Recopilación: Habas de vainilla

Whole vanilla beans give you something extract simply cannot: depth, complexity, and those beautiful black specks that tell everyone you used the real thing.

Vanilla beans contain over 300 aromatic compounds, while extract captures around 100. That's why pastry chefs reach for whole beans when making custards, ice cream, crème brûlée, or anything where vanilla is the star flavor. The difference is noticeable. Extract works fine when vanilla plays a supporting role in chocolate chip cookies or banana bread, but for dishes where vanilla should shine, beans are worth it.

There's also the visual component. Those tiny black specks throughout your ice cream or cheesecake tell people you took the extra step. You can't fake that with extract.

One bean equals roughly 2-3 teaspoons of extract, but you get more uses from it. After scraping out the seeds, the pod still holds flavor. Drop it into sugar to make vanilla sugar, steep it in milk or cream, or add it to your next batch of extract. Nothing goes to waste. DRUERA's Grade A beans are plump and moist with approximately 33% moisture content, which means they're easy to split open and loaded with those precious seeds.

This is where most people go wrong: never put vanilla beans in the refrigerator or freezer. It seems logical, but refrigeration dries them out and can actually promote a specific type of mold that grows only on vanilla beans. The temperature swings cause condensation, which is bad news.

Instead, store your beans in an airtight container in a cool, dark place at room temperature (between 60-77°F). A pantry or kitchen cupboard away from the stove works well. Wrap them in wax paper or keep them in the sealed packaging they arrived in until you're ready to use them. If you've opened the package, squeeze out as much air as possible before resealing.

Here's a tip most people miss: let your beans "breathe" every few weeks. Open the container briefly to release any moisture buildup, then reseal. This prevents mold while keeping them supple.

Properly stored Grade A vanilla beans can last 12-24 months, though for the best flavor, plan to use them within 6-8 months of purchase. If they do dry out over time, don't throw them away. Soak them in warm water, vodka, or rum for 15-30 minutes to rehydrate them, or use them to make homemade vanilla extract, which lasts indefinitely. DRUERA ships vanilla beans fresh from Sri Lanka, so you're starting with maximum freshness rather than beans that have already sat in a warehouse for months.

Sri Lanka produces vanilla that's genuinely unique, and it's still relatively rare in the market since the country only produces around 1.5 metric tons annually compared to Madagascar's massive output.

Sri Lankan vanilla comes from the Planifolia species (same as Madagascar Bourbon vanilla) but the growing conditions create a distinct flavor profile. The beans are cultivated in higher altitude regions like Kandy, often alongside tea plantations and rainforests. This terroir gives them a gentler, smoother flavor with rich chocolate and mocha notes, hints of dried fruit and dates, and subtle smokiness that sets them apart.

The vanillin content in Sri Lankan beans sits around 1.50%, which creates that characteristic sweetness without being overpowering. Bakers and chefs prize these beans for their versatility since they work beautifully in both delicate desserts where you want complexity without dominating other flavors, and in rich chocolate applications where those mocha undertones complement the cocoa.

Because vanilla is hand-pollinated and labor-intensive everywhere it grows, Sri Lankan farmers apply the same meticulous traditional curing methods used for generations. The beans are cured over months to develop their full flavor. DRUERA sources directly from Sri Lanka and ships Grade A beans (6-7 inches, approximately 33% moisture) shortly after harvest, ensuring you receive beans at peak quality rather than ones that have traveled through multiple distributors losing freshness along the way.