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A cost-effective alternative for making vanilla extract, paste and powder—introducing vanilla bean splits! These beans won't win any beauty pageants. They are dried, brittle and shrunken— but that's what makes them exceptional at making extract. One customer described them as "little twigs" and that's pretty accurate! Because these beans look inferior, it's believed home consumers won't want them, and the splits usually go straight to industry buyers. But here's three reasons why you should consider them:
Exceptional Value: Vanilla bean splits cost half as much as whole beans, making gourmet quality accessible to everyone.
Rich Flavor: These beans are very dry, but that's what makes them exceptional for extract. Because they have a higher vanillin content, they infuse faster and with a more intense flavor.
Eco-Friendly: By choosing vanilla bean splits, you're reducing food waste and supporting responsible sourcing. Splits are packaged in compostable, plant-based packaging.
Note: Due to their lack of moisture, vanilla splits to not have a strong smell.
Details:
Vanilla splits are sold in 47 gram (1.7 oz) packs to make one pint of single-fold vanilla extract or paste. To make double-fold vanilla, use 8 oz of alcohol per pack of beans. (Or buy two packs of beans)
Plant-based, compostable refill packaging.
Ethically harvested in Madagascar.
Recipe sheet included.
Note: Vanilla bean splits are curlier and not a good fit for narrow mouth bottles.  We recommend using a mason jar.
Packaging is not meant for long-term storage! Transfer to airtight container if you do not use immediately. 
FAQ: How many vanilla pods are in a pack of splits? The splits are not whole pods, though some whole pods may be included. Many of the beans are broken or already "split" in half. The cover photo of the hand holding the pods and the photo of the loose pods show the correct 47 gram amount. We estimate it's about 25-40 small beans per pack. 
Making vanilla products? Shop supplies here.
Click here for directions on making homemade vanilla products.
 
Vanilla FAQs:
Why not grade A beans? Grade A beans, with their plump and shiny appearance have a higher moisture content. Chefs love them for cooking, as their flavor is more easily absorbed into a dish. However, due to the higher moisture content, they have less vanilla flavor per ounce. When making extract, we want the uglier and drier, yet more flavorful beans.
How do I make extract? It's easy! Remove beans from package, slice in half the long way, to expose the vanilla seeds. Place in airtight quart jar and fill jar with alcohol, making sure to completely cover beans. Shake + wait! 
What is double-fold vanilla? It is a more intense vanilla extract made by using double the ratio of vanilla beans. For vanilla splits, you will use one package of splits (1.7 oz) with 8 oz of alcohol for double-fold extract. We do not recommend making extract in quantities smaller than 1 cup.
What else do I need?
Vodka, rum or bourbon! If you're looking for a non-alcoholic option, you can use 3 parts food-grade glycerin mixed with 1 part distilled water.
Time! Bottle should sit at least 8 weeks; 6 months is better. It will continue to deepen in flavor for up to a year.
If gifting, you can decant into smaller bottles. 
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