Pure vanilla is the fruit of an edible orchid, which opens once a year for a few hours in order to be pollinated.

The long, thin vanilla bean is harvested while green, cured and dried in the sun for several months until it becomes dark brown and sprouts edible vanillin crystals. Vanilla beans are primarily harvested in Madagascar, Mexico and Tahiti.

The vanilla bean is used to make vanilla extract, vanilla powder from the dried pod and vanilla sugar. Beware of imitation vanilla flavoring.

When cooking with vanilla beans, split the bean lengthwise using a sharp knife and scrape the pod to extract the seeds. If you are using the vanilla bean to flavor milk or cream for a pudding or sauce made on the stovetop, you can also add the split bean to the mixture; the seeds will be released as the mixture heats (remove the bean before serving).

Otherwise, add your dry, de-seeded vanilla beans to a jar of sugar -- they will perfume it with a subtle vanilla essence.