What is vanilla? What is the difference between vanilla bean paste and vanilla extract? Is imitation vanilla the same thing as vanilla extract? What is vanilla essence?
Vanilla is used in almost all of our baking recipes for cookies, cakes, and bread. We can find vanilla in many forms, from the whole bean, to extract and everything in between. Read on to learn more about various types of vanilla flavoring and their best uses.
The vanilla orchid fruit, mostly from the species Vanilla planifolia, is used to make vanilla flavor, aromatic oil, and food ingredient. It is one of the most loved and widely used flavors and scents in the world.
Vanilla has a sweet, warm, fragrant taste with light floral undertones. It can be used in a lot of different ways and is commonly used in baking and cooking.
The majority of the world’s commercially grown vanilla beans (about 80%) are from Madagascar and for good reason. The genus planifolia produces Madagascar vanilla beans, which are also called Bourbon Vanilla Beans. These beans have a strong, classic, creamy, and sweet vanilla smell and taste. These beans are perfect as an all-purpose vanilla bean for any recipe.
Mexican Vanilla Beans are also from the genus planifolia. This is where vanilla beans came from and were mostly grown until the 1800s. Mexican vanilla beans are similar in taste to Madagascar Vanilla Beans but with an added spicy, woody fragrance. Some people think that Mexican vanilla beans are the best in the world for making recipes with vanilla as the main flavor, like Vanilla Ice Cream or Vanilla Crème Brulee.
Tahitian Vanilla Beans are actually from Papua New Guinea. These beans come from the genus Vanilla Tahitensis and have less vanillin than other vanilla beans. Vanillin is the chemical compound that gives vanilla its famous taste and smell. Because there is less vanillin, the other flavors and smells stand out more. This gives the beans a fruity taste and smell that some people compare to anise, apricots, or cherries. This aspect makes Tahitian vanilla beans the perfect choice for fruit-based desserts like pies or sorbets.
Vanilla is one of the most commonly used baking ingredients. Its sweet, fragrant flavor complements everything from cakes and cookies to ice cream and puddings. However, when browsing the baking aisle, you may get confused by the different vanilla products available. What is the difference between vanilla extract, vanilla bean paste, and vanilla powder? And more importantly, are they interchangeable in recipes?
In this comprehensive guide, we will answer all your questions about vanilla extracts, pastes, beans, and powders. You’ll learn how they are made, how they differ, and when to use each one.
Vanilla Extract
Vanilla extract is the most common form of vanilla used in baking. It is a liquid made by infusing vanilla beans in a solution of ethyl alcohol and water. This extraction process allows the flavor and aroma compounds from the vanilla bean to be dissolved into the liquid.
Pure vanilla extract contains a minimum of 35% alcohol and 100g of vanilla beans per liter according to FDA standards. The alcohol helps suspend the vanilla compounds and also prevents spoilage. The alcohol content gives vanilla extract a strong, concentrated flavor.
When baked goods call for vanilla, they are most likely referring to vanilla extract. A few drops are potent enough to provide rich vanilla flavor. Vanilla extract can be used in place of other vanilla products like paste or powder in a 1:1 ratio. However, the reverse may not hold true as extracts have a stronger flavor.
Vanilla Bean Paste
Vanilla bean paste is a thicker, more viscous version of vanilla extract. It is made by infusing vanilla bean seeds in a sugar syrup base with a small amount of alcohol to prevent spoilage. The result is a thick, speckled paste bursting with vanilla flavor and aroma
In addition to ground vanilla beans, vanilla bean paste also contains vanilla extract. So it offers the convenience of an extract with the visual appeal of seeing vanilla bean flecks. Many bakers prefer the convenience of paste over beans that need to be chopped and scraped.
Vanilla bean paste has a much lower alcohol content than pure extracts. This allows more of the vanilla flavor to come through rather than the harsh alcohol taste. The sugar syrup base also gives the paste a mild sweetness.
Vanilla bean paste can be substituted 1:1 for vanilla extract in recipes. However, the texture may be slightly different due to the thicker consistency of the paste.
Vanilla Beans
Vanilla beans are the dried, cured bean pods of the vanilla orchid. High quality beans are plump and supple, with an oily sheen. Inside each pod are thousands of tiny black vanilla seeds, where the flavor resides.
To use vanilla beans, the pod is sliced lengthwise and the seeds are scraped out. Both the pod and seeds are added to recipes to infuse the vanilla flavor. Vanilla beans provide the deepest, purest vanilla flavor possible. Their mild sweetness comes from the natural sugars in the beans.
Recipes will specify the number of beans required, usually 1-3 per recipe. As a guideline, 1 vanilla bean equals 1-2 teaspoons of vanilla extract or paste. However, the flavor can vary depending on the quality of the beans. Beans can be steeped in liquid recipes or added to dry ingredients like sugar. Make sure to remove the pod before serving.
Vanilla Powder
Vanilla powder is made from ground vanilla beans. This allows you to get the flavor and aroma of whole vanilla beans in a convenient, easy to measure powdered form.
To make vanilla powder, whole vanilla beans are dried and ground into a fine powder with some of the seeds intact. Pure vanilla powder contains no additives or fillers. It should have an intense aroma and deep brown color.
Vanilla powder dissolves instantly in liquids, making it easy to add bold vanilla flavor to drinks and sauces. It can also be blended into dry ingredients like sugar, flour, and cocoa powder. As a general guideline, use half the amount of vanilla powder as extract in recipes.
