Capsaicin Free Vanilla Sugar
Warm, floral, and deeply aromatic, this infused sugar transforms an everyday pantry staple into something genuinely special. Two ingredients are all it takes — granulated sugar and a single vanilla bean — and the slow infusion process does all the heavy lifting while you go about your week. Avoiding capsaicin is usually straightforward in sweet recipes, but spiced sugars and flavored blends at the store can sometimes sneak in unexpected heat from chili-infused or "exotic" varieties. Making your own means you know exactly what's in the jar. After about seven days of daily shaking, the sugar turns fragrant and beautifully perfumed, ready to stir into coffee, dust over baked goods, or sweeten whipped cream. The scraped pod stays right in the jar the whole time, continuing to deepen the flavor the longer it sits. It's a small-effort, high-reward kitchen project that pays dividends for weeks.
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Learn more →Ingredients
16 servings
- 1 cup granulated sugar
- 1 vanilla bean
Instructions
- 1
Split the vanilla bean lengthwise with a sharp knife and use the back of the blade to scrape out the seeds.
- 2
Add the sugar to an airtight jar. Nestle both the scraped pod and the seeds into the sugar, then stir or shake briefly to distribute the seeds throughout.
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