Our extracts are getting an upgrade! The labels look different, but the extracts are the same. Find them at a store near you coming this spring.
Our Madagascar Vanilla Bean Paste will take your desserts and baked goods to the next level. This vanilla bean paste helps you easily add both a rich vanilla flavor and a beautiful, gourmet appearance – thanks to the decadent flecks of vanilla bean seeds in our pure vanilla paste. To use as a vanilla bean or vanilla extract substitute, replace 1 tablespoon of extract or 1 vanilla bean with 1 tablespoon of Madagascar pure vanilla bean paste.
Flavor Profile
This pure vanilla bean paste from Madagascar is rich and creamy in taste, with tobacco or licorice-like flavors and notes. Pairs well with cardamom, cinnamon, and saffron.
How to Use
Use pure Madagascar vanilla bean paste as a substitute or replacement for vanilla extract or vanilla beans; 1T of vanilla paste:1T vanilla extract or 1T vanilla paste:1 vanilla bean. Add natural vanilla bean paste in your favorite desserts and baking recipes. Always shake well before use.
About This Blend
Madagascar Vanilla Bean Paste is a sweet substitute for vanilla extract and vanilla beans that adds gourmet appearance & taste to baking and desserts. Formulated to match Madagascar vanilla extract in flavor, strength, and usage. The paste holds hundreds of vanilla bean seeds in suspension. Always shake vanilla bean paste before use to ensure product consistency and even distribution of vanilla seeds.
More Information
Vanilla bean paste can be used as a replacement for both extract and vanilla beans. Use one tablespoon of paste to replace one tablespoon of single strength vanilla extract. One tablespoon of paste can also be used as a substitute for one vanilla bean, making it a great timesaver when doing lots of baking! This paste has the added benefit of a longer, more stable shelf life than vanilla beans.
Madagascar Vanilla Bean Paste Q&A
How to use vanilla bean paste?
Use vanilla bean paste the same way you would use vanilla extract or vanilla beans -- in your favorite baking and dessert recipes! If using vanilla bean paste in place of vanilla extract or vanilla beans, use a 1:1 ratio.
Are vanilla bean paste and vanilla extract the same?
Vanilla bean paste is not the same as vanilla extract, though it has been formulated to match the same strength of flavor and taste. Vanilla paste contains flecks of vanilla bean seeds, where as vanilla extract is pure liquid.
Is vanilla bean paste better than vanilla extract?
Vanilla bean paste is the same as vanilla extract in strength and flavor, but sometimes can make a dessert look better by giving it a gourmet appearance from the vanilla flecks from the paste.
Does vanilla bean paste need to be refrigerated after opening?
Vanilla bean paste does not need to be refrigerated after opening, but we would recommend shaking it very well prior to using it!
Dietary Information
Salt-Free
MSG-Free
Nut-Free
Dairy-Free
Gluten-Free
Onion-Free
Garlic-Free
Black Pepper-Free
Corn-Free
Capsicum-Free
Sesame-Free
Vegetarian
Vegan
Ingredients
Sugar, water, pure vanilla extract, post extraction vanilla beans, gum tragacanth, and 0.1% potassium sorbate (as preservative), caramel color.
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There are several steps to this recipe, but the final result is well worth the effort. It tastes just like you stirred up leftover pieces of pumpkin pie and stuck them in the freezer to enjoy later.
Chocolate chantilly cream is whipped cream sweetened with sugar, cocoa powder, and a bit of vanilla bean paste. This chantilly cream is airy, rich, and the perfect companion to any dessert.
Say hello to your new favorite autumn dessert. Don't skimp on the Crystallized Ginger sprinkled over top—it adds a pop of sweet citrus to balance earthy Ras el Hanout, creamy tang of Greek yogurt, and nutty sesame.
Welcome to caramel heaven. These soft, chewy caramels are irresistible with the perfect balance of smoke, sweet maple, and mineral black lava sea salt.
This recipe yields a silky-smooth, moist cake. The cake is not too sweet, which makes the vanilla frosting a perfect pairing. We highly recommend the optional addition of maple extract in the frosting and maple sugar for dusting the finished cake.
If you've ever been to Savory's warehouse for a meeting, you've likely had one of Mary's famous scones. In fact, employees wish for guests to visit so they can gobble up any leftover scones. Here, we used Mary's base scone recipe and took it in three different flavor directions. Make a batch of each and you'll have a variety of flavors to offer a house full of guests.
There are several steps to this recipe, but the final result is well worth the effort. It tastes just like you stirred up leftover pieces of pumpkin pie and stuck them in the freezer to enjoy later.
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extracts are getting an upgrade! The labels look different, but the extracts are the same. Find them at a store near you coming this spring.</p>
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