Infusion advice:

Split the vanilla bean lengthwise, scrape out the seeds with a knife, and place both seeds and pod into your liquid preparation (recommended dosage: 1 bean per liter).

Heat to 70 °C for 20 minutes, then allow to cool. If possible, let infuse for 24 hours in the refrigerator.

Storage advice:
Store the beans in a tin box or a glass jar, away from light and at room temperature (do not refrigerate or freeze).