The flavoring agent we know as vanilla comes from the dried fruit of a Mexican species of vanilla orchid. Also known as Flat-Leaved Vanilla and West Indian Vanilla, this climbing, vine-like plant naturally occurs in Central America and is commercially cultivated in Madagascar.
Dosage Instructions: Use a sanitized knife and split the beans lengthwise and then cut them into smaller pieces. This increases surface area and better extraction of the flavor. 2 beans is recommended for 5-6 gallons of your preferred beverage. Add at end of primary or beginning or secondary.