The vanilla beans of commerce are the cured unripe fruit of Mexican or Bourbon vanilla (Vanilla planifolia), Tahiti vanilla (V. tahitensis), and occasionally West Indian vanilla (V. pompona); all three species are thought to be derived from a single species native to Mexico, Central America, and northern South America.
The vanilla bean has many uses, but the most common is in baking. Not only do the beans add tremendous flavor to baked goods, but they can also be used in savory dishes. You can infuse the flavor of vanilla into milk, cream, and sugar with the outer pod.
Most often, vanilla beans are processed into vanilla extract, a common ingredient in baked goods and other food recipes. Pure vanilla extract is made from real vanilla beans and imitation vanilla extract uses artificial vanillin flavoring.Whole vanilla beans or their seeds are used in recipes, just not as frequently because of the higher cost.
