In April, my boyfriend and I cruised through the islands of Tahiti Nui, Raiatea, Bora Bora, Moorea, Huahine and Tahaa. On Tahaa, I visited a vanilla farm where 80 percent of the vanilla in Tahiti is grown. I learned some interesting facts that made me appreciate why good-quality vanilla costs as much as it does. The tour guide told us the story how vanilla was born:

Of the orchids — the largest family of flowering plants in the world — vanilla is the only one that produces edible fruit. It is the most labor-intensive agricultural crop. Three years after the plants are planted, the flowers bloom. The only way in which they can be pollinated is by hand. "It takes a village" to accomplish this, the guide said.

Eight to nine months after pollination, big green bean pods appear. Just as with a human infant, the beans must remain on the vine for nine months, maturing and intensifying in flavor. After the beans are harvested, they are placed in the sun every day for weeks until they shrink to 20 percent of the original size, with the flavor intensifying as the moisture evaporates. To develop their full fragrance and flavor, they are allowed to rest for one to two months after drying. Finally, they are sorted, packed and shipped.

After hearing this story and smelling the fragrance of these beans, I was compelled to buy several bundles. But you don't have to go all the way to French Polynesia to get vanilla beans. You can find them at some food specially shops and health-food stores; vanilla beans are grown on the Big Island, as well as in the South Pacific.

Why not make some for Christmas or other special occasions? Mom used to say "The best presents are made from the heart."

HOMEMADE VANILLA EXTRACT