Vanilla Bean Infused Oil

O my god, I just received the 1/2 pound of vanilla beans I ordered from Amadeus Trading Company. They carry the world's finest vanilla beans. It was so hard to choose! I finally went with the Grade 1 Organic Bourbon Vanilla Beans from Uganda, extraction grade. Extraction grade means they're less pretty and they're a little dryer. The lower moisture content is good for extraction and infusion. 



I've been using vanilla CO2-extracted essential oil for my blends, and I was looking for a less expensive option. That stuff is WICKED EXPENSIVE! I'm talking about hundreds of dollars per ounce here, people. It's like you've died and gone to heaven, but who can afford that?

So here is my first attempt at creating vanilla-infused sweet almond oil:

Ingredients

• 20 or so vanilla beans
• Sweet almond oil (or another carrier oil with no fragrance)
• A big glass jar with a lid
• A sunny window

You can use more or fewer vanilla beans according to how intense you want your final product to be. Please be aware that if you use too many beans, the smell becomes very concentrated and may be bitter or vegetal smelling. Also, be careful not to leave the beans in too long. I find that a month is best. Any longer and you may end up with rancid oil or decomposing beans. Not pleasant!

Store your final infused oil in the fridge or another cool, dark place.

Cut your vanilla beans into two or more pieces.

Slice the pieces lengthwise to expose the seeds.

 

Look at those seeds!

Put cut-up beans into your jar and cover with oil. I used sweet almond oil.

Cover and set in a sunny window for several weeks.

Shake a few times a day and watch those little magical seads float around.

MIRI