Can’t decide which one to get? No worries – Just get them both and SAVE!
Vanilla Extract: We offer this renowned treasure from the Bourbon region of Madagascar to you in our premium vanilla extract. Experience the creamy sweet notes and velvety after-tones from the hand selected beans that has made the Bourbon Island of Madagascar famous! Our extract is perfect for cooking and baking in both sweet and savory dishes.
The beans used are known as “splits”, which means the beans are intentionally left on the vine longer than traditional harvest times would dictate. The beans become thick with seeds and moisture and often split open. The flavor of these splits becomes intensely concentrated making them perfect for extract.
Perfect for all of your baking needs.
Vanilla Paste: Why not try something unique? We now offer a full-bodied vanilla flavor in a concentrated culinary paste. Our Madagascar Vanilla Bean Paste is accentuated with the enticing visual flair of pure vanilla bean seeds. This 3 fold paste explodes with a full, rich, intense shot of vanilla flavor which packs an awesome flavor punch!
Pastes are used when you need a more pronounced vanilla flavor and a distinguished appearance of vanilla bean seeds. Using vanilla bean paste also saves the effort of scraping the seeds from the whole vanilla bean – A great time-saver in the kitchen.
Ideal for sweet applications where natural vanilla bean flavoring and visual appeal is the goal.
- Extract Imparts a smooth, rich vanilla flavor to cakes, cookies, custards, ice creams, and other sweet applications
- Paste is great for providing intense vanilla flavor without thinning out batter or sauces and is perfect for vanilla ice cream, crème brûlée, white cakes and frostings and homemade marshmallows
- To replace vanilla extract in a recipe, simply measure 1/3 of the amount of vanilla bean paste, or use 1/3 tablespoon of paste for every whole vanilla bean called for.