I've long been a fan of Nielsen-Massey's vanilla and other extracts, and one of my favorite weapons in my baking arsenal is their Madagascar Bourbon Vanilla Bean Paste. It's a combination of thickened vanilla extract flecked with vanilla seeds and can be used in the same proportions as vanilla extract in your recipes. It really packs a visual punch in custards, cheesecakes, flans and lighter batters as the flecks of vanilla seeds stand out in stark contrast.
It has a clean, strong vanilla taste without any of the bitterness of alcohol-based extracts. Although I haven't tried it in any uncooked items, it would probably make a fantastic addition to whipped cream, frosting or icing. I've also read of people adding a drop to coffee.
Because of its viscous nature, I tend to use a touch of nonstick cooking spray on my measuring spoon first. I would probably avoid using this in darker batters like chocolate, since it won't have as much of a visual impact in your final baked goods (but if it's all you have on hand, by all means, use it).
I have taken to using vanilla bean paste in place of vanilla extract and now buy it in the 32-oz bottles; it's much cheaper if you tend on using it frequently.
I am in love with this product. The flavour with this as opposed to pure liquid vanilla is a huge improvement. Great value also. No worry about yuck alcohol fumes and it doesn't disappear after baking. Love how pretty it looks in things that are light in color. It gives that vanilla bean speckle. Besides the usual baking my family loves a tsp of this in a citrus salad and we enjoy it in coffee also. Never discontinue this!
GREAT product!!! Awesome for adding little fancy 'vanilla bena flecks' to your whipped cream or ice cream. Can be used 1:1 as a substitute for vanilla extract, and a great price considering vanilla beans cost $8+ a piece
We made Cream Brulee in a Sur La Table cooking class using this vanilla paste. I was so impressed with the taste of this vanilla and like that it much easier to use than the whole bean. Almost everyone bought one after the class. I have used it several times now and tossed out all my other vanilla as there is no comparison.
This is worth at least a try. Compare it to your liquid extract. This smells delicious, the liquid like alcohol. Taste them both. This is yummy, the liquid...nasty! Try making two batches of vanilla ice cream, you'll be hooked. I truly could never go back to the liquid. The price seems high, but the bottle has a lot in it, and the flavor is so worth the price
First heard about this paste in a Sur la Table cooking class. It's super easy to use (same quantities as the extract), made by a great company, and is extraordinarily rich, complex, and flavorful. For you ""eat with your eyes"" fans, this gives you visible flecks of vanilla whether in ice cream or an apple galette. Will never buy plain extract again.
Also makes a great stocking stuffer or hostess gift for your baking buddies
I bought this on a whim a few months ago and have since used it several times..........I'm addicted! I used it to make arborio rice pudding, mixed it into plain unsweetened Greek yogurt with some fresh, raw and unfiltered honey, have added it to homemade dark chocolate fondues (having steeped this in the heavy cream), and am going to be making creme brulees with it as well as fresh vanilla bean whipped cream and vanilla bean ice creams! I'm addicted, please always keep this product! It is beautiful, delicious and has sooo many applications more amazing than that of regular pure vanilla extract! XOXOX
This is the best product for anyone who loves to bake. It has an excellent flavor and is so much cheaper and easier to use than vanilla beans, and it keeps for a longer time too. We love it for making vanilla ice cream, custards, scones with vanilla glaze, cookies and everything! Try it and you will not be disappointed
I love baking with vanilla bean, however, it is oh so tedious to open and scrape the pods. I found this online and had to give a go. I used it in my White Chocolate Vanilla Bean Swiss Meringue Butter-cream frosting (paired with a Martha Stewart recipe for Red Velvet Cupcakes) and my in Hazelnut Frangelico cupcakes. Both turned out amazing and my prep time cut by 20 mins. My 10 year old nephew critique of the Swiss Meringue ""It taste just like ice cream!"". Great buy!!
I never use vanilla extract anymore. What a wonderful product! No more fighting those little vanilla beans to get every little bean out and no more beans drying out on you when you don't use them for a while. This is the smartest invention ever and not a bad price either. It lasts me a really long time! I would recommend to anyone!
Nielsen-Massey Pure Madagascar Vanilla Powder, 2½ oz.
Best Answer:I was introduced to this vanilla bean paste at a cooking class and have been using it ever since in place of regular vanilla extract. It's a straight swap measurement-wise. I like the consistency, the ease of use, and the great flavorful results! It's like I've put actual vanilla bean in the recipe but with no fuss. Love this product!
Am wondering why there is added sugar in the vanilla extract and paste?? The one I usually use only contains pure vanilla ( and the alcohol). I wanted to try this brand.. but hesitated - because I dont see the need for the sugar - just want pure vanilla.Thank
A shopper on Oct 18, 2013
Best Answer:What a great question! I went back and checked the labels for this and some older bottles of vanilla extract, and you're exactly right that the paste does contain sugar. That said, I've used the paste many times, and never had an overly-sweet result, nor does the bottle call for you to adjust the sugar quantities in your recipes. So good eye on your part, but doesn't seem to be an issue in practice.For the purest vanilla, you can't beat using the beans themselves, and scraping out the seeds will give you a similar visual effect as this paste
I think the sugar is used to keep the beans suspended. It's very minimal and didn't make a difference when I used it in my baking. If it really concerns you, you could always decrease your recipe by the amount of paste. Ie. if you use 1 teaspoon paste decrease your recipe by 1 teaspoon sugar
Best Answer:I wasnt aware of an expiration. The use goes very fast because of the syrup texture . I use the 4 oz in a month or sooner. Ive switched to the extract. last 3 times as long. The paste sure taste good though. I would say crystalization might happen after 6 or more montths. But like I said... I go through it fast.
