Herb & Spice Companion

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HERB & SPICE COMPANION

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To open the bean and remove the

tiny seeds, first chop off the ends then

carefully slice down the length of the

bean using a sharp knife. Only slice

through the top layer—not all the way

through—to reveal the inner seeds.

Scrape out the sticky seeds using a

spoon or the dull side of the knife.

For vanilla extract, infuse 5 whole

beans in 8 ounces of vodka for up to

2 months. Slice open the beans before

adding to the alcohol, and use more

or fewer according to your taste. Try

another type of alcohol for slightly dif-

ferent flavor—rum, bourbon, or brandy

will do. Shake the mixture occasionally

while infusing.

Serve: Vanilla flavor complements virtu-

ally any sweet dish, whether it contains

fruit, chocolate, caramel, creamy pud-

ding, or nuts. Add to coffee, tea, cocoa,

and even sodas for fresh vanilla-tinged

beverages. Place the whole beans in a

container of sugar to make a delicious

vanilla sugar, which can be used in any

sweet treat. Or infuse into boiling milk

to make milk-based dishes. Use vanilla

extract sparingly (1 teaspoon, max), as

it’s very potent.

PAIRINGS

Fruits and Vegetables:

apples, berries, bananas, cherries,

lemon, melon, oranges, peaches,

pears, pineapples, plums,

raspberries, rhubarb

Proteins: almonds, hazelnuts,

pecans, walnuts

Seasonings: allspice, anise,

cardamom, cinnamon, cloves,

elderberries, ginger, honey,

lavender, lemon balm, lemon

verbena, licorice, marigold, mint,

nutmeg, pandan leaf, poppy

seeds, rose, sesame seeds, sweet

cicely, woodruff

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