcohol to keep the bottle replenished. Eventually the beans will lose their strength but they should contain flavor for many months.

Vanilla Bean Ice Cream Recipes

2 vanilla beans
3 cups heavy cream
1 cup whole milk
1 1/2 cups sugar
3 large eggs

With a knife halve vanilla beans lengthwise. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.
In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until the custard thickly coats the back of a spoon, or until a thermometer registers 170 degrees F. (Do not let boil.) Pour custard through a sieve into a clean bowl. Place the bowl in a large bowl of ice water and let the custard chill, stirring occasionally.
Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

Variation 1: To make chocolate ice cream, put 1/2 pound of finely chopped bittersweet chocolate in a large bowl, and pour the hot thickened custard over the top. Let sit for 1 minute, and stir until smooth. Chill and freeze as above.

Variation 2: To make strawberry ice cream, hull and slice 1 pound (1 1/4 pints) fresh strawberries, puree in a food processor. Transfer the puree to a bowl, stir in 1/2 cup sugar and 1 tablespoon lemon juice, and chill. Add the puree to the chilled custard and freeze as above.

Martha Stewart Vanilla Ice Cream Makes 1 1/2 quarts

2 vanilla beans 2 cups milk 6 large egg yolks 3/4 cup plus 2 tablespoons sugar

2 cups very cold heavy cream 1 teaspoon pure vanilla extract

1. Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds.

2. Place vanilla-bean scrapings and pods in a medium saucepan with milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.

3. Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, whisk together in a medium bowl.

4. Return milk to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.

5. Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.

6. Fill a large bowl with ice and water. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight.

7. Pour custard into an ice-cream maker, following the manufacturer’s instructions. Churn until the ice cream is just set, but not hard.

8. Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week.

Vanilla Bean Ice Cream

2 cups milk
1 vanilla bean or
2 tsp vanilla extract
2/3 cup sugar
6 egg yolks
3/4 cup creme fraiche or sour cream

Have ready 1 large bowl filled with ice, and a smaller clean bowl. In a medium saucepan, bring the milk to a boil with the vanilla bean or extract. Remove from the heat, cover, and let infuse for 15 minutes. In a mixing bowl, whisk the sugar into the yolks. Continue to whisk until the yolks lighten in color and form a ribbon. Bring the milk mixture back to a boil and gradually pour through a strainer into the yolks, stirring with a spatula. Discard the vanilla bean.

Pour the mixture into a clean saucepan and cook over low heat, continuing to stir. Scrape the sides and bottom of the pan, and continue cooking until the custard thickens and reaches 185 on a candy thermometer, and coats the back of a spoon, about 5 to 10 minutes. Do not let the mixture boil. Immediately remove the pan from heat, strain mixture into the clean bowl and set over the bowl of ice. Stir in the sour cream or Creme Fraiche and let chill thoroughly in the refrigerator. Place into an ice cream machine and freeze according to the manufacturer's directions. Serve with
warm apple spice cake and caramel sauce. Makes about 1 quart.

4 cups half-and-half
1 cup granulated sugar
1/2 vanilla bean, split in half and scraped
6 egg yolks

In a saucepan, over medium heat, combine the half-and-half, sugar, and vanilla bean with pulp. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Process the mixture according the ice cream machines instructions.

Vanilla Bean Ice Cream Base

10 cups heavy cream
5 cups whole milk
Pinch salt
3 cups sugar
3 vanilla beans
24 large egg yolks

To make the vanilla ice cream: Combine the cream, milk, salt, and 2 cups of the sugar in a large pot. Split the vanilla beans down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pods for added flavor. Place the cream mixture over medium heat, and bring up to a simmer; stirring with a wooden spoon to dissolve the sugar. Ideally, the temperature should reach 175 degrees F (just below scalding) for a smooth-textured ice cream; this should take about 15 minutes. Shut off the heat, cover the pot, and allow the cream mixture to steep for 15 minutes to further infuse the vanilla flavor.

In the meantime, combine the egg yolks in a large mixing bowl and blend them lightly with a wire whisk. Gradually add the remaining 1 cup of sugar and continue to whisk until the sugar is completely dissolved and the eggs are thick and pale yellow; about 6 minutes.

Using a large ladle or measuring cup, temper the eggs by gradually whisking in about 4 cups of the hot cream mixture. Return this back to the rest of the cream in the saucepan and turn the heat to medium-low. Stir constantly until the custard thickens and leaves a path on the back of a spoon when you run your finger across it, about 10 to 12 minutes (do not let boil.)

Pour the vanilla custard through a fine strainer into another pot* and chill completely in a sink full of ice, stirring here and there; this should take about 1 hour. Ideally, let the ice cream base "age" overnight in the refrigerator before churning in an ice cream maker to improve the flavor and texture of the final product – but it is still good if you decide to process it right away. Divide the ice cream into quarts** and churn each in an ice cream maker according to manufacturer's directions. When done, the ice cream will be the consistency of "soft serve."

To harden the ice cream fully, freeze in plastic covered containers.

Flavor Variations:

Chocolate-Chocolate Chunk Ice Cream: Heat 3/4 up of milk in a pot over medium-low heat. Add 12 ounces of the chopped chocolate and stir until completely melted. Pour 1 quart of the strained hot vanilla ice cream base into the melted chocolate and stir until very well incorporated. Chill and process as directed in the master recipe. Fold in the remaining 4 ounces of chopped chocolate after churning while the ice cream is in the "soft-serve" stage. Churn another 1 to 2 minutes just until combined.

Strawberry Cheesecake Ice Cream: Mix the strawberry preserves into the vanilla custard just before you start churning in the ice cream maker. Add the pieces of strawberry cheesecake and fresh strawberries after churning while the ice cream is in the "soft-serve" stage. Continue to churn for an additional 5 minutes or until combined but still chunky.

Peanut Butter Cookie Dough Ice Cream: Add the pieces of cookie dough after churning while the ice cream is in the "soft-serve" stage. Continue to churn for an additional 1 to 2 minutes until combined but still chunky.

Making ice cream by hand

It really is worth making ice cream, as it's far superior to anything you can buy. And the good news is that, even without an ice-cream maker, it is simplicity itself.

If you don't have an ice-cream maker, you can still make ice-cream. After you have made up your mixture, transfer it to a lidded plastic box (a shallow one enables the freezing to happen more quickly and also makes whisking easier as the beater can go down straight into the box) and put it in the coldest part of the freezer for two hours, or until the contents become firm at the edges. At this stage, empty out the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return the box to the freezer and freeze for another two hours, then repeat the whisking process. Refreeze the ice-cream ( if making a sorbet that contains a generous quantity of alcohol, freeze overnight ) until 30-45 minutes before you want to serve it, at which time you should transfer it into the fridge to soften. Incidentally, it's a good idea to arm yourself with a digital kitchen timer to remind you to remove the ice cream and whip it at various stages.

Tips for success: HINT
Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open.