The one I just purchased (11/14) was dated "Best by June 2017." I've had this product in the past...make sure to seal well after use- the bottle mouth may get crystalized/sugary around the edges. If it sits on your shelf for a really long time, it may thicken a bit, but use it anyways!
I am not Jewish and don't know what it takes to be kosher certified, but the vanilla paste is perfect! The vanilla flavor is the real thing and the little vanilla seeds add interest. The bottle lists the ingredients as: "sugar, water, vanilla extract, vanilla beans, gum tragacanth (a natural thickener)." "Product of USA." I'm Mormon and it works for me. I use vanilla paste for everything that calls for vanilla extract. Hope this product will work for you. Enjoy!
I need to make a lot of vanilla sugar for cookies. I know how to make it with the vanilla beans but how would using the paste differ? Would I still get the same rich flavor? Is there an equivalence table on the container?
Best Answer:Since this is a paste, I don't think you could use it to make vanilla sugar but it can be used in place of liquid vanilla in your recipes. I use the same quantity of the paste as the liquid.
Using this vanilla bean paste is the best of both worlds. It is easier in that you don't have to split open the beans and scrape out the seeds. And it has the same rich vanilla flavor. The paste, more like a really thick liquid, has a less bitter taste than the extract. I will never use extract again. 1 Tbs paste=1 vanilla bean= 1 Tbs vanilla extract.
I love everything about it. It is stronger than vanilla extract but much easier and less expensive than beans. I have used it in cookies (macaron, sugar and chocolate chip) whipped cream, pies, you name it. I've been very happy with it. and yes, there is a conversion chart on the bottle.
What does the Bourbon in Madagascar Bourban vanilla refer to? is bourbon part of the processing?
A shopper on Dec 6, 2012
Best Answer:The vanilla paste is made using the madagascar bourban pure vanilla extract and the extract does contain 35% alcohol.Taking premium, hand-selected beans cultivated on the Bourbon Island of Madagascar, we use our proprietary cold extraction process to gently draw out and preserve the vanilla's over 300 flavor compounds. The result is a sweet, creamy, mellow flavor with velvety after-tones, perfect for cooking and baking both sweet and savory dishes. An exceptional ""all-purpose"" vanilla.Available in 2-, 4- , 8- and 32-ounce bottles. This product is Kosher and Gluten-Free Certified as well as All-Natural and Allergen-Free.Ingredients: Water, Alcohol (35%), Sugar, Vanilla Bean Extractives.One tablespoon of vanilla extract is equivalent to one vanilla bean
You're absolutely right that you could use a bean, both for flavor and for the nice flecks of vanilla. But, not everyone has beans, or stores them properly, and eventually the beans can lose potency. So, that brings us back to the paste. If you do a lot of baking, don't mind storing beans, don't find cutting them open and scraping out the yumminess to be a hassle, then keep it up. But, this is still a good alternative, and is a no brainer compared to vanilla extracts
When I make some cook & serve vanilla pudding, I like to add a splash of good vanilla and about a tablespoon or two of butter to it. I heat it in the microwave, stir, eat warm and go to heaven. (My Cholesterol count is about 125 and I just love to eat and drink dairy products. Every try eating a good steak that is deep fried in butter? MMMM)I like the better Vanillas and am always looking for new brands I haven't tried. Now I want to try some cold pressed and paste vanillas - either one to be used mainly in my pudding (4 large pkgs every day.) until I get tired of that flavor and want to move to a new one - like lemon and limes for the summer (just started in MN Sunday at 2 am. WE think, anyway and it will be over the day the kids start school)But, for now, I just want some advice on vanilla paste and how it is usually used and if it would work with my hot pudding. Thank you in advance for your effort on my behalf
A shopper on Mar 14, 2011
Best Answer:Vanilla Bean Paste is pure vanilla with natural vanilla bean seeds in a unique, convenient, paste form that adds a gourmet appearance to any recipe. It matches vanilla extract in flavor, strength, and usage.There is no trick to using vanilla bean paste as an alternative to extract or whole beans. Measure for measure, it is the same. One teaspoon of vanilla bean paste equals one vanilla bean or one teaspoon of vanilla extract. Use vanilla bean paste's thicker viscosity in icing, frostings, puddings, custards, ice cream, sauces like creme anglaise and sabayon. Vanilla bean paste is also ideal for savory sauces as well
vanilla bean paste can be subbed 1:1 for vanilla extract. I usually use it for things that I want to look pretty as well (adding little flecks of vanilla bean to whipped cream, ice cream, icing, etc). Their madagascar vanilla extract is AMAZING if you haven't used it yet. This would be GREAT in pudding, I promise you won't be sorry!
Vanilla paste works great anywhere you would use regular vanilla: pudding, ice creams, cookies, muffins, cheesecake, etc. It has a great flavor and flecks of color from the vanilla bean pod. My favorite use for it is for vanilla bean ice cream, creme brulee and for making a vanilla bean glaze on scones. The only time you wouldn't want to use the paste is when you want your puddings or whatever to stay a pure unspeckled light or white color