Vanilla Paste vs. Extract: How to Use Vanilla Paste vs. Extract

Vanilla paste, also known as vanilla bean paste, is a mixture of vanilla powder and vanilla extract ground into a paste. Vanilla paste includes flecks of vanilla bean pods as well as natural thickeners to hold the paste together. Vanilla paste is typically derived from vanilla orchid plants found natively in Madagascar, although there are Tahitian and Mexican varieties.

Vanilla extract is a tincture made by soaking whole vanilla beans in a mixture of water and alcohol. Vanilla extract is a popular choice for bakers who need to add vanilla flavor to their baked goods. Pure vanilla extract uses only vanilla beans to create a vanilla flavor. Artificial vanilla extract is typically less expensive, although the imitation vanilla flavor can leave a bitter aftertaste.

You can make your own vanilla extract relatively easily by soaking dried vanilla pods in a high-proof, neutral alcohol like vodka for a month or more. Store your homemade vanilla extract in a cool, dark place for best results.

Both forms of vanilla work well in desserts and use similar quantities (one teaspoon of vanilla bean paste works the same as one teaspoon of extract). However, there are a few key differences between them.

• Consistency: Vanilla paste has a thicker consistency that includes specks from vanilla bean seeds. By contrast, vanilla extract is a liquid tincture without any specks from vanilla beans.
• Flavor: With the inclusion of ground vanilla bean powder, vanilla paste has a slightly more intense flavor than vanilla extract.
• Price: At most grocery stores, vanilla paste is more expensive than vanilla extract.
• Uses: Use vanilla extract in simple baked goods like chocolate chip cookies, sugar cookies, vanilla cake, and cupcakes. Use vanilla bean paste in desserts with a thicker consistency like vanilla ice cream, frosting, pudding, crème brûlée, and custard.

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