Key Differences Between Vanilla Products
Here is a quick overview of the key differences:
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Vanilla extract – concentrated liquid made by infusing vanilla beans in an alcohol/water solution. Provides intense vanilla flavor.
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Vanilla bean paste – thick paste made with vanilla extract, ground beans, sugar, and a small amount of alcohol. Offers specks of vanilla beans and mild sweetness.
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Vanilla beans – the dried, cured bean pods of the vanilla orchid containing thousands of tiny seeds. Provides the deepest, purest vanilla flavor.
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Vanilla powder – ground vanilla beans with a highly concentrated flavor that dissolves instantly.
While they differ in form and concentration, all these vanilla products complement baking, adding sweet aromatics and rich flavor. With an understanding of each one, you can decide which works best for your specific recipe.
Are Vanilla Extract and Paste Interchangeable?
The short answer is yes, vanilla extract can generally be substituted for vanilla bean paste in recipes. They both provide the same fundamental vanilla flavor.
However, there are some small differences to keep in mind:
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Consistency – Vanilla extract is a thin liquid, while vanilla paste is much thicker due to the ground beans and sugar it contains. This can slightly change the texture of batter or frosting.
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Flavor Strength – Extract has a more potent vanilla flavor thanks to its higher alcohol content. Paste is a bit milder and sweeter. You may want to use paste in very alcohol-sensitive recipes.
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Specks – Paste offers the aesthetic quality of little vanilla bean flecks in cookies, cakes, etc. Extract does not have visible vanilla specks.
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Sweetness – Due to the sugar content in paste, it contributes some subtle sweetness to recipes. Extract does not contain sugar and is not sweet.
Overall, vanilla extract and vanilla bean paste can be used interchangeably with very minimal changes to your baked goods. Vanilla paste may provide a nicer look with the specks of beans. But both will give you delicious vanilla flavor.
Substitution Ratio for Vanilla Extract and Paste
When substituting vanilla extract for paste or vice versa, a 1:1 ratio is recommended in most recipes.
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Use 1 teaspoon of vanilla extract for every 1 teaspoon of vanilla paste called for.
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Use 1 teaspoon of vanilla paste for every 1 teaspoon of vanilla extract called for.
The alcohol content and viscosity are only slightly different between the two. So a 1:1 substitution ratio provides enough vanilla flavor without significantly altering texture.
However, as mentioned above, paste contains specks of vanilla beans. Substituting extract will result in a speck-free batter or frosting. While the flavor will remain largely the same, you lose some aesthetic appeal.
Additionally, recipes built specifically around vanilla paste may depend on some sweetness and thickness from the sugar and beans. In such cases, you may want to add a pinch of sugar or a touch more thickener like flour or cornstarch when using extract instead.
But for most standard recipes, a straight 1:1 swap of vanilla extract for vanilla bean paste (and vice versa) is an easy switch to make with great results! Give it a try in your next cookie, cake or custard recipe.
Frequently Asked Questions
Can you substitute vanilla paste for vanilla extract?
Yes, vanilla paste and vanilla extract can generally be swapped 1:1 in recipes without issue. Vanilla paste may provide a slightly thicker texture and specks of vanilla beans. But both offer similar, rich vanilla flavor.
Is vanilla paste stronger than extract?
No, vanilla extract has a stronger flavor than paste due to its higher alcohol concentration. Vanilla paste has a lower alcohol content, so the vanilla flavor is a bit mellower and sweeter.
How do you make vanilla paste?
To make homemade vanilla paste, blend 1 cup of vanilla powder with 1/4 cup water and 3/4 cup corn syrup or sugar syrup. Mix in 1 teaspoon vanilla extract and store in an airtight container. The sugar and vanilla powder create a thick paste.
What can I use if I don’t have vanilla extract or paste?
In a pinch, substitute 1 teaspoon of vanilla powder or the seeds scraped from 1 vanilla bean for 1 teaspoon of vanilla extract or paste. For vanilla sugar, use 2 teaspoons for every 1 teaspoon of extract or paste.
Should I use vanilla paste or beans?
Vanilla paste offers convenience, while beans provide the fullest flavor. Use paste for ease in most recipes, reserving the beans for when you really want to highlight the vanilla. Scrape in the seeds or add the whole pod.
Can I substitute vanilla powder for extract?
Yes, but use about half the amount of powder as you would extract. Vanilla powder has a very concentrated flavor. Start with 1/2 teaspoon powder for every 1 teaspoon extract, adjusting to taste.
Conclusion
Vanilla extract and vanilla bean paste offer the delicious flavor and aroma of vanilla in convenient forms for baking and cooking. While they have slightly different appearances, textures, and flavor concentrations, they can be used interchangeably in most recipes with successful results.
A 1:1 substitution ratio lets you
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What is Vanilla Extract, Vanilla Bean Paste, or Vanilla Essence?
Pure Vanilla Extract is made by soaking whole vanilla beans in a solution of alcohol (eg. vodka) and water with no other ingredients. Use high-quality vanilla to make your own vanilla extract using my recipe of Homemade Vanilla Extract.
Whole vanilla beans are ground up and mixed with vanilla extract and a thick sugar syrup to make vanilla bean paste.
- Vanilla Essence (Imitation Vanilla Extract)
Vanilla Essence is a synthetic product made by extracting vanillin from sources that are cheaper than vanilla beans. Today, most food-grade imitation vanilla flavoring comes from refined petrochemicals with added food coloring.