tag:blogger.com,1999:blog-187939946987190646.post810388086535607573..comments2007-07-02T16:33:12.282+02:00zlamushkahttp://www.blogger.com/profile/12359856305294505035noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-187939946987190646.post-40440196786604728802007-07-02T16:33:00.000+02:002007-07-02T16:33:00.000+02:002007-07-02T16:33:00.000+02:00Hi Tompa,<BR/><BR/>Thanks for the comment about vanilla storage. I know that airtight storage is necessary, otherwise the aroma will dissipate. When stored properly (temperature 10 - 15 degrees Celsius), they can hold for a year. But...I rarely use vanilla beans (they are hard to get here), so I had to do a bit of a research....And, I just read about a very interesting way of storing whole vanilla, which is ...to bury it in sugar. Easy as it is, use an air-tight jar that holds enough sugar to bury the beans so that no light can reach it. After couple of weeks, the sugar tastes of vanilla. Interesting, eh? Killing two birds with a single stone.... Oh, just thought about my next morning coffee sweetened with vanilla flavored brown sugar....zlamushkahttp://www.blogger.com/profile/12359856305294505035noreply@blogger.comtag:blogger.com,1999:blog-187939946987190646.post-39602746632223918762007-07-02T15:06:00.000+02:002007-07-02T15:06:00.000+02:002007-07-02T15:06:00.000+02:00It was very interesting to read how much spices differ in terms of 'keeping fresh'. I've got some vanilla pods from Tahiti and I thought they'd just go bad after six months or so but I've had them for over a year now, stored in bamboo packing, and they still pack a punch :o)Tompanoreply@blogger.com