Buy at AmazonWhile extract, pure or imitation, is one of the most common and convenient ways to add vanilla flavor to recipes, it's not the only option. Dark and thick, vanilla paste is as easy to use as extract is (you simply scoop or pour what you need from the jar). In addition to vanilla flavor, vanilla paste adds appealing flecks to desserts. You can also get flecks from whole vanilla beans, but paste lasts longer and is cheaper than beans. Ground vanilla (read about ground vanilla and vanilla powder here) will also add flecks, but it's more expensive than vanilla paste. Read on to learn how, when, and why to use vanilla paste, and which brand is best.
What It Is: A thick, scoopable mixture of vanilla extract; ground vanilla beans; sugar; and a thickener such as xanthan gum, gum tragacanth, or carrageenan
What It Costs: Up to $5.00 per ounce
Why You Use It: You get flecks like when you use a vanilla pod, but it's cheaper (roughly $3.00 per tablespoon versus $8.00) and lasts longer. It lasts indefinitely when stored in an airtight container in a cool, dark place.
How to Use It: Stir it in with the wet ingredients when making cookie, cake, and brownie batters. Do not use it if you're avoiding alcohol or don’t want flecks of vanilla in your dessert.
Vanilla Extract Equivalency: 1 to 1
Our Winner: Nielsen-Massey Pure Vanilla Bean Paste
Tasting Notes: “Vibrant” and “strong,” with a “hint of nuttiness”
- Taste in Classic Vanilla Pudding
- Taste in Chewy Sugar Cookies
- Samples were randomized and assigned three-digit codes to prevent bias
- Warm, bold vanilla flavor
- Adds visible flecks of vanilla that scatter throughout desserts
