A good vanilla pod takes only a few simple steps, but they matter. Here are the basics to enjoy it to the full.

Storing it

Keep your pods in an airtight container, away from light and heat, at room temperature. Once the pack is open, close it carefully or move the pods to a glass tube or jar.

Scraping it

Lay the pod on a board, split it lengthwise with the tip of a small knife, then run the blade along the inside to collect the seeds. They are what give creams and desserts their characteristic little black specks.

Infusing it

Don't throw away the scraped pod: drop it into hot milk, cream or syrup so it releases the rest of its fragrance. Leave to infuse off the heat for about ten minutes, covered, before continuing the recipe.

Giving it a second life

After use, rinse the pod, let it dry completely, then bury it in a jar of sugar to flavour it (see our homemade vanilla sugar recipe).