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Pure Vanilla Bean Paste

Pure Vanilla Bean Paste

SKU: 83699

Madagascar pure vanilla bean paste is made from Madagascar's famous pure Bourbon vanilla extract, along with real beans from the vanilla pod. The flavor profile is sweet, creamy and smooth with velvety undertones. The thick consistency of the paste (similar to molasses) allows you to add more delicious vanilla flavor without diluting your mixes or sauces.

It's also ideal for recipes where you want to add the tantalizing flavor of vanilla beans, such as crème brûlée and ice cream.

  • uses

    • Sweet ideas: crème anglaise, crème brûlée, creams, puddings, gelato, ice cream, sauces, honey-vanilla spread
    • Savory ideas : glaze for poultry, seafood and pork
    • Drink ideas: milkshake, coffee
    • Other ideas : in oats, in yogurt
    • Chef's Notes: Pure vanilla paste can be used as a direct replacement for extract when you want the distinct look of flecks of vanilla beans in your dish. Top with strawberries and serve with whipped cream for a delicious, fruity dessert.

    Located just east of the southern tip of Africa, the area known as the Bourbon Islands includes the islands of Réunion, Madagascar, Mauritius, Comoros and the Seychelles. Therefore, when we refer to Madagascar Bourbon, we are referring to the region, not the drink. Around 1793, a vanilla vine was smuggled from Mexico to Bourbon Island in Réunion. For nearly 50 years after its arrival in Reunion, the growth and production of vanilla was difficult. The vines grew successfully with beautiful flowers but rarely resulted in vanilla pods. Without the Melipona bee, the native pollinator of vanilla in Mexico, the flowers were only occasionally pollinated by local insects. It wasn't until 1836 that Charles Morren, a Belgian botanist, discovered the connection between the bee and pollination of the plant. In 1841, Edmond Albius of Réunion developed an efficient method for hand-fertilizing vanilla flowers. Eventually, hand pollination was perfected on a commercial scale. Growers could select the best flowers and place them correctly on the vine, resulting in a healthier and better quality vanilla pod. Combined with the warm, humid climate and rich soil, hand pollination by the country's skilled and patient farmers has allowed Madagascar to become the world's leading producer of vanilla in both quantity and quality. In Madagascar, the curing process is similar to that of Mexico with a slight difference. farmers begin the ripening process by soaking green vanilla beans in hot water for a short time. Farmers then store the beans in sweat boxes before beginning the routine of spreading the beans out in the sun and packing them at night. This unique curing process, along with the rich soil and growing conditions, helps create the unique, rich and highly complex flavor profile that Madagascar vanilla is known for.



    Cane Sugar, Water, Madagascar Vanilla Extract, Vanilla Bean Seeds, Gum Tragacanth (a natural thickener).


    • Kosher Certified
    • Gluten-Free Certified
    • Non-GMO Project Verified

    1 tablespoon vanilla extract = 1 whole vanilla bean = 1 tablespoon vanilla bean paste = 1 tablespoon vanilla powder

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