Composition: scraped vanilla seeds + pod pulp, plus stabilizer(s) such as cane sugar, invert sugar, glycerin, or a small alcohol fraction (check label for formulation). Some products are sugar‑free, using glycerin or aqueous solutions.
Moisture / Brix: paste moisture typically 25–40% with Brix/sugar content varying by formula.
Vanillin & flavor concentration: high sensory impact per gram (varies by bean load and formulation); vanillin content depends on source beans (commonly 1.5–3.0% in raw pod equivalents).
Particle size: fine seed granules visible; evenly suspended.
Aromatic profile: intense, rounded Madagascar vanilla — sweet, creamy, caramel and woody topnotes with immediate release on warming. Stabilizer may add subtle sweetness/body.
Shelf life: unopened 12–24 months depending on sugar/alcohol stabilization; after opening typically 3–6 months refrigerated if label recommends.
Thick, spoonable paste made from scraped Madagascar Vanilla planifolia seeds and pod pulp, often blended with a stabilizer (sugar, glycerin or glucose) for texture and shelf stability. Ideal for baked goods, ice cream, sauces and visible vanilla specks.
Vanilla paste offers immediate, intense vanilla aroma plus the visual appeal of black specks without the need to scrape pods. It is ideal when you need rapid flavor integration, consistent dosing and presentation. For the purest, additive‑free flavor choose paste labeled with only seeds and pulp (or with minimal alcohol). For extended shelf stability and sweeter mouthfeel, select sugar‑stabilized formulas. Adjust quantities conservatively — paste is potent: typically 1 teaspoon paste = 1 whole vanilla bean (varies by product).
Weight
50G, 100G, 250, 500G, 1000G
Reviews
There are no reviews yet.
Only logged in customers who have purchased this product may leave a review.
Reviews
There are no reviews yet.