Vanilla beans are the fruit of the vanilla orchid plant, specifically from species within the Vanilla genus, such as Vanilla planifolia. These beans are the primary source of natural vanilla flavoring used in cooking, baking, and perfumery.

Each vanilla bean is a long, slender pod filled with tiny seeds. The beans are typically harvested while still green and immature, then undergo a curing process to develop their characteristic flavor and aroma. This curing process involves blanching, sweating, drying, and conditioning the beans over several months, during which time they develop their familiar dark brown color and rich vanilla scent.

Vanilla beans are prized for their complex flavor profile, which includes sweet, floral, and slightly woody notes. They are commonly used to infuse flavor into various culinary creations, including desserts, beverages, sauces, and confections. Splitting the bean and scraping out the seeds (also known as the "vanilla caviar") is a common method of extracting the flavorful essence for use in recipes.