Madagascar Bourbon Pure Vanilla Bean Paste - Nielsen-Massey Vanillas (original) (raw)
Pastes & Powders
Madagascar Bourbon Pure Vanilla Bean Paste is made from our most-loved Madagascar Bourbon Pure Vanilla Extract. It has the consistency of honey and is enriched with real vanilla bean seeds you can see. It is perfect for enhancing the flavor of just about anything: yogurt, oatmeal, coffee, smoothies, and the list goes on. One tablespoon provides rich and robust vanilla flavor with only 9 grams of sugar; that’s less sugar than common flavor enhancers like honey, sugar, and fruit spreads!
Vanilla paste is so versatile that it can also serve as a direct substitute for vanilla extract; 1tsp of vanilla paste = 1tsp of vanilla extract. The vanilla bean seeds provide a luxurious visual cue to your creation, and the consistency lets you amplify the vanilla flavor without altering the texture of batters, sauces, or beverages.
Pastes & Powders
Madagascar Bourbon Pure Vanilla Bean Paste
Madagascar Bourbon Pure Vanilla Bean Paste is made from our most-loved Madagascar Bourbon Pure Vanilla Extract. It has the consistency of honey and is enriched with real vanilla bean seeds you can see. It is perfect for enhancing the flavor of just about anything: yogurt, oatmeal, coffee, smoothies, and the list goes on. One tablespoon provides rich and robust vanilla flavor with only 9 grams of sugar; that’s less sugar than common flavor enhancers like honey, sugar, and fruit spreads!
Vanilla paste is so versatile that it can also serve as a direct substitute for vanilla extract; 1tsp of vanilla paste = 1tsp of vanilla extract. The vanilla bean seeds provide a luxurious visual cue to your creation, and the consistency lets you amplify the vanilla flavor without altering the texture of batters, sauces, or beverages.
Quantity sizes in fluid ounces
Everyday Flavor Enhancer: Yogurt, Oatmeal, Smoothies, Coffee, Fruit Plate, Cheese Plate
Sweet ideas: Crème anglaise, crème brûlée, custards, puddings, gelato, ice cream, sauces, honey-vanilla spread, oatmeal, yogurt, smoothies, baked goods like cookies, cakes, and muffins, and as a flavor-packed drizzle over fruit or whipped cream.
Savory ideas: Add depth to poultry, seafood, and pork dishes, or use it to create marinades, glazes, and sauces with a subtle vanilla essence that balances savory flavors.
Chef’s notes: Madagascar Bourbon Pure Vanilla Bean Paste can be used as a direct replacement for extract when you want the distinctive look of vanilla bean specks.
Located just east of the southern portion of Africa, the area known as the Bourbon Islands includes the islands of Réunion, Madagascar, Mauritius, Comoro and Seychelles. Hence, when we refer to Madagascar Bourbon, we’re referring to the region and not to the liquor.
Around 1793, a vanilla vine was smuggled from Mexico to the Bourbon Island of Réunion. For almost 50 years after its arrival at Réunion, the growth and production of vanilla was difficult. The vines grew successfully with beautiful blossoms but seldom resulted in vanilla pods. Without the Melipona bee, vanilla’s indigenous pollinator in Mexico, the flowers were only occasionally pollinated by local insects.
It wasn’t until 1836 that Charles Morren, a Belgian botanist, discovered the link between the bee and the plant’s pollination. In 1841, Edmond Albius of Réunion developed an efficient method for fertilizing vanilla flowers by hand.
Eventually, hand pollination was perfected on a commercial scale. Growers could choose the best flowers and properly space them out on the vine, resulting in a healthier and higher quality vanilla pod. Combined with the hot, humid climate and rich soil, hand pollination by the country’s skilled and patient farmers has enabled Madagascar to become the world’s top vanilla producer in both quantity and quality.
In Madagascar, the curing process is similar to that of Mexico with one slight difference; the farmers initiate the curing process by immersing the green vanilla beans in hot water for a short time. The farmers then store the beans in sweat boxes before beginning the routine of spreading beans in the sun and packing them away at night. This unique curing process, along with the rich soil and growing conditions, helps create the unique, rich, and highly complex flavor profile 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 Stickpack = 1 tbsp
1 tablespoon vanilla bean paste = 1 tablespoon vanilla extract = 1 whole vanilla bean = 1 tablespoon vanilla powder
What Chefs Have to Say
About our products
It’s no secret, both for cooking and baking, always use the best ingredients. What’s the point of investing time to create something and use average ingredients? Vanilla Extract and Vanilla Bean Paste are my favorites, as well as the Lemon Extract. I like using the Vanilla Bean Paste, as it is the closest to using fresh vanilla pods with all the glorious little seeds, and the consistency doesn’t interfere with the recipes.
UK Chef, TV Host, Master Pâtissier and Cookbook Author
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