Vanilla Bean Paste is the best of both worlds

Want to include both the flavor of Tahitian vanilla extract and the beauty of thousands of tiny vanilla bean seeds in your recipe? Here is a tip from professional pastry chefs and cooks. Use Tahitian vanilla bean paste and get the best of both worlds.

What is vanilla bean paste? Essentially, vanilla bean paste is made from vanilla extract, vanilla bean seeds scraped from the bean, and a binder. It has a thick viscosity more akin to a syrup than a paste, actually. Some producers include sugar in some shape or form, so watch out for that if you don’t want additional sugar in your recipe. Our Tahitian Vanilla Bean Paste is made with gluten-free, grain-free alcohol and is triple strength, with no sugar or sweeteners added. It is non-GMO, kosher, and made in the USA, to boot.

Why use vanilla bean paste? It saves time. You don’t have to know how to split and scrape a vanilla bean to get to all those beautiful seeds (also known as caviar) and then worry about what to do with your used vanilla bean pod. Our triple strength paste has a rich, concentrated flavor, and when a little goes a long way it means you can conserve this precious ingredient. The best reason to use paste is for the visual effect of the seeds.

How to use vanilla bean paste. Normally, one would substitute paste for extract 1:1, but because ours is triple strength, substitute one third the amount of paste for extract. For example, one third tablespoon of paste = one tablespoon of extract.

When not to use vanilla bean paste. When your recipe calls for dry ingredients, use ground vanilla bean powder instead of extract or paste. Learn more about how and when to use Tahitian Ground Vanilla Powder.

So there you have it. Get the beauty of real Tahitian vanilla bean seeds and full flavor of vanilla extract in the convenient form of vanilla bean paste. It’s the best of both worlds.